Comments on: Tourtière (French Canadian Meat Pie)

By: Margaret

Margaret — Sun, 28 Dec 2025 03:42:03 +0000

In reply to Laurie. I make it with half shredded pork shoulder and half ground pork - c'est magnifique!

By: Audrey

Audrey — Fri, 12 Dec 2025 06:23:13 +0000

In reply to Allan. Allan, I promise you! And I also urge you to have a look in the comments, where you will find some folks who know this dish very well (Quebecois!) who have said it tastes just as they remember. Everyone's taste is different, but I am very confident in this Tourtière! Please let me know what you thought of it when you give it a try.

By: Allan

Allan — Wed, 10 Dec 2025 18:52:34 +0000

I’ve always made Madame Jehane Benoît’s (https://www.cbc.ca/news/canada/montreal/tourtiere-for-the-holidays-appeal-of-madame-benoit-1.5405174) tourtiere, which is delicious, but somewhat different. She uses clove and celery salt as the main flavourings. Also, her pastry comes together more like a British hot water pastry, using lard – no butter – and baking powder, of all things. I’m going to try your recipe this year, though I do have some trepidation about adding cinnamon and ginger … you promise me it’s good? 😉

By: Audrey

Audrey — Sat, 08 Nov 2025 07:16:41 +0000

In reply to Nance.

Send one this way, Nance! So glad you’re loving the recipe, it’ll soon be Tourtière time here, and I know my husband is counting down the days. Also, so kind of you to share the final product – nothing makes me happier. Enjoy 🙂

By: Nance

Nance — Fri, 07 Nov 2025 20:24:39 +0000

I’ve made 3 of these so far this month and I’ve shared with family and friends, and the latest today is another 10″ Tourtière just for them. In the oven now…

By: Audrey

Audrey — Mon, 03 Nov 2025 07:12:57 +0000

In reply to Michèle.

Michèle, this review means a lot. Clearly you know Tourtière well, and I am so happy to hear that recipe has your approval. We would also have a supply of venison when we lived in Canada – thanks to hunter friends – but we used it most often for stews, and never in this Tourtière… But it sounds absolutely amazing!

As for the servings, that’s one thing my husband and I “argue” about often. I use French serving sizes, and he gives me Canadian serving sizes – a bit of a clash 🙂

Please have a slice for me, as I haven’t yet gotten around to making one this season, but this colder weather is basically demanding it. Soon!

By: Michèle

Michèle — Mon, 03 Nov 2025 00:30:45 +0000

Lovely recipe. I used to make tourtiere with ground venison and pork but no longer have ready access to venison. This recipe easily fills the empty spot. The spicing and texture are just right. I made the pastry one day, did the filling and baking the next. I froze it to take to family. It was delicious. It took a bit longer to heat up than indicated, and 3 of us and a toddler ate more than half, so at least in this family the designated 8-10 servings is a vast overestimate. Simply a reflection of how good this is!!

By: Audrey

Audrey — Sat, 04 Oct 2025 04:46:14 +0000

In reply to Lorraine. Many thanks, Lorraine... And compliments to the chef, you nailed it! :) Any leftovers?

By: Lorraine

Lorraine — Sat, 04 Oct 2025 01:07:07 +0000

The tourtiere came out excellent!!!. the crust was so buttery and complimented the meat filling. We all absolutely loved it. Another outstanding recipe from Audrey 🙂

By: Audrey

Audrey — Mon, 05 May 2025 06:12:55 +0000

In reply to Richard Orr. What an absolutely wonderful comment to find this morning, Richard. When a true Québécois says it's good, it puts a huge smile on my face! I can't blame you even one bit for using some of your homemade lard, it would absolutely be phenomenal in the pastry crust. Thrilled you enjoyed it, and I hope you'll continue to do so :)