Mains
Tourtiere (Quebec Meat Pie)
Ingredients
- - 500g (1.1 lb) ground pork
- - 250g (9 oz) ground beef
- - 1 medium onion, finely diced
- - 2 cloves garlic, minced
- - 1 medium potato, peeled and finely diced
- - 180ml (3/4 cup) beef or chicken stock
- - 2.5g (1/2 tsp) ground cinnamon
- - 1.5g (1/4 tsp) ground cloves
- - 1.5g (1/4 tsp) ground allspice
- - 1 bay leaf
- - Salt and freshly ground black pepper, to taste
- - 2 sheets shortcrust pastry (enough for a 23cm / 9 inch double-crust pie)
- - 1 egg, beaten, for egg wash
Method
- In a large frying pan over medium heat, cook the ground pork and beef with the onion and garlic, breaking up the meat, until no longer pink, about 8-10 minutes.
- Add the diced potato, stock, cinnamon, cloves, allspice and bay leaf. Stir well, reduce heat to low, and simmer uncovered for 25-30 minutes, until the potato is tender and the liquid has mostly been absorbed.
- Remove the bay leaf, season with salt and pepper, and let the filling cool to room temperature.
- Preheat the oven to 200C (400F). Line a 23cm (9 inch) pie dish with one sheet of pastry, trimming any excess.
- Spoon the cooled filling into the pastry-lined dish and spread evenly.
- Cover with the second pastry sheet, trim and crimp the edges to seal, and cut a few small steam vents in the top.
- Brush the top generously with beaten egg and bake for 40-45 minutes, until the pastry is deep golden brown.
- Let the pie rest for 10 minutes before slicing and serving.
Introduction: Tourtiere is a spiced meat pie central to Quebec's reveillon tradition, traditionally served after midnight mass on Christmas Eve and again on New Year's Day.
Cultural Background: Tourtiere is a spiced meat pie central to Quebec's reveillon tradition, traditionally served after midnight mass on Christmas Eve and again on New Year's Day. Recipes vary by region – some use pork alone, others a mix of pork, beef or game – but the warming blend of cinnamon, cloves and allspice is a constant thread.
Tips: Let the filling cool fully before assembling the pie – warm filling can make the pastry soggy and difficult to seal. The diced potato is traditional and helps bind and stretch the filling.
Variations: Some regional versions use ground veal or wild game such as venison in the filling. A splash of maple syrup in the filling is a modern touch some families add for subtle sweetness. No authentic vegetarian version exists; the dish is defined by its spiced meat filling.
Storage: Keeps refrigerated, well wrapped, for up to 4 days, or can be frozen unbaked or baked for up to 3 months.
Reheating: Reheat slices in a 180C (350F) oven for 15-20 minutes until heated through; a frozen whole pie should be baked from frozen at 190C (375F) for about 70-80 minutes.
Nutrition: Per serving (1/8 pie): approx. 420 kcal, 18g protein, 28g carbohydrate, 26g fat, 2g fibre, 460mg sodium.
FAQs:
Q: Can tourtiere be made ahead and frozen unbaked?
A: Yes, assemble the pie fully, wrap tightly, and freeze; bake from frozen, allowing extra time, until the pastry is golden and the centre is piping hot.
Q: What is traditionally served with tourtiere?
A: It is often served with tomato ketchup or a tangy fruit chutney such as green tomato relish on the side.