Mini Tourtiere Pork Pie

Mini Tourtiere Pork Pie is a simple and wonderful French-Canadian recipe that is a Christmas staple in many parts of New England but I enjoy it year-round!

Mini Tourtiere (Pork Pie)
Mini Tourtiere (Pork Pie)

Mini 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 tbsp butter

3 premade pie crusts (see note* below)

1 egg, beaten

Spicy brown mustard


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

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

Generously grease a 12 ct. standard-sized muffin tin. Using glass or biscuit cutter, cut 12 5” pastry circles and line muffin cups, pressing to the sides and bottom. Fill with ¼ cup pie filling and cover with 2½” pastry circle. Run a finger dipped in the water around the seam and crimp edges to seal. Cut a slit in the top of each pie.

Bake at 400͒ for 20-25 minutes or until golden brown. Allow cooling for 10 minutes. Run a knife around the edge of each cup and gently remove the pies to a 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 a tightly covered 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 the top and reheat.

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10 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!

  4. What a delicious recipe, truly mouth-watering. I had no idea that you would cook the pork for 4 hours and then mash. They sound really yummy and I am going to try this recipe on Sunday for the family. I like to serve pies on a weekend with salad spinach for a warm meal in winter and a healthy one. It is also an easy lunch or dinner. I like the herbs and spices that you have included it will make it so tasty and very healthy for everyone.

    Thanks for another lovely recipe, Cynthia. Do you have any Keto-friendly recipes for winter with minimal carbs? I recently made Beef Bourguignon and it was perfect for those cold nights, for freezing and micro reheating and keto. I put cooked spinach with it, yummy.

  5. Hi. What an interesting recipe.

    This seems to be very delicious. I have been a fan of cooking since I was really young and I have been involved in cooking and recipes since. But even after all these years of cooking, I have never come across this kind of food and recipe. This will be a challenge for me. I will definitely try it!

    Best regards,

    1. Pork pie is a dish that hails from Quebec, Canada and was traditionally served on Christmas day.  It trickled down into the New England states as many French Canadians began to settle in the US.   There is also an English version of pork pie which doesn’t include potatoes.

      I hope you enjoy my version (as with any traditional dish, recipes vary!).  Please check back in and let me know!

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