Main Dishes

Memere Rousseau’s Tourtiere (Meat Pie Recipe)

Made with ground pork, potatoes, and spices in a rich pastry crust, this traditional tourtiere recipe (French meat pie) is a holiday classic.

By Yankee Magazine

Dec 09 2021


Memere Rousseau’s Tourtiere (Meat Pie) Recipe

Photo Credit : Heath Robbins

This traditional French meat pie recipe, known as tourtiere, has a crust so light that it melts in your mouth and can be eaten piping hot from the oven or cold from the refrigerator. A pork pie recipe like this one is especially common during the holiday season.

Steamed Plum Pudding Recipe
Memere’s Meat Stuffing Recipe


1 meat pie, about 10 servings


2 pounds ground pork
1 medium onion, finely chopped
1 teaspoon salt
2 cups water
1 teaspoon cinnamon
1 teaspoon ground cloves (or more to taste)
3 cups mashed potatoes
Penny’s Piecrust
1 tablespoon milk


In a medium saucepan over medium-low heat, combine pork, onion, salt, and water. Simmer gently, stirring often, until all liquid evaporates, about 4 hours. Stir in spices. Add potatoes and beat well to combine thoroughly. Heat oven to 400 degrees. Line a pie plate with one crust. Spoon in pork/potato mixture. Add top crust and flute the edges. Brush the top with milk and prick with a fork. Bake 30 minutes.

Penny's Piecrust


4 cups flour, plus extra for work surface
2 teaspoons salt
1-3/4 cups shortening
1 large egg, lightly beaten
1 tablespoon vinegar
1/2 cup ice water


In a large bowl, combine flour and salt. Cut shortening in, until pieces are about the size of a pea. Add egg, vinegar, and ice water. Work mixture into a soft, cohesive dough ball. Divide in half, and put one half aside for another pie (or freeze). Cut other dough mass in half. On a work surface dusted with flour, roll out bottom and top crusts. Yield: 2 two-crust pies