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Reveillon Tourtiere

Reveillon Tourtiere

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Nicole

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

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Original recipe yields 8 servings

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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:
  • 108 mg
  • 36%
  • Sodium:
  • 728 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  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

PRUNIEHIP
28
12/4/2003

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 and the only thing she said she would change, now having tried the recipe is for her own personal taste she would cut the cinnaomn by half. She made it for my Uncle and he loved it too! He said his mom used to make it when he was little. SO anyone out there sooking for an authentic version of reviellon tourtiere pie..... Thisis the recipe for you! EXCELLENT!!!!

CJ McD
17
12/23/2007

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 on clove (because it was huge). I also used less only a generous 1/2t. of cinnamon and a 1/4t. of clove. I used a 12 oz. box of fresh mushrooms and sliced them very thin. I did not have fresh bread crumbs so I substituted instant mashed potato flakes, stirring after each addition until the meat mixture was lightly bound. The flavor and fragrance of this pie is seductive. It makes an impressive (and easy to prepare)party dish. We will defintely be making this again and again!

Cristi
10
11/15/2006

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 mashed potatoes.