Publisher Photo
When temperatures drop, people in our region start craving the ultimate French-Canadian comfort food—savory meat pie, or tourtiere.—Vivianne Remillard, St. Joseph, Manitoba
TOTAL TIME: Prep: 25 min. Bake: 50 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 50 min.
MAKES: 6 servings


  • Pastry for double-crust pie (9 inches)
  • 1-1/4 pounds lean ground beef (90% lean)
  • 1-1/4 pounds ground pork
  • 1 medium onion, chopped
  • 1/3 cup water
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon dried sage leaves
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon pepper
  • 1/2 cup soft bread crumbs

Nutritional Facts

1 piece: 689 calories, 41g fat (16g saturated fat), 135mg cholesterol, 687mg sodium, 39g carbohydrate (4g sugars, 1g fiber), 39g protein.


  1. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Set aside.
  2. In a large skillet, cook the beef, pork and onion over medium heat until meat is no longer pink; drain. Stir in water and seasonings, then bread crumbs.
  3. Spoon into prepared pastry. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry.
  4. Bake at 375° for 50-60 minutes or until crust is golden brown. Yield: 6 servings.
Originally published as Tourtiere in Country Woman October/November 2010, p29

Medium-Bodied Red Wine

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

Reviews for Tourtiere

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image