This traditional Tourtire is a beloved French-Canadian staple, perfect for holiday gatherings or cozy winter dinners. The filling combines ground pork with aromatic spices like sage, mace, and clove, balanced by the subtle sweetness of raisins and the earthy texture of grated potato. The result is a rich, hearty meat pie that offers a complex flavor profilesavory, slightly sweet, and deeply spiced. Baked in a flaky double crust, it delivers a satisfying crunch with every bite. This recipe captures the essence of home-style cooking, bringing warmth and nostalgia to your table. Serve it hot with a side of cranberry sauce or mustard for a classic pairing. Its a comforting dish that feeds the family and feels like a hug in every slice.
Tourtiere #2 (Canadian
Description
This traditional Tourtire is a beloved French-Canadian staple, perfect for holiday gatherings or cozy winter dinners. The filling combines ground pork with aromatic spices like sage, mace, and clove, balanced by the subtle sweetness of raisins and the earthy texture of grated potato. The result is a rich, hearty meat pie that offers a complex flavor profilesavory, slightly sweet, and deeply spiced. Baked in a flaky double crust, it delivers a satisfying crunch with every bite. This recipe captures the essence of home-style cooking, bringing warmth and nostalgia to your table. Serve it hot with a side of cranberry sauce or mustard for a classic pairing. Its a comforting dish that feeds the family and feels like a hug in every slice.Ingredients
Directions
-
Finely mince the onion and garlic.
-
Peel and grate the potato.
-
In a large heavy pot, combine the ground pork, minced onion, minced garlic, ground mace, ground sage, grated potato, and raisins.
-
Pour approximately 2 cups of boiling water over the mixture to cover.
-
Cook uncovered over medium heat, stirring frequently, until the meat is no longer pink and the water is mostly absorbed, about 30 to 45 minutes. Add more water if necessary to prevent burning, but aim for a thick, moist filling.
-
Remove the pot from heat and let the mixture cool completely to room temperature.
-
Skim off any excess fat that rises to the surface.
-
Preheat oven to 400F (200C).
-
Line a pie plate with half of the pastry dough.
-
Prick the bottom of the pastry with a fork and bake for 10 minutes.
-
Remove from oven and let the crust cool to room temperature.
-
Spoon the cooled meat mixture into the pre-baked pie shell.
-
Cover with the remaining pastry dough to form the top crust.
-
Crimp and seal the edges of the crust. Cut several vents in the top to allow steam to escape.
-
Bake at 400F (204C) for 10 minutes.
-
Reduce oven temperature to 350F (175C) and bake for an additional 30 minutes, or until the crust is light brown and the filling is bubbly.
-
Serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 625.4kcal
- % Daily Value *
- Total Fat 31.9g50%
- Saturated Fat 11.4g58%
- Cholesterol 181.7mg61%
- Sodium 145.4mg7%
- Total Carbohydrate 18.8g7%
- Dietary Fiber 1.6g7%
- Sugars 12.4g
- Protein 62.6g126%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow the pie to cool completely before storing. Cover tightly with plastic wrap or foil and refrigerate for up to 3 days. Reheat slices in a 350F oven for 15-20 minutes.
Freezing: This pie freezes well. Wrap the cooled pie tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Variations: Some regional variations include venison or beef mixed with the pork. You can also add a teaspoon of cinnamon or nutmeg for extra warmth.
Tip: Ensure the meat filling is completely cool before assembling the pie to prevent the bottom crust from becoming soggy.
Ingredient Note: If you cannot find ground mace, you can substitute with an equal amount of ground nutmeg, though the flavor will be slightly different.
