Traditional French Canadian Meat Pie. Very popular as a side dish at Christmas. Serves 6.
2 Large potatoes, peeled 2
1 lb. Ground pork 450 g
1/2 cup Finely chopped onion 125 mL
1/2 cup Beef broth 125 mL
1 Clove garlic, minced 1
1 Bay leaf 1
1/2 tsp. Salt 2 mL
1/4 tsp Pepper 1 mL
1/4 tsp Allspice 1 mL
1/8 tsp Ground cloves .5 mL
Pastry for double-crust 9 inch [23 cm] pie

  • Cut up potatoes; cook in boiling salted water about 20 minutes or until tender. Drain and mash. In a Dutch oven brown pork; drain off fat. Stir in onion, beef broth, garlic, bay leaf, salt, allspice, pepper, and cloves. Cover; simmer for 20 minutes, stirring often. Discard bay leaf. Stir in mashed potatoes; cool.

  • Prepare pastry. Line pie plate. Trim even with rim. Fill with meat mixture. For top crust, roll out remaining dough; cut slits. Place atop filling; trim to 1/2 inch [1 cm] beyond rim. Seal; flute edge. Bake in a 400°F [200°C] oven about 30 minutes or till done. Let stand for 20 minutes.

    Can be frozen. To serve, thaw in refrigerator and reheat. To reheat; cover pie lightly with foil, bake at 350°F [180°C] for 20 minutes. Uncover and heat for 10 to 15 minutes longer.

    If you have seniors on your list they'll definitely make room in their freezer for frozen pies. Make individual pies by using small foil pie plates (available at supermarkets). Be sure to include reheating instructions.

    Tourtiere is also enjoyed in many Brasseries (Taverns) in Quebec served with french fries, baked beans, ketcup, and of course a pint of beer.

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