Tourtiere (Christmas Meat Pie)

I'm recovering from foot surgery. Still, I wanted to show you how to make this French-Canadian meat pie! It's scented to the nines with clove, cinnamon, and other "holiday" spices. (And yes, I realize that I have pastry dough stuck to my nose mid-way through the video -- I'm a wreck!) Full recipe is on my website here: www.agardenforthehouse.com/to...
Here's my Holiday Spice mixture:
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon rubbed (i.e., dried) sage
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground clove
Bake 375°F until crust well-browned -- about 1 hour. Let cool to room temperature before slicing.

[@lynneluna9863]

I'm recovering from Covid and your videos have kept me entertained and feeling comforted. You are so wonderful to watch and I thank you for all the effort you put into everything you do. God bless you!

[@regular-joe]

Kevin, I so appreciate how carefully you zoom in and make sure that we can see the details of what you're doing, and of the finished product. It's one of the things that really sets you apart!

[@pettytoni1955]

This pie looks so tasty! My dad would make us oatmeal for breakfast as kids, and he'd put the pot outside the back door in the snow so it wouldn't be too hot for us to eat. Wonderful memories!

[@huguetteleblanc3678]

I am French Canadian, so I know about tourtières ! I must say that I am impressed ! You really cooked a real tourtière ! Bravo !!

[@gwendolynfish2102]

Yes, we always had ketchup available for those that used it! I am from Northern MN. We would make this for late Christmas Eve dinner after Midnight Mass and our gifts were opened! It would tide us over u til Christmas dinner the next afternoon when the whole family would join us! Such great memories Kevin!

[@virginialangford6257]

I married a French Canadian ( Acadian) from the Madawaska area of Maine. I having been making this for years…this year I will be trying your delicious looking recipe. Thank you for letting the world know about Canadian cooking,

[@elizabethneville3086]

You're only the third person I've seen, in all my years of watching chefs cook, who used the BACK of the knife to scrape stuff off the cutting board!! ❤️❤️❤️

[@gloriarangott8803]

I have ALWAYS done that. It seems like common sense not to want to dull your knives by scraping the blade!

[@kathleenfitzgerald1826]

That's what I've always - looks like I'm in good company! 😉

[@barbaraturilli1050]

I do this, as well😊

[@maureenmckenna5220]

This is two years later and, in retrospect, it was much safer to keep your distance. Don’t know if your friends came, but this looks like one delicious course, and would be appreciated by one and all.

[@kham6006]

Lol

[@anneclark1330]

I'm enjoying this on VERY hot day (98°) in July 2023. The scene of the pan cooling in the snow was most refreshing!😊

[@4444marla]

Absolutely scrumptious!And your partner is so lucky to have you not just for your amazing cooking skills but also for your good looks!

[@lightmarker3146]

And kind heart too❤

[@carolavant3778]

Kevin, I know my son is going to love this! As for people who appreciate your cooking, I know exactly how you feel. Many years ago, I needed Christmas presents for 16 family members. My then boyfriend and I had very little money, so I worked my butt off for four days to make 16 almond-filled and decorated pastry wreathes. I could manage 4 each day, and making flakey pastry is, as you well know, is not only time consuming, but tedious. Each one must be rolled out, folded, wrapped and refrigerated numerous times to get those wonderful butter layers, and finally, rolling out, filling, braiding, baking and decorating. My fingers and back ached, but I managed 16 beautiful wreathes, only to have about 2/3rds of the recipients receive them like we'd given them something picked up at the Dollar Store. Needless to say, my list was 2/3rds shorter by the following year!

[@DarcieGlam]

My goodness, I'm so sorry. I would have loved one! Puff pastry is something I have never tried to make.

[@cathynuytten798]

Home made gifts are the best gifts to give or get. Your heart was in the right place. That’s all that matters. I am so sorry you felt unappreciated. Some people can never be satisfied. You can hold your head high and proud because you have a heart filled with love. Bless you.

[@andrearojas545]

Hi Kevin love your wanderful recipe s that 🥧🥧 pie looks delicious yummy. Saludos from Mexico City.

[@theresaluy9056]

French Acadian here . Wonderful recipe and you are charming man and I could listen to you speak all day ! 🥰🇨🇦

[@user-xl4zr1xw1o]

Today is 10-25-2023…this will be a recipe I’ll make this Christmas! Thanks Kevin!

