Holiday Tourtière (Pork and Veal)

Holiday Tourtière (Pork and Veal)
  • 6 servings
  • 0:15 Preparation
  • 1:00 Cooking
  • 1:15 Total Time


Add all
  • 1

    pastry for 2 crust pie

  • 1 Tbsp.
    (15 mL)

    extra light olive oil

  • 1

    medium onion, chopped

  • 1/2 lb
    (225 g)

    ground pork

  • 1/2 lb
    (225 g)

    ground veal

  • 1/4 cup
    (60 mL)


  • 1 pinch

    of ground cloves

  • 1 pinch

    of cinnamon

  • 1 pinch

    of savory

  • Salt and pepper to taste


Pre-heat oven to 375°F (190°C).

Make pastry and line pan with one unbaked crust.

Heat oil in a frying pan and cook onion over medium heat until soft and glassy.

Add remaining ingredients and cook over medium heat until meat is cooked but not dry.

Cool cooked meat mixture before filling unbaked pie shell.

Cover with top crust, cut steam vents and seal and flute edges.

Bake for 20-25 minutes or until crust is golden brown.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007