Recipe By Nicole
Rating
Published Aug 16th
Prep 45m Cook 45m Additional 4h 10m Ready In 5h 40m
Servings 1 9-inch pie Calories 632.4

A French Canadian meat pie usually served Christmas Eve, this pie has a lightly spiced and herbed pork filling with a pastry crust.

Recipe Ingredients

  • 1 tablespoon vegetable oil
  • 2 pounds ground pork
  • 1 ½ cups beef stock
  • 3 small onion, chopped
  • 2 cups fresh sliced mushrooms
  • 3 cloves garlic, minced
  • 1 cup chopped celery
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried savory
  • ¼ teaspoon ground cloves
  • 1 cup fresh bread crumbs
  • ½ cup chopped parsley
  • 1 recipe pastry for a 9 inch double crust pie
  • 1 egg
  • 1 teaspoon water

Cooking Directions

  1. 1 In a large skillet, heat oil over medium high heat. Cook pork, breaking up with spoon, for about 10 minutes or until no longer pink. Drain fat.
  2. 2 Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory, and cloves; bring to a boil. Reduce heat to medium low. Simmer for 35 to 45 minutes, or until 2 tablespoons liquid is left. Stir in fresh bread crumbs and parsley. Taste, and adjust the seasoning to your liking. Cover, and refrigerate until cold. The filling can be stored for up to one day.
  3. 3 Preheat oven to 375 degrees F (190 degrees C).
  4. 4 Roll out pastry to about 1/8 inch thickness, and fit to pie plate. Spoon filling into shell. Roll out top pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges together to seal. Trim and flute pastry edge. Beat egg with water, and brush over the top pastry. Cut steam vents in top.
  5. 5 Bake in preheated oven until pastry is golden brown, about 45 minutes. Allow to cool for about 10 minutes before serving.

Nutrition Facts

  • Calories 632.4
  • Carbohydrate 35.3 g
  • Cholesterol 105 mg
  • Fat 42.4 g
  • Fiber 3.5 g
  • Protein 26.4 g
  • Saturated Fat 13.3 g
  • Sodium 728.5 mg
  • Sugar 3.2 g

Reviews

  1. I cannot believe that people said that this is just;like they remember Tourtiere to be. I am not familiar with putting mushroom celery parsley cinnamon or breadcrumbs in it. I could not even make it it sounded so foreign to me. so my three stars should be taken with a grain of salt. The review - Read more ...
  2. This recipe was divine. These are the changes I made to it. Add thickly grated carrot. Sub 1/2 cup red wine for 1/2 cup beef broth. Sub mashed boiled potato and a little panko for fresh breadcrumbs.
  3. I used a mixture of ground pork veal and beef. I chose to use cremini mushrooms as they have better flavour. Instead of using the listed spices I chose to use the blend 'Tourtiere Spices' from AR with the addition of allspice. I also used regular bread crumbs (though fresh would've been better- I was - Read more ...
  4. This is wonderful! I married into a French-Canadian family who loves "Meat Pie." I did leave out the cinnamon cloves & savory but followed the rest of the recipe exactly. It was great even my in-laws thought so! I've made it since using a combination of ground turkey pork chicken or beef...it's great with all - Read more ...
  5. Thank you for the wonderful recipe. My father was French Canadian. As a child on Christmas Eve. There was always a Tourtiere. I even have one of my aunt's recipes BUT Yours is the BEST! Now my daughters say this recipe is a must for our family! Thank you! Love it!
  6. My husband took one bite and said, "Mmmmm, this is AWESOME!" It was the first tourtiere he'd ever eaten. I did have to use fresh savory because I did not have dried, reduced the garlic to on clove (because it was huge). I also used less only a generous 1/2t. of cinnamon and a 1/4t. - Read more ...
  7. I am always looking for some traditional recipes to make for the holidays and I am definately adding this one for Christmas. My family loved it! I serve it with a side of Mac & Cheese or mashed potatoes.
  8. This was really fantastic and exactly like I remembered tourtiere from when I had it before. I made a few substitutions based on what I had on hand: Thyme for savory leek and peeled diced apple for the mushroom and chicken stock for beef stock. I don't care for parley so I left it out. - Read more ...
  9. This was delicious! Hubby loved it too! I used thyme in place of the savory which I didn't have. I also used a Pillsbury ready made refrigerated pie crust in place of the homemade. I served it with mashed potatoes. Will definitely make again -- a keeper!
  10. I was asked by my Aunt to find a recipe for tourtiere so I came to allrecipes and found htis one. She said this is EXACTLY what she remembers tourtiere to be! This is an excellent recipe and the only thing she said she would change now having tried the recipe is for her own - Read more ...
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