Rating: 4.85 stars
20 Ratings
  • 5 star values: 18
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A blend of spices used in the traditional French-Canadian tourtiere (meat pie). I use beef, pork and veal, but this mix goes with any combination.

Recipe Summary test

prep:
5 mins
total:
5 mins
Servings:
4
Yield:
4 teaspoons
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine celery salt, pepper, savory, cloves, cinnamon, thyme, sage and mustard powder. Mix well and store in a sealed jar.

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Cook's Notes:

Add to your tourtière recipe when adding broth to the cooked meat.
If you make more than one "serving," add spice mixture to taste, stopping when it tastes salty enough. Bon appétit!

Nutrition Facts

5 calories; protein 0.2g; carbohydrates 0.9g; fat 0.2g; sodium 371.8mg. Full Nutrition
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Reviews (20)

Most helpful positive review

Rating: 5 stars
12/22/2006
I've never had tourtiere pie before but I'm making bite-sized "tourtiere phyllo bundle" appetizers for a staff Christmas party this year. I used an entire recipe of this spice in approximately 1 lb of pork and will be wrapping small amounts of it in phyllo and baking until crisp. The filling so far is great - slightly floral nicely spiced and balanced by the cloves pepper and cinnamon. I would make this again to accompany pork or even lamb - delicious! Edit: everyone loved the pork bundles! I had cooked the pork a little lean so the appetizers were served with a tamarind sauce. With or without the sauce the hors d'oevres were great. Read More
(9)

Most helpful critical review

Rating: 3 stars
01/06/2009
Please add "all spice" (piment de la jamaique) to the mix, it is essential!! Read More
(4)
20 Ratings
  • 5 star values: 18
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/22/2006
I've never had tourtiere pie before but I'm making bite-sized "tourtiere phyllo bundle" appetizers for a staff Christmas party this year. I used an entire recipe of this spice in approximately 1 lb of pork and will be wrapping small amounts of it in phyllo and baking until crisp. The filling so far is great - slightly floral nicely spiced and balanced by the cloves pepper and cinnamon. I would make this again to accompany pork or even lamb - delicious! Edit: everyone loved the pork bundles! I had cooked the pork a little lean so the appetizers were served with a tamarind sauce. With or without the sauce the hors d'oevres were great. Read More
(9)
Rating: 5 stars
12/22/2010
This was just what I was looking for I combined it with the Cipate Pie which is the way they make it on the south shore of Quebec. I did add the allspice as well. I soaked my meat & potatoes in theses spices which chicken broth overnight. The smell as it cooked was mouth watering. Read More
(7)
Rating: 5 stars
12/28/2010
Just mixed this together to use in 'Reveillon Tourtiere' from AR for Christmas dinner. It smells amazing! I did add half a teaspoon of ground allspice. Read More
(4)
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Rating: 3 stars
01/06/2009
Please add "all spice" (piment de la jamaique) to the mix, it is essential!! Read More
(4)
Rating: 5 stars
12/11/2007
What a great idea - I never thought to prepare this mix ahead of time! My mom and aunts will be thrilled to receive little jars of this at Christmas - they were raised by my French-Canadian great aunt and are forever talking about her cooking. thanks for sharing! Read More
(3)
Rating: 5 stars
10/09/2007
It smells delicious. Now to try it in the pie! Read More
(3)
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Rating: 5 stars
12/23/2015
It smells wonderful. I used this in my Pate a la Viande and they were fantastic. I did add 1/2 teaspoon of allspice to the mix and putting it in a jar for the next pies is a great idea. Thanks for the recipe. Read More
(2)
Rating: 5 stars
12/20/2008
Great spice combination! Read More
(1)
Rating: 5 stars
12/29/2008
This was very good. I also added 1/4tsp cardamom and 1/2tsp onion powder (to take the place of chopped onion in the meat mix). Read More
(1)