Traditional French-Canadian Meat Pie. Generally served at Christmas, but great anytime.

Jean

Gallery

Recipe Summary

Servings:
8
Yield:
1 -9 inch pie
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven, brown ground veal, pork, and bacon. Drain off fat.

    Advertisement
  • Stir in onion, celery, garlic, sage, salt, and pepper. Stir in 1 cup of the water, and bring mixture to boiling. Reduce heat, and cover. Simmer for 10 to 15 minutes, or till onion is tender. Stir frequently.

  • Combine cornstarch and the remaining 1/4 cup water. Add to hot meat and vegetable mixture, cooking and stirring till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove pan from heat, and cool slightly.

  • Fill pastry shell with meat and vegetable mixture. Roll out top crust on top, seal the edges, and put patterned slits in top crust.

  • Bake in a preheated 400 degrees F (205 degrees C) oven for 40 minutes, or until golden brown. Let stand about 15 minutes before serving.

Nutrition Facts

515 calories; protein 18.9g 38% DV; carbohydrates 24.8g 8% DV; fat 37.2g 57% DV; cholesterol 75.3mg 25% DV; sodium 581.7mg 23% DV. Full Nutrition
Advertisement

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/27/2003
Excellent! I have tried many tourtiere recipies and having a French family this was one of the most savory flavoured. It is quite a compliment when they keep coming back for seconds. The sage and bacon gives this one a great touch. I find the clove spice in other pies just too strong and over-powering. Great job Jean!!! Read More
(16)

Most helpful critical review

Rating: 2 stars
11/11/2013
I found it very bland. Read More
21 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/27/2003
Excellent! I have tried many tourtiere recipies and having a French family this was one of the most savory flavoured. It is quite a compliment when they keep coming back for seconds. The sage and bacon gives this one a great touch. I find the clove spice in other pies just too strong and over-powering. Great job Jean!!! Read More
(16)
Rating: 4 stars
10/25/2007
Adding bacon makes this tourtiere a little different from the rest. Tasty and delicious! Read More
(9)
Rating: 5 stars
06/01/2010
Absolutely delicious. I had half a pound of ground veal left after making meatloaf and decided to try out this recipe. Wow. Because this is a rather simplistic dish (a basic meat pie) using quality ingredients is crucial. With the ingredients called for it's a definite 5-star recipe. If you're tempted to omit the veal or pork and use ground beef instead don't! It WILL fall flat. So do yourself a flavor (ha ha) and make sure to use the meats and spices called for. I'm sure you will be impressed. Read More
(7)
Advertisement
Rating: 5 stars
12/30/2009
This is an absolutely terrific recipe and everyone went nuts over it. I served it with a red onion/apple marmalade. I made the following changes. 1 1/2 lbs pork 8 slices of bacon 2/3 cup of both celery and onion 1 1/2 tsp sage. Chicken broth instead of water. 2 or 3 cloves of garlic. (I did use the 1/2 lb veal) Read More
(5)
Rating: 5 stars
09/14/2011
This is absolutely BY FAR the BEST tourtiere I've ever had! Most families will add leftover mashed potatoes as well to make a creamier consistency...I had some sweet potatoes on hand so I added them instead. That was such an interesting flavor combination with the sweet from the potato and the hickory from the bacon. I couldn't wait to try it after having to smell it bake! It was definitely a nice change from the regular tourtiere that I'm used to having and will now be a permanent addition to our holiday meals. Thanks SO MUCH!!:D Read More
(3)
Rating: 5 stars
12/11/2007
I made this for a group of girlfriends and they all RAVED about it. EXCELLENT recipe! I think I'll make it for our family Christmas. Read More
(3)
Advertisement
Rating: 4 stars
03/23/2011
Very good! Very simple! I didn't have sage so I used thyme instead and it was still good. It's a keeper for me! Read More
(3)
Rating: 4 stars
05/27/2008
My family and I enjoyed this recipe tremendously. It rated far higher than any store-bought meat pies. Next time though I think I'll try splitting the meat mixture and making two pies! Read More
(3)
Rating: 5 stars
12/14/2009
I've been using this recipe for the past 5 yrs now and always get requests to bring to family get togethers at Christmas time. I do agree that the addition of bacon to this classic recipe makes the "little difference"... excellent recipe!!:oD Read More
(3)
Rating: 2 stars
11/11/2013
I found it very bland. Read More
Advertisement