-
-
My review
Reveillon Tourtiere
Nicole
"A French Canadian meat pie usually served Christmas Eve, this pie has a lightly spiced and herbed pork filling with a pastry crust."
Added to shopping list.
Go to shopping list.
Ingredients
5 h 40 m servings 632 calsOriginal recipe yields 8 servings (1 9-inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- In a large skillet, heat oil over medium high heat. Cook pork, breaking up with spoon, for about 10 minutes or until no longer pink. Drain fat.
- Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory, and cloves; bring to a boil. Reduce heat to medium low. Simmer for 35 to 45 minutes, or until 2 tablespoons liquid is left. Stir in fresh bread crumbs and parsley. Taste, and adjust the seasoning to your liking. Cover, and refrigerate until cold. The filling can be stored for up to one day.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll out pastry to about 1/8 inch thickness, and fit to pie plate. Spoon filling into shell. Roll out top pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges together to seal. Trim and flute pastry edge. Beat egg with water, and brush over the top pastry. Cut steam vents in top.
- Bake in preheated oven until pastry is golden brown, about 45 minutes. Allow to cool for about 10 minutes before serving.
Nutrition Facts
Per Serving: 632 calories; 42.4 g fat; 35.3 g carbohydrates; 26.4 g protein; 105 mg cholesterol; 728 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2128 Ratings
-
-
-
-
-
Most helpful positive review
1/25/2003
I was asked by my Aunt to find a recipe for tourtiere, so I came to allrecipes and found htis one. She said this is EXACTLY what she remembers tourtiere to be! This is an excellent recipe and ...
Most helpful critical review
12/16/2015
I cannot believe that people said that this is just ;like they remember Tourtiere to be. I am not familiar with putting mushroom, celery, parsley, cinnamon or breadcrumbs in it. I could no...
Most helpful
Most positive
Least positive
Newest
1/25/2003
I was asked by my Aunt to find a recipe for tourtiere, so I came to allrecipes and found htis one. She said this is EXACTLY what she remembers tourtiere to be! This is an excellent recipe and ...
12/23/2007
My husband took one bite and said, "Mmmmm, this is AWESOME!" It was the first tourtiere he'd ever eaten. I did have to use fresh savory because I did not have dried, reduced the garlic to on c...
11/15/2006
I am always looking for some traditional recipes to make for the holidays and I am definately adding this one for Christmas. My family loved it! I serve it with a side of Mac & Cheese or mashed ...
1/13/2006
This was really fantastic, and exactly like I remembered tourtiere from when I had it before. I made a few substitutions based on what I had on hand: Thyme for savory, leek and peeled diced ap...
5/20/2005
This was delicious! Hubby loved it too! I used thyme in place of the savory, which I didn't have. I also used a Pillsbury ready made refrigerated pie crust in place of the homemade. I served...
6/16/2010
This is wonderful! I married into a French-Canadian family who loves "Meat Pie." I did leave out the cinnamon, cloves & savory, but followed the rest of the recipe exactly. It was great, even...
12/29/2011
This recipe was divine. These are the changes I made to it. Add thickly grated carrot. Sub 1/2 cup red wine for 1/2 cup beef broth. Sub mashed boiled potato and a little panko for fresh breadcru...
12/25/2010
I used a mixture of ground pork, veal and beef. I chose to use cremini mushrooms as they have better flavour. Instead of using the listed spices I chose to use the blend 'Tourtiere Spices' from ...
12/22/2009
Thank you for the wonderful recipe. My father was French Canadian. As a child on Christmas Eve. There was always a Tourtiere. I even have one of my aunt's recipes BUT Yours is the BEST! Now ...