Total Time
2hrs 15mins
Prep 1 hr 30 mins
Cook 45 mins

I have discovered the Tourtiere since coming to Canada and I have tried several varities. This is my favorite and you might want to use a deep pie plate for it. Chill time not included. I have not personaly made this but I have had it 3 times at a friends home and she passed the recipe to me.

Ingredients Nutrition


  1. In a large skillet, heat oil over medium high heat. Cook pork, breaking up with spoon, for about 10 minutes or until no longer pink. Drain fat.
  2. Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory, and cloves; bring to a boil. Reduce heat to medium low. Simmer for 35 to 45 minutes, or until 2 tablespoons liquid is left. Stir in fresh bread crumbs and parsley. Taste, and adjust the seasoning to your liking. Cover, and refrigerate until cold. The filling can be stored for up to one day.
  3. Roll out pastry to about 1/8 inch thickness, and fit to pie plate. Spoon filling into shell. Roll out top pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges together to seal. Trim and flute pastry edge. Beat egg with water, and brush over the top pastry. Cut steam vents in top.
  4. Bake at 375 degrees F (190 degrees C) for 40 to 45 minutes, or until golden brown. Allow to cool for about 10 minutes before serving.
Most Helpful

This is an excellent tourtiere. I made it last Christmas for my friends from Quebec and they raved about it. In fact I think between the two of them They ate half of one and I sent them home with the second one I made. After the fact I received many requests for your marvelous recipe. It was a HUGE hit. Thank you so much. For my friends who were dearly missing their own friends and family clear across the country during the holiday seasons it added a little bit of home away from home and made the holidays just that little bit more enjoyable.

Abby, Sarah & Eli's Mom June 16, 2010

What a wonderful recipe Annacia. The house smelled wonderful all day. I love tourtiere, for me it signals the start of Christmas. Mom always made tourtiere before the holidays, but she would use a mixture of venison, pork and rabbit. We really enjoy this tasty version. It was just lovely, it had great subtle flavors and nice textures. I liked the spice combination. The tourtiere was quick and really easy to make, I didn't change a thing, only adjusted seasonings before baking. The mushrooms were a nice addition to the pie. Thank you so much for sharing your friends recipe, dh raved about it for two days. I should mention that it was just as good if not better the following day.

Baby Kato December 08, 2013

I made this for supper last night and it is oh so good and leaves the house lingering with such a wonderful aroma. I couldn't find savory so like some of the others I used thyme. To cut back a little on the calories I used half the amount of the ground pork and added 1 lb of extra lean ground turkey, and because of that I substituted chicken stock for the beef stock. It turned out great. Looking forward to having leftovers tonight as it made plenty.

BJ from BC March 02, 2010

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