Today’s Canadian recipe is  for real, French Canadian Tourtière. This recipe was given to me by my very first francophone friend, my childhood neighbour whom I called Ma Tente, before I even knew what that meant. For those who may not be familiar with the dish, it is a meat pie most commonly eaten at christmastime by French Canadians. No New Year’s celebration or réveillon is complete without it!

French CanadianTourtière

  •  lean minced pork and lean minced veal. Allow a half pound of meat per pie.
  • chicken bouillon
  • allspice (approx. 1 tsp for every 2-3 pounds of meat)
  • fine bread crumbs
  • double pie crust
  • 1 beaten egg


  1. Cook meat on the stove top at a very low heat adding a 1/2,cup of chicken bouillon to start and stir occasionally until well cooked. Keep adding bouillon so that meat does not dry out.
  2. While meat is cooking, add allspice (to taste really -no actual measurement).
  3. When ready the meat should be juicy -add fine bread crumbs so that meat remains juicy but not soupy.
  4. Prepare your pie crust ,roll out dough,generously fill with cooled down prepared meat,add top crust, brush with beaten egg.
  5. Bake at 350 for 30-35min .They freeze well!

Enjoy with ketchup or green tomato chow

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