Robert's RecipesFancy Pastrywork

Canadian Pork Pie - Tourtiere

Canadian Pork Pie - Tourtiere

Our version of this wonderful pork pie is best made with home-ground pork to ensure a lower fat content.

Canadian Pork Pie - Tourtiere Recipe


  • 2 pounds lean ground, or finely diced pork (1kg)
  • olive oil
  • 3 yellow onions, chopped
  • 3 cloves garlic, minced
  • 2 sticks celery, chopped
  • 1 pkg each beef and chicken bouillon powder
  • 2 tsp poultry seasoning (10ml)
  • 2 tbsp fresh parsley, chopped (60ml)
  • salt and ground black pepper to taste
  • dash of cayenne pepper
  • 1 tsp Worcestershire Sauce (5ml)
  • 5 medium sized potatoes, boiled and then mashed, retain water to make gravy
  • 1 package frozen puff pastry for the top-crust
  • 1 batch short-crust pastry for the bottom of the pie dish

    Sauté pork in as little oil as possible, add onions and garlic, continue to cook and then add celery - cook five minutes more.

    Drain off excess fats and add seasonings.

    Combine mashed potato thoroughly with meat mixture.

    Line a large casserole (about 14" round x 2 3/4" high) (34cm x 7cm high) with short-crust pastry and add filling.

    Add top crust of flaky or puff pastry, following manufacturer's instructions for thawing, and seal edges with water.

    Bake at 425°F or 220°C for 15 minutes and then reduce heat to 350°F or 180°C for 40 minutes until crust is golden-brown.



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