Recipe:  Tortière (French Canadian Meat Pie)

Wine Pairing:  Harwood St. Laurent 2007

Chef:  Judy Harwood

Copyright © 2008, 2009, 2010 Harwood Estate Vineyards™ Inc.
Permission to redistribute with credits is summarily granted.


1 ½ lbs. (0.75 kilogram) ground pork

1 ½ lbs. (0.75 kilogram) ground veal

3 slices bacon, chopped

2 onions, chopped

1 garlic clove, chopped

½ cup (125 ml) boiling stock (beef, chicken or vegetable)

1 ½ tsp. (7.5 ml) each of salt and pepper

3 tbsp. (50 ml) parsley

Good pinch of sage

Butter for frying and coating

1-2 tbsp. (15-30 ml) flour or cornstarch if necessary

Pastry for a two-crust large pie plate


  1. Brown onion and garlic in a small amount of butter.

  2. Add the meats and brown.

  3. Add all other ingredients and simmer for about 20-30 minutes.

  4. Thicken, if necessary, with a mixture of 1-2 tbsp. of flour or cornstarch mixed with stock. Check seasoning. Cool.

  5. Dust pie shell with a little flour.

  6. Pour filling into the pie shell and mound the meat in the centre, as it tends to “settle out”. Top with pastry and wash pastry with a bit of melted butter.

  7. Bake at 425° (220°Celsius) for 10 minutes then reduce to 350° (175° Celsius) for another 30 minutes.

YIELD: 6 servings.

Note: Traditionally served with a side of peas. Table sauces include ketchup and your favourite hot-sauces.