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French Tourtiere

  • Prep

    45 m
  • Cook

    45 m
  • Ready In

    1 h 30 m
Jessica LaFramboise

Jessica LaFramboise

This recipe was given to me as part of a bridal shower gift. My husband loves meat and pies, so he was practically in heaven when I made this for him! I have also used a refrigerated pie crust and it is just as good.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 503 kcal
  • 25%
  • Fat:
  • 37.9 g
  • 58%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 580 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. In a saucepan, saute onion and garlic in bacon drippings until light brown. Add ground pork. Cook until light brown, stirring until crumbly; drain. Stir in broth, salt and pepper. Cook for 10 minutes or until liquid is nearly absorbed. Add spices and parsley. Cool to room temperature.
  2. Spoon filling into pastry lined 9 inch deep dish pie plate. Top with remaining pastry; seal edges and cut vents. Brush with cream.
  3. Bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C). Bake for 20 to 30 minutes longer, or until golden brown. Serve warm or cold.
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Reviews

Tyggrette
14

Tyggrette

1/7/2004

This recipe makes a good meat pie... but it is not a traditional Tourtière recipe. A true Tourtière requires no herb, no garlic, no chicken broth (water is used instead), but rather the following spices: cinnamon, cloves, all spice, salt and pepper. So, as a French Canadian, I would not mind serving this meat pie say on a cold January night, but certainly not on Christmas Eve (Réveillon), as it would break the tradition.

claudygirl
9

claudygirl

11/19/2004

I liked this recipe and the spice blend. I use a variety of meat pie(Tourtiere) recipes and have been making them for a long time. Sorry Tyggrette, there are as many "traditional" recipes for tourtiere as there are ways to prepare meatloaf! Each Region of Canada prepares it differently. Besides, spices don't make a tradition, people do. This is a nice recipe and a recommended try. Thanks, Claudette

LESLEYPRINCE
6

LESLEYPRINCE

12/20/2004

Good recipe. I agree with the use of pork only and the spicing in this version. Every French Canadian, myself included knows the BEST recipe for tourtiere and it's their's! Part of my family Christmas is a friendly discussion around the dining table as to whose tourtiere is the most 'authentic'. For me, tourtiere and home-made chili sauce IS Christmas. I've never met a tourtiere I wouldn't sample!

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