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French Canadian Tourtiere

French Canadian Tourtiere

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Rayna Jordan

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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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Reviews

VORCHA
259
9/11/2006

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 the filling. Update: I have found that it gets better the day after. So prepare it in advance and reheat if you have the time.

DELTA TANGO
179
9/24/2003

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 and take off fat, before spooning into pie crust. i've been making tourtiere, since i could help in the kitchen, making up to 12 or more during xmas. they make for great gifts during the holiday season. but save one for the tail gate party during superbow!

TLGELINEAU
149
10/18/2003

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!