Tourtière

The History of Tourtière

Tourtière is a traditional French-Canadian meat pie, its origins tracing back to the festive tables of Quebec during the late 17th century. Historically served during Réveillon, a late-night feast following Midnight Mass on Christmas Eve, the Tourtière epitomizes comfort in the cold months. Though initially made with a variety of wild game, this meat pie has evolved, with regional variations featuring pork, beef, or even fish depending on availability and tradition.

Ingredients

• Pork - 1 pound ground
• Beef - 1 pound ground
• Onion - 1 large, finely chopped
• Potato - 1 large, peeled and grated
• Garlic - 2 cloves, minced
• Thyme - 1 teaspoon, dried
• Sage - 1 teaspoon, dried
• Cinnamon - 1/2 teaspoon
• Clove - 1/4 teaspoon, ground
• Nutmeg - 1/4 teaspoon
• Allspice - 1/4 teaspoon
• Salt - 1 teaspoon
• Pepper - 1/2 teaspoon
• Pie Crust - For double crust 9-inch pie
• Egg - 1, beaten (for egg wash)
• Water - 1/2 cup

Preparation Instructions

Preparing the Filling

To start, heat a large skillet over medium heat. Add the pork and beef, cooking them until browned and cooked through. Drain any excess fat. Add the onion and garlic, sautéing for a few minutes until the onion is translucent and fragrant.

Stir in the potato and the blend of spices: thyme, sage, cinnamon, clove, nutmeg, allspice, salt, and pepper. Mix well, ensuring the spices coat the meat evenly. Pour in the water, letting the mixture simmer until the water has evaporated and the mixture is thick.

Assembling the Pie

Preheat your oven to 400°F. Roll out half of the pie crust and fit it into a 9-inch pie plate. Fill with the meat mixture, ensuring it is even and packed down gently.

Roll out the top crust and place it over the filling. Seal the edges by crimping with a fork or fluting. Cut a few slits in the top to allow steam to escape. Brush the crust with the beaten egg for that golden finish.

Cooking the Tourtière

Bake the Tourtière in the preheated oven for about 45 minutes to an hour, or until the crust is golden brown. Consider setting a cooking timer to ensure perfect timing. The aroma of the spices will fill your kitchen, transporting you to a warm and festive Quebecois dinner table.

How to Enjoy Your Tourtière

Allow the Tourtière to rest for at least 10 minutes before slicing, letting the juices settle. Serve hot, with a side of tangy fruit chutney or homemade ketchup. Each bite should encapsulate a harmonious blend of spices and tender flakes of pastry.

Pair your pie with a crisp, dry cider or a glass of red wine to complement the savory flavors. Bon appétit!