[@maryannchandonnait8094]

I also make this French-Canadian meat pie but slightly different spices but everyone has their own version. My cat Zuzu heard your cat Tiger meowing and she started looking around with her ears perked up. Thanks for posting great videos with attention to detail!

[@joseedurivage2511]

Hi Kevin, I am a French Canadian from Montréal,Québec. I was very pleased to see you making tourtière! In my family we are not putting potatoes. Also,I know some people eat it with plain ketchup but we do eat it with homemade fruit ketchup which is similar to a chutney, or,believe it or not,with cranberry sauce! Also in the comments,someone mention a pork spread with similar spices as the ones you put in tourtière .This is called “cretons français “ . I don’t know if you have ever been in Montréal or Québec city,if not do so. You and your husband would discover some fabulous restaurants! I wish you a “Joyeux Noël and Bonne Année “ 2023 !

[@Ludivine664]

Hi Kevin, I do live in Quebec Province and I think, although most Quebec families have their own tourtiere recipe, yours is excellent. Just wanted to mention that, although some eat the pie with ketchup, for the most part, it is eaten with what is collect ketchup aux fruits, or fruit ketchup. A concoction of stewed tomatoes with apples, plum, or other fruit that is simmered for hours in the Fall, and jarred. Fortunately, it is now available ready made in most grocery stores, and it is delicious with the pie. Unfortunately I believe it is only available in Quebec Province. Have a wonderful Christmas and holiday! Joyeux Noel, Monique-Marie

[@marymauldin3229]

I love to watch your videos. And your cats.

[@carograce4111]

It sounds like a genuine 18th century recipe....something that might find itself in Dickens....love the Tiger devotions

[@astriddsarangomuneton827]

So good. Thanks Kevin.

[@cindyj.8560]

It looks wonderful, my departed husband spirit wispered " you can add peas" I said no, but then you actually suggested peas! later ! Thanks I'll try it. Cindy

[@KS-ts3le]

Don’t be concerned about the length of you videos be cause we love to watch you

[@valeriehuff8630]

Kevin, I love you and your down to earth personality! I never get tired of watching your channel. Please continue to make your awesome video’s. I watch the whole video and never fast forward .🥰 I even shared your video’s with my Mom whom loves them as well.🥰

[@ZalthorAndNoggin]

Kevin, I totally agree with you about unappreciative guests. I used to throw endless dinner parties and weekend gatherings back in the 1970s but too many people either didn't appreciate the hard work that goes into a weekend party or special dinner and that reflected in a lack of invitations back to theirs too, that I simply stopped entertaining almost altogether. So I understand perfectly. As for your Tortiere, I've never tried one before but making it, Kevin style, looks pretty simple. Your butter pastry is already a hit so combining the filling and crust should be fine. A note on chilling in the snow - I'd better not try that. We don't get 21 inches EVER but we do get rain...LOTS of rain [Manchester is famous for its rain]. Were I to leave my filling outside to cool it would probably puddle with rain water - not what we want at all!! Another GREAT recipe, Thank you as ever, Kevin.

[@ruifereeira1420]

i made this pie and i served with sweet peas and pine nuts and it was glorious Kevin i enjoyed it so much and and my guests who are from toronto just loved it

[@kevinleejacobs1364]

I'm so happy!

[@mariongould4173]

Big Hi from Ontario Canada ( 1 hour from Quebec where this is predominant. Enjoy the Tourtiere

[@fridayschild19]

I have saved this recipe, and hope to try it this holiday season…2 years after your posting! Wishing you and your family a lovely season!🎄❤️🎄

[@Annelie58]

I will definitely try this. My husband has French Canadian roots, he will love this! ❤️

[@catherinehowes2491]

This looks Great! Can't wait to try your recipe! I make a Jewish Knish using browned ground beef mixed with onion soup mix and mashed potato--cutting crescent rolls into small portions, flatten, add spoonful of meat/potato mixture, pinch together, brush with egg and bake! De-licious! Makes a great appetizer.

[@kevinleejacobs1364]

Your knish sounds wonderful. Makes me long for the knish I regularly purchased from street vendors in NYC!

