Tourtiers (French Pork Pie)

    Tourtiers (French Pork Pie)

    (57)
    1save
    4hr20min


    47 people made this

    About this recipe: This is the recipe my grandmother used to make. It only uses pork for the pie and is delicious. I make one for my father every Christmas Eve and he loves it!

    Ingredients
    Serves: 16 

    • 1 kg lean minced pork
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground cinnamon
    • 1 large onion, chopped
    • 1 teaspoon salt
    • 1 stalk celery, chopped
    • 1 bay leaf
    • 3 cups (750ml) water
    • 4 large potatoes, peeled and cubed
    • 2 (400g) packages refrigerated pie crusts

    Directions
    Prep:20min  ›  Cook:4hr  ›  Ready in:4hr20min 

    1. In a large saucepan, mix together the minced pork, cloves, cinnamon, onion, salt, celery, bay leaf and water. The water will help break up the raw pork. Simmer over medium-low heat for about 3 hours, or until the water has evaporated. Remove from the heat and discard the bay leaf.
    2. Towards the end of the pork cooking time, place the potatoes into a separate saucepan and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and mash potatoes. When the pork is done, stir the mashed potatoes into that pan until evenly blended.
    3. Preheat the oven to 190 degrees C (375 degrees F). Line two 24cm (9 inch) pie tins with bottom crusts. Spoon equal amounts of the pork filling into each crust. Cover with top crusts and flute the edges to seal.
    4. Bake for 45 minutes in the preheated oven, or until crust is golden brown.
    See all 12 recipes

    Recently viewed

    Reviews and ratings
    Global ratings:
    (57)

    Reviews in English (57)

    by
    71

    MY Grandmother, (my "meme") made a similar mix of pork and mashed potatoes, but used a bit of sage for flavor and used it to stuff ducks or geese. Magnifique!  -  14 Dec 2006  (Review from Allrecipes US | Canada)

    by
    51

    This is delicious! And easy to make, too. It does take a long time to cook but the results are worth it... we got a fluffy, well-flavored meat pie. This one's definitely a keeper!  -  10 Dec 2006  (Review from Allrecipes US | Canada)

    by
    43

    I did substitute half ground beef and half pork. Only made one pie for 3 of us. Definitely a keeper for a winter night meal!  -  15 Jan 2007  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate