Back to French Canadian Tourtieres

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
French Canadian Tourtieres Recipe

French Canadian Tourtieres 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
TOTAL TIME: Prep: 45 min. Bake: 40 min. YIELD:32 servings

Ingredients

  • 4 celery ribs
  • 4 medium carrots
  • 2 large onions
  • 2 garlic cloves, peeled
  • 4 pounds ground pork
  • 2 pounds ground veal
  • 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

  • 1. Coarsely chop the celery, carrots and onions; place in a food processor with garlic. Cover and process until finely chopped; set aside.
  • 2. In a stockpot or two Dutch ovens, cook vegetables, pork, veal and sausage until meat is no longer pink; drain. Stir in broth, parsley and seasonings. Reduce heat; cover and cook on low 20 minutes. Stir in bread crumbs.
  • 3. Preheat oven to 400°. 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.
  • 4. Cover edges of remaining pies loosely with foil. Bake for 25 minutes. Reduce heat to 350°; remove foil and bake 15-20 minutes longer or until crusts are golden brown.
    Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a baking sheet; cover edge loosely with foil. Bake 25 minutes. Reduce heat to 350° remove foil and bake 50-60 minutes longer or until crusts are golden brown and a thermometer inserted in center reads 165°. Yield: 4 pies (8 servings each).

Nutritional Facts

1 piece: 469 calories, 29g fat (12g saturated fat), 76mg cholesterol, 672mg sodium, 31g carbohydrate (4g sugars, 1g fiber), 19g protein .

Reviews for French Canadian Tourtieres

Sort By :
MY REVIEW
pschube 162764
Reviewed Jan. 22, 2013

"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!"

MY REVIEW
LBW50 162665
Reviewed Mar. 11, 2012

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

MY REVIEW
lyricalaska 168506
Reviewed Dec. 19, 2011

"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"

MY REVIEW
Janet Kelsey 95278
Reviewed Mar. 3, 2011

"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!"

MY REVIEW
Jaspers05 94540
Reviewed Feb. 8, 2011

"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!"

MY REVIEW
lyricalaska 67229
Reviewed Jan. 30, 2011

"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."

MY REVIEW
knowsme2 162761
Reviewed Jan. 3, 2011

"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."

MY REVIEW
thibju 101730
Reviewed Dec. 31, 2010

"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."

Loading Image

Wine Pairings

Medium-Bodied Red Wine

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