[@jendyson6729]

First snowstorm this is what I'm making! looks great (and filling)! All you need is a nice glass of red wine and those peas for the perfect dinner. Thank you for the recipe!

[@amberpicchi6861]

We make this every Christmas, my family for generations and for some reason most of ys refer instant potatoes to fresh mashed. But yours looks amazing. Thank you from RI XO

[@sharronsmith9973]

Grandma used to fold over the pie dough edge and pince to flute the pie crust. Tradition!

[@marymamaral3784]

I don’t have to search any longer, this pie is scrumptious…….Thank you soooo much!

[@odetteboudreau5970]

I know I am 3 years late but have just discovered your KZbin videos and enjoy them very much. I am French Canadian and grew up with this Christmas food tradition in the PQ village where my family has lived for generations. My family’s recipe for tourtière is slightly different from yours but I know that your recipe would be delicious. Thank you for sharing enjoyable moments and beautiful recipes.

[@peacefulgarden]

That was lovely Kevin! I am French Canadian, from Montreal. Tips! You simply MUST have green tomato ketchup with tourtière. And though there are a multitude of permutations we make it without potatoes and not quite as "deep dish" but many regions DO add potatoes, mashed or cubed. Other than that, perfect! You've made me hungry mon ami 😉

[@Phyllyps-Levine]

You are my culinary hero! What a luscious pastry & recipe! Get an in expensive mandolin, it is magic for onions & veg, fast easy to clean. Hey to Tiger!

[@peneloped.wenman4388]

...Merci beaucoup, Kevin...tradition for this time of year...I sure could join Tiger in begging a treat 🌲♥️🎁🐱

[@peneloped.wenman4388]

...hi, Kevin ... I will be in Lake Louise, Alberta for Christmas week ... I'm looking forward to featuring your Tourtiere' ... I'll be baking up a warm baking storm in the Lodge commercial kitchen ... bye' for now ... greetings from the Great Canadian Rockies ...

[@lightmarker3146]

Dear Kevin; My Canadian French friends mom wanted to make something for her bridge club and I suggested taking her version of meat sans potatoes and make pizza with it . Well it was such a hit , the ladies made it often for get togethers 😊 Where I'm from these pies are a traditional weekly meal made by Hartleys Pork Pies for over 100 years. Fall River is known for Hills, Mills and Pork Pies .

[@evelynmoore-mo3mu]

My Lord Kevin, I've been eating Tourtiere for years and I've never seen one so beautiful!! I guess it must be because you added the potato to the mixture. Our meat tourtiere is usually a combination of equal parts beef, veal and pork. I'm going to definitely try this for Christmas this year. The slice is impressive!!

[@mariettedemarest5173]

You did a great job on the tourtiere. My Mother made them every year for New Year's Day.❤

[@tdioxin2658]

I am French Canadian, and we have it every year on Christmas Eve, after midnight mass, along with a simple green salad to offset the richness, homemade clear soup, any kind of homemade pickles go very well, and a Bûche de Noël (Yule log cake) for dessert. It’s rich and elegant, and sleep comes easily afterward! Also it seems every family has their unique recipe🙂 Mine uses a handful of chopped fresh parsley stirred in just before filling the crust. Merci beaucoup, and I simply adore watching your vids!

[@johnbean3943]

My mom made the family her special pork pie for Christmas every year. Of course I didnt ever think to write down the recipe! It was two or three meats and she would cook the bones for hours for the jelly around the meat and pie dough. Heavily flavored with salt pepper and seasonings. We would have it on Christmas Eve and again on Christmas morning. Her family was from England but after tracing back her routes found out they came from France to England then to USA. Her maiden name was Sabin a French name I was told. I miss her and her Pork pie. Johns wife

[@karigould3303]

I found your channel not too long ago and am enjoying it VERY much! Thank you!!

[@cindinicholson2233]

I'm making this TOMARROW! IN MY CRUSTY BAKE PIE PAN, That just came yesterday❣❣ I love ALL YOUR VIDEOS! THANK YOU, HOPE YOUR FOOT HEALS QUICK

[@clairelariviere3122]

I’ve been eating tourtière since I was a child. My Mum used to make 20 every Christmas for our large French Canadian family. Yes the catsup is traditionally served and is delicious!

