Tourtiere De Quebec (Quebec Pork Pie)

READY IN: 4hrs
Recipe by Chef Shadows

This is considered Quebec style, using rolled oats instead of potatoes to thicken the filling shows a Scottish influence. Source: A Taste of Quebec by Julian Armstrong

Top Review by Queen Dana

This was really good. I was making sausage over the weekend and made some specifically to use in this recipe in place of the ground pork to give the pie more flavor. I was worried that the oatmeal would be gross and mushy but it wasn't at all and I was very pleased with the texture. I served this with shredded gruyere on top of each slice. Thanks for the recipe!

Ingredients Nutrition


  1. In a large, heavy frying pan, combine pork with cold water and heat to boiling point.
  2. Add onion, celery, pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon.
  3. Cook, covered, over medium-low heat for 1 1/2 hours, adding more water if mixture dries out.
  4. Halfway through cooking time, season with salt to taste.
  5. Stir in rolled oats and cook, stirring, for 1 to 2 minutes.
  6. Remove bay leaf.
  7. Meanwhile, line a 9-inch pie plate with pastry.
  8. When meat mixture is lukewarm, spoon into pie shell and cover with remaining pastry.
  9. Trim pastry, seal edges and cut steam vents in top crust.
  10. Decorate with pastry cutouts as desired.
  11. Bake in preheated 425 deg F oven for 15 minutes, then reduce heat to 375 deg F and bake another 25 minutes or until crust is golden.

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