French Canadian Tourtiere

French Canadian Tourtiere


"Traditional French Canadian Tourtiere (meat pie), served on Reveillon (Christmas Eve)."


2 h servings 405 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 405 kcal
  • 20%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 749 mg
  • 30%

Based on a 2,000 calorie diet

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  1. In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
  4. Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.
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  1. 139 Ratings


Use all pork for truly authetic French Canadian flavor. You can fix the filling one day and serve the tourtiere the next day. Letting the filling sit over night really lets the spices flavor th...

this is a great recipe. although you should cut back on the salt. also try adding 1/2 teaspoon of cinnamon. if you don't like the fat in ground pork, after cooking allow to cool in the fridge...

My husband is French Canadian and grew up eating pork pies...he says this is the BEST he has ever eaten! (even better than his sister's!!) Thanks for the recipe!

Mmm, delicious. Made this for Christmas and it was a big hit. The only thing I noticed was that it needed more spice, but that could just be me, or my spices could have been old. Adjusted it by ...

This recipe totally rocks!!!! My family and I totally loved it. It is a delicious change of pace. I am not much into making piecrusts and generally dont care to do so, but I absolutely HATE s...

I made this for my family last weekend. It was a huge hit! I had taken some of the others advice and lessened the salt and doubled the spices. It was great...I am currently making more now as ...

Hi, I am French Canadian and my mom always put 1/3 pork, 1/3 veal and 1/3 beef.... this has to much salt and shouldn't have to put water... my mom put a mash potatoe to reduce the liquid and to ...

This recipe is delicous and so easy to make. I grew up having tourtiere at Christmas (my Nanna is french canadain) and it was such a treat having it Christmas Eve!!. I would add an egg to help w...