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Tourtiere Spices

Tourtiere Spices

  • Prep

  • Ready In

Peter Gagné

A blend of spices used in the traditional French-Canadian tourtiere (meat pie). I use beef, pork and veal, but this mix goes with any combination.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 5 kcal
  • < 1%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 372 mg
  • 15%

Based on a 2,000 calorie diet


  1. In a small bowl, combine celery salt, pepper, savory, cloves, cinnamon, thyme, sage and mustard powder. Mix well and store in a sealed jar.
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I've never had tourtiere pie before, but I'm making bite-sized "tourtiere phyllo bundle" appetizers for a staff Christmas party this year. I used an entire recipe of this spice in approximately 1 lb of pork, and will be wrapping small amounts of it in phyllo, and baking until crisp. The filling, so far, is great - slightly floral, nicely spiced and balanced by the cloves, pepper, and cinnamon. I would make this again to accompany pork, or even lamb - delicious! Edit: everyone loved the pork bundles! I had cooked the pork a little lean, so the appetizers were served with a tamarind sauce. With or without the sauce, the hors d'oevres were great.


This was just what I was looking for I combined it with the Cipate Pie which is the way they make it on the south shore of Quebec. I did add the allspice as well. I soaked my meat & potatoes in theses spices which chicken broth overnight. The smell as it cooked was mouth watering.


Just mixed this together to use in 'Reveillon Tourtiere' from AR for Christmas dinner. It smells amazing! I did add half a teaspoon of ground allspice.