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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
6 ServingsPrep: 25 min. Bake: 50 min.


  • Pastry for double-crust pie (9 inches)
  • 1-1/4 pounds ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • Line a 9-in. pie plate with bottom pastry; trim pastry even with edge
  • of plate. Set aside.
  • 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.
  • 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.
  • Bake at 375° for 50-60 minutes or until crust is golden brown.
  • Yield: 6 servings.

2 of 2

Tourtiere (continued)

Nutritional Facts: 1 piece equals 689 calories, 41 g fat (16 g saturated fat), 135 mg cholesterol, 687 mg sodium, 39 g carbohydrate, 1 g fiber, 39 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.