French Canadian Tourtieres
Total TimePrep: 1-1/4 hours Bake: 40 min.
Makes4 pies (8 servings each)
- 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)
- 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°.
Nutrition Facts1 piece: 469 calories, 29g fat (12g saturated fat), 76mg cholesterol, 672mg sodium, 31g carbohydrate (4g sugars, 1g fiber), 19g protein.
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Aug 4, 2019
This is very similar to the "meat pies" my Grandma used to make, and they were delicious! She always used ground beef instead of pork, and probably didn't use mace (since I don't remember ever seeing that spice in her kitchen) and she added a beaten egg when browning the vegetables, and used Italian bread crumbs. She would also sometimes add mushrooms or spinach to the mixture, just for a little change of pace. Excellent recipe! Easy to cut in half or even fourths!
Jan 5, 2019
Very nice recipe! Have made it a few times and it is always well received. My family has their own traditional Tourtiere recipe-just about every family with a French-Canadian side has their own. So, cookie20, don't rate a recipe you either haven't tried or on what you claim is "factual presentation only". The fact is as I stated above-as many recipes as there are families who have made them for generations. Get a grip and stop being a snob.
Nov 27, 2017
This is a "meat" pie, not an authentic tourtiere. My rating is based on the factual presentation only
Oct 12, 2016
Anyone know how to cut this down to 1 pie??
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!
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.
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
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!
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!
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.