{"id":5094,"date":"2015-12-14T09:18:37","date_gmt":"2015-12-14T13:18:37","guid":{"rendered":"https:\/\/growagoodlife.com\/?p=5094"},"modified":"2023-12-03T14:05:50","modified_gmt":"2023-12-03T18:05:50","slug":"tourtiere","status":"publish","type":"post","link":"https:\/\/growagoodlife.com\/tourtiere\/","title":{"rendered":"Tourti\u00e8re: A French-Canadian Meat Pie Recipe"},"content":{"rendered":"

Tourti\u00e8re, also known as pork pie or meat pie, is a traditional French-Canadian pie enjoyed throughout Canada and New England. It is made from a combination of ground meat, onions, savory seasonings, and baked in a traditional piecrust.<\/p>\n

\"slice<\/p>\n

Growing up in a Northern New England paper town provided an eclectic upbringing of various nationalities and traditions. Like most mill towns, employment opportunities summoned immigrants from all over the world including Russia, Scandinavia, and Ireland. However, the largest immigrant group by far was French-speaking Canadians.<\/p>\n

Employment opportunities at the many saw mills and logging camps drew numerous French Canadians south in several waves during the 19th century. Eventually, many French Canadians seeking work and preservation of their customs, language, and way of life relocated to New England towns.<\/p>\n

They settled, established Franco-American communities, and maintained their culture, language, and religion. My family is mostly of French-Canadian descent, and I grew up in a bilingual French and English speaking small town.<\/p>\n

Among the customs passed down from generation to generation is the tradition of serving tourti\u00e8re for special occasions such as Christmas Eve. This celebration meal was an adaptation of r\u00e9veillon de No\u00ebl of rural Qu\u00e9bec.<\/p>\n

The Family Tradition of Tourti\u00e8re (Meat Pie)<\/h2>\n

As our family Christmas traditions continue to evolve over the years, I often think about the old-fashioned customs and foods from my youth. I remember attending Midnight Mass on Christmas Eve, then returning home to feast on meat pies smothered with a generous amount of ketchup before we were ushered to bed so Santa could deliver presents.<\/p>\n

As the years went by, and family members got older, the tradition of Midnight Mass gave way to Christmas Eve Mass at an earlier hour but the ritual of serving tourti\u00e8re after Mass continued for many years.<\/p>\n

Tourti\u00e8re, also known as pork pie or meat pie, is a combination of ground meat, onions, spices, and herbs baked in a traditional piecrust. There are many variations of tourti\u00e8re throughout different regions of Franco-American communities and Canada and even among members of the same family.<\/p>\n

Most recipes include a combination of ground pork and beef, but it is not unusual to include venison or other game meats in the pie. Almost every family had a Ma Tante or M\u00e9m\u00e8re (aunt or grandmother) who had a meat pie recipe with a secret ingredient or two.<\/p>\n

Some versions of tourti\u00e8re are made from only ground or chopped pork, but we have always made it with a mix of pork and beef. Several accounts suggested that using potatoes was frowned upon because that meant you could not afford meat. In this recipe, I feel the potatoes are essential to help bind the ingredients together.<\/p>\n

The poultry seasoning that is historically used by many families in New England is Bells Poultry Seasoning<\/a> and is still made today. If you can’t find Bells, go ahead and substitute your favorite poultry seasoning.<\/p>\n

Steps for Making Tourti\u00e8re<\/h2>\n

The full and printable recipe can be found at the bottom of this article, but here are the illustrated steps for making tourti\u00e8re:<\/p>\n

Step 1: Make the Pie Pastry<\/h3>\n

In a large bowl, combine the flour with the salt. Cut in butter or lard until mixture is a rough crumbly texture