National Dishes of the World

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Tourtière
Photo: Dominic Genest, Public domain, Wikimedia Commons

main dish

Tourtière

A double-crust pie filled with ground pork spiced with cinnamon and cloves – a festive favourite in Quebec.

Eaten in: Canada

Prep
40 min
Cooking
1 h 30 min
Resting
1 h
Total
3 h 10 min
Servings
8

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About the dish

Tourtière is a savoury meat pie that is hard to imagine a Quebec holiday table without, whether at the réveillon after Christmas Eve midnight mass or at a New Year's gathering. Under a flaky golden crust is a filling of ground pork, sometimes mixed with beef or veal, seasoned with onion, garlic and warm spices: cinnamon, cloves and allspice. The filling is often bound with mashed potato or breadcrumbs. In the Saguenay–Lac-Saint-Jean region the same name refers to quite a different dish, a deep pie of cubed mixed meats and potatoes. Tourtière is served with sweet-and-sour accompaniments such as homemade fruit ketchup (ketchup aux fruits) or cranberry sauce.

Main ingredients

  • ground pork
  • onion
  • potato
  • cinnamon
  • cloves
  • shortcrust pastry

Canada: A traditional dish of the holiday réveillon in French-speaking Quebec.

More: Wikipedia (en)

Recipe

Tourtière

https://foodmap.ominuvo.com/dish/tourtiere

Ingredients

8 servings

8 servings

Method

  1. Make the pastry: cut the cold fat into the flour and salt until crumbly, add the water and bring it together quickly. Divide in two and chill for an hour.

  2. Boil the peeled potato until tender and mash it with a fork.

  3. In a large pan, brown the pork with the chopped onion and garlic, breaking up the lumps, until no longer pink.

  4. Add the stock, spices, salt and pepper and simmer uncovered for 30 minutes until the liquid has almost gone. Stir in the potato and let the filling cool.

  5. Roll out the larger piece of pastry and line a 23 cm pie dish. Add the filling, cover with the second sheet, seal the edges and cut a steam hole in the centre.

  6. Brush with egg and bake for 15 minutes at 200°C, then 25–30 minutes at 180°C until golden. Let it stand for 10 minutes before slicing.

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