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When my mother was growing up, her mom made mince pies that contained meat. I created this recipe with my grandmother in mind. This pie is a main dish not a dessert, and I served it for the first time at my mother's 1999 Christmas party to rave reviews. —Candice Salazar Los Alamos, New Mexico
Nutritional Facts 1 serving (1 slice) equals 665 calories, 33 g fat (11 g saturated fat), 77 mg cholesterol, 795 mg sodium, 69 g carbohydrate, 3 g fiber, 25 g protein.
Originally published as Christmas Pork Pie in Reminisce November/December 2004, p48
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Reviewed on Dec. 07, 2010 by albertagran
In Canada we make French Canadian pork pies called Tourtierre. Made with ground pork, onion, finely grated raw potatoe, broth, spices (allspice, savory, salt and pepper). I make about 10 every year for Christmas. We always have meat pie after mass on Christmas Eve. The pie crust is best if made with lard (yes lard), also they are best if frozen for a while and then reheated (don't know why). We couldn't have Christmas without our tourtierre.
Reviewed on Dec. 07, 2010 by JanMF
This was a great way to use my pork loin. I substituted dried peaches for the apricots and dried cherries for the raisins. This had a nice sweet savory flavor and I will definitely make this again.
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