French Canadian Tourtieres Recipe

5 9 6
French Canadian Tourtieres Recipe
French Canadian Tourtieres Recipe photo by Taste of Home
Publisher Photo

French Canadian Tourtieres Recipe

Read Reviews
5 9 6
Publisher Photo
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
MAKES:
32 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 40 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 40 min.

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

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 vegetables, pork, veal and sausage until meat is no longer pink; drain. Stir in broth, parsley and seasonings. Cover and cook over low heat 20 minutes. Stir in bread crumbs.
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.
Cover edges of pies loosely with foil. Bake for 25 minutes. Reduce heat to 350°. Remove foil and bake pies 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 edges loosely with foil. Bake 25 minutes. Reduce heat to 350°. Remove foil. Bake pie 50-60 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
Yield: 4 pies (8 servings each).
Originally published as French Canadian Tourtieres in Taste of Home December/January 2011, p110

Nutritional Facts

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

  • 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)
  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. Cover and cook over low heat 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 pies loosely with foil. Bake for 25 minutes. Reduce heat to 350°. Remove foil and bake pies 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 edges loosely with foil. Bake 25 minutes. Reduce heat to 350°. Remove foil. Bake pie 50-60 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
    Yield: 4 pies (8 servings each).
Originally published as French Canadian Tourtieres in Taste of Home December/January 2011, p110

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Reviews forFrench Canadian Tourtieres

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JanM02 User ID: 7480143 255356
Reviewed Oct. 12, 2016

"Anyone know how to cut this down to 1 pie??"

MY REVIEW
pschube User ID: 2658481 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 User ID: 6572245 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 User ID: 5791349 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 User ID: 5798226 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 User ID: 5811916 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 User ID: 5791349 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 User ID: 4258872 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 User ID: 103777 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."

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