Christmas Eve Tradition – Tourtiere



Tourtiere is our Christmas Eve tradition.
The second pie is going home with Matt and Dana.
I like mine served with gravy.
Moe likes his with a tomato chili sauce.



This filling is for one pie. I usually triple the ingredients and make three at a time. I bake all of the pies and when cold freeze.

Pastry to two crust pie.

1 large onion chopped
2 or 3 tablespoons oil or butter
1 clove garlic
1-1/2 pounds of pork
1 cup gravy or stock (saved from turkey or pork)
2 russet potatoes (par boiled)
2 tablespoons chopped celery leaves
2 tablespoons chopped parsley
1/2 teaspoon thyme,
1/2 teaspoon rosemary (or more)
Salt and pepper to taste
1/8 teaspoon cloves
1 teaspoon allspice, more to taste
Saute the onion in oil until transparent, add the garlic and saute for
one minute and then add the ground pork.  Cook until the meat is brown.
 Add 1/2 cup stock or gravy and cover pan and simmer for about 15 or 20
minutes.  Preheat oven to 425°F

Uncover pan and reduce liquid to 2 or 3 tablespoons.  Add the
seasonings and stir to blend.Adjust seasonings to taste.  Add the
coarsely chopped potatoes and add enough additional gravy to moisten. 

( Should not be to wet.)

Spoon filling into pastry shell.  Use egg glaze on along overhand.
Place crust on top and trim.  Fold the top edge under the bottom and
crimp edge.  Brush with egg glaze and decorate with extra pastry if
desired.  Sprinkle with Coarse salt.

Bake in the lower third of oven for 15 minutes and then raise to the
middle shelf, lower heat to 350 and continue to bake until golden
brown. About 45 to 55 minutes.

Butter Lard Pastry Crust

2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed

NOTE:  Or use all Butter

(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 a
pastry blender.

Or you can use a box grater for the butter. (My preferred method)

Put flour mixture in bowl and add water mixing with a fork until pastry
comes together. Form in to a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour.

NOTE:  Can be made with all butter

The secret to a good crust is to not over-handle the dough.

12 Comments Add yours

  1. A tradition here too! I always think of you now..because it's your tradition too..:)

  2. Deana Sidney says:

    I've never made one of these but they have always interested me. Your's looks perfect and perfectly inspiring. Hope you had a great holiday… I'm copying the recipe at last!>

  3. This looks very good. Thanks for sharing your recipe.FlowerLady Lorraine

  4. BumbleVee says:

    I never get around to one for Christmas Eve…but I usually do eventually make one and have neighbours over to help …they love it. We are having a progressive dinner in January…. hmmm… my course is appetizers…. I wonder if I could just do some tiny ones… must give that some thought. Cutting it thin doesn't work too well… but, maybe just individual little guys… yeh…it's coming to me now….. I like that you use some butter or all butter in the crust…so much tastier……

  5. I had mine on Christmas Eve as more of a strudel but it is such an integral part of the holidays.

  6. Oh, it looks amazing as always!! Any chance you can overnight one of those beauties to Dallas?? :)xoxoLori

  7. nfaband says:

    I lo ve Tourtiere, haven't had it in many years. Just wondering if you could tell us what cut of pork you use or is it just regular ground pork? Thanks for sharing.

  8. Bonnie Emond says:

    Oh, your Tourtiere's look soooo good ! I think we basically do the same thing, although, I boil the potato and mash it before adding it to meat mixture. Also a tip for you that may work for your pastry recipe. I got this one from chef Michael smith of PEI. He puts butter in freezer until good and frozon and then grates the hard butter into the flour mixture. He also does this for all butter tea biscuits. It is just easier to work with.

  9. Thanks Bonnie. I do cook the potatoes first, but just cut them into small chunks. Mashed would be just as good. As mentioned in my pastry recipe above, I also grate butter using a box grater. I use this method for pastry,biscuits and scones. ~Ann

  10. Nfaband, I use ground pork for the filling.~Ann

  11. Pam says:

    Your pie look exquisite! I love meat pies they always remind me of England. Happy New Year!Pam

  12. PINNED! I love meat pies and look forward to trying your recipe! Thank you for linking up with the Clever Chicks this week; I hope you’ll join us again! Cheers,Kathy Shea MorminoThe Chicken Chick

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