Christmas
Mamere's Tourtier
Popular on Food52
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.
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!!
See what other Food52ers are saying.