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How to Make Tourtiere. French Canadian Christmas Meat Pie

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Tourtiere is a French Canadian meat pie served traditionally during the Christmas season, often as a Christmas Eve dinner.

It’s really good, rich and comforting winter soul food and if you’ve never had tourtiere before, you’re sure to be delighted by this delicious meat pie – served with ketchup, of course!

Like any iconic dish, the recipe variations are endless, but tourtiere is generally a double crust meat pie made from ground pork with some sweet spices mixed in – and the good news is that although tourtiere tastes great on a winter’s night, there is nothing at all difficult about making it, especially if you use a ready made pie crust.

Tourtiere Recipe (Serves 6-8)

Here is a recipe slightly varied from an original from a Canadian Living Magazine recipe.

  • 2 lbs of ground pork
  • 1 cup of chicken or beef stock
  • 2 large or 3 medium onions, chopped
  • 2 cloves of garlic
  • ¾ tsps of salt
  • ¼ tsp of ground clove
  • ¼ tsp of ground cinnamon
  • ¾ tsp of freshly cracked black pepper
  • ½ tsp of dried thyme or savory
  • 1 cup of bread crumbs (you can substitute a cup of cooked mashed potatoes, if desired)
  • 1 double crust pie crust and a beaten egg for glazing

Instructions

  1. Add a scant splash of vegetable oil to a fry pan over medium and then add in the ground pork and cook stirring until cooked through (but not browned). Drain off the excess fat.
  2. Add in the stock, onion, garlic and herbs and spices and bring the meat mixture to a simmer. Simmer until the mixture is almost dry, about 25 minutes.
  3. Stir in the bread crumbs and then transfer the meat mixture to the fridge to cool.
  4. Preheat the oven to 400
  5. Once the meat mixture has cooled, pour it into a pie crust and top with pastry lid (a pie crust top) slashed with steam vents (decorative or otherwise).
  6. Add a spoonful of water to your beaten egg and then lightly brush the egg mixture over the top of the pie crust to glaze.
  7. Bake for 40 to 50 minutes, or until golden brown.

Serve with ketchup (seriously).

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Comments

dohn121 from Hudson Valley, New York on December 22, 2009:

What a great recipe. Thanks again.

Joilene Rasmussen from United States on December 22, 2009:

Look lovely, John. The video was a neat touch. If I can scrape up some ground pork soon enough, I'll be trying this. :-)