This recipe was given to me as part of a bridal shower gift. My husband loves meat and pies, so he was practically in heaven when I made this for him! I have also used a refrigerated pie crust and it is just as good. Originally submitted to PieRecipe.com.

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Ingredients

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

Directions

Instructions Checklist
  • In a saucepan, saute onion and garlic in bacon drippings until light brown. Add ground pork. Cook until light brown, stirring until crumbly; drain. Stir in broth, salt and pepper. Cook for 10 minutes or until liquid is nearly absorbed. Add spices and parsley. Cool to room temperature.

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  • Spoon filling into pastry lined 9 inch deep dish pie plate. Top with remaining pastry; seal edges and cut vents. Brush with cream.

  • Bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C). Bake for 20 to 30 minutes longer, or until golden brown. Serve warm or cold.

Nutrition Facts

471.8 calories; 17.4 g protein; 22.3 g carbohydrates; 66.4 mg cholesterol; 574.8 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/19/2004
I liked this recipe and the spice blend. I use a variety of meat pie(Tourtiere) recipes and have been making them for a long time. Sorry Tyggrette there are as many "traditional" recipes for tourtiere as there are ways to prepare meatloaf! Each Region of Canada prepares it differently. Besides spices don't make a tradition people do. This is a nice recipe and a recommended try. Thanks Claudette Read More
(10)

Most helpful critical review

Rating: 3 stars
01/08/2004
This recipe makes a good meat pie... but it is not a traditional Tourtière recipe. A true Tourtière requires no herb no garlic no chicken broth (water is used instead) but rather the following spices: cinnamon cloves all spice salt and pepper. So as a French Canadian I would not mind serving this meat pie say on a cold January night but certainly not on Christmas Eve (Réveillon) as it would break the tradition. Read More
(17)
21 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
01/07/2004
This recipe makes a good meat pie... but it is not a traditional Tourtière recipe. A true Tourtière requires no herb no garlic no chicken broth (water is used instead) but rather the following spices: cinnamon cloves all spice salt and pepper. So as a French Canadian I would not mind serving this meat pie say on a cold January night but certainly not on Christmas Eve (Réveillon) as it would break the tradition. Read More
(17)
Rating: 5 stars
11/19/2004
I liked this recipe and the spice blend. I use a variety of meat pie(Tourtiere) recipes and have been making them for a long time. Sorry Tyggrette there are as many "traditional" recipes for tourtiere as there are ways to prepare meatloaf! Each Region of Canada prepares it differently. Besides spices don't make a tradition people do. This is a nice recipe and a recommended try. Thanks Claudette Read More
(10)
Rating: 3 stars
07/15/2003
This was easy & a big hit with the kids but the adults found it typical of traditional European country-fare: filling but a bit boring. It was tasty but a little dry. I'll be serving it on cold winter days........maybe with a gavy or sauce on the side! Read More
(10)
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Rating: 5 stars
08/02/2004
This pie is DELICIOUS! Even my five-year-old husband who refuses to eat like an adult LOVED this dish! It was easy to make and tastes great. I was nervous about using a spice like mace on meat but the spices were perfect. I wouldn't change a thing about this recipe! Read More
(10)
Rating: 5 stars
07/15/2003
This was great! The prep time is minimal. Read More
(7)
Rating: 4 stars
12/20/2004
Good recipe. I agree with the use of pork only and the spicing in this version. Every French Canadian myself included knows the BEST recipe for tourtiere and it's their's! Part of my family Christmas is a friendly discussion around the dining table as to whose tourtiere is the most 'authentic'. For me tourtiere and home-made chili sauce IS Christmas. I've never met a tourtiere I wouldn't sample! Read More
(6)
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Rating: 4 stars
04/25/2007
I would have given this recipe 5 stars except for a couple things - mainly I made some serious changes to the recipe used beef instead of pork and incorporated the half pound of bacon from which I rendered the fat. Having said that dh and two daughters (15 and 11) loved the whole meat pie thing. "You should serve this when we have company!" and so on. I felt the recipe deserved 4 stars on principle alone. Next time I think I will make it with the pork and see how it is that way. Read More
(5)
Rating: 5 stars
02/04/2005
We loved this recipe. Used refrigerator piecrusts to save time. Didn't have savory but don't feel the taste suffered one bit. Took a bit longer to cook down. My husband loved the flavor. My daughter even took the filling and some iceberg lettuce to turn this into lettuce wraps like P.F. Changs. Read More
(3)
Rating: 4 stars
12/20/2006
the mixture and spices are good. Read More
(3)