Need authentic French Canadian Tourtiere Pork Meat Pie Recipe
 

I had been given a recipe that had been passed down for many generations, by a first cousin of mine in Ottawa Canada, made by his mom who was French. We met doing our Italian genealogy and soon discovered we came from the same exact line......plus others up in Canada........

I prepared it many times and it was truly delicious. After a recent computer crash , I lost it. Thinking ahead to the holidays, I'd like to prepare some ahead to freeze..........he's undergoing back surgery and I do not have his mom's email address (if she has one)......

Any French Canadians up there in Montreal Quebec or Ottawa Ontario?

I've been looking on the internet for the past half hour and did find a half dozen or so versions of pork pie.........I do seem to remember using a baked or mashed potato in with the ground pork and spices.....etc.........but not the oats......

This recipe below shows "oats" mixed in with the ground pork. Help !!

It really was very very tasty............keep scrolling all the way to the bottom for the recipe and comments.........

http://www.simplebites.net/how-to-ma...ubec-pork-pie/


French Canadian Tourtiere Pork Meat Pie Recipe for Christmas Eve after Midnight Mass............anyone with an authentic version that their grandma made, I'd appreciate it. Many thanks in advance...........

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my favorite recipe website has several to choose from all with reviews
:wave:

Authentic Tourtiere
 

Here you go, right from my French-Canadian mother-in-law, served every year for Reveillon:

2 pounds lean ground pork 1 pound ground beef chuck
2 cups finely chopped onion 1 clove finely chopped garlic
2 1/2 tsp poultry seasoning 2 tsp salt 1 tsp celery salt
2 tsp pepper 1/2 tsp sage cinnamon and cloves to taste
1 cup water 3-5 cooked,mashed potatoes

2 pkgs pie crust mix, or dough for two double-crust 9" pies

Combine pork, chuck, onion, garlic. Cook, stirring, just till meat is barely cooked. Stir in poultry seas, salt, celery salt, pepper, sage and water. Cover, simmer at least 20min, or up to 4 hours. Uncover, simmer 10min. Remove from heat; stir in potatoes. Cool.
Prepare crusts, folding edges of bottom crusts over meaqt. Cover with top crusts. Vent and brush with beaten egg. Bake: 425 degrees for 15 minutes, then at 350 degrees for 25 minutes.

I just finished reading all the recipes for the French Canadian Pork Pie; they all sound good. The ones with the potato are the type I've made previously.
The spices all seem traditional.

Now, which one to choose????? I'll narrow it down based on my memory.

Thank you so much.........appreciate it.

Above recipe does sound pretty close except for the poultry seasoning, but since I do like poultry seasoning*, I probably will try this........but add the cinnamon & nutmeg from other recipe......

*poultry seasoning probably has the savory and rosemary in it???

The mashed potatoes were definitely in the original recipe and what I was looking for. Ditto for the onion, garlic and cloves.........

THANK YOU!!!!!!!!!

What exactly is Reveillon? Another holiday?
It's not Christmas Eve, right?

Oh this looks yummy! I'll make this too but not wait for the holidays!!!:mmmm:

I plan to make a batch to freeze. They freeze very well.

Of course, we will have one of them immediately......

They really are tasty.........maybe not modern light eating but good stick to your ribs delicious. Very fragrant while baking......

We have a lot of French Canadian descendants in Vermont.

Plus a lot of my dad's Italian "cousins" , those who went to Canada, ended up marrying French men and women.......thus keeping alive both the Italian couisine as well as the French.......

These tourtiere's are more of a peasant food and yummy.......
The Italians also make "meat pies" but you will like this French Canadian version, for sure.........

TO FREEZE. Instructions at the bottom of this website link........
http://therunawayspoon.com/blog/2010...dian-meat-pie/

According to my MIL, the crust must must must be made with lard! Every year she would make dozens and hand them out to family. When she died, I took over until our arteries cried out for mercy. We will be in TV for Christmas this year. Maybe I'll give it a go once again!

:mmmm: :mmmm:

Well, hopefully, once a year won't kill us. Apparently, you are very experienced in making these........

Each nationality has their Christmas Eve traditions........the Polish and Ukrainians have the pierogies, etc., the Italians have their seven fishes.

The French Canadians .......their yummy tourtiere......

Tourtiere
 

Yes, Reveillon was held at a relative's home, right after midnight mass, and after the eating gifts were opened. Both pies were needed that night but when I would make it at other times, one would go in the freezer.