French Canadian Tourtiere

food.master's picture

May. 04, 2011


Bacon slices 2 , diced
Lean ground pork/Lean ground venison / half of each 675 Gram
Chopped onion 125 Milliliter
Chopped celery 125 Milliliter
Minced garlic 1 Clove (5 gm)
All purpose flour 30 Milliliter
Beef stock 250 Milliliter
Salt 5 Milliliter
Chervil 3 Milliliter
Mace 1 Milliliter
Crushed bay leaf 1
Plain pastry 1
Beaten egg 1


Heat the bacon in a large skillet.

Add the meat, onion, celery and garlic, cook until meat has browned.

Sprinkle with flour and cook for 2 minutes over low heat.

Add the beef stock and seasonings.

Blend and cook covered 30 minutes.

Cool to room temperature.

Roll out half the pastry and fit into a 9" (23 cm) pie pan.

Fill with meat mixture.

Roll out the remaining pastry, moisten the pie crust rim with the beaten egg.

Fit on the top.

Fold the edges under to seal and flute the top.

Slit the top of the pastry to allow steam to escape.

Brush with egg.

Bake in a preheated 375°F (190°C) oven for 40 minutes.

Serve hot or cold.

Recipe Summary

Difficulty Level: Medium
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 704Calories from Fat 369

 % Daily Value*

Total Fat 41 g63.1%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 1058 mg44.08%

Total Carbohydrates 22 g7.3%

Dietary Fiber 2 g8%

Sugars 6 g

Protein 53 g106%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet