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Canadian Thanksgiving Pie With a French Twist

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Adjust Servings:
For the Shortcrust Pastry
500 grams plain flour
250 grams butter Plain unsalted
100 ml water
2 egg yolks
10 grams salt fine salt
1 tablespoon oil peanut or sunflower oil
For the pie filling
800 grams leeks
40 grams butter
50 grams Shallots
35 grams plain flour
150 ml pure cream heavy or table cream
150 ml milk full cream milk
150 grams bacon smoked prok belly
2 whole eggs
2 teaspoons salt
1 teaspoon cayenne pepper
0.5 teaspoon nutmeg

Canadian Thanksgiving Pie With a French Twist

A great pie for thanksgiving

  • bacon
  • Dairy
  • flour


  • For the Shortcrust Pastry

  • For the pie filling



Canadian Thanksgiving recipes: a Toute (pie) with a French twist: a classic dish coming from the Picardie region in France that is perfect for a Canadian or American thanksgiving. This fully encased pie is also perfect for a Sunday dish in autumn or winter days. A delicious homemade shortcrust pastry pie casing, filled with a blend of creamy slow cooked leeks and chunks of farmhouse bacon. This creamy filling is then lightly seasoned with some cayenne pepper and nutmeg which add some personality to the dish. You will need a good quality pie dish (Tourtiere) for best result.

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Get started with your food preparation

wash and peel the leeks- peel the shallot - measure your flour, milk and cream- when done cut your pork belly in small chunks- finely slice the leeks and shallots


Start by cooking the Leeks

In a cast iron dutch oven (or any adequate pan), melt 40 grams of butter. when the butter start to foam, add the shallots and let gently cooked for 2 minutes.
Add now half of the Leeks, mix well then add the second half.
When done cover the dutch oven (or whatever pan you use) and leave the Leeks to simmer on a very low heat for 30 minutes until soft. if you want, you can add a little bit of water if the leeks do not render enough water during cooking.


Add the flour, cream and milk

Once the Leeks are cooked, Sprinkle over the flour and stir gently so the that the flour spreads evenly in the Leeks .
Add the milk and cream to the Leeks and stir gently until all the ingredients are blended together.
when done, season the mix with the nutmeg, cayenne pepper and cook with a lid on low heat for a further 10 minutes.


Prepare the bacon, break the eggs and add to the Leeks

Cut the pork belly in small pieces and pan fry in a bit of oil until nice and crispy. Break the eggs in a bowl and beat them with a fork.
When done take the pan with the Leeks off the heat, add the bacon pieces and stir well and season by adding a bit salt if required ( as the bacon is already salty), nutmeg and cayenne pepper
When your leeks are season to taste, add the two beaten eggs, and incorporate in the Leeks by stirring gently with a wooden spoon.
When, cover done let the mix rest and cool down until it's barely warm.


Roll out your dough over the pie dish, add the filling and cover.

Divide the shortcrust pastry dough in two pieces (if possible in a circle shape) : one part for the bottom of the pie and another one for the top .
Coat your pie dish with a small amount of butter (all around your pie dish) and dust the inside of the dish with a bit of flour ( a minimum amount).
Now roll out the first piece of dough over your pie dish, tuck it in with your fingers and make sure that some of the dough flows over the edges by an inch or two (if there is more excess just trim with a small knife).
When done, prick the bottom of the pie dish with a fork, then pour in all of the Pie filling (making sure it reaches almost the top edges of the pie dish.)
Make now an Egg Wash: Break one whole egg in a bowl, add a few drops of water and mix well. we will now use this mix to glaze and seal the pie cover.
Using a cooking paint brush, brush the edges of the pie dish with some of the egg wash. (this is to ensure the top cover of the pie will stick and be sealed while cooking.)
Roll out the second "circle" of dough on top of your pie dish to create the cover and use your fingers to "pinch"the bottom and top part of the dough together all along the edges to make the seal.
To Finish, make a small hole with a knife in the center top of the pie (this will allow the steam to come out while the pie is cooking) and decorate.
Finally, glaze the top of the pie with some of the egg wash to give it a nice golden color whilst it is baking.


Bake the pie and serve

Bake the pie in an oven (middle rack) at 210 degrees celsius or 410 fahrenheit for 30 to 40 minutes. ( time may vary depending on the type of dish and oven you use)
when fully cooked un-dish the pie and if you like you can bake it again for a further 10 minutes to have the bottom part of the pie crispy and golden too. (However this is optional)
Wait until the pie has cooled down a bit then serve whole or in slices on a plate.


Host and author on The French Cooking Academy. Favorite cooking tag lines: " Russians have caviar, we have crepes"

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