Tourtiere

My husband loves this every time I make it. I use a mild or spicy sausage instead of plain ground pork. I use beef instead of veal. The flavor of it all with the sage is amazing! Thank you!

Yummy but not a strong flavor. I had no sage, so I used Bell’s Seasoning instead. And no pie crust, so I topped with biscuits. You can’t go wrong with a meat pie. My family loved it.

This was very good. I used all the same ingredients except for fresh sage (about 1Tbsp.) and chicken broth for the water. I chopped up the bacon and fried it with the fresh sage; removed bacon from the pan (not crazy about rubbery bacon.) Browned the pork and veal in the bacon grease with onion, celery and garlic; drained it. Added the water/broth, simmered, covered, added the bacon and fresh sage and the cornstarch slurry. Baked as directed. It was great. I also brushed the inside/bottom of the pie crust with beaten egg white before I added the filling.

I used Paul Gagne’s AR recipe for Tourtière spices and used a little over a pound of ground veal/pork/beef. I also added 1/2 tsp of allspice. I bumped up the quantities for garlic and onions and added a chopped carrot. I live on a boat and don’t have an oven so I couldn’t easily bake a pie. I stuffed the cooked mixture into pita pockets. Sloppy but really good. Kind of a French Canadian Sloppy Joe. Call it a Sloppy Jacques.

This was go good. Although I have to admit we have never had tourtière before, so I’m no sure what it should taste like. I used chef John’s pie crust recipe. I cut the bacon once it cooked in the pan with the other meats. My two girls absolutely loved it! My husband said he’d give it a 3, but he’d eat it again. I really enjoyed it.

This was a very easy and delicious recipe, although I did make some minor changes. Used fresh thyme and a couple pinches of dry rosemary instead of the sage, 2 carrots, and used beef stock instead of the water. Next time I would brown the meat and bacon separately since it took so long (a lot of meat and an average sized Dutch oven), and I think that would also make straining the fat easier. My husband loved it and I will definitely make it again!

I found it very bland.

Made the recipe as written, never having had/heard of tourtiere, not being French in any way, just looking for a different way to serve ground pork/veal. Absolutely delicious! Wouldn’t change a thing. Subtle flavors, flaky crust; I loved it. It took a little less time in my convection oven; I took it out when it was a beautiful golden brown. Do let it cool a bit, it stays together better.

Excellent! I made two pies, and they were gone in no time! I usually make this for Christmas Eve, but you can make this any time of the year.

Very good! Very simple! I didn’t have sage so I used thyme instead and it was still good. It’s a keeper for me!

This is absolutely BY FAR the BEST tourtiere I’ve ever had! Most families will add leftover mashed potatoes as well to make a creamier consistency…I had some sweet potatoes on hand so I added them instead. That was such an interesting flavor combination with the sweet from the potato and the hickory from the bacon. I couldn’t wait to try it after having to smell it bake! It was definitely a nice change from the regular tourtiere that I’m used to having and will now be a permanent addition to our holiday meals. Thanks SO MUCH!! 😀

Absolutely delicious. I had half a pound of ground veal left after making meatloaf and decided to try out this recipe. Wow. Because this is a rather simplistic dish (a basic meat pie), using quality ingredients is crucial. With the ingredients called for it’s a definite 5-star recipe. If you’re tempted to omit the veal or pork and use ground beef instead, don’t! It WILL fall flat. So, do yourself a flavor (ha ha) and make sure to use the meats and spices called for. I’m sure you will be impressed.

Can’t really give it 5 stars because I only used it as a guideline. However, my results were delicious! I used ground pork and bacon, I added grated carrot, a bit of tomato juice and some fresh parsley. I also had to use poultry seasoning as I had no sage. I used two frozen pie shells and put one over top of the other. Turned out quite nice, thanks!

This is an absolutely terrific recipe and everyone went nuts over it. I served it with a red onion/apple marmalade. I made the following changes. 1 1/2 lbs pork, 8 slices of bacon, 2/3 cup of both celery and onion, 1 1/2 tsp sage. Chicken broth instead of water. 2 or 3 cloves of garlic. (I did use the 1/2 lb veal)

I’ve been using this recipe for the past 5 yrs now and always get requests to bring to family get togethers at Christmas time. I do agree that the addition of bacon to this classic recipe makes the “little difference”… excellent recipe!! :oD

My family and I enjoyed this recipe tremendously. It rated far higher than any store-bought meat pies. Next time, though, I think I’ll try splitting the meat mixture, and making two pies!

I made this for a group of girlfriends, and they all RAVED about it. EXCELLENT recipe! I think I’ll make it for our family Christmas.

Adding bacon makes this tourtiere a little different from the rest. Tasty and delicious!

Born and raised in Ontario, Canada, I was looking for a good tourtiere recipe. I found this to be a keeper, very tasty. I will make it often.

Excellent! I have tried many tourtiere recipies and having a French family, this was one of the most savory flavoured. It is quite a compliment when they keep coming back for seconds. The sage and bacon gives this one a great touch. I find the clove spice in other pies, just too strong and over-powering. Great job Jean!!!