finished tourtiere


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Tourtiere Hero (1 of 1)
A truly Canadian dish, this hearty meat pie will warm you up on even the coldest of Northern nights, while also being a springtime favourite at the sugar shack. Some people like to put mushrooms in the filling, but others say that takes up valuable room for pork!

Makes: 1 meat pie
Prep Time: 40 minutes
Cook Time: 45 minutes


    15 g / 1 tbsp Mirage margarine
    1.1 kg / 2 1/2 lbs ground pork
    375 ml / 1 1/2 cups beef stock
    3 onions, finely chopped
    9 g / 1 tbsp garlic, minced
    120 g / 1 cup celery, finely chopped
    6 g / 1 tsp salt
    2 g / 1/2 tsp cinnamon
    2 g / 1/2 tsp black pepper, freshly ground
    2 g / 1/2 tsp dried savoury
    1 g / 1/4 tsp ground cloves
    15 g / 1/2 cup fresh parsley, chopped
    90 g / 1 cup bread crumbs
    1 recipe Flaky Pastry
    1 large Egg (for egg wash)


  1. Pre-heat the oven to 375°F (190°C).
  2. In a large frying pan, heat the Mirage margarine over medium-high heat. Add in the onions, celery, and garlic. Cook until the onions are translucent.
  3. Add in the ground pork, spices and dried herbs. Cook until the pork is browned.
  4. Add in the stock and simmer for about 20-30 minutes, until only 3 tbsp of liquid remains.
  5. Stir in the fresh parsley and bread crumbs and remove from heat.
  6. Roll out the flaky pastry into two 12” rounds. Place the first round into a 9-10 inch pie plate, allowing extra dough to hang over the edge.
  7. Rolling how to

  8. Pour the filling into the pie shell and top with the second piece. Crimp together the edges and cut a vent hole in the centre of the top layer.
  9. tourtiere how to (1 of 1)

  10. Brush the top with an egg wash (1 whole egg whisked with 1 tbsp of water), and season with salt and pepper.
  11. Bake for 40-45 minutes until the crust has developed an even, golden colour.
  12. Tourtiere Hero (1 of 1)

    Chef Notes

    • Prepare your dough up to 2 days in advance so it’s ready to go when you need it.

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