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Memere Rousseau's Tourtiere (Meat Pie)

Memere Rousseau’s Tourtiere (Meat Pie)
111 votes, 3.55 avg. rating (71% score)
by in Jan 2010
Memere Rousseau's Tourtiere (Meat Pie)

Total Time: 3

Yield: 1 meat pie, about 10 servings

This traditional recipe for Tourtiere -- meat pie -- has a crust so light that it melts in your mouth and can be eaten piping hot from the oven or cold from the refrigerator.

Ingredients:

  • 2 pounds ground pork
  • 1 medium onion, finely chopped
  • 1 teaspoon salt
  • 2 cups water
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves (or more to taste)
  • 3 cups mashed potatoes
  • Penny's Piecrust
  • 1 tablespoon milk

Instructions:

Heat oven to 400 degrees. In a medium saucepan over medium-low heat, combine pork, onion, salt, and water. Simmer gently, stirring often, until all liquid evaporates, about 4 hours. Stir in spices. Add potatoes and beat well to combine thoroughly. Line a pie plate with one crust. Spoon in pork/potato mixture. Add top crust and flute the edges. Brush the top with milk and prick with a fork. Bake 30 minutes.

Penny's Piecrust

Ingredients:

  • 4 cups flour, plus extra for work surface
  • 2 teaspoons salt
  • 1-3/4 cups shortening
  • 1 large egg, lightly beaten
  • 1 tablespoon vinegar
  • 1/2 cup ice water

Instructions:

In a large bowl, combine flour and salt. Cut shortening in, until pieces are about the size of a pea. Add egg, vinegar, and ice water. Work mixture into a soft, cohesive dough ball. Divide in half, and put one half aside for another pie (or freeze). Cut other dough mass in half. On a work surface dusted with flour, roll out bottom and top crusts. Yield: 2 two-crust pies

Updated Thursday, December 5th, 2013

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9 Responses to Memere Rousseau’s Tourtiere (Meat Pie)

  1. Katherine Lewis December 10, 2013 at 10:52 am #

    I carry on the tradition of cooking, every year i have to make them to serve on Christmas Eve., as did my mother and her mother (Grandma), she was French-Candian. Our recipe varied a little, as we did not use potatoes in our recipe, and we used more cinnamin, i did not add cloves, but am thinking i will try this next year. It is so yummy, and is such a nice gift to give to anyone! i let them cool with foil on top, then freeze over night, put into gallon zip lock bag, and put a gift sticker on it, listing the date and my name with love! :} I personally make up 11-12 pies each year, and give as a gift!

  2. Jo-Ann Langlois December 11, 2013 at 11:49 am #

    My sisters and I and all of my cousins have been using my memere’s recipe, which uses ground beef and pork, but we use Allspice, not cinnamon and we also put mashed potatoes in ours.

  3. Christine December 23, 2013 at 9:16 am #

    This is pretty spot on the way I learned the recipe from my mom and she learned it from her mom. We always have this for breakfast Thanksgiving morning and Christmas morning. Hope my kids make it some day as well!

  4. Celeste Marie Matthews December 23, 2013 at 2:50 pm #

    My memere and my mom, made these without potatoes and only pork. I have continued the tradition but not all years. I even made them when we lived in Australia; in high summer heat! They are part of what makes Christmas. As I am now the memere of the family (no one else has grandkids yet) it is up to me to preserve the family history. Choice of sides are sweet gherkin mini pickles, mustard, cranberry sauce and piccalli( a homemade green tomatoes relish that I make). Bon appetit! and Joyuex Noel!

  5. Suzanne Martineau January 1, 2014 at 9:38 pm #

    My grandmother,mother and now I am the maker of our Christmas tourtiere for my children and grandchildren. We are from Quebec and our recipe is made with lean pork and veal, no cinnamon only cloves, onions,celery tops, salt, bay leaf, herb de provence, rosemary,pepper, mushrooms and mushroom soup. I glaze the crust with whipped egg. It is to die for and a much anticipated tradition. Yum.

  6. Gail Childs January 2, 2014 at 11:55 am #

    My Memere & mom made Tourtiere a traditional pie but varied from this recipe. Mom used hamburg, Memere used a combination of hamburg & pork but I think more times with ground deer meat. Also used nutmeg. No water, sauted the meat & onions & spices adding to the mashed potatoes. Always loved it & served with cole slaw.

  7. Diana Ethier January 2, 2014 at 5:54 pm #

    I make mine using my husbands aunts recipe which calls for Bell’s Seasoning, Mashed Rutabaga, and walnuts as well as the mashed potatoes, onions and a blend of beef, pork and veal. He likes to eat it with dill pickles and I like it with cranberry sauce. I also carry on my families tradition by making black-eyed peas and greens to complete the meal.

  8. Jill January 2, 2014 at 7:58 pm #

    I have tried all kinds of French meat pie recipes over the years, but this is the best! Very light with the potatoes mixed in. I love the taste of cloves better than the Bell’s seasoning. And the crust is so flaky and tender. Have made it each year since Yankee ran it. Always comes out great.

  9. MARY February 25, 2014 at 2:03 pm #

    THE ONLY DIFFERENCE WITH MINE IS I USE A COUPLE OF SLICES OF CRISPY BACON

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