Enjoying a nice snack & sharing Tourtière recipe


What a nice sunny day we have in the Valley today. I am enjoying a nice snack of peaches & strawberries. The peaches are so good at this time of the year.

As some of you know I recently participated in the event: Mmm...Canada, the Savoury Edition. That was a nice event hosted by Jasmine at Confessions of a Cardamom Addict.

I decided to talk about where I was born and my memories of great dishes that I enjoyed growing up.

Tourtière was really popular with our ancestors and the tradition continue. Few restaurants still have tourtière on their menus. You will find tourtière in households that wants to preserve our heritage.

As I mentionned before every family have a different recipe. Some like to keep their recipes a secret, some like to share their recipes.

Today I am sharing my own version of tourtière & also my mother-in-law version. This is the way I like to make it with lot's of good spices. I serve it with mashed potatoes, homemade ketchup (recipe to come in the Fall) and homemade beets that my mom makes. I also like to make more then one tourtière at a time and freeze them.

My Tourtière

1 pound ground pork
1 pound ground veal
1 medium onion, chopped
1 tsp allspices
1/2 tsp cloves
1/4 tsp cinnamon
salt to taste
1 cup mashed potatoes

In heavy saucepan cook pork, veal & onions until no longer pink. Add the spices and let simmer on low heat for 15 min. You may need to add some water if it's start to stick to the saucepan. Adjust the seasoning.

In the meantime cook your potatoes. Mash them with a bit of water. Salt & pepper to taste. Add to the meat mixture.

In the meantime prepare your favorite crust. Line 2 x 9-in pie plate with pastry. Fill with meat mixture. Cover with top crust, trim, crimp edges to seal and cut steam vent. Bake in a preheated 400F oven for 15 min, then lower oven temperature to 350F and bake another 20 to 30 min. or until top is lightly browned.

Variation: I prepare the meat mixture with the mashed potatoes and 1/2 cup of celery leaves. Then I fill small buns with this mix. I then bake this in the oven for about 20 min. I serve the meat-buns with a homemade coleslaw. Delicious.

This is my mother-in-law recipe:
Mother-in-law Tourtière


  1. Those peaches look good! I am looking forward to the local peaches.

  2. Ooh, I've been wanting to have tourtiere for the longest time! There's really nowhere in Vancouver to get them. I guess I would have to make them myself! ;D

  3. Yes you would. As I said few restaurants make them. It's hard to find anywhere. You either make them yourself or find someone that is willing to make them and sell them to you.

  4. What an amazing photograph of the peaches! It is definitely a perfect example of food photo's at it's best.

    Thank you for the link. It'll be handy for a dinner that we'll be having next month.

  5. I love peaches... Both Tourtières sound delicious!



  6. Thanks for the comments. I hope that you try the recipe White on Rice Couple.

  7. There is a French bakery close to where I work called La Boulangerie that does a great tourtiere but they use no potato to bind the meats together. Personally I find it a little dry but it has wonderful flavour!!!!I would have a slice of your pie anytime Helene!!!!

  8. That's a gorgeous peach pic, Helene-- I've never had Tourtière before but the meat and potatoes combination in pastry sounds very hearty and delicious :)

  9. What a fabulous photo. Thank you for stopping by my blog, yours is great and I'll definitely be back.

  10. Your photos look awesome. It's like I can reach out and grab the peach. I've never had Tourtiere, so I'm excited to read and find something new.

    Thanks for coming by my blog. I think yours is really cool too, and I'll be back.

  11. Those peaches look delicious...and that tourtiere got my mouth watering again...I wish I had a slice for lunch

  12. How lovely to find your tourtiere recipes. I grew up in central NH, and my grandmere on my mother's side was Quebecois. Every Thanksgiving, and Christmas, we had tourtiere stuffing in the turkey and one or more meat pies with what was left. For years we did not realize it was a traditional recipe, but when I started researching my heritage a bit, lo, there were the "Toot-kays" (as Meme Raney used to call them).

    She never did teach my mother or my aunt how to make it 'right', and the two of them go back and forth about who has gotten closer to the 'real' recipe. :-) I was too young to learn, but am going to try to re-create.

    Her recipe definitely had mashed potatoes in it-- actually riced potatoes, via that now-outlandish implement, the potato ricer. I don't recall if it had egg. Sage, definitely, possibly in the form of Bell's Seasoning.

    Well, it will be an adventure, and I thank you for posting your recipes!

    best regards,

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