Tested till perfect Classic Tourtière
Photo: Classic Tourtière
Photography by Yvonne Duivenvoorden

Classic Tourtière

This classic is usually made with ground pork, often with the addition of potatoes for thickening. Mushrooms are unconventional, but tourtiere fans will be happy with the extra flavour.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2005

Recipe5 out of 5 based on 18 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1-1/2 cups 1-1/2cupscubed peeled potatoes
  • 2 lb 2lblean ground pork
  • 2 cups 2cupssliced mushroommushrooms
  • 3/4 cup 3/4cupfinely chopped celery
  • 3/4 cup 3/4cupchicken stock
  • 2 2oniononions, finely chopped
  • 3 3cloves garlic, minced
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/2 tsp 1/2tspdried savory
  • 1/2 tsp 1/2tspdried thyme
  • 1/4 tsp 1/4tspground cloves
  • 1/4 tsp 1/4tspcinnamon
  • 1 1Really Flaky Pastry
  • 1 1egg yolkegg yolks
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Really Flaky Pastry

In saucepan of boiling salted water, cover and cook potato until tender, about 12 minutes. Drain and mash; set aside.

Meanwhile, in deep skillet, saute pork over medium-high heat, mashing with fork, until no longer pink, about 8 minutes. Drain off fat.

Add mushrooms, celery, stock, onions, garlic, salt, pepper, savory, thyme, cloves, cinnamon and bay leaf; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 25 minutes. Discard bay leaf. Mix in potatoes. Let cool.

On lightly floured surface, roll out 1 of the pastry discs to scant 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) pie plate. Spoon in filling. Roll out remaining pastry. Brush pie rim with water; cover with top pastry and press edge to seal. Trim and flute.

Roll out scraps; cut out holiday shapes. (Make-ahead: Wrap tourtiere and shapes separately; refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator. Add 20 to 30 minutes to baking time, covering with foil after 45 minutes; remove foil for last 10 minutes.)

Mix egg yolk with 2 tsp (10 mL) water; brush three-quarters over top. Arrange cutouts on top; brush with remaining egg wash. Cut steam vents in top.

Bake in bottom third of 400 F (200 C) oven until hot and golden brown, about 50 minutes.

Nutritional Information Per serving: about

cal 649 pro 28g total fat 39g sat. fat 18g
carb 45g fibre 3g chol 171mg sodium 831mg

% RDI:

calcium 5 iron 29 vit A 13 vit C 8
folate 36
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