Traditional French Canadian Tourtiere

Traditional French Canadian Tourtiere

55
kathleen 33

"Originally from my grandma's recipe box, the secret of this delectable Christmas treasure is found in the ground cloves and chicken seasoning. We've always made our tourtieres en grand (in large quantity), as they freeze great making them a terrific quick fix throughout the busy holiday season!"

Ingredients 1 h 45 m {{adjustedServings}} servings 468 cals

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Original recipe yields 64 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 588 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large pot, mix the pork, beef, onion, and water. Season with salt, pepper, allspice, cloves, cinnamon, and chicken seasoning. Bring to a boil. Reduce heat to low and simmer 30 minutes.
  3. Drain liquid from pot into a bowl. Transfer remaining meat mixture to a separate bowl and chill until ready to use. Place bowl with liquid in the refrigerator and chill 1 hour, or until fat has congealed on the surface.
  4. Scrape and discard fat from the chilled liquid. Spoon the meat mixture into pie crusts. Add 1 tablespoon of reserved liquid to each pie. (This prevents them from becoming to dry.) Place top crust on top of each pie and pinch edges to seal. Cut slits in top crust so steam can escape.
  5. Bake in preheated oven until golden brown, about 50 minutes. Serve immediately or freeze until ready to use.
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Footnotes

  • To re-heat baked tourtieres
  • Place dabs of butter on vent holes in pastry. Cover edges of tourtiere with aluminum foil, and re-heat at 350 degrees F (175 degrees C) for 20 minutes, or until heated through.
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Reviews 55

  1. 61 Ratings

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Nobody'sGirl
4/7/2008

Liquid chicken seasoning is not chicken stock. It's like liquid bouillon (concentrated chicken broth). It should be with the regular bouillon in your grocery store.

JEPHINER
9/15/2010

This is a great, great recipe. The flavor is just amazing. My only advice is DON'T make the full recipe! I did and it took me days. Yes, I now have 7 tourtiere's in my freezer for the winter but I almost lost my mind too! I now cook a manageable 3 at a time. (24 servings.) The smells and flavors of this dish make it the perfect fall or winter meal. Thank you so much for sharing!

fran
1/24/2007

This was very much like my mother used to make-seasoning is fantstic. I cut the recipe 'way down and used some ground turkey to lower the fat content- still great! One question though- what is liquid chicken seasoning? -I asked Allrecipes- and they thought it was chicken stock - is that right???