Prep 15 mins
Cook 1 hr
The true (original) French Canadian tourtiere was made with 'Tourte' a type of pigeon, hence the name. It is very tasty. Be careful not to use too much allspice
- 500 ml ground pork
- 50 ml onions, chopped
- 3 ml salt
- 2 garlic cloves, minced
- 2 ml allspice
- 2 ml pepper
- 50 ml boiling water
- 250 ml potatoes, mashed very fine
- 2 uncooked pie crusts
- Combine pork, onion, seasonings and the boiling water.
- Simmer uncovered stirring occasionally until the meat is cooked.
- Cool and skim off any fat.
- Stir in the potatoes.
- Line pie plate with a pie crust.
- Fill with the cooked mixture.
- Cover with second crust.
- Seal the pastry edges & cut vents.
- Bake 10 minutes at 230c then lower temp to 180c for 30 minutes or until golden.
I am so happy that I found the recipe my grandmother used when making these wonderful pies that we had to celebrate the New YeaR. THANKYOU!
Great recipe! Just like mom used to make. It reminds me of my childhood growing up in Montreal. The cloves and allspice are the key ingredients to make it truly like my mother's recipe.
Mmmm this turned out very good. I used bought uncooked pie crusts. Very tasty, we liked the spice mix and the mashed potatoes added good body to the filling. One of those things we just have to have sometime over the holidays. thanks for sharing a good one!!