One of my family’s favorite meals is a Chicken French dish that I’ve been making for years. Serve alongside Italian-cut green beans, brown and wild rice, or rice pilaf. Lemon slices may be added as a garnish.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 3 hrs 15 mins |
| Servings: | 8 |
| Yield: | 1 9-inch deep-dish pie |
Ingredients
- 1 large baking potato
- 1 ½ pounds ground pork
- 1 large onion, minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 pinch ground allspice
- ½ cup water
- 1 (14.1 ounce) package double-crust pie pastry, thawed
- 1 large egg, beaten
- ¼ teaspoon paprika, or to taste
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Prick potato several times with a fork and place onto a baking sheet. Bake in the preheated oven until easily pierced with a fork, 50 minutes to 1 hour. Let cool for 10 minutes, then discard skin and mash flesh. Turn the oven off.
- Place mashed potato into a large skillet with ground pork, onion, water, pepper, cinnamon, cloves, and allpsice. Bring to a boil, then reduce the heat and simmer until very thick, at least 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Line a deep-dish pie plate with one pastry. Spoon in pork and potato filling, then cover with remaining pastry. Brush with beaten egg and sprinkle with paprika. Cut a steam vent in pastry.
- Bake in the preheated oven for 50 minutes. If the edges brown too fast, cover them with a strip of foil. Serve warm.
Nutrition Facts
| Calories | 485 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 2 g |
| Protein | 18 g |
| Saturated Fat | 9 g |
| Sodium | 565 mg |
| Sugars | 3 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. I use puff pastry I also saved half of the meat and used puff pastry to make sausage rolls they were to die for. Just roll out the puff pastry I rolled the puff pastry out a little enough to make 6 sausage rolls. Place a small meat (sausage size) on each piece of pastry and roll them up, coat with egg wash and bake at 400f for 20-25 min.
This is the same recipe handed down by my great grandmother (Mémère). Now, I too am a great grandmother and use it. It’s a true French Canadian Tourtière.
It was moist and tasted just like the Meat Pies my husband grew up with in Canada. A keeper recipe! Thank-you.
One of the few things that’s just as good is the potato cooked in a microwave. Seriously an energy and time saver.
Added 1 finely chopped piece of celery.
I loved this recipe, so easy and yet so flavourful. I added garlic because I love garlic in everything, and it was delicious!
This recipe is EXACTLY the same one I, my mother and grandmother have made for the last 100 years…down to the ingredients and measurements. We also refrigerate some filling without a crust and use as couton (or creton) spread. Thank you for keeping the tradition alive.
What a good tourtières
45% Pork, 45% Beef + a fair bit of cognac, a fair bit in the pie too. Super secret ingredient, fresh partridge (10%) for a very nice soupçon of the wild. Hey, it’s hunting season…turned out really well, baked 2
I used this Tourtiere filling with Goya empanada discos and blew the boys away!
I did not use cinnamon, but used 1/2 tsp old bay seasoning and a 1/4 tsp. Allspics and only a 1/3 cup of water, my potato was a little small but turned out great, the flavour was awesome, will make it again
All I can say is DELICIOUS.
LOVE the flavors of this recipe!!!! I bake the potato in the microwave to save time, sometimes I use two potatoes to make it more filling. While the potato is baking in the microwave, I add all other items to the pan except the water and get that all cooked up. I add the potato and water when the meat is done cooking, and just cook for a couple minutes to get all incorporated, then add to the pie. Very similar to current directions, but it cuts about 45 minutes off the stove time, which is nice! I’ve made this multiple times this year, and look forward to making it for the holidays!
I make this a couple times a year. The only thing I do differently is I add more potato to. Love this.
Delicious
Needed to double spices to achieve the taste I remember from my childhood. Good w/all pork … no ground beef added. Thanks
I used 2lbs of venison with beef fat for the ground meat and instant potato flakes to adjust for the extra moisture from the venison. Ven releases a lot of liquid when cooking and I should’ve realized I didn’t need the 1/2 cup water.The rest was “by the book” and it came out great!
No changes, I don’t do that on a first try. Very good but so much better served with sour cream!
Reduce cinnamon slightly, otherwise very good.
I have made this for years. It was always my French Canadian grandmothers recipe. It was a New Years Day tradition in my family. It is very rich but so tasty.
Usually I buy meat pie, but thought I would try to make my own. This recipe is excellent! It tastes great and easy to make. It got rave reviews from the family and I will definitely make it again.