Traditional Tourtière

Submitted by: Kim West, Halifax

“This recipe is a favourite of my husband, becoming part of our family tradition. I am only too happy to make his tourtière to serve over the Christmas holiday. ”



  • 1 clove of garlic, minced
  • 1 medium onion, finely chopped
  • 2 tbsp(s) vegetable oil
  • 1 1/2 lb(s) lean ground pork
  • 3/4 cup(s) water
  • 1 1/2 tsp(s) dried summer savory
  • 1 tsp(s) dry mustard
  • 1 tsp(s) salt
  • 1/4 tsp(s) celery seed
  • 1/4 tsp(s) fresh ground pepper
  • 3 medium potatoes, cooked and cubed


  • 2 1/2 cup(s) flour
  • 2 1/2 tsp(s) baking powder
  • 1 tsp(s) salt
  • 3/4 cup(s) shortening
  • 1/4 cup(s) water
  • 1 tbsp(s) milk

Cooking Instructions

Pie Crust:

Add flour, baking powder and salt to a large bowl. Using a pastry blender or two knives, cut in shortening and water.

On a lightly floured surface, roll out half of the pastry and line a 9 inch pie plate.


Preheat oven to 350 degrees F. In a saucepan, sauté garlic and onion in oil over medium heat for about 5 minutes, until onion is soft.

Stir in pork and continue to cook about 10 minutes, until meat is completely cooked.

Add water, savory, dry mustard, salt, celery seed and pepper. Continue to simmer on low heat for about 30 minutes.

Add potatoes to meat mixture and set aside to cool.

Spoon cooled meat mixture into pie shell. Roll out remaining pastry and place on top of filing. Trim edges and flute rim.

Cut steam vents into top of pie. Brush pastry lightly with milk. Bake for 45 to 55 minutes, until crust is golden brown.

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