Tourtiere (Pork Pie)

Tourtiere (pork Pie)

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Carolyn Haas


This recipe is traditionally French-Canadian. It was published in a cookbook by the reverend Mother "to aid the sisters in being good cooks". It reminds me a little of a Cornish Pasty. (Beef or veal may be used for half of the pork.)


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20 Min
40 Min


  • 2 lb
    ground medium-lean pork
  • 2 medium
    onions, diced
  • 1 c
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
    ground allspice
  • 1/2 tsp
    garlic powder
  • 1 tsp
    dried summer savory or oregano
  • 1 large
    potato, cooked and mashed
  • 2
    prepared pie crusts

How to Make Tourtiere (Pork Pie)


  1. Combine meat, onions, and water in a pan. Mix well. Stir while bringing the mixture to a boil. Lower heat and simmer for 20-25 minutes.
  2. Spoon off excess grease. Add spices. Add mashed potato. Add salt and pepper to taste. Cool.
  3. Line pie plate with one crust. Add cooled mixture and cover with second crust as you would a regular pie. Make 3 one-inch openings in top crust to allow steam to escape. Bake at 400º until golden brown. Serve hot. The pie can be refrigerated or frozen for later use.

Printable Recipe Card

About Tourtiere (Pork Pie)

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Canadian

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