Reviews for French Canadian Tourtière
This was well-received by my French-Canadian side of the family as well as the Polish/Irish/German folks who looked at me like I had three heads when I said "meat pie"!?! I used the recipe for Tourtiere Spice Mix from this site - savory is a must, according to my aunt - and also used a cheddar cheese crust from a Chicken Pot Pie recipe here (I know, not authentic but had seen a recipe and just couldn't get it out of my head.) Ended up with a dish which will now be tradition for us.
Good starter recipe but you need to add some nutmeg and some mashed potatoes at the end to make it more velvety. My aunt who made this a staple in our traditions told me how to make it and she’s originally from gaspe. Turned us Greeks into slaves when she made this. So good.
So I made this last night for the wife and kids. It turned out pretty good. I grew up eating my mum's british meat pie (beef, carrots, onions, gravy....) so this was my first taste of Tourtiere. I really liked the flavour of the meat but I agree with some of the reviews that it was a little on the salty side. If I make it again, I'll cut down on the salt.
We like it served with cold ketchup! Adds a nice taste and makes any kid love it.
I upped the spices as well, and I added cinnamon. The only problem I had was that the crust I chose to make was very rich, so the finished product ended up ultra-rich! I couldn't even eat a full serving. Next time I'll try a more modest crust....
I didn't use the pork as I only had ground beef at home. It was so good that my picky 3 year old daughter ate seconds and had leftovers for lunch the next day. Great recipe!
Excellent. I added a small mashed potato to the meat mixture before placing it in the pie shell. We bake this every year for our Christmas Eve dinner.
This one's been added to my recipe book. I've made a couple of adjustments, like using only ground beef. It's a hit with the family! Thanks alot Rayna!
My husband and daughter both gave this a thumbs up. It's not difficult to make (especially if you buy refrigerated pastry. The edges of the crust got pretty dark even after covering them for the first 20 minutes, so I will cover them longer next time. Thanks!
This is the first tourtiere I've ever made, and it is just delicious!! I added cooked potatos in the mix just cause I love a tourtière with potatos. It was so moist and yummy, and served with fruit ketchup, just fantastic!
Turned out well. I used a little more of the spices, added a chicken bouillon cube instead of the salt. Really like the addition of cloves. As an another cook mentioned it did need a binder- I took their advice and added a mashed potato. My Memere used to add poultry seasoning and crackers, however this version was close to hers in taste. Next time I may try the poultry seasoning, clove and matzo meal to see if it binds a little better. Thank you for sharing this recipe!
My husband loved this recipe. I used 500 grams of a pork/beef mixture and a package of chopped soup vegetables. (I live in Germany right now and they sell packages of fresh soup vegetables in the supermarket. This includes a few carrots, some Leeks, a wedge of celery (is this only sold in Germany? Never seen it in America) and maybe some broccoli) instead of adding cinnamon, I used creole seasoning and the flavors worked together beautifully!
Very good and NOT too salty. Spices were perfect. The cooked meat was a little wet so next time I'll cut the water in half, but everything else will stay the same.
I use beef pork and chicken summer savory s/p &onion my moms recipe she was 85 she did this for 50 years yummmmy
I tried the recipe this weekend. I had 1 kilo of ground pork and I added 2 shredded raw potatoes while it was cooking. I was able to make 2 pies with this filling. I doubled the spices and added about 1/2 tsp of cinnamon. I didn't have ground cloves so i added 3 whole cloves while cooking and removed them before filling the pies. I will definitively make this recipe again!
I liked this recipe but, I added mashed potatoes, carrots and, I also added cinnamon. Then it became "5 Star".
I ADDED 1 FENNEL BULB DICED INTO 1/4 INCH PIECES
I made multiple pies. They turned out amazingly but the next time I will cut back on the water.
I have never had meat pie before, but this was amazing! I served it with pickled beets on the side and it was a great combination of flavors. The spices in this recipe are what really make it unique.
This was soooooo good, instead of water I use bold chicken stock, didn't use a lot though less than half cup , and also a dash of cinnamon. Also added a large backed potatoe mashed. Did not use the garlic .
I added a cooked mashed potato along with a bit of flour blended into some water to make it a bit more 'saucey'
amazing... almost like Mom's
no I did not make any changes next time I may change beef for venison
It tastes and smelled good. I agree that the filling was too wet. I probably won’t add water next time, or I might strain it before putting it into the oven.
Nope, did it as written and it tasted great!! Have been making ever since.
I haven’t assembled into a pie yet but the filling is very good. No water was needed, I added a tsp of poultry seasoning and a cup of mashed potatoes. Rendered quite a bit of fat from the meat that had to be drained off.
Brings back memories ... My mom made hers with just pork and onions and seasoned with salt, pepper, cinnamon and cloves. I still make mine this way. This recipe is very close.
Added much more spice and a handful of small par-boiled potatoes to get a traditional Quebec taste. Also substituted oatmeal stout for the water. Important to note that one of the keys to getting a traditional taste is to understand that the meat is boiled and not fried before cooling and spooning into the pastry shell. Good luck
Something off in the flavors. I think I'll delete cloves and try once with italian seasonings only, and later try beer and worcestershire, salt and pepper
My cookbook was packed away so I couldnt find my grandmothers recipe...and this is almost exactly it! We use broth or stock instead of water and add in some vegetables (not traditional but a little bit of diced carrot, celery and potato really pop it) It works for ANY combination of ground meat (venison is awesome). served with creamed peas (as per a friends suggestion based on her family traditions) this is a sure fire winner for when you cant find gramas recipe!