[@CSULeslie]

I made this pie and it was SO GOOD! Thank you for another wonderful recipe.

[@cathymikequimbyquimby7315]

My Grandma was French Canadian and she made this often. She pronounced it “toot-kay”. Looks good!

[@Ann-tq2me]

I love French meat pie. My Mother made it every Christmas. She used different spices. I'm sure yours is just as delicious.

[@maryusa8526]

Thank you for showing us this never heard of pie. To be honest, fear struck, when you took cubed butter and tossed it in the flour, and mentioned "crumble." I need to conquer this step so I can reap the goodness that follows.

[@jeanjennings5712]

Once again, your command of pie dough is incredible. You have such a touch for it. It rolls out beautifully for you! This looks lovely and I wish we could smell it. Kevin, you are NOT a mess. You are a wonderful fellow! Thank you for showing how deep your snow is there too. I hope you have a Merry Christmas with Mr. Fox and your fur babies. Peace on Earth, Kevin!

[@joybickerstaff194]

Kevin, Hello! Though I’m not a big meat eater, the spices added to meat blows my mind, making me want to try it, but, unfortunately, I know me, My thinking of making this as a pie, I know it will go to o waist, cause I prefer more veggies n with little meat, now as far as burgers go, I can do those. This meat mixture sounds sooo intriguing that I had to take a picture of the spices, because I have got to taste those flavors! Thank u

[@kathyokinaga9888]

I feel like I was in the kitchen with you. Love it!!

[@pameladempsey5943]

Oh, Kevin - I was afraid you would go out on your porch and find stray cats chowing down on your filling! Your pie looks so awesome - will have to try one soon - and may be tempted to eat the filling just by itself :) Merry Christmas to you and yours, love ya!

[@elidamaggi7098]

Saludos desde Santa Fe, ARGENTINA. 🇦🇷 Your tourtière is gorgeous, Kevin. Congrats!!!

[@brendawood6712]

What a great pie! On my menu next week. Thanks Kevin

[@suefrench8721]

Kevin, many times in the past the traditional Tourtiere was made with pork and either moose meat, elk or venison. I have tried pork/elk, but prefer beef. You did a fantastic job and I can smell the pie based on your descriptions. It is nice and deep and the crust is great. I have not been known as a star pastry maker but this recipe has moved me up the ranks. I still use lard, as my mother did; early on it was the most available of the fats. Thanks so much for the video; you do things with such class. Bon holidays

[@pettytoni1955]

My mom always baked with lard crusts and they are perfection. She switched to other means when the Dr. told her about cholesterol, but I'll always prefer lard crusts.

[@sherilynpeters6459]

The pie looks beautiful. Your pie crust look so nice and flakey. Thank you so much for your wonderful instructions. You have a lot of snow. The PNW was in the upper 50's today. May you and Mr. Fox have a Merry Christmas. I look forward to your next episode and hopefully your foot is better.

[@veevee111]

I think I prefer gravy over ketchup for this pie. Though I may change my mind if it were served with homemade ketchup, yum! Thanks for sharing 👍🏼

[@sassandsavvy007]

This looks soooo good, I'd love to have a bite or two. Hope your foot is healing quickly and you'll jump and jive again in no time, Kevin. Best wishes and Frohe Weihnachten from the Bavarian Alps 🙋🏻‍♀Lisa

[@kendallspooner703]

Finding this video made my day! I am always looking for a recipe for this. I think I’ve tried about 4 so far and they were ok but not great. Really excited to try this.

[@lisaray9404]

Thank you for the video and the recipe! It looks so delicious and perfect for a cold winter day. I think I will have to give this a try this Christmas. I truly appreciate how you make the recipes so understandable and easy to follow. Any dinner or lunch guest would definitely love anything you so graciously prepared for him/her/them. I bet if they didn't say anything, they are envious of your talents and wonderful hospitality. As for me, I'd be overjoyed just to have a taste of one of your dishes. 💖Thank you again and so glad your foot is getting better. Take care and be safe. 😊💖🙏

[@annclaudettejones2282]

You've convinced me that I CAN make pie dough!!! I got tickled at your comment regarding unappreciative- probably more unaware (I hope)- dinner guests oblivious to your culinary efforts. Really... I'm going to try this with beef or pork gravy. Ketchup seems blasphemous. Bravo for your efforts and ease of execution, coaxing us into our cooking comfort zones.

