Tourtière from Kitchen Party: Effortless Recipes for Every Occasion (page 200) by Mary Berg

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Maple-glazed parsnips; Mashed butternut squash with crispy sage

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on November 15, 2022

    My gold standard tourtiere is from Chatelaine (which tastes exactly like my mom's :) but I came here to try the hot water crust and expt with scaling down to a smaller pie. I cut this in 1/2 for a 7" springform (which worked) using a 1 lb mix of beef & pork plus some leek & fennel sausage. The filling was flavourful and made good use of herbes de provence. The hot water pastry came together quickly & rolled out beautifully but it did take longer than expected for the top to brown in the oven. We enjoyed this with chili sauce & a green salad but I will say we agreed that we do prefer a more traditional pie crust.

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