Tourtiere de Fleur-Ange (Fleur-Ange's Pork Pie)

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Yes - this is close to my "grand-maman's" recipe. The mix of spices is key - cannot replace savoury ! I add crushed Ritz crackers as a binder at the end! This tourtiere will make your house smell like it's the Holidays! To me, it brings back happy memories of simpler times!

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uuummm...many French Canadians here in New Bedford, MA (as was my memere. We use salt, pepper, a pinch of allspice and Bell's Seasoning to taste. We also fry the ingredients with salt pork rather than boiling. Mashing in one or two boiled potatoes absorbs the fat and makes for a wonderful binding agent ...uuummmmmm! Norman's Meat Market will fresh grind you a beef and pork mix. I even add some veal for the holidays.

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Great recipe! I did use crumbled saltines to bind it all together, worked great! I would also recommend using 3 pounds of meat for two full 9" pies. I like a thicker pie. Might even add peas to it next time! Thanks so much....definately a recipe worth keeping!

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Pretty close to my Memeres' recipe! We also throw in ground beef with the ground pork. I also remember Mem crumbling up some Nabisco Milk Crackers and using it to bind everything up, but try finding those nowadays! I just substitute unsalted saltine crackers and it works fine. Every time I cook pork pie, the aroma reminds me of my Memere and Christmas with my family. I love being a "Canuck"!!

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My Mom knew Fleur-Ange and her recipe for Tourtiere is as close to the real thing as I've tasted. Being that Fleur-Ange was from Quebec, her recipe is truly Canadian. I put a new twist on mine and used Venison heart to mix with the pork. Maybe some day I'll share it with you!

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This is about the same as my Gramma used to make. As a matter of fact, my mother knows Fleur Ange.

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This was so very good I didn't have any savory so I used a little of bells seasoning also I had leftover potatos and carrots and added them it was a delicious meal.

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This is basically how my Grandmaman made tourtiere. Mmmm....

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Been making pork pies for years, but getting up in years, my memory is slipping about what spices to use. These are real perfect.
Thank you.