[@beverlyhulsey6875]

Love your blue dishes and your pie

[@aimeeolivieri3480]

Mr. Kevin I just love you❤️I enjoy all your videos and you are so real and kind . Happy Thanksgiving 🦃

[@suzannehicks5856]

I’ve never tried a meat pie with spices normally used in sweets. I’m intrigued though so I’m going to try it. Thanks for mentioning the accompaniments to serve with it! 🤓

[@anneclark1330]

I am from Massachusetts, of Irish descent, and we use these type of spices in our Thanksgiving turkey stuffing.

[@hallieroyea5786]

Not ketchup but HP sauce lol. I'm sure many people use ketchup, but not in our household. Thank you for this segment Kevin. Nice to see a personal family tradition so beautifully demonstrated. Joyeux Noël!

[@user-xl4zr1xw1o]

COVID was such a terrible time in history. I love hearing Tiger!

[@hopemartinez8235]

We freaking Love you Kevin! You are Absolutely an Awesome chef with a heart of Gold. Love your 🍽 style! Gotta try this! Keep on baking! Feliz 🌲Navidad Y Prospero Ano Nuevo🍷🍷- Amigo! Hello to Tiger! 🙏🏻♥️

[@nicolecandelierbourrier6292]

Hello from Paris Kevin. Christmas '22 soon there, I shall try your tourtiere recipe yet with no cinnamon, but garlic in the meat... I am always afraid you might burn yourself with your pan handles sticking out the wrong side...:) . A bientôt et merci

[@margeleone8229]

Thank you so much for your wonderful videos. They are very instructive, interesting and beautiful. In fact your videos helped me so much that it blessed me very much.

[@UserHunca]

Yes, I would have to make mushroom gravy for that. Yum!

[@mrob75]

Hi Kevin …And Happy New Year! 😊Today you mentioned how some guests “say nothing” after one has gone out of their way to prepare something special. Now that is so true! It also happens after one has gone all out to decorate the home for Christmas or other holiday / event. It’s annoying to hear “crickets” from some individuals, but I guess that happens to all of us. Again, this is one of those recipes that I must try! (Mario in southwest desert where today we have rain!)

[@lynnranger7759]

Excellent! Bravo! We would eat it with homemade sweet green relish or ketchup, like you said!

[@soniab.estacio3008]

Wow 🤩 my first time to see this dish , I like to make it someday

[@momliverpool1150]

Kevin, thank you for another tasty dish!

[@beckysteffka2434]

I'm happy to come across this video, it looks delicious! I will try it for the 2023 holidays!

[@veevee111]

Thanks for sharing, Kevin. I could almost taste that meat filling as you mentioned the spices you added. I wish you and your family a merry and safe Christmas, and a happy and healthy new year.

[@TPOTThePowerOfThoughts]

Oh my..that tourtiere looks scrumptious, Kevin!! Well done👍 Great job on the video as well! Merry Xmas to you & Mr.Fox & the furr babies! ⛄🎄🐾🎁📯❄🔔🎅

[@johnclark410]

Kevin your love of meatloaf and mashed potatoes is fun to watch. Check out Ree Drummond Thanksgiving meatloaf made with ground turkey, stuffing and cranberry sauce. A favorite of ours too.

[@janicebarrett5780]

Thank you, Kev! Christmas comfort food from Canada sounds wonderful; hoping to try it very soon. Happy holidays to you and your lovely family :-)

[@penelopedeotte6127]

I can't wait to make this! I've had a store bought meat pie that is ok but not anywhere near as aromatic. I enjoy your videos very much. Merry Christmas to you and Mr. Fox.

[@donnaclinton5578]

This was so good! I am learning so much about dough pastry making from you. My gentleman is French Haitian and will love this. I’ve also watched your chicken pie videos and when my son visits he’ll be getting a treat. P.S. (also loved those chicken pot pies from the ‘70’s 😊)

[@cindiblazer8621]

Just found your videos. You are a joy to watch. I plan on making a lot of your recipes. They look delicious.

