[X]

Home > Recipes > French Canadian Tourtieres

French Canadian Tourtieres Recipe

French Canadian Tourtieres Recipe photo by Taste of Home

Read reviews (8)

Rate recipe

“This recipe comes from my big sister. Each fall, we get together and make about 20 of these pies to use at Christmas, give as gifts or freeze for unexpected company.” —Pat Menee, Carberry, Manitoba

[X]

Rate French Canadian Tourtieres Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

French Canadian Tourtieres Recipe

Prep: 45 min. Bake: 40 min.

Yield: 32 Servings

45 40 85

Ingredients

4 celery ribs
4 medium carrots
2 large onions
2 garlic cloves, peeled
4 pounds ground pork
2 pounds ground veal
XKick-up the flavor
With Johnsonville Italian Sausage.
Featured Sponsor
2 pounds bulk pork sausage
1 can (14-1/2 ounces) chicken broth
1/2 cup minced fresh parsley
1 tablespoon salt
1 teaspoon pepper
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1 teaspoon cayenne pepper
1 teaspoon ground mace
1 teaspoon ground cloves
1 cup dry bread crumbs
Pastry for four double-crust pies (9 inches)

Directions

Coarsely chop the celery, carrots and onions; place in a food processor with garlic. Cover and process until finely chopped; set aside.
In a stockpot or two Dutch ovens, cook the vegetables, pork, veal and sausage until meat is no longer pink; drain. Stir in the broth, parsley and seasonings. Reduce heat; cover and cook on low for 20 minutes. Stir in bread crumbs.
Line four 9-in. pie plates with bottom crusts; trim pastry even with edges. Fill each with about 4 cups filling. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover and freeze some of the pies for up to 3 months if desired.
Cover edges of remaining pies loosely with foil. Bake at 400° for 25 minutes. Reduce heat to 350°; remove foil and bake 15-20 minutes longer or until crusts are golden brown.
To bake frozen pies: Unwrap pies; cover edges loosely with foil. Bake at 400° for 25 minutes. Reduce heat to 350° remove foil and bake 50-60 minutes longer or until crusts are golden brown. Yield: 4 pies (8 servings each).

Nutritional Facts 1 piece equals 469 calories, 29 g fat (12 g saturated fat), 76 mg cholesterol, 672 mg sodium, 31 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as French Canadian Tourtieres in Taste of Home December/January 2011, p110

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for French Canadian Tourtieres

French Canadian Tourtieres

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-8) of 8 reviews

Sort Reviews:

Reviewed on Jan. 22, 2013 by pschube

Fantastic! I did not use mace, but kept the recipe the same otherwise. I cut the recipe in half for 2 pies and gave one to a neighbor. Will definitely make again!

Reviewed on Mar. 11, 2012 by LBW50

I made this recipe for the first time for my church brunch and everyone raved about it. VERY good, did not change a thing.

Reviewed on Dec. 19, 2011 by lyricalaska

I made this recipe but added 1 tsp Dalmation Sage to it. It was a recipe my mom gave me (she was French-Canadian). We love them

Reviewed on Mar. 03, 2011 by Janet Kelsey

This is AMAZING! I will have to say I'd cut the meats in half since I ended up with 6 pies not 4! Everyone I gave them to just couldn't say enough great things about it!

Reviewed on Feb. 08, 2011 by Jaspers05

really liked this recipe, and could not find mace in supermarket so I substituted ground nutmeg. Turned out great and my family really liked it!

Reviewed on Jan. 30, 2011 by lyricalaska

This is so delicious. My mom made many to share and taught me how to make these also. this tourtiere recipe is authentic. and a big favorite of many French-Canadians.

Reviewed on Jan. 03, 2011 by knowsme2

I cut the recipe down to make 1 pie; the pie cut perfectly like in the picture and was very tasty. Next time I will cut the spices just slightly. I plan to make for our next large family brunch.

Reviewed on Dec. 31, 2010 by thibju

About the best tourtiere I ever tried. I made one to try it out and found it a little dry so for the second one I used a little bit more chicken stock. It was perfect. This will be my recipe for the coming years.