The Auclair Family’s Tourtière

Submitted by: Stéphanie Auclair, Montreal

“This is my mother’s original recipe for the best tourtière ever.”


Meat filling

  • 1 lb(s) Ground pork
  • 1 Onion, chopped
  • 1/2 cup(s) Water
  • 1/4 tsp(s) Ground cloves
  • 1/4 tsp(s) Salt
  • 1/4 tsp(s) Celery pepper
  • 1 Clove garlic


  • 1 Store bought pastry dough

Cooking Instructions

Combine all the ingredients in a large pot and simmer for 30 minutes. Roll out half the dough and place in a pie plate. With a slotted spoon to remove as much fat as possible, fill the pie shell with the meat filling. Roll out a second piece of for the top. Before placing the top on the tourtière, moisten the edges of the dough in the pie plate with your finger. Cut away any excess around the edge. Make a couple of slits in the top of the tourtière. Bake at 350°F for about 30 minutes (or until the crust is golden).

Prep Time


Cook Time



4 to 6


ma mère

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