| Yield: | 12 to 16 servings |
Ingredients
- 2 pounds lean ground pork
- 1 cup water
- 1 cup chopped celery
- 1/2 cup chopped celery leaves
- 2 large onions, chopped
- 2 cloves garlic, chopped
- 1/2 cup chopped fresh parsley
- 1 tablespoon chopped fresh savory (or 1 teaspoon dried savory)
- Pinch each ground cinnamon and cloves
- Salt and freshly ground pepper
- Pastry for 2 double-crust, 8-inch pies (see below)
- 1 egg yolk beaten with 1 tablespoon milk
Instructions
- In a large, heavy saucepan over medium heat, combine pork, water, celery and leaves, onions, garlic, parsley, savory, cinnamon, cloves, and salt and pepper to taste. Cook, stirring occasionally, for 30 minutes, adding more water, if necessary, to prevent mixture from drying. Adjust seasoning, if necessary. Let cool.
- Line two 8-inch pie plates with pastry and fill with meat mixture. Roll out top crusts, cutting a generous vent in the centre of each. (Mme Fleur-Ange Rochon always cut her vents in the shape of an evergreen tree.) Cover each pie with top crust, trim pastry, crimp the edges to seal, and cut small steam vents. Brush top of pastry with egg yolk and milk mixture.
- Bake pies in a preheated 400 degree F oven for 35 to 40 minutes or until crust is golden. Serve either hot or cold with pickles or relish.
- Tip: Meat pies may be made ahead and refrigerated. Unbaked pies may be refrigerated for 24 hours, or frozen. Thaw in refrigerator before baking.
- For Pastry:
- In a bowl, mix 2 cups sifted, all-purpose flour with 1/4 teaspoon salt. With pastry blender or 2 knives, cut in 3/4 cup chilled, cubed shortening or lard until mixture resembles coarse crumbs. Measure 1/4 to 1/3 cup ice water. Sprinkle over mixture, a spoonful at a time, stirring with a fork, adding just enough water so dough holds together. Shape into a ball, press into a flat disc, wrap in plastic wrap and chill for 1 hour. Leftover pastry can be frozen for later use.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 95 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 14 g |
| Cholesterol | 49 mg |
| Sodium | 271 mg |
Reviews
Just like we sold in my grand parents bakery,in Ontario. The only difference is we used 3/4 ground beef 1/4 ground pork and what this recipe doesn’t state but should – use a lard based pie pastry if you want the real deal.
I followed the recipe and after 30 minutes there was quite a bit of liquid left.. I used I start masked potToes to absorb and it was good
Next time I just kept cooing it for another 45 minutes until all that liquid was absorbed. Also very good
Today I am going to drain it after the 30 minutes and boil that liquid separately and add it back after it’s reduced a lot. I liked this the best
Next time I just kept cooing it for another 45 minutes until all that liquid was absorbed. Also very good
Today I am going to drain it after the 30 minutes and boil that liquid separately and add it back after it’s reduced a lot. I liked this the best
tasty recipe. the whole family loved it!
Loved this. I did pour off some excess liquid before putting it into the pie shell. Reheats well for leftovers too.
I have a question, I noticed several of you added crackers to help bind it. So for this particular recipe how much crackers do I add???
Yes – this is close to my “grand-maman’s” recipe. The mix of spices is key – cannot replace savoury ! I add crushed Ritz crackers as a binder at the end! This tourtiere will make your house smell like it’s the Holidays! To me, it brings back happy memories of simpler times!
uuummm…many French Canadians here in New Bedford, MA (as was my memere. We use salt, pepper, a pinch of allspice and Bell’s Seasoning to taste. We also fry the ingredients with salt pork rather than boiling. Mashing in one or two boiled potatoes absorbs the fat and makes for a wonderful binding agent …uuummmmmm! Norman’s Meat Market will fresh grind you a beef and pork mix. I even add some veal for the holidays.
Great recipe! I did use crumbled saltines to bind it all together, worked great! I would also recommend using 3 pounds of meat for two full 9″ pies. I like a thicker pie. Might even add peas to it next time! Thanks so much….definately a recipe worth keeping!
Pretty close to my Memeres’ recipe! We also throw in ground beef with the ground pork. I also remember Mem crumbling up some Nabisco Milk Crackers and using it to bind everything up, but try finding those nowadays! I just substitute unsalted saltine crackers and it works fine. Every time I cook pork pie, the aroma reminds me of my Memere and Christmas with my family. I love being a “Canuck”!!
My Mom knew Fleur-Ange and her recipe for Tourtiere is as close to the real thing as I’ve tasted. Being that Fleur-Ange was from Quebec, her recipe is truly Canadian. I put a new twist on mine and used Venison heart to mix with the pork. Maybe some day I’ll share it with you!