Tourtiere Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient
Interest Group


 Lean ground pork3 Pound
 Onion1 Small
 Chopped celery1 Cup (16 tbs)
 Garlic1 Clove (5 gm)
 Chopped parsley1⁄4 Cup (4 tbs)
 Chopped celery leaves1⁄4 Cup (4 tbs)
 Bay leaf1
 Salt1 Teaspoon
 Marjoram1⁄4 Teaspoon
 Ground mace1⁄4 Teaspoon
 Ground cloves1⁄8 Teaspoon
 Cayenne1 Dash
 French bread2 , crusts are removed
 All purpose flour2 Tablespoon
 Beef broth1 Cup (16 tbs), regular strength

Nutrition Facts

Serving size: Complete recipe

Calories 3586 Calories from Fat 1868

% Daily Value*

Total Fat 208 g319.4%

Saturated Fat 82.7 g413.4%

Trans Fat 0 g

Cholesterol 884.5 mg

Sodium 4259.1 mg177.5%

Total Carbohydrates 90 g29.9%

Dietary Fiber 8.9 g35.6%

Sugars 10.3 g

Protein 291 g581.4%

Vitamin A 32.3% Vitamin C 45.9%

Calcium 20.4% Iron 41.9%

*Based on a 2000 Calorie diet


In a large frying pan over medium heat, saute pork with onion, celery, and garlic, stirring occasionally, until meat is browned and vegetables are soft.
Blend in parsley, celery leaves, and seasonings.
Simmer, uncovered, for about 30 minutes.
Meanwhile, line a 10-inch pie pan with half of the pastry.
Whirl bread in blender to make fine crumbs; spread over bottom of pastry.
Remove bay leaf and drain fat from pork mixture.
Stir in flour; add broth, stirring until well blended.
Cook until thickened and bubbly.
Spread meat mixture in pastry-lined pan.
Roll out remaining pastry for top crust; place over filling.
Trim and flute edge of pastry; prick or slash top in several places.
Bake in a 425° oven for 15 minutes, reduce heat to 350° and bake 25 to 30 minutes longer or until crust is well browned.