Tourtiere: Canadian Meat Pie Recipe (2024)

FAQs

What is the difference between meat pie and tourtière? ›

Meat pie is primarily made of ground meat (pork, beef or veal) and aromatics (onion, garlic, spices, etc.). In Saguenay–Lac‑Saint‑Jean and Charlevoix, however, “real” tourtière is a lot heartier than meat pie and contains other meats (such as game) and potatoes that have been simmered in stock.

This in many ways would be a great recipe using venison ground as this is typically meat that needs extra fat. As the breadcrumbs and the broth help add moisture to this recipe, added fat is an unwanted quantity that tends to make the tourtiere fall apart when cutting and also is just not very pleasant.

It gets its name from the tourte, which is what it was originally made from. Though the name "tourtière" is derived from its filling, the tourte—the French name for the passenger pigeon that is now extinct in North America—was historically used as its filling before the 20th century.

Tourtière is a meat pie that can be a combination of beef, pork, or veal, as well as potatoes and other vegetables, and seasoned with spices.

Traditionally, Tourtière is served with roasted vegetables or a light frisseé salad. An assortment of pickled foods is always delicious; pickled beets, spicy carrots, gherkins or pickled onions. Many enjoy a tomato-based chutney but most… just break out the ketchup.

A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom. (Using metal is crucial: Glass or ceramic pans don't transfer heat as efficiently, so they can be accomplices to a sad, soggy bottom.)

For best results, freeze your Tourtière after assembling and before baking. When ready to enjoy, cook from frozen, brushing the top with the egg wash before putting it in the oven. Baking time will be a longer from frozen. Cooked tourtière may be frozen for 4 months or so.

If your Tourtiere is already baked, please store it in the fridge. For best results, the pie should be consumed within 4 days of purchase. To warm, place on a baking sheet in a preheated oven at 350°F. Bake a 9” pie for 45 minutes, a 5” pie for 25-30 minutes, and a hand pie for 15 minutes.

Cold salted butter is needed, emphasis on cold if you want a flaky crust like mine. If you notice the dough getting sticky or warm, it should be kept in the fridge for a few minutes. This will make it more pliable.

“A 'tourte' was the name of a bird like a pigeon, and they were making pie with these types of birds,” says Ricardo. “So they called it 'tourtière. ' Another other explanation is that it got the name from the dish — a tourtière is also the [pie pan] in which this meat pie was cooked and baked.”

What is a traditional tourtière during Christmas in Quebec? ›

Tourtière is Quebec's fattier, gamier and, arguably, tastier answer to the English minced meat pie. Spices, potatoes and a variety of meats, sometimes including wild game like moose or hare, are packed in a tender golden pie crust.

A Tourtière is generally large enough to yield several portions and the crust is eaten along with its contents. Mincemeat Pie – A mixture of chopped nuts, dried fruit, apples, suet and lemon juice or Brandy baked in a small, one-serving pastry-lined dish. The full-size version is a modern, North American adaptation.

The tourtière du Lac-Saint-Jean differs from a regular tourtière by having thicker crust, cubes of potatoes, meats and broth (instead of only minced meat), as well as being placed in a much larger and deeper container. Like a regular tourtière, the meat chosen is usually pork, beef or veal.

A pot pie, in US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, consisting of flaky pastry.

Mincemeat is a combination of chopped dried fruits, spices, sugar, nuts, distilled spirits, a fat of some type and sometimes meat. The name is a carryover from 15th century England when mincemeat did indeed have meat in the mix; in fact, the whole point of mincemeat was to preserve meat with sugar and alcohol.

With dozens of variations through Quebec, our family's version is, at its simplest, a meat pie. The crust, flaky and light. The filling, spiced with clove, cinnamon, salt, pepper, and onion. It's savory and spiked with flavors most American palates equate with apple pie and gingerbread.

tourte f à la viande.

A pot pie, in US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, consisting of flaky pastry.