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.
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 galette version works perfect in my favorite basic cornmeal pastry crust. Tourtiere can be made ahead and frozen, then baked off as needed.
Apart from making tourtiere in the traditional form, try using the filling in tourtiere meatballs, phyllo rolls, burgers, turnovers or chicken tourtiere tartlets. The filling recipe I’m posting today comes from a tiny little pamphlet I probably have had for 30 years from a meat packing company. It has been one that I have worked with the spices to suit our taste.
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- 3 Tbsp sour cream
- 1/3 cup ice water
- 1 1/3 cup flour
- 1/4 cup cornmeal
- 1 tsp sugar
- 1/2 tsp salt
- 90 gm OR 6 Tbsp cold butter
- 6 slices bacon
- 454 gm ground pork
- 227 gm ground veal
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup boiling water
- 1 1/2 tsp salt
- 1/4 tsp EACH pepper, celery salt & sage leaves
- 1 cup potatoes, boiled & mashed
- 1 egg, beaten with 1 Tbsp water for egg wash
Ingredients
Cornmeal Pastry
Filling
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- In a small bowl, combine sour cream & ice water; set aside. In another bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in butter until mixture resembles BOTH coarse crumbs & small peas.
- Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not, add additional cold water, 1 tsp at a time. DO NOT overwork dough.
- Press dough into a disk shape & wrap in plastic wrap. Refrigerate for at least 2 hours.
- Cut bacon into small pieces & fry over moderate heat until cooked but not crisp. Add pork, veal, onion & garlic; cook until meat is lightly browned. Add water & spices; reduce heat to simmer; cover pan & cook 45 minutes more. Combine meat with mashed potatoes; cool slightly.
- Preheat oven to 350 F.
- Remove pastry from refrigerator. On a large sheet of parchment paper, roll out pastry dough into a 12-inch circle. Transfer pastry (leaving it on the parchment paper) to a large deep pie dish. You should have about a 1 1/2-inch pastry overhang. Place tourtiere filling in the pastry shell then carefully fold pastry over it, making a pleated look. Brush pastry with egg wash.
- Bake for about 30 minutes or until pastry is cooked & golden brown. Basically you are only baking the pastry since the filling is already cooked.
- Very often tourtiere recipes call for cinnamon, nutmeg & cloves. Neither Brion or I care for those spices in this recipe so its a personal choice you can add or leave out.