Tourtiere: Canadian Meat Pie Recipe (2024)

FAQs

What is the difference between a meat pie and a 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.

It gets its name from the tourte, which is what it was originally made from.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.

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.

Use two types of minced meat

Pork is fattier and will bring moisture in addition to binding the ingredients, while veal and beef have a more pronounced taste. Choose semi-lean or lean meat—extra-lean meat will make the tourtière too dry.

Etymology. borrowed from Canadian French tourtière, from French, "pan for making tarts and pies," from tourte "meat pie" (going back to Old French torte, tourte "round loaf") + -ière, feminine of -ier -er entry 2 — more at tart entry 2.

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar. Then bake at 220°C (425°F) for 15 minutes.

Tourtière was always on the table, and in 17-century Québec, the pie was traditionally served in a cast-iron cauldron and stuffed with cubed meats, often wild game (rabbit, pheasant, or moose). Four centuries later, the pie remains a staple dish both at réveillon and in Québécois households.

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.

It's "ho-hum" tradition to serve ketchup with tourtiere, but in fact, almost any kind of relish, pickle or chutney tastes wonderful with tourtiere. Even red pepper jelly enhances the taste of tourtiere. Last year, our new recipe addition was named "Pears and Tears Relish 2001".

A crisp, acidic sparkling wine or Champagne will bring out tourtiere's complex spices but cut through the richness of the meat and pastry. Crisp apple cider is a traditional pairing. Yeasty sourdough bread wants to pair with beer, but suggested wines include those like Beaujoulais, with soft fruit to cut the sour.

What veggies go with tourtière? ›

Side Dishes To Serve With The Tourtière

This dish pairs well with roasted root vegetables like carrots or beets. A simple side salad or even something pickled makes a good complimentary side dish also. My family likes it with mashed potatoes and peas.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

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.

Flour as Pie Filling Thickener

Teaspoon for teaspoon, you will need to use about twice as much flour as you would cornstarch or tapioca to achieve the same thickening effects. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly floury taste.

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.

In modern British English, the dish is usually called "cottage pie" if it is made with beef. If it is made with lamb it is usually called "shepherd's pie" (because a shepherd looks after sheep).

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.

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.