Mom made some tortière! Every Christmas my mom makes several tourtière– meat pies made with a blend of beef and pork. It’s a French Canadian tradition to eat this on Christmas Eve, but we eat it frequently in December.

This recipe is her version:

Christmas Eve Tourtière

Yield: 4 pies

Christmas Eve Tourtière

Mom's classic Tourtière. We eat this every Christmas Eve!


  • 1 lb lean ground beef
  • 1 tbsp oil
  • 1 small onion, minced
  • 1 lb lean ground pork
  • 1 tsp salt
  • 1 tsp poultry seasoning
  • 3 Russet potatoes
  • 1 - 1.5 cups water
  • 3 tbsp pickling spice
  • cheesecloth and thread
  • pie dough, enough for 4 pies


  1. Put a large pot over high heat. Add the oil.
  2. Fry the onion until softened.
  3. Add the beef and pork. Fry until cooked thoroughly.
  4. Stir in the salt and poultry seasoning.
  5. Peel and cube the potatoes. Stir into the meat.
  6. Add enough water to just cover the cooked meat.
  7. Make a small pouch of the pickling spice with the cheesecloth. Tie with thread.
  8. Add the pouch to the meat sauce and gently submerge it.
  9. Simmer for 1.5 - 2 hours.
  10. Prepare the pie dough. Divide the meat filling amongst the four pie shells. Cover with crust.
  11. Bake the pies at 350F until the top crust is golden brown and the filling is bubbly, 20-30 minutes.


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Nicole L'Esperance loves to cook from scratch. She is the co-author of the Easy Recipes from Scratch cookbooks found on

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