Tourtiers (French Pork Pie)

Tourtiers (French Pork Pie)

40
tldesjar 1

"This is the recipe my grandmother used to make. It only uses pork for the pie and is delicious. I make one for my father every Christmas Eve and he loves it!"

Ingredients

4 h 15 m {{adjustedServings}} servings 437 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 440 mg
  • 18%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a large saucepan, mix together the ground pork, cloves, cinnamon, onion, salt, celery, bay leaf and water. The water will help break up the raw pork. Simmer over medium-low heat for about 3 hours, or until the water has evaporated. Remove from the heat and discard the bay leaf.
  2. Towards the end of the pork cooking time, place the potatoes into a separate saucepan and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and mash potatoes. When the pork is done, stir the mashed potatoes into that pan until evenly blended.
  3. Preheat the oven to 375 degrees F (190 degrees C). Line two 9 inch pie plates with bottom crusts. Spoon equal amounts of the pork filling into each crust. Cover with top crusts and flute the edges to seal.
  4. Bake for 45 minutes in the preheated oven, or until crust is golden brown.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

40
  1. 47 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

MY Grandmother, (my "meme") made a similar mix of pork and mashed potatoes, but used a bit of sage for flavor and used it to stuff ducks or geese. Magnifique!

This is delicious! And easy to make, too. It does take a long time to cook but the results are worth it... we got a fluffy, well-flavored meat pie. This one's definitely a keeper!

I did substitute half ground beef and half pork. Only made one pie for 3 of us. Definitely a keeper for a winter night meal!