Tourtiere De Quebec (Quebec Pork Pie)

Prep Time
Cook Time
2h 15m
Ready In

"This is considered Quebec style, using rolled oats instead of potatoes to thicken the filling shows a Scottish influence. Source: A Taste of Quebec by Julian Armstrong"

Original recipe yields 6 servings


  • Serving Size: 1 (140.9 g)
  • Calories 314.8
  • Total Fat - 20.3 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 88.8 mg
  • Sodium - 73 mg
  • Total Carbohydrate - 5.9 g
  • Dietary Fiber - 1.1 g
  • Sugars - 0.6 g
  • Protein - 25.6 g
  • Calcium - 34.1 mg
  • Iron - 1.7 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.7 mg

Step 1

In a large, heavy frying pan, combine pork with cold water and heat to boiling point.

Step 2

Add onion, celery, pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon.

Step 3

Cook, covered, over medium-low heat for 1 1/2 hours, adding more water if mixture dries out.

Step 4

Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf.

Step 5

Meanwhile, line a 9-inch pie plate with pastry.

Step 6

When meat mixture is lukewarm, spoon into pie shell and cover with remaining pastry.

Step 7

Trim pastry, seal edges and cut steam vents in top crust. Decorate with pastry cutouts as desired.

Step 8

Bake in preheated 425 deg F oven for 15 minutes, then reduce heat to 375 deg F and bake another 25 minutes or until crust is golden.

Tips & Variations

No special items needed.


Avery And Maxs Mom

This was good, but we think it is better with potatoes. The kids wouldn't eat it. Too many spices I think.

(28 Feb 2020)

Bergy (RIP" Forever in our Kitchen)

This recipe measures up to my friend's traditional recipe. Enjoyed by all. Will be made again at Christmas

(28 May 2015)


A great tourtiere recipe which was enjoyed by all. Served at a Thanksgiving Pot-Luck dinner.

review by:
(13 Oct 2013)