Tourtiere is a traditional French-Canadian meal enjoyed by many people throughout Canada. There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef and game are often included inland. The name derives from the vessel in which it was originally cooked, a tourtiere.
No matter what the meats used, or the presence or absence of potato, bold seasoning is the rule for all varieties. The four original spices used in the classic tourtiere are cinnamon, cloves, allspice and nutmeg. Like so many of these recipes that have been ‘handed down’ over generations, each family alters it to suit their taste.
While the smell and flavor are unique, they aren’t difficult to like. The flavors are ultimately simple and comforting and you probably have most of the ingredients on hand often.
This version of tourtiere replaces mashed potatoes with apples as well as using apple juice in the filling. It presents an interesting twist on the classic version.
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- 2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 150 gm butter, cold
- 1 tsp vinegar
- 1/2 cup (scant) ice water
- 1 egg + 1 Tbsp water beaten for egg wash
- 340 gm (12 oz) fresh or frozen cranberries
- 1/4 cup apple cider vinegar
- 1/2 cup orange juice
- zest from 1 Navel orange
- 1 Granny Smith apple, diced
- 2/3 cup brown sugar
- 1 tsp fresh ginger, grated OR 1/4 tsp ground
- 1/4 tsp EACH ground cloves & allspice
- 1/2 tsp cinnamon
- 1/4 tsp coriander
- 1/4 tsp red pepper flakes, adjust to taste
- 1/4 tsp salt, adjust to taste
- 1 Tbsp olive oil
- 680 gm ground pork
- 1 onion, chopped
- 1 clove garlic, minced
- 1/4 tsp EACH pepper, celery salt & sage leaves
- 1/4 cup flour
- 3/4 cup apple juice
- 1 Tbsp Dijon mustard
- 1/2 tsp salt
- 2 apples, sliced (Gala, Spartan, Ambrosia or Cortland)
Ingredients
Pastry
Cranberry Chutney
Tourtiere
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- In a bowl, whisk together flour, baking powder & salt. Cut in butter until it resembles small peas. In a 1/2 cup measure, place 1 tsp vinegar & fill it nearly to the top with ICE water. Pour the mixture all at once over the flour mixture, mixing quickly, until dough pulls away from sides of the bowl. This should only take a couple of minutes; DO NOT OVER MIX PASTRY. Wrap in plastic wrap & place in fridge until ready to roll out.
- Place all chutney ingredients in a large saucepan. Bring to a simmer & cook on low heat until cranberries pop & fruit is soft, about 15-20 minutes. Adjust seasonings, or sweetness to your taste. Remove from heat & allow to cool for a few minutes. Place chutney in a food processor & pulse a couple of times to make a sauce-like consistency. Remove from processor & allow to cool. Store in a jar in the fridge until ready to serve with tourtiere.
- Preheat oven to 375 F.
- In a saucepan, heat oil & brown pork, onion, garlic & spices for 5 minutes. Sprinkle with flour & mix well. Stir in the apple juice, mustard, salt & pepper.
- On a lightly floured work surface, roll the dough into a 12-inch circle. Place the dough in a 10-inch pie plate & add the pork mixture. About 3/4-inch from outside edge place a ring of apple slices. Fold excess pastry in toward center.
- Brush the dough with egg wash then bake for 40 minutes or until the tourtiere is golden brown.
- You may find you have a bit of extra pastry. Just wrap it well & freeze it for another time.
