Turci Pie (Tourtiere)

4.33 avg. rating (86% score) - 9 votes

Turci Pie (Tourtiere)

Yield: Two 8-inch pies


  • 2 pounds lean pork for roasting or chops, ground
  • 2 medium onions, ground
  • 1 teaspoon salt (approximate)
  • 1/2 to 1 teaspoon cinnamon
  • 1/2 to 1 teaspoon poultry seasoning
  • 5 cups mashed potatoes (6 or 7 large) mixed with 2 tablespoons butter and some salt
  • 2 cloves garlic, minced (optional)
  • pastry for 2 double-crust pies


Cook the pork over medium-high heat, stirring often, until no longer pink. Then add onions and seasonings. Lower heat and cook mixture about 10 minutes more; it should be well cooked to a light brown. Add this to mashed potatoes; mix well. Add garlic and more seasoning if desired. Bake in double-crust pies, about 400 degrees F, until crust is well cooked (golden brown), about 40 minutes.

  • Anonymous

    I did use chopped pork rather than ground – this recipe is excellent!

  • Being from New England, Tourtiere (we called it Pork Pie) was something we had often. My Mother didn’t cook much so we always had it at a restaurant or bought at the bakery. As an adult I make it every year along with Salmon pie for Christmas Eve. This is the recipe I use now and it’s the best.

  • My grandmother made these for years when I was a kid. I now live in Texas and found the recipe in an old copy of Yankee when I was home visiting New England and took my mother to the doctor. I introduced Tourtiere to my Texas wife and our Texas neighbors. Tomorrow we will host our 3rd annual Soiree Tourtiere in Dallas! I had misplaced this recipe; thank goodness for the Web and instant access!

  • Anonymous

    I lost my grandmother’s recipe and have used this one as a substitute. Everyone loves it on Christmas Eve. I reduced the amount of potato and added slightly more meat .


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