Sylvie's French-Canadian Tourtiere Recipe (2024)

FAQs

What is the difference between meat pie and 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It gets its name from the tourte, which is what it was originally made from.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.

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.

Tourtière is a double-crusted meat pie that is likely named for a shallow pie dish still used for cooking and serving tourtes (pies) in France. The ground or chopped filling usually includes pork, and is sometimes mixed with other meats, including local game, such as rabbit, pheasant or moose.

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.

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.

At Christmas time, there is no dish more quintessentially Canadian than tourtière. Tourtière is a double-crusted meat pie made from ground pork, veal or beef, and flavoured with generous additions of herbs, or combinations of herbs and spices, depending on the recipe and region.

They also might say that eating tourtière outside of the Christmas season or, more specifically, Réveillon (Christmas Eve dinner) amounts to sacrilege. For many, tourtière is both a source of great pride and of competition.

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.

Wine Pairing Advice: Tourtiere can be served with either whites or reds, but I think that reds go better (and in Canada, where the dish originates, red is what is traditionally served). Try pairing meat pies with light to medium-bodied reds and wines that are big on fruit like a Beaujolais or a Pinot Noir.

What do the French call meatloaf? ›

In French, it is called pain de viande. It is usually served warm and can then be served with various sauces, but can also be eaten cold with a loaf of bread.

Québec is home to many unique dishes and is most famous for its poutine, tourtières, pâté chinois, pea soup, fèves au lard, cretons and desserts such as grands-pères, pouding chômeur and St. Catherine's taffy.

Poutine is Canada's national dish, which usually consists of french fries topped with cheese curds and hot gravy. The oh-so-satisfying combination results in a savory and indulgent comfort food experience, loved by Canadians the world over.

A world-famous French-Canadian comfort food

Poutine is a delightful treat that consists of thickly cut potato chips drizzled in gravy and smothered in semi-creamy cheese curds. Some locals would warn that it's a terrible choice when you're watching your waistline – it packs in plenty of calories.

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.

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.

A pork pie is a traditional English meat pie, usually served either at room temperature or cold (although often served hot in Yorkshire).