Reveillon Tourtiere

  • Recipe By
  • Published May 13th
  • Ready In5h 40m
  • Servings8
  • Calories632
A French Canadian meat pie usually served Christmas Eve, this pie has a lightly spiced and herbed pork filling with a pastry crust.

Reveillon Tourtiere Ingredients

The following are the ingredients needed to make delicious Reveillon Tourtiere for 8 servings:

  • 1 tablespoon vegetable oil
  • 2 pounds ground pork
  • 1 1/2 cups beef stock
  • 3 small onion, chopped
  • 2 cups fresh sliced mushrooms
  • 3 cloves garlic, minced
  • 1 cup chopped celery
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried savory
  • 1/4 teaspoon ground cloves
  • 1 cup fresh bread crumbs
  • 1/2 cup chopped parsley
  • 1 recipe pastry for a 9 inch double crust pie
  • 1 egg
  • 1 teaspoon water

Reveillon Tourtiere Cooking Instructions

  • Prep45m
  • Cook45m
  • Ready In5h 40m

To cook Reveillon Tourtiere, you need about 45 minutes of preparation time. The time needed to cook this Reveillon Tourtiere is about 45 minutes , and you can serve your Reveillon Tourtiere within 5 hours 40 minutes . The following are the steps to cook Reveillon Tourtiere easily:

  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

Per Serving: 632 calories; 42.4 grams of fat; 35.3 grams of carbohydrates; 26.4 grams of protein; 105 milligrams of cholesterol; 728 milligrams of sodium.

  1. Dec 29th 2011

    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 brea ...

  2. Dec 25th 2010

    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' f ...

  3. Jun 16th 2010

    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 gre ...

  4. Dec 22nd 2009

    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! ...

  5. Dec 23rd 2007

    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 ...

  6. Nov 15th 2006

    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 ...

  7. Jan 13th 2006

    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 dice ...

  8. May 20th 2005

    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 se ...

  9. Jan 25th 2003

    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 ...