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Canadian Cuisine/Traditional Tortiere Recipe


Lisa Orange wrote at 2009-01-28 22:47:33
Yes. That is correct, but the tempature you said is very wrong. Sure you can have it at that tempature. But at that rate, you won't finish it in days. The trick is, to pre-heat the oven to 650 degrees celcius. Or 750 degrees ferenhight. And that's how you make a real pie. At least, if you want to make a real pie. AND THAT'S HOW YOU DO IT THE CANADIAN WAY!! Take it from me. (BECAUSE I AM CANADIAN AND AM IN CANADA RIGHT THIS MINUTE!)

Sue wrote at 2010-09-19 20:46:44
Pork Pie (French Canadian "Tourtiere")

makes: 2 9" 2 crust pies

filling:  1 lb ground pork

         1 lb hamburger

         1/2 c rice, uncooked (instant rice)

         1 onion, diced (approx 1 c)

         sage or poultry seasoning


         1/2 c. water

place all in pot and cook/simmer 20 min.

add 1/2 tsp ea of clove and cinnamon (or to taste)

mix and put in pie plates, top with 2nd crust

bake 10 min at 450*, then 15-20 min at 350*

serve warm   (or you can also let cool, cut into wedges and freeze for up to 6 mos)

spices are to taste and can be adjusted

(This is our family's Tortiere recipe)

suzie wrote at 2010-10-03 16:46:42
I come from a long line of french Canadian camp cooks, and the three main components to almost all french Canadian meat dishes are diced or grated carrots, celery and onions, this makes all the difference, also in our family recipe for tortiere we use equal portions of ground pork and beef, yummmmm! pass the ketchup!

macksmith345 wrote at 2014-03-31 13:40:41
Hi Suzette,

Nice recipe "Quebec Tourtiere" I am also trying to make it at this weekend.


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My ancestors were among the first to emigrate to Canada from France. Today, we are heavily populating northern Ontario and Quebec regions. Our cooking traditions range from the traditional tortiere at Christmas to baked custard done "a la bain Marie". I was eating Poutine before the rest of Canada even heard of it. Don`t know what Poutine is? Ask me!


I have taken what I have learned about French Canadian cooking and integrated some Parisienne techniques to create elegant, yet simple meals.

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