Tested till perfect Tourtiere recipe and instructions

Tourtiere recipe and instructions

Tourtiere is the creme de la creme of pies. Lightly spiced and herbed, this pork pie is especially anticipated for Christmas Eve celebrations, but it's equally tasty throughout the holidays and winter months. Tourtiere is completely make-ahead, delicious when turkey or chicken take over for pork and perfectly complemented by a tangy relish such as chili sauce.

By The Canadian Living Test Kitchen

Source: ? CanadianLiving.com

Recipe4 out of 5 based on 99 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 40 minutes
  • Cook time 3 hours and 30 minutes
  • Portion size 8 to 10 servings


  • 1 tbsp 1tbspvegetable oil
  • 2 lb 2lbground pork
  • 1-1/2 cups 1-1/2cupsbeef stock
  • 3 3oniononions, finely chopped
  • 3 3cloves garlic, minced
  • 2 cups 2cupssliced mushroommushrooms
  • 1 cup 1cupfinely chopped celery
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tspcinnamon
  • 1/2 tsp 1/2tsppepper
  • 1/2 tsp 1/2tspdried summer savory
  • 1/4 tsp 1/4tspclovecloves
  • 1 cup 1cupchopped fresh bread crumbs
  • 1/2 cup 1/2cupchopped fresh parsley
  • Pastry for 10-inch double-crust pie or Pastry for 9-inch double-crust pie
  • 1 1eggeggs, beaten
  • 1 tsp 1tspwater

Flaky Pie Pastry:

  • 2-1/2 cups 2-1/2cupsall-purpose flour
  • 3/4 tsp 3/4tspsalt
  • 1/2 cup 1/2cupcold unsalted butter, cubed
  • 1/2 cup 1/2cupcold lard or vegetable shortening, cubed
  • 1/4 cup 1/4cupwater (approx)
  • 3 tbsp 3tbspsour cream
  • 1 1eggeggs
  • 1 1egg yolkegg yolks
To change the number of servings, enter the number, then press "calculate". or reset


Filling: In large skillet, heat oil over medium-high heat; cook pork, breaking up with spoon, until no longer pink, 7 to 10 minutes. Drain fat.

Stir in broth, onions, mushrooms, celery, garlic, salt, cinnamon, pepper, savory and cloves; bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until 2 tbsp liquid remains, about 35 minutes.

Stir in bread crumbs and parsley. Cover and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Flaky Pie Pastry: While filling is chilling, in large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. In separate bowl, whisk together ice water, sour cream and egg; drizzle over flour mixture, tossing with fork to form ragged dough and adding up to 1 tsp more ice water if necessary.

Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)

On lightly floured work surface, roll out 1 of the pastry discs to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to fit, leaving 3/4-inch (2 cm) overhang. Scrape filling into pie shell, pressing down lightly to pack. Whisk egg yolk with 1 tsp water; brush some over edge of pastry.

Roll out remaining pastry disc to generous 1/8-inch (3 mm) thickness; fit pastry over filling. Trim to fit, leaving 3/4-inch (2 cm) overhang; fold overhang under and flute edge. Cut decorative shapes from pastry scraps. Brush some of the remaining egg mixture over pastry; arrange shapes over top. Brush top all over with some of the remaining egg mixture; cut steam vents in top.

Bake on rimmed baking sheet on bottom rack of 375?F (190?C) oven until filling is bubbly and bottom is golden, loosely covering with foil if top is browning too quickly, about 1 hour. Let cool in pan for 10 minutes.

Use our pie pastry recipe to make your double-crust tourtiere pastry.?

Additional information :

Variation: Turkey Tourtiere: Substitute turkey or chicken for pork. Substitute chicken stock for beef stock. Omit cinnamon, savory and cloves. Add 1/2 tsp (2 mL) dried marjoram and 1/4 tsp (1 mL) dried thyme.

Tip from The Test Kitchen: To make tourtiere ahead of time, omit pastry cutouts. Wrap and freeze unbaked pie for up to 2 months. Partially thaw in refrigerator for 6 hours or until pastry gives slightly when pressed. Cut steam vents and brush with glaze. Bake in 375?F (190?C) oven for 1-1/4 hours or until heated through and pastry is golden, shielding edge with foil if necessary during last 30 minutes.

Nutritional Information per each of 10 servings: about

cal 405 pro 23g total fat 23g sat. fat 9g
carb 25g dietary fibre 2g sugar 2g chol 111mg
sodium 572mg potassium 435mg


calcium 5 iron 21 vit A 12 vit C 10
folate 29
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