Mamere's Tourtier

December 15, 2013
0 Ratings
  • Serves Variable
Author Notes

A Christmas Eve event in Canadian homes. Warm and spicy pork pie served at home, with family after Midnight Mass. Joyeux Noel and enjoy. —Roger Dube

What You'll Need
  • 1.5 pounds Ground Pork Butts (I grind my own)
  • 1 Large Russet Potato (largest you can find)
  • 1 Large onion minced (I grind with the pork)
  • 1 teaspoon *Each, Kosher salt, black pepper, ground clove, ground cinnamon, and ground allspice
  • 1/2 cup Water
  • 1 Egg
  • 1 Pastry recipe for 9" double crust
  • 1/4 teaspoon Paprika (for dusting)
  1. Bake the potato until done, 30 - 45 minutes in a preheated 400 degrees F (205 degrees C) oven. Peel and mash the potato
  2. Place the potato, ground pork, onion, spices and water in a large pan and simmer until very thick, for about one hour. Let cool to luke warm.
  3. Meanwhile, prepare your pastry and line a deep-dish pie plate with one crust.
  4. Spoon in filling, spreading evenly. Cover with top crust.
  5. Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees F (175 degrees C). If edges brown too fast, cover with a strip of foil. Serve warm.
  6. *When it comes to the spices…..start with above then adjust to taste

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • Roger Dube
    Roger Dube
  • Tina Kanaris
    Tina Kanaris
  • patt turgeon
    patt turgeon

5 Reviews

LeBec F. January 2, 2014
roger, this all looked familiar and delicious to me but i have one question. i myself do not precook the meat mixture. any idea why yours is precooked when you are then going to bake it for 50 min.? thx!
Roger D. January 3, 2014
I really don't know, other than that, to me, it really makes the flavors come together. Not to mention, no matter how hard you try, there's still a lot of moisture in the mix which messes with the crust.
Tina K. December 21, 2020
I always precooked the filling and so did my mother.
patt T. December 18, 2013
I am French Canadian and my father taught me how to make this pie and I make every xmas but I also add ground sirlon with the pork.
Roger D. December 28, 2013
My mother had my Canadian Grandmother's recipe in her recipe box and I copied it. I hadn't had it in decades. The picture above was my actual first attempt 4 years ago. Needless to say, they've not looked that good since. LOL BUT...they still taste yummy!!