This recipe was perfect. 10/10
Great spices. I improvised but it was delicious!
Great taste... should of added a potato to keep meat together. I am originally from Montreal and this was my very first time..... delicious! 4
No changes- take that same recipe and use it as stuffing in your turkey like my Mother did. Outstanding. As a leftover in a sandwich and as part of your meal.
Made this but followed some of the advice given to add additional spices plus reducing the salt. Plus adding at least 1/2 cup of bread crumbs to the dish to have it come together. also used the triple mix found in the grocery store here in Ontario, ground beef, ground veal and ground pork. Mm good.
Great dish for a cold winter night! Very tasty! A little too salty; so next time I will definitely decrease salt.
Awesome recipe even looked exactly like the picture!! My husband is French and loved It. Will definitely make it again!!
My husband loves this! Very good recipe.
Yes, I omitted the garlic and the clove and I used 1/3 lbs. of each pork beef and veal. I like to make at least a dozen and freeze them for the winter.
I added some lightly mashed potato.
Couple things: 1. The first night - the flavor and scent was AWESOME ...so very delish!! 2. I have no clue why this is in a pie. I cut into it, and it all falls apart. There is no binder for the filling. There is no means for it to stick together. It's just a pile of cooked ground meat. 3. I drained the meat before putting it in the crust, but there still was some residual moisture - as such - I ended up with a soggy bottom crust! 4. While reviews reveled in the 2nd and 3rd day flavors - mine waned. I still could not cut a clean slice of pie. It completely fell apart - and nothing rivaled the very first day when pulling it out of the oven fresh. I want to save this dish - please !! Looking forward to any advice!!! Red
I would not make this again. It was my first meat pie I have made and I found it had no flavour!
I've made this recipe on Christmas Eve for the last four years. My family absolutely loves it. I follow the recipe as-is and it turns out great. I serve with mashed potatoes, brown gravy and green beans or peas. Delicious.
My family liked it okay...I felt cool making "French" food! :)
This is one of my favorite recipes. Everyone who eats it loves it. I add mushrooms.
I give it a five with a few changes. Grandmother ,French Canadian says it was a holiday specialty but saved her life with 9 children. Used 3 lbs pork only More cinnamon than listed. Like twice. Used 5 spice and give it 3 shakes. It’s amazing. Ty I let it sit for 2 hours before putting it in pie crust
Hubby LOVED it. I added mashed potatoes and cinnamon to the filling as per other reviewers and brushed an egg white onto the pie crust too. I've now made two pies in the last 3 days and there are no leftovers!
This is a New Years tradition of my husbands family. I leave out the cloves and everyone loves it. His mom is thrilled she no longer has to make it since I can now.
Not French Canadian in the least. French Canadian contains Beef, Pork and VEAL. You may may prepacks at and grocery store at Christmas time. I live in Quebec all my life.
I used all ground beef and as diabetics are eating I only used crust on top and sweetened with erythrotal came ou great
I have been using this recipe for years now .I use venison instead of beef as this is the original and I add a bit of cut up bacon in the recipe and that makes it moister. My family loves it
Add a 1/2 cup of Chopped Celery and some Allspice. Salt to taste...And if you are not scared to be a non-traditionalist add a tsp of chipotle, it will add a touch of smoky flavour to it...
I made this with ground turkey and beef because this is what I had. It is very yummy. Next time I will use the traditional pork and beef, but I am sure it will taste just as good.
Very good flavor. Paired wonderfully with mashed potatoes and gravy. The recipe doesn't mention it, but we added an egg wash to really make the presentation pop.
Delicious, although I would decrease the salt a bit next time. Definitely one to make again.
Excellent Recipe... I didn't have any beef but after the pork was cooked, I added my meat loaf left overs. All the family loved it.
Yum! I didn't have any clove, so I used my clove essential oil. It was mild enough, I couldn't taste it, which I think I prefer. Next time I will have to try with ground clove, though. I had tried another from here a couple of years ago, and I found it too strong of the allspice that it called for. That one I'm sure I used all pork for. I'm not sure what the point of the water was... I pulled my filling out of the water, and just included a little of the water in the pie. Next time I won't use the water. I didn't find it too salty, as many have complained of (maybe some of the salt stayed in the water I didn't include). I think I prefer this with the beef/pork mixture. I also brushed egg white on before baking so it would brown nicely. I like some of the ideas to add some vegetables, so I will probably do that next time, as well. But, I was happy with how this turned out, overall.
Very tasty dish. My husband loved it. My only complaint is the water. I wasn’t sure if I should drain the meat before adding it to the pie crust. I didn’t drain it and I regret that. Next time I’ll make sure to do that.
Turned out excellent. I would leave the foil on longer to prevent crumbly crust around but overall great recipe.
Way too salty! I was disappointed.
made this and it was wonderful will make it again next time i will do it with the tourtire spice recipe that is here