Tourtiere

13 Reviews

“Traditional French-Canadian Meat Pie. Generally served at Christmas, but great anytime.” - by Jean

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Metric US

Original recipe yields 1 -9 inch pie

Directions

In a Dutch oven, brown ground veal, pork, and bacon. Drain off fat.
Stir in onion, celery, garlic, sage, salt, and pepper. Stir in 1 cup of the water, and bring mixture to boiling. Reduce heat, and cover. Simmer for 10 to 15 minutes, or till onion is tender. Stir frequently.
Combine cornstarch and the remaining 1/4 cup water. Add to hot meat and vegetable mixture, cooking and stirring till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove pan from heat, and cool slightly.
Fill pastry shell with meat and vegetable mixture. Roll out top crust on top, seal the edges, and put patterned slits in top crust.
Bake in a preheated 400 degrees F (205 degrees C) oven for 40 minutes, or until golden brown. Let stand about 15 minutes before serving.

Nutrition

Amount Per Serving (8 total)

Calories
515 cal
26%

Fat
37.2 g
57%

Carbs
24.8 g
8%

Based on a 2,000 calorie diet

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Reviews (13)

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MACISAAC

Dec. 27, 2003

"Excellent! I have tried many tourtiere recipies and having a French family, this was one of the most savory flavoured. It is quite a compliment when they keep coming back for seconds. The sage and ..." See morebacon gives this one a great touch. I find the clove spice in other pies, just too strong and over-powering. Great job Jean!!!"

Darryl

Oct. 25, 2007

"Adding bacon makes this tourtiere a little different from the rest. Tasty and delicious!..." See more"

hzajc

Jun. 1, 2010

"Absolutely delicious. I had half a pound of ground veal left after making meatloaf and decided to try out this recipe. Wow. Because this is a rather simplistic dish (a basic meat pie), using qualit..." See morey ingredients is crucial. With the ingredients called for it's a definite 5-star recipe. If you're tempted to omit the veal or pork and use ground beef instead, don't! It WILL fall flat. So, do yourself a flavor (ha ha) and make sure to use the meats and spices called for. I'm sure you will be impressed."

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