French-Canadian Pork Pie (Tourte au Porc)
A single-crust variation on tourtière using finely ground pork simmered with warm spices, served especially around New Year's in Franco-American households.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 440 kcal
Equipment
- •9-inch pie dish
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 440 kcal
- fat
- 28
- carbs
- 26
- protein
- 19
- calories
- 440
Instructions
- 1
Preheat your oven to 375°F.
- 2
Put the ground pork, onion, and water into a saucepan. Heat until it bubbles gently.
- 3
Cook uncovered for about 25 minutes, stirring once in a while. The meat should be cooked and most liquid gone.
- 4
Stir in the cinnamon, cloves, nutmeg, and salt.
- 5
Stir in the breadcrumbs to hold the meat together. Take the pan off the burner to cool slightly.
- 6
Line a 9-inch pie dish with the crust. Spoon the pork mixture inside.
- 7
Brush the edges of the crust with beaten egg. Bake for 30-35 minutes until the crust turns golden.
- 8
Let it cool for 10 minutes before slicing.
Chef's tips
Grind the spices fresh if possible for a brighter, more fragrant filling.
Storage
Refrigerate up to 4 days, tightly wrapped.
Reheating
Reheat slices in a 350°F oven for 15 minutes.
Common mistakes to avoid
- •Not adding enough seasoning, which hides the pie's warm spice flavor.
- •Forgetting to drain off extra fat before adding the filling to the crust.
Serving suggestions
Cooked French-Canadian Pork Pie (Tourte au Porc)?
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