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(French - Canadian Christmas Pork Pies)

This pie is traditionally served Christmas morning after midnight mass. The name for the pie comes from the old pottery casserole (tourte) in which the French- Canadians baked the pie. Mary Dean used a combination of these two recipes: all pork, no potato and all the spices. The mixtures should be cold before placing in between the crusts. The following is the Caroline Cayia version.

3 pounds fresh ham grinded, seasoned and finely chopped
3 large finely chopped onions
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
cracker or bread crumbs

Combine all ingredients and bring to a boil with a little water and cook until meat is no longer pink, reserving about 1/2 onion. Add remaining onions just before removing from stove, Cool until cold and put between two crusts. [ If pork is too fat skim off some of the broth before putting between crusts.] Before putting on top crust add a few bread or cracker crumbs to soak up some of the juice. Cover with top crust and bake 1 hour at 350°. Vent the top of the pie crust.

Source: Caroline Derosier Cayia

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