*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Use all pork for truly authetic French Canadian flavor. You can fix the filling one day and serve the tourtiere the next day. Letting the filling sit over night really lets the spices flavor the filling. Update: I have found that it gets better the day after. So prepare it in advance and reheat if you have the time.
this is a great recipe. although you should cut back on the salt. also try adding 1/2 teaspoon of cinnamon. if you don't like the fat in ground pork after cooking allow to cool in the fridge and take off fat before spooning into pie crust. i've been making tourtiere since i could help in the kitchen making up to 12 or more during xmas. they make for great gifts during the holiday season. but save one for the tail gate party during superbow!
Hi, I am French Canadian and my mom always put 1/3 pork, 1/3 veal and 1/3 beef.... this has to much salt and shouldn't have to put water... my mom put a mash potatoe to reduce the liquid and to bind everything together...
Mmm delicious. Made this for Christmas and it was a big hit. The only thing I noticed was that it needed more spice but that could just be me or my spices could have been old. Adjusted it by adding 3x the amount of spice and added a bit of cinnamon too. Tastes just like my mom's (except she makes her crust and I bought Tenderflake ones).
This recipe totally rocks!!!! My family and I totally loved it. It is a delicious change of pace. I am not much into making piecrusts and generally dont care to do so but I absolutely HATE store bought ones. Reluctantly I made this piecrust and decided to use real LARD that I had rendered from a hog that we butchered in the back yard (yes people still do that) I have to say it made the most awesome combination. A real Lard piecrust and the spices that are called for in the meat.....OMGosh I thought I was in HEAVEN!!! My advise...dont leave out any of the spices that are called for and make your piecrust with real lard and you are in for a superior treat!!!! I have even made shephards pie from the meat portion of this recipe and that turned out awesome as well. Give it a try!
I made this for my family last weekend. It was a huge hit! I had taken some of the others advice and lessened the salt and doubled the spices. It was great...I am currently making more now as everyone wants to have them for Christmas. They all thought I had found Grandmas recipe from the 1940's!!
This recipe is delicous and so easy to make. I grew up having tourtiere at Christmas (my Nanna is french canadain) and it was such a treat having it Christmas Eve!!. I would add an egg to help with binding the meat. I'll make this again!
My mom Used to make tourtiere for me ALL the time i always wanted to make it on my self and this recepie braught back memories!All my Friends loved it! The only change i made was adding gradded carrots!AWSOME!
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