Tourtiere – French Canadian Meat Pie


Moe has Monique (La Table De Nana) to thank this week for one of his dinners. 

Our tradition is to have Tourtiere Christmas Eve. I usually bake two or three pies, one for dinner and one or two for the freezer. But this year, I only baked one pie and I froze the extra filling.  

So when I saw Monique’s gorgeous pie that she posted recently, I was reminded of the filling in the freezer.  


I just happened to have some very rich pork gravy in the freezer as well so dinner was simple to put together.  Just had to make the pastry and get the pie in the oven.
Served with mashed potatoes, gravy and fresh asparagus.

The pastry was an all butter pastry.  Very flaky. 

10 Comments Add yours

  1. Yours always look better than mine:)

  2. Oh Monique, I'm not even in the same league as you. If I couldn't even come close I would be happy.Thanks Katy.Ann

  3. Kathy Walker says:

    Beautiful…if only I could get my pastry to look like that! Delicious, I am certain.

  4. I tried substituting a delicious tourtiere with our usual Christmas Eve cheese fondue one year and the ranks were up on arms. Therefore I make this flaky French Canadian treat at other times of the year!

  5. Ann, I've got to try a meat pie. My mom commented at Christmas that she'd never made one…so I've got to give it a try this year. Of course your looks yummy!!!

  6. Ann, could you share the pastry crust recipe please? Thanks !

  7. Hi Linda, I used my regular pastry crust. Good for both sweet and savory pies. Sometimes I use half butter/half lard, but in the above pie I used all butter in the crust. I love the flavour and the flakiness.I use a box grater to cut in the butter.Butter Lard Pastry Crust==================2 cups all purpose flour3/4 teaspoon salt1/3 cup butter1/3 cup lard (or shortening- Crisco)5 to 6 tablespoons of ice water, or more as needed(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)Mix flour with salt, and cut in butter and lard.You can cut the butter/lard in using the food processor or with apastry blender.Or you can use a box grater for the butter.Put flour mixture in bowl and add water mixing with a fork until pastrycomes together. Form in to a ball and cut in two pieces. Form eachinto a round flat disc and refrigerate for 1 hour.NOTE: Can be made with all butterThe secret to a good crust is to not over-handle the dough.

  8. Thanks very much ! Eager to make this on the weekend :)Linda

  9. Linda, you are welcome. Enjoy!Ann

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