Mini Tourtiere (Pork Pie)

Tourtiere (Pork Pie)

1 lb ground pork

2 ½ cups potatoes, peeled and cut into 1” cubes (2 medium)

½ sweet onion

½ tsp cloves

½ tsp nutmeg

½ tsp allspice

½ tsp cinnamon

½ tsp sage

½ tsp salt

½ tsp pepper

2 tbls butter

3 rolled pie crusts (see note* below)

1 egg, beaten

Spicy brown mustard


Combine first 10 ingredients (pork through pepper) in skillet. Cook, covered, on medium-low for 4 hours until liquid is absorbed, stirring occasionally. As mixture thickens, turn down heat in increments so it will continue to simmer. Begin to stir more frequently, scraping bottom of pan to avoid sticking.

Remove from heat and mash with a hand-held potato masher until all large lumps are gone. Allow cooling for easier handling.

Generously grease a 12 ct. standard sized muffin tin. Using glass or biscuit cutter, cut 12 4” pastry circles and line muffin cups, pressing to the sides and bottom. Fill with ¼ cup pie filling and cover with 2 ½ pastry circle. Run finger dipped in water around the seam and crimp edges to seal. Cut slit in the top of each pie.

Bake at 400͒ for 20-25 minutes or until golden brown. Allow cooling for 10 minutes. Run knife around the edge of each cup and gently remove pie to cooling rack.

Serve warm with spicy brown mustard and pickles.


Servings: 12   300 calories per serving


*I do not make pie crust. I’ve tried to make it in the past (lots of times) and it’s been a dismal failure. Maybe I don’t have the patience or maybe I didn’t inherit the “pie crust gene” from my grandmother….I don’t know. But I must concede defeat. If anyone has a great pie crust recipe that you’d like to share, please do so in the comments below!

Hack: Place cooled pork pies on a cookie sheet and freeze until solid. Store in freezer container. I don’t recommend using a freezer bag as the crust might break up as they are moved around the freezer.

To reheat: Thaw in refrigerator overnight. Bake in 350͒ for 15-20 minutes or until internal temperature reaches 160͒.  If desired (and for moister filling) pop off top crust and place pickle slice directly on meat filling.  Replace top and reheat.

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6 Replies to “Mini Tourtiere (Pork Pie)”

  1. I just love how tasty your recipes look, and yet so simple they are to prepare. I am just trying to figure out how I can make this a gluten-free recipe, so do you have any ideas?


    1. I’m sure you can use a gluten-free pie crust. I haven’t ventured into that realm but I’ve heard that there are other types of four that are gluten-free, such as rice or almond.

      Alternately, many New Englanders use the filling without the pie crust around it! It can be eaten by itself, or on some gluten free bread as a sandwich! Mustard and pickles are popular accompaniments in this case. Some also use it as a stuffing for chicken or turkey.

  2. Hi Cynthia,

    Your recipe looks delicious, and I’m sure it will be a culinary delight for pork consumers. Unfortunately I don’t eat pork, but I think I could try the recipe with a different meat. It could turn out just as delicious, don’t you think? Thank you for sharing this recipe. You have many in your website, so definitely I will try some of them.😉

    1. I think using ground beef or game would be delicious!  Please let me know what substitute you decided on and how it came out!

  3. OMG. Mini pork pie! That and shephard’s pie are my favorite. Now, I’ve never tasted your recipe. But it looks delicious especially with the sage and spicy brown mustard. I actually love your whole site. But now that I’m on keto, I can’t eat the stuff on your site. Still, it looks delicious. 

    1. Thank you for your kind comments!  I know a number of people who have had success using keto but unfortunately, my body can’t seem to adjust to it.  I wish you the best of luck in achieving your goals.  If you have any keto recipes you’d like to share please pass them along to us!

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