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Nutrition Facts
Serving Size 1 (353g) Recipe makes 10 servings
Calories 567
Calories from Fat 357		(62%)
Amount Per Serving		%DV
	Total Fat 39.7g	61%
	Saturated Fat 13.7g	68%
	Monounsaturated Fat 18.5g
	Polyunsaturated Fat 4.9g
	Trans Fat 0.0g
Cholesterol 106mg		35%
Sodium 839mg		34%
Potassium 999mg		28%
Total Carbohydrate 26.0g		8%
	Dietary Fiber 3.3g	13%
	Sugars 2.0g
Protein 25.6g		51%
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Traditional Tourtiere

Recipe #4826 | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Frank Butcher
Nov 23, 1999

Recipe for individual meat pies [tortieres], popular in Quebec in the Christmas season. The Tourtiere is usually made like a casserole or pie. I don't see any reason why you couldn't make them into "individual" pies, but adjustments would have to be made in the cooking times.

SERVES 10 (change servings and units)

Ingredients

1 1/2 lbs duck, boned and diced
1/2 lb veal, diced
1/2 lb beef, diced
1/2 lb lean pork, diced
1/4 lb salt pork, chopped
3 small onions, chopped
2 1/2 teaspoons salt
1/8 teaspoon pepper
1/8 teaspoon cinnamon
1/8 teaspoon clove
1 pinch nutmeg
pastry for double-crust pie
3 lbs potatoes, peeled and diced
2 cups boiling water

Directions

1
The night before, combine the first 13 ingredients in a large bowl. Cover and let rest overnight in the refrigerator.
2
The next day, prepare potatoes and then prepare pastry.
3
Preheat oven to 450 degrees F.
4
Use 2/3 of pastry to line the bottom (not the sides) of a 4 to 4-1/2 quart coverable pot.
5
Add potatoes to the meat mixture. Pour mixture into pastry lined pot. Add boiling water.
6
Roll remaining 1/3 pastry and cover mixture. Make slits to allow steam to escape. Bake, uncovered, until top is golden brown, about 20-25 minutes.
7
Cover, reduce oven to 300 degree F, and continue baking for another 5 hours, until meats are tender.
8
Uncover and let rest about 5 minutes.
9
Serve hot.

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Featured Reviews for This Recipe

From: Chef #329756

On Jan 4, 2009

I am French Canadian from Lake St-John in the Quebec Province. Finally, this is an authentic tourtiere--not like the ones I read previously. Most of the time people send their recipe for Meat Pie and they call it Tourtiere. My recipe is similar to yours, except I use chicken instead of duck and I mix the diced potatoes with the meat mixture before leaving it in the fridge overnight. I also cover the bottom AND sides of a large, deep pot with the pastry and cover the mixture with a top pastry then seal the edges. Don't forget to make slits in top pasty for steam to escape. If you don't have a cover for the pot, use aluminum foil. The rest of the recipe is pretty much like mine. My German and American friends still demand that I cook this recipe whenever I receive them--any time of the year. I didn't try yours, but it is so similar to mine that it must be as good. Thank you, Frank! From: Germaine January 4th, 2008

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From: Paul Bergeron

On Nov 23, 2003

Great recipe. A definite hit. Note: Substituted chicken for duck and omitted the pastry for which I was soundly criticized while the tourtiere was being wolfed down.

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