[@beethechange257]

Hi Kevin. I'm so thankful you made petitfors today I was diagnosed with celiac ten years ago, and petitfors were one of the things I was never able to replace. Now I understand how to make them, and whole foods does carry a gluten free pound cake! We only eat sweets one a week, but my menus are filling up with your recipes! Thank you so much.

[@veronicastewart1112]

I always cut in the butter with a pastry cutter but hmmm, I have a blender that pulses so I'll try that.

[@lynnallen1315]

You are King of Crusts!

[@lanettelawrence6308]

Once again a superb meal to make. I can’t wait to try it.

[@laurac.b.devlin8605]

Hope your injury from a year ago is long in the rear view mirror by now. I'm new to your channel Kevin and I appreciate you very much. God bless and protect you and yours 🌿🙏

[@kevinleejacobs1364]

Thank you, Laura. I'm all healed now!

[@gwendolyn7462]

sounds relly good; I'll have to try

[@helen2061]

Kevin, thank you for all the wonderful cooking and gardening info this year ❤️ Hope you and Mr Fox and all the pets and your families have a wonderful holiday season and healthy and blessed new year! ❤️

[@lorischeuer4946]

Oh this recipe looks so delicious. I have enjoyed your videos and prepared many of your recipies this year. Thank you. Merry Christmas to you and Mr Fox. 🎄

[@pmmurf101]

New subscriber here! Love your recipes, and came across this one just in time for Christmas, 2022! I wonder if this would freeze well, as I’d love to make it soon, and then not have to make one as Christmas approaches sooner. Your thoughts? Keep up the great videos, you have a wonderful sense of humour, as well (spelling of humour, as I am Canadian!). Hopefully, this year you can have your friends over, fingers crossed!

[@kevinleejacobs1364]

Hi Pam - This pie should freeze perfectly well. Thank you for subscribing!

[@Ludivine664]

Hi Pam. My family has been making tourtiere forever. For large family gatherings, you will often see this pie on a buffet table along with meatball & pig feet stew (to die for!), etc. Yes indeed, the pie freezes well for several months if need be. Just thaw it before sticking it in the oven to bake. :-))

[@2CraftySeniors]

I've made tourtiere a few times and always dice the potatoes (small) instead of mashing them. We usually have ketchup or mustard and also peas or salad. When I can cook again, there will be tourtiere on our table for dinner. Perhaps I should plan that for Christmas. I could use pre-made crust to keep it simple for me. Mmmm!

[@jennifern2805]

Merry Christmas to you, Mr. Fox and all of the kids!

[@carolinetheberge4671]

Fabulous French Canadian recipe Kevin! My husband is from a French family and we love Christmas tortierre pie! Mine varies a bit in the meat mixture…using pork only, and using a short crust pastry, and I also sometimes make turnovers for gifts! So scrumptious any way you like them! In fact when I introduced them to a Korean man, well…he absolutely loved them! Merry Christmas 2023 to you!🎄☃️…ps, no thanks to ketchup tho’🍷

[@doristessier3683]

My dad was born in Quebec Canada. Tiurtiére is also called pate chinos or hachus parmentier we call it shepherds pie.

[@lsmith7155]

Oh, please!

[@AM-qp2wx]

Not true....shepherd's pie is entirely different, & made traditionally with lamb. 'Cottage pie' is made with beef. Pate chinois, literally translated is 'chinese pie'....which doesn't make sense at all, but there you have it. (I'm French-Canadian from Quebec) Tourtiere is always on the table at "reveillon" on Christmas eve.

[@charlenethomas7267]

Merry Christmas to all of you.

[@louisecroft1914]

Beautifully done❤️

[@danellafarrell7138]

Make tortiere every year at Christmas. Delicious! Merry Christmas Kevin!

[@jimmcconnell7328]

Watching you make this meat pie brought back good memories. Back in the day lard or Crisco were part of the recipe. And yes it’s delicious. Mom made it during the holidays and everyone enjoyed it with a side of sweet peas.

[@youknowthatgirl8710]

That looks fantastic!! Yummmmm I’m excited to try this one ! Good to hear tigers mew too😁😄😺😺 Merry Christmas to you and yours 🎄🎄🎄

[@angietyndall7337]

I like this Canadian Dish.

[@sweetteame6814]

I am trying this out this Christmas. I will send pics. Love Jenn