Tourte De Noel Recipe

Name: Tourte De Noel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds pork lean, diced; 4 small onions chopped; 4 each potatoes diced, cooked; 2 teaspoons sage; 1 tablespoon savory; 1 tablespoon salt; 1/2 teaspoon black pepper; 2 tablespoons butter; 3 tablespoons flour, all-purpose; 4 tablespoons butter; 4 tablespoons lard; 1 each eggs well beaten; 1/4 teaspoon salt; 1/2 teaspoon savory; 2 cups flour, all-purpose; 8 tablespoons water ice cold

Servings: persons

3 pounds pork lean, diced
4 small onions chopped
4 each potatoes diced, cooked
2 teaspoons sage
1 tablespoon savory
1 tablespoon salt
1/2 teaspoon black pepper
2 tablespoons butter
3 tablespoons flour, all-purpose
4 tablespoons butter
4 tablespoons lard
1 each eggs well beaten
1/4 teaspoon salt
1/2 teaspoon savory
2 cups flour, all-purpose
8 tablespoons water ice cold

1
Place the meat and onion in saucepan, with just enough water to barely cover the meat.
2
Cover and simmer 1 hour.
3
Add the cooked potatoes, sage, savory, salt and pepper.
4
Simmer together 20 minutes.
5
Make a ball of the butter and flour.
6
Add to meat juice and cook until sauce is creamy.
7
Taste for seasoning, then cool.
8
Pour into pastry-lined baking dish and cover with top crust.
9
Bake at 400F (200C) until golden brown.
10
This tourte also freezes well.
11
Pastry: Cream together the butter and the lard.
12
Stir in the eggs, salt and sage.
13
Mix well and work in the flour with your hands.
14
Sprinkle half the water on top and blend; then add the rest of the water, enough to make the dough cling together.
15
Do not overwork the pastry nor make it too wet.
16
Roll out as thinly as possible on a floured board and line the bottom and sides of a round baking dish.
17
Refrigerate until ready to use.

1370

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 pounds pork lean, diced, 4 small onions chopped, 4 each potatoes diced, cooked, 2 teaspoons sage, and more.

Yes, Tourte De Noel falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tourte De Noel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions