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 72 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10


  • 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
  • 3/4 tsp 3/4tspsalt
  • 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
To change the number of servings, enter the number, then press "calculate". or reset


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

Click here for tips to make a perfect pie crust from our Online Food Editor, Christine Picheca.

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.

Test Kitchen Tip:
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 8 servings: about

cal 478 pro 26g total fat 29g sat. fat 9g
carb 26g fibre 2g chol 81mg

% RDI:

calcium 4 iron 19 vit A 4 vit C 10
folate 16
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