Tourtiere (Pork Pie)

A traditional French-Canadian holiday meat pie, delicately spiced and seasoned. Serve with a sauce on the side.


2 to 3 medium potatoes, boiled and mashed
1-1/2 pounds ground pork
1/2 pound ground beef
2 medium onions, minced
1 tablespoon salt
1/2 teaspoon pepper
1/8 to 1/2 teaspoon ground cloves (to taste)
1 garlic clove, minced
1/2 teaspoon cinnamon
3/4 cup water


Combine ingredients, and brown in large skillet. Do not overcook. Drain fat. Make upper and lower crusts for 2 pies. Fill bottom crust with meat filling, cover with top crust, and bake at 400 degrees F for 10 minutes; then reduce heat to 350 degrees F and bake 40 minutes more. Makes enough filling for 2 pies.



2 cups flour
3/4 teaspoon salt
3/4 cup Crisco shortening
2 tablespoons butter
1 egg, beaten
3 tablespoons cold water


Sift together flour and salt. Cut in Crisco and butter. Stir in egg with cold water. Shape dough into a ball. Chill at least 30 minutes; roll out. Makes enough for a double-crust pie.

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