French Canadian Tourtiere

American.Kitchen's picture

Sep. 25, 2009

French Canadian Tourtiere is a meat pie served in tradition Christmas and new year dinner. The French Canadian Tourtiere gets its rich taste from pork and beef cooked in butter and flavored with white wine.


All purpose flour 2 Cup (32 tbs)
Unsalted butter 10 Tablespoon , cut into pieces (Cold)
Minced onions 2 Cup (32 tbs)
Unsalted butter 2 Tablespoon
Olive oil 1 Tablespoon
Lean ground pork 2 Pound
Garlic 4 Clove (20 gm) , minced
Dried thyme 1 Teaspoon
Dried sage 1/2 Teaspoon
Ground allspice 1/2 Teaspoon
Bay leaf 1
Dry white wine 1/2 Cup (8 tbs)
Beef broth 1/2 Cup (8 tbs)
Lard/Vegetable shortening 3 Tablespoon (Cold)
Ice water 5 Tablespoon
Chopped tomatoes 1 Cup (16 tbs) , well drained
Tomato paste 2 Tablespoon
Pepper 1/4 Teaspoon
Minced parsley 3 Tablespoon (Fresh)
Egg 1 , beaten
Heavy cream 2 Tablespoon , beaten
Egg 1 (For The Egg Wash)
Water 2 Teaspoon (For The Egg Wash)
Salt 1 Pinch (For The Egg Wash)


Make the pastry: Sift flour and salt, cut in butter and lard until mixture resembles coarse meal.

Add ice water, tossing the mixture until the liquid is incorporated andform it into a ball.

Divide dough into two flattened balls, one slightly larger than the .other, and chill, wrapped in wax paper, for 1 hour.

Cook the onions in the butter and oil, stirring, until softened.

Add pork and cook until it is no longer pink.

Stir in garlic and dried herbs, cook 1 minute, and add wine.

Reduce until almost completely evaporated, add broth and reduce by half.

Stir in tomatoes, tomato paste, and salt and pepper and simmer until thick.

Let cool for 30 minutes and remove bay leaf.

Roll out smaller round of dough 1/8 inch thick and fit into a 9 inch piepan, trimming the edge to form a 1/2 inch overhang.

Brush with egg wash, prick bottom and spread pork mixture in shell, mounding it slightly.

Roll out remaining dough 1/8 inch thick and drape over filling.

Trim top crust, leaving a 1 inch overhang; fold under bottom crust and crimp edge decoratively.

Make slits in top crust for steam vents and brush dough with egg wash.

Bake on a baking sheet in a 450° F oven for 10 minutes, then reduce to 350° and bake 40 minutes longer or until crust is golden.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 6910Calories from Fat 3273

 % Daily Value*

Total Fat 368 g566.2%

Saturated Fat 177 g885%

Trans Fat 0 g


Sodium 1504 mg62.67%

Total Carbohydrates 544 g181.3%

Dietary Fiber 15 g60%

Sugars 11 g

Protein 230 g460%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet