Holiday Tourtière

Holiday Tourtière
  • 4 servings
  • 0:15 Preparation
  • 0:55 Cooking
  • 1:10 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 1

    onion, chopped

  • 2

    garlic cloves

  • 1


  • 1/2 lb
    (225 g)

    lean ground pork

  • 1/2 lb
    (225 g)

    lean ground veal

  • 1 pinch

    ground cloves

  • 1 pinch

    dried savory

  • 1 pinch

    dried thyme

  • Salt and pepper to taste

  • 1/3 cup
    (80 mL)

    beef bouillon

  • 2

    pie crusts

  • 1

    egg yolk


Preheat oven to 350°F (180°C).

In a large skillet, heat oil and brown onion, garlic and bacon.

Add ground pork and veal and cook 5 minutes.

Add seasonings and bouillon, cover and simmer over low heat for 15 minutes. Adjust seasoning and drain off fat.

Fill crust with meat mixture.

Cover with second crust in which a vent hole has been cut. Seal edges. Baste with egg yolk.

Bake 30 minutes or until crust is golden brown.

Serve with potatoes and fruit ketchup.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007