This is the recipe my grandmother used to make. It only uses pork for the pie and is delicious. I make one for my father every Christmas Eve and he loves it!

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, mix together the ground pork, cloves, cinnamon, onion, salt, celery, bay leaf and water. The water will help break up the raw pork. Simmer over medium-low heat for about 3 hours, or until the water has evaporated. Remove from the heat and discard the bay leaf.

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  • Towards the end of the pork cooking time, place the potatoes into a separate saucepan and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and mash potatoes. When the pork is done, stir the mashed potatoes into that pan until evenly blended.

  • Preheat the oven to 375 degrees F (190 degrees C). Line two 9 inch pie plates with bottom crusts. Spoon equal amounts of the pork filling into each crust. Cover with top crusts and flute the edges to seal.

  • Bake for 45 minutes in the preheated oven, or until crust is golden brown.

Nutrition Facts

437.3 calories; 16.8 g protein; 32.6 g carbohydrates; 46 mg cholesterol; 441 mg sodium. Full Nutrition

Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/15/2006
MY Grandmother (my "meme") made a similar mix of pork and mashed potatoes but used a bit of sage for flavor and used it to stuff ducks or geese. Magnifique! Read More
(76)

Most helpful critical review

Rating: 3 stars
10/15/2007
I wouldn't say it's the best Tourtiere recipe I've ever tried but it's not bad. I think I'd prefer a few more ingredients to make it a bit more flavourful A Quebecois collegue at work thought it smelled great though! Read More
(13)
76 Ratings
  • 5 star values: 49
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
12/14/2006
MY Grandmother (my "meme") made a similar mix of pork and mashed potatoes but used a bit of sage for flavor and used it to stuff ducks or geese. Magnifique! Read More
(76)
Rating: 5 stars
12/10/2006
This is delicious! And easy to make too. It does take a long time to cook but the results are worth it... we got a fluffy well-flavored meat pie. This one's definitely a keeper! Read More
(51)
Rating: 5 stars
01/15/2007
I did substitute half ground beef and half pork. Only made one pie for 3 of us. Definitely a keeper for a winter night meal! Read More
(45)
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Rating: 4 stars
12/15/2006
Our family makes Tourtiere pie every year too but our recipe uses 1/2-2/3 hamburg and the rest pork. And we cook it up with a chopped onion instead of celery which I think tastes even better. All in all this is a great and easy recipe and is delicious hot out of the oven or cold out of the fridge the next day! Yum! Read More
(29)
Rating: 5 stars
12/17/2007
I am so glad I found this recipe! My parents and my meme before them make this every year for Christmas Eve! Now I can surprise my father (a pepe himself now) with one! This pie is the best and oh so good! Everyone should give this recipe a try you'll surely love it! Read More
(28)
Rating: 5 stars
01/15/2007
I made this recipe over the holidays and my entire family loved it. I halved the recipe and only made one pie but have been asked to make more! Read More
(28)
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Rating: 5 stars
03/30/2010
I found this recipe to be delicious and highly recommend it to anyone who is looking for an authentic French pork pie recipe. Everyone in my family loved it and it is definitely one that I will be making again and again...for those of you who have never tried French pork pie it can be somewhat of an aquired taste with the strange combination of spices. I have found that most people either love it or hate it. I would also like to add that I am always surprised when people leave ratings of 1 or 2 stars for a recipe when it is a food that they never tried before and do not care for the taste...their rating has more to do with personal likes/dislikes and not the actual success of the recipe...let's face it. If you don't like the taste of tourtiers regardless of which recipe you try you are not going to like tourtiers. I take a lot of stock in the amount of stars a recipe has and almost overlooked this recipe because of negative reviews from people who didn't know how tourtiers were supposed to taste. Read More
(24)
Rating: 5 stars
09/08/2010
My grandmothers used to make this for the holidays too; I didn't care if there was another dish served or not...as long as I had my own pie! Like my grandmothers I use a fresh ham and boil it until well cooked and falling from the bone. It may be hard to find a fresh ham so substituting the ground pork works too. I then grind the ham and put the potatoes through the grinder/strainer as well. The rest of the recipe is basically the same except we didn't/don't use celery or bay leaf. And the pastry dough is made fresh...preferably with lard. Glad to see someone else knows what this wonderful dish is!:) Read More
(22)
Rating: 5 stars
10/14/2009
I'm from Quebec so I know my tourtieres. This is the most delicious one I have ever had. I used a 2 to 1 pork and veal blend (my preference) though. I'm sure my guests will be asking for this recipe tonight! Thanks for sharing..... Read More
(20)
Rating: 3 stars
10/15/2007
I wouldn't say it's the best Tourtiere recipe I've ever tried but it's not bad. I think I'd prefer a few more ingredients to make it a bit more flavourful A Quebecois collegue at work thought it smelled great though! Read More
(13)