Franco-American Tourtière
A spiced meat pie of ground pork and potato baked in a flaky crust, a Christmas Eve tradition in Maine's Franco-American communities.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Pie dish
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 28
- carbs
- 30
- protein
- 20
- calories
- 460
Instructions
- 1
Cook the ground pork, onion, and garlic in a skillet over medium heat until browned.
- 2
Add the cinnamon, cloves, salt, pepper, and broth. Simmer until most of the liquid cooks off.
- 3
Stir in the mashed potato until completely mixed. Let the filling cool down slightly.
- 4
Preheat your oven to 375°F.
- 5
Line a pie dish with one crust. Spoon the meat mixture inside.
- 6
Cover with the second crust. Pinch the edges closed to seal them, then cut small slits on top.
- 7
Bake for 40-45 minutes until the crust turns golden brown.
- 8
Let the pie rest for 10 minutes before slicing and serving.
Chef's tips
Cook off any extra liquid in the meat mixture so the bottom crust stays crisp. Use plenty of warm spices like clove and cinnamon for classic flavor.
Storage
Refrigerate baked pie up to 3 days; can also be frozen unbaked for up to 2 months.
Reheating
Reheat covered in a 350°F oven until warmed through, about 20 minutes.
Common mistakes to avoid
- •Leaving extra liquid in the meat, which makes the bottom crust soggy.
- •Not adding enough spices, which leaves the filling bland.
Serving suggestions
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