New Years Eve and Christmas are the traditional occasions to serve tourtiere. This classic French Canadian meat pie originated in the province of Quebec, Canada as early as 1600. While it may seem foreign to some, tourtiere is as Canadian as maple syrup or hockey. It is one of Canada’s better contributions to the culinary world being enjoyed throughout Canada as well as the upper mid west and eastern United States.
Fundamentally, tourtiere is a pie that contains meat and spices baked in a flaky crust. The meat is generally diced or ground, including any or all of pork, veal, beef or wild game. Other less common varieties include salmon or poultry. 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.
Something sweet and sour or something with a ‘kick’ pairs well with the spiced meat and flaky crust of tourtiere. Some choices might be cranberry sauce, pickled beets, chili sauce, green tomato relish, olives, spicy fruit chutney or salsa.
Even in today’s increasingly fast-paced world, these time consuming dishes are still being prepared. Just to clarify – Brion and I are not French Canadian but like many Canadians , we enjoy our seasonal ‘fix’ of this classic.
Apart from making tourtiere in the traditional form, try it as tourtiere meatballs, phyllo rolls, burgers, turnovers or chicken tourtiere tartlets. The 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. Spices listed as ‘optional’, lets you do the same.
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BEST WISHES FOR 2017 !!
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servings
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- 6 slices bacon
- 454 grams pork, ground
- 227 grams veal, ground
- 1 small onion, finely chopped
- 1/2 cup boiling water
- 1 clove garlic, minced
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp celery salt
- 1/4 tsp sage
- 1/8 tsp EACH cinnamon, nutmeg, cloves & nutmeg (optional)
- 1 cup potatoes, boiled & mashed
- PASTRY for a double crust 9" pie
- 1 egg, beaten with 1 Tbsp water for egg wash
Ingredients
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- Cut bacon into small pieces & fry over moderate heat until cooked but not crisp. Add pork, veal & onion; 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 450 F. Meanwhile, line a 9" pie pan with pastry; fill with meat mixture. Place top crust in position; seal & flute edges, slash several times for air vents. If preferred, cut 'leaves' from pastry & place on top of pie. An egg wash can be brushed over pastry before placing in oven. Bake for 10-12 minutes; reduce heat to 350 F. & continue to bake 30 minutes longer.
- I have a great pastry recipe on my Thanksgiving blog in October 2016 if you choose to make your own.