French Canadian Pork Pie (Tourtière)
This French Canadian Pork Pie is simple, cozy, and flavorful, and a great way to make use of leftover mashed potatoes.
By Yankee Magazine|Dec 08 2017|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanMeat pies are a staple of Acadian cooking, particularly around the holidays. This French Canadian Pork Pie is simple, cozy, and flavorful, and a great way to make use of leftover mashed potatoes. This version was inspired by the 100-year-old family recipe of Raymond (“Moose”) and Penny Despres, whose cooking we featured in January/February 2010. (We streamlined the technique and changed the spices.) Serve hot, warm, or cold (with mustard) — it’s delicious at any temperature.
SEE MORE:
French Canadian Meat Pie | Best Cook Penny Despres
75 Classic New England Foods
Yield:
8 servingsIngredients
2 cups all-purpose flour, plus more for work surface
1 teaspoon table salt
10 tablespoons cold unsalted butter, diced
1 large egg yolk, lightly beaten
1 1/2 teaspoons white or cider vinegar
4–6 tablespoons ice water
Instructions
In a large bowl, whisk together the flour and salt. Use a pastry cutter or fork to cut the butter cubes into the dry ingredients until the pieces are about the size of a pea. Then use your fingers to rub some of the butter into the flour so that it forms flakes; the mixture should look like cornmeal with lumps in it.
Stir in the egg and vinegar; then add the ice water a tablespoon at a time until the dough holds together. Work the mixture into a cohesive ball; then divide it in half (one half slightly bigger than the other). Press each half into a disc, wrap in plastic, and chill at least 30 minutes and up to 2 days.
Thank you for the recipe for Pork Pie. My Canadian grandmother used to make it quite often in the winter when I was a kid growing up in Maine.Have been looking for the recipe for a long time. We would have a glass of ice cold milk with the pie. Again thank you, it will bring back warm memories.
I have had this meat pie since I was a child. This pie was a staple in out home especially at Christmas
time. We used to have it cold or hot out of the oven. She used to make a gravy for it but, it was good
either way. I hope people try it, it is delicious.
I make this pie and salmon pie at family gatherings. Instead of mashed potato I use instant potato when the meat is cooked until the consistancy is right. Salt, pepper and pumpkin pie seasoning to taste. The same with salmon pie, 2 cans red salmon, bones, skin and juice included, grated or microwaved onion, add instant potato to desired consistancy. Salt, pepper and poultry seasoning to taste.
I love salmon pie!
Make pork pies every year. Would love to have a gravy recipe. Please!!!!
French meat pie has been in my family for generations. My grandmother on my fathers side continued the tradition from her family in Canada. She taught my mother and she taught me, now my daughter makes it for the holidays. I use saltines with unsalted tops ground up instead of potatoes (although I have used potatoes). I made the meat pie for a gathering and it was a big hit. I also learned that it reminded a Scottish gentleman of a meat pie his family made, only with a great deal of onions, it was very good. Another woman made hers with pork and nutmeg, so she could taste the meat. We all have out favorites that were handed down from our families. Happy New Year to all, keep making meat pie.
i was looking for [pork pie recipe w rosemary sage marjoram and tyme as the spices
I use Bell’s seasoning when I make my pork pies. A tradition shared with me by my dad who grew up in New Brunswick Canada. My husband’s French Canadian grandfather loved my pork pies at Christmas and New Year’s.
Our family used only pork and used sage for the seasoning with added nutmeg and allspice (I may try the cloves this year)
Grew up in Warren RI. Both parents are French Canadian. All 7 of us siblings
learned how to make pork pies and growing up we couldn’t wait for the holidays
Now at age 75 I make at least 20 small pies and have them throughout the winter. Couldn’t imagine going through the winter months without pork pie in the freezer. One of the best French Canadian traditions
Love Pork Pie and will ,,,make this pie grew up with my mom who loved this kind of pie…made once a week.
Happy New Year! My Mother-In-Law from Stansted, PQ., gave me her recipe calling for half and half of pork and deer meat. So delicious!
My French Canadian grandparents brought this tradition to New Hamphshire. Four generations have made this tourtiere for Christmas morning breakfast. My mother taught me and I have taught my children and grandchildren. We use half ground beef and pork inmour recipe.
Thank you for this recipe. I have been searching for a recipe that called for allspice. My mother used it but everyone has told me I must be mistaken. Now I can make it like she did.
Our family recipe only uses allspice, salt and pepper to season. Try replacing the cloves with allspice for a total of 1 1/2t and I bet it will taste just like hers!
5 generations to date making pork pie. Love it!! We make it at Thanksgiving and pour the homemade turkey gravy over it. Delicious!
My mom made meat stuffing every Christmas…in the pantry in an electric skillet with a big kitchen spoon resting beside for “tasting”…She used beef and pork and bells seasoning. It was her mother-in-laws recipe from Canada. She stuffed the turkey with it…wonderful, the best ever. And we always had some for pie. This stuffing made the best turkey sandwiches ever…memories. our family was from Worcester, Mass.
my mother made this meat stuffing, she used pork and beef too, she put diced potatoes and mashed them in the pot with a potato masher as the meat cooked so there was some potato pieces, she stuffed it in the neck and used bread stuffing for the body and always extra in pans for the oven …we put it on left over turkey sandwiches and on crackers with a drop of mustard