- 1-1/4 pounds ground pork
- 1/2 pound ground beef
- 1/4 pound ground veal
- 1 cup grated peeled potatoes
- 1/2 cup grated onion
- 3 garlic cloves, minced
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried savory
- 1/4 teaspoon rubbed sage
- 1/8 teaspoon ground cloves
- 1/4 cup plus 2 tablespoons water, divided
- 1/4 cup dry bread crumbs
- 1 egg
- Pastry for double-crust pie (9 inches)
- In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently.
- Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture.
- Line a 9-in. pie plate with bottom pastry; trim even with edge. Fill with meat mixture. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil.
- Bake at 400° for 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes longer or until crust is golden brown and filling is heated through. Yield: 6-8 servings.
Reviews forFavorite French Canadian Meat Pie
"For years I have been ordering meat pies from a local business for our Christmas Eve dinner tradition. I waited too long thIs year and had to scramble for a plan B. ThIs recipe was perfect and the pies were a genuine hit. We were all pretty proud of me! Thanks for a great recipe. We agreed we’re firing the old cook. :)"
"to Charlenepaugustyn: My recipe appeared with this photo in Taste of Home... It is a stock photo, so they also used the photo on many other versions of Tourtiere over the years.. I have never added fillers (potatoe).. If you look up Tourtiere in Wikipedia, there is NO mention of potato... I believe the potato was added in later years to save costs, but I stand by my version as the "true" traditional Canadian meat pie... LOL Thanks for saving the recipe..."
"To shellhig, I would think the fat content of your ground meats would determine the 'juiciness'. Should be an 85/15% ratio."
"I have a recipe card from a Reiman Publication, which has the exact picture of the meat pie as is shown here. Sue Paquin from Waterbury, Conn. submitted the recipe with a nice story & the name it is called - Tourtiere. She gave the recipe for the pie crust, which this does not, all the filling is different from what my recipe card shows, including the spices used along with the amounts of the spices, are all different from this recipe shown, along with potatoes & breadcrumbs that are not on my recipe. I have never seen this happen before - how can this be? Would like to hear what the magazine has to say about this. Thanksj"
"I was also desperately looking for a traditional tourtiere recipe that tasted like my brother-in-law's mother used to make every Christmas. This came very close and is delicious! The 2nd time I made it, I used half ground pork, half ground beef since brother-in-law told me that's the way his mom made it. We preferred that to the pork/beef/veal combo. Perfect blend of spices/ingredients."
"My girlfriend and I used to make about 20 or so meat pies when our kids were young and we had lots of energy and motivation. This year my grown children wanted to know why I don't make the pies any more. I have lost the old recipe and found this on on the taste of home website. It seemed to be the closest one to the old one I used to make. The pie came out tasting almost exactly like the ones we used to make! I added a pinch more salt and a little allspice to the recipe, also a teaspoon of poultry seasoning along with the sage that this recipe called for. I have saved this recipe and will continue the old tradition of meat pies for Thanksgiving and New Years Eve."
"I thought this was very tasty. However my husband didn't care for it at all. It was a little dry, I think I might try puting some broth of some kind in it next time."
"Going to make this over the holiday! Savory is a herb. you'll find is in McCormick spice section or substitute it with dried thyme. Although thyme is stronger in flavor."
"Simply delicious. Only ingredient I couldn't find is dried savory. Could someone please help me and explain to me what this seasoning is and where I buy it! Thanks."