Tourtière is a traditional French-Canadian meat pie that holds a special place in the hearts of many, especially during the holiday season. This savoury pie, made with a mixture of ground meats and warm spices, is a staple in Quebecois cuisine and has been enjoyed by generations of families across Canada. Whether you’re preparing it for Christmas Eve, New Year's, or simply craving a comforting meal, this guide will walk you through the history, ingredients, preparation, and best tips for making a perfect tourtière.
The History of Tourtière
Tourtière has deep roots in Quebec’s culinary traditions, dating back to the 17th century. It was originally prepared by early French settlers as a hearty and filling dish to sustain them through harsh Canadian winters. The name "tourtière" is believed to come from the vessel in which the pie was traditionally baked. Over time, regional variations emerged, with some recipes using pork, others incorporating wild game, and some featuring a mix of meats such as beef, veal, and even duck.
Today, tourtière is enjoyed across Canada, particularly in Quebec, New Brunswick, and Manitoba, where French-Canadian heritage remains strong. While modern recipes vary, the essence of tourtière remains the same: a flaky pastry crust filled with spiced meat and sometimes potatoes for added texture.
Ingredients for Traditional Tourtière
For the Filling:
- 1 lb (450g) ground pork
- 1/2 lb (225g) ground beef (or veal for a more traditional touch)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup water or chicken broth
- 1/2 cup mashed potatoes (optional, but adds texture)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1 tbsp Worcestershire sauce (optional)
- 1/4 cup fresh parsley, chopped (optional)
- 1 egg, beaten (for egg wash)
For the Pastry:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and cubed
- 1/2 tsp salt
- 1/2 cup cold water
Step-by-Step Instructions
1. Prepare the Pastry
A flaky, buttery crust is key to a great tourtière. You can make your own or use store-bought pastry for convenience.
- In a large bowl, mix flour and salt.
- Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add cold water, mixing until the dough just comes together.
- Form the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
2. Make the Meat Filling
- In a large skillet, cook the ground pork and beef over medium heat, breaking it up as it browns.
- Add the chopped onion and garlic, cooking until softened.
- Stir in the water or broth, mashed potatoes (if using), salt, pepper, cinnamon, cloves, allspice, nutmeg, and Worcestershire sauce.
- Reduce heat and let simmer for about 15-20 minutes until most of the liquid has evaporated.
- Stir in chopped parsley, if using, and let the mixture cool slightly.
3. Assemble the Pie
- Preheat oven to 375°F (190°C).
- Roll out one disc of pastry and fit it into a 9-inch pie plate.
- Add the cooled meat filling, spreading it evenly.
- Roll out the second disc of pastry and place it over the filling. Trim any excess dough and crimp the edges to seal.
- Brush the top crust with beaten egg and cut a few small slits for steam to escape.
4. Bake the Tourtière
- Place the pie on the middle rack of the oven.
- Bake for 35-40 minutes, or until the crust is golden brown.
- Let the pie rest for 10 minutes before slicing and serving.
Serving Suggestions
Tourtière is best enjoyed warm, traditionally served with:
- Ketchup (a classic pairing in Quebec households)
- A simple green salad
- Pickled beets or homemade chutney
- Cranberry sauce for a festive touch
Leftovers can be refrigerated for up to 4 days or frozen for several months. Simply reheat in the oven at 350°F (175°C) until warmed through.
Regional Variations of Tourtière
While the classic pork and beef filling is common, different regions of Canada have their own unique takes on tourtière:
- Tourtière du Lac-Saint-Jean: A deep-dish version featuring cubed meats (such as pork, beef, and game) with potatoes, slow-cooked in a thick crust.
- Acadian Tourtière: A variation found in New Brunswick, often made with a mixture of pork and chicken and sometimes featuring rice instead of potatoes.
- Seafood Tourtière: Some coastal regions create versions using fish, lobster, or scallops for a maritime twist.
Tips for the Perfect Tourtière
- Use High-Quality Meat: Fresh, well-seasoned meat makes a big difference in flavour.
- Don’t Skip the Spices: The warming spices like cinnamon, cloves, and allspice give tourtière its distinctive taste.
- Let the Filling Cool: A cooled filling helps prevent the bottom crust from becoming soggy.
- Make It Ahead: Tourtière can be made in advance and stored in the freezer, making it a perfect make-ahead dish for holiday gatherings.
- Experiment with Flavours: Try adding mushrooms, leeks, or even a splash of wine to enhance the depth of flavour.
A Tradition Worth Keeping
Tourtière is more than just a meal; it’s a tradition that brings families together. Whether you stick to a classic recipe or add your own personal touch, making tourtière from scratch is a rewarding experience that celebrates Canada’s rich culinary heritage.
So, roll up your sleeves, gather your ingredients, and enjoy the comforting taste of homemade tourtière!
