French Tourtiere

French Tourtiere


"This recipe was given to me as part of a bridal shower gift. My husband loves meat and pies, so he was practically in heaven when I made this for him! I have also used a refrigerated pie crust and it is just as good. Originally submitted to"


1 h 20 m servings 503 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 503 kcal
  • 25%
  • Fat:
  • 37.9 g
  • 58%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 580 mg
  • 23%

Based on a 2,000 calorie diet

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  1. In a saucepan, saute onion and garlic in bacon drippings until light brown. Add ground pork. Cook until light brown, stirring until crumbly; drain. Stir in broth, salt and pepper. Cook for 10 minutes or until liquid is nearly absorbed. Add spices and parsley. Cool to room temperature.
  2. Spoon filling into pastry lined 9 inch deep dish pie plate. Top with remaining pastry; seal edges and cut vents. Brush with cream.
  3. Bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C). Bake for 20 to 30 minutes longer, or until golden brown. Serve warm or cold.
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  1. 12 Ratings


This pie is DELICIOUS! Even my five-year-old husband who refuses to eat like an adult LOVED this dish! It was easy to make and tastes great. I was nervous about using a spice like mace on meat, ...

This was easy & a big hit with the kids, but the adults found it typical of traditional European country-fare: filling, but a bit boring. It was tasty, but a little dry. I'll be serving it on co...

This was great! The prep time is minimal.

I would have given this recipe 5 stars, except for a couple things - mainly, I made some serious changes to the recipe, used beef instead of pork, and incorporated the half pound of bacon from w...

We loved this recipe. Used refrigerator piecrusts to save time. Didn't have savory but don't feel the taste suffered one bit. Took a bit longer to cook down. My husband loved the flavor. My daug...

In the process ... having to sub spices: allspice for mace, marjoram for savory, (used sage). Olive oil for the bacon fat. I added a stalk of celery & more garlic, probably 2 cloves. I'm combini...

My husband liked this, but it seemed a little to rustic to me. Maybe with some cheese or sausage to give the flavor some depth.

Just right. The authentic flavour was loved by all.

I really liked the spice blend in this pie and recommend it. It's a great do ahead meal, and this pie freezes well. Thanks, C