Recipe by Dreamer in Ontario
Tourtière is a French Canadian meat pie which is traditionally served at Christmas. It may be made from pork, beef or a combination of meats sometimes including veal. Different regions in Quebec have their own traditional recipes. Some regions use game such as hare or duck rather than beef and pork. The pies should not have too much filling as they are just a part of the whole traditional Christmas dinner. It's usually served with tomato ketchup. This recipe is the creation of Mme Jehane Benoit, a famous Quebec cooking expert who received the Order of Canada for her contributions to Canadian cuisine. I found this recipe on recipesource.com and on blogger.com where it was posted by Lizzy Ferland. It is originally from the Canadiana Cookbook.
Top Review by Borderbully
My late husband was French Canadian so I lived in Quebec almost 50 years. Mme Benoit's tourtiere recipe is the one I've been using all these years and I still have to make it for my children and grandchildren for every holiday meal when I visit them in Quebec. I make mine with pure pork only. As ground meats today have little or no fat in them, I always ask the butcher to add some to the pork when he grinds it. Makes the pies more moist and more flavorful.
- 1 lb ground beef (or combination of beef and pork, or beef, pork & veal)
- 1 small onion, chopped
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon celery salt
- 1⁄4 teaspoon clove, ground (a must for authentic Quebecois pie)
- 1⁄2 cup water
- 1⁄4-1⁄2 cup breadcrumbs
- pastry for a double-crust 9-inch pie, of your choice
Directions See How It's Made
- Place all ingredients except breadcrumbs and pastry in a saucepan.
- Bring to a boil and cook, uncovered, over medium heat for 20 minutes.
- Remove from heat and add a 3 or 4 spoonfuls of breadcrumbs.
- Let mixture stand for 10 minutes.
- If the fat is sufficiently absorbed by the breadcrumbs, do not add more. If not, add more crumbs in the same manner.
- Cool mixture and spoon into a pastry-lined pie plate.
- Cover with crust and bake at 400F until golden brown (follow directions for pie crust you chose).
- Serve hot.
- NOTE: Cooked tourtière may be frozen for 4 to 5 months and does not need to be thawed before reheating.
- To reheat, place your frozen tourtiere (covered in foil) in a medium oven and bake until a knife inserted in the center is hot when you pull it out.