Aunt Diane’s Tourtiere

Tourtiere, or meat pie in English, like its other Quebec counterpart Poutine, has been known to have be made in hundreds of ways, ranging from chicken tourtiere (which confounds me), to the traditional pork and veal that I am familiar with, to the countless other regional variations. Many French Canadian homes that I’ve been in have a tourtiere recipe, hand written on a yellow, stained index card that has been handed down for generations like a family heirloom. I can’t say for sure if it’s a French Canadian tradition, but like many other Quebeckers I was raised to eat every dinner that’s served in a pastry shell with large dollops of ketchup. Don’t knock it till you try it. This particular recipe was given to me by my mom from my Aunt Diane.


1 1/2 lb ground pork

1 1/2 lb ground veal

1 1/2 cups boiling water

2 cloves garlic, minced

3 small onions, chopped

3 small potatoes, cooked and grated

1/4 tsp cinnamon

1/2 tsp ground cloves

1 tsp allspice

salt and pepper to taste


1. Brown meat, onions or garlic in dutch open or large pot, without adding fat

2. Add boiling water, potatoes, seasoning

3. Cover and cook over low heat – 1 hour. Stir frequently.

4. Check seasoning. Add more if necessary.

5. Let cool completely and remove excess fat

6. Fill pie crust with cool mixture and cover with top crust. Seal crust sides and make slits on top.

7. Brush with 1 beaten egg yolk and 1/2 cup milk.

8. Bake 375 degrees F for 45 minutes


About gentlemangourmet

My name is Mike and even though I’m not always a gentleman, it’s safe to say I am in love with food. Like my more famous namesake, the kid on the cereal commercial from the early 80′s, I had an ability to eat just about anything and “like it.” I’ve become a tad more discerning since my toddler phase: I prefer Pinot Noir to the customary Shiraz my parents liked, I no longer eat parmesan cheese sprinkled from a container, and can pick out which ingredients I like or don’t in a recipe by smell alone. I blame my Lebanese heritage, my large Lebanese nose (all the better for smelling with) and exposure over the past few years to some exquisite ethnic cooking styles and cuisine, as well as to some stunning, inspiring cooks who are family or friends. I’ve included a lot of their favourite recipes on this site, as well as a few of my own that have become my staples over the years. I hope you find something here that you like. Happy cooking! View all posts by gentlemangourmet

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