Tourtière is the crown jewel of Quebec holiday cooking. This savory meat pie has graced Canadian tables for generations, bringing families together with its rich, spiced filling and flaky pastry crust.
The History of Tourtière
Dating back to the 1600s, tourtière was originally made with wild game birds like passenger pigeons (called "tourtres" in French). As these became extinct, the recipe evolved to use pork, beef, and sometimes wild game like venison or rabbit.
Ingredients
For the Pastry:
- 3 cups all-purpose flour
- 1 tsp salt
- 1 cup cold lard or butter
- 1/2 cup ice water
- 1 egg yolk (for glazing)
For the Filling:
- 1 lb ground pork
- 1/2 lb ground beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 cup beef or chicken broth
- 1 bay leaf
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp dried savory
- Salt and pepper to taste
- 2 tbsp breadcrumbs
Step-by-Step Instructions
- Make the Pastry: Mix flour and salt. Cut in cold lard until mixture resembles coarse crumbs. Add ice water gradually until dough forms. Divide in half, wrap, and chill for 1 hour.
- Prepare the Filling: In a large skillet, brown the ground pork and beef over medium heat. Add onions and garlic, cook until softened.
- Season and Simmer: Add broth, bay leaf, cinnamon, cloves, savory, salt, and pepper. Simmer uncovered for 30 minutes until liquid reduces. Stir in breadcrumbs.
- Cool the Filling: Remove bay leaf and let filling cool completely. This prevents the bottom crust from becoming soggy.
- Assemble the Pie: Roll out bottom crust and place in 9-inch pie pan. Fill with meat mixture. Roll out top crust and place over filling.
- Seal and Vent: Trim excess pastry, crimp edges to seal. Cut several vents in top crust. Brush with beaten egg yolk.
- Bake: Preheat oven to 425°F. Bake for 15 minutes, then reduce to 375°F and bake 25-30 minutes until golden brown.
- Rest and Serve: Let cool for 10 minutes before slicing. Serve warm with pickled beets or cranberry sauce.
Traditional Spice Blend
The signature flavor of tourtière comes from its unique spice combination. While recipes vary by family, the classic blend includes:
- Cinnamon and cloves for warmth
- Savory (or sage) for earthiness
- Bay leaves for depth
- White pepper for subtle heat
Regional Variations
- Saguenay-style: Made with cubed potatoes and game meat
- Gaspé-style: Includes salmon and vegetables
- Acadian-style: Features chicken and root vegetables
Tourtière is more than just a recipe – it's a connection to Canadian heritage. Each family guards their version closely, passing down secrets through generations. This Christmas, start your own tradition with this authentic Quebec recipe!