Reveillon Tourtiere

Reveillon Tourtiere

19

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

Ingredients

5 h 40 m {{adjustedServings}} servings 632 cals
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Nutrition

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  • Calories:
  • 632 kcal
  • 32%
  • Fat:
  • 42.4 g
  • 65%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 728 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  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. 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. Preheat oven to 375 degrees F (190 degrees C).
  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. Bake in preheated oven until pastry is golden brown, about 45 minutes. Allow to cool for about 10 minutes before serving.
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Reviews

19
  1. 25 Ratings

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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 ...

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 c...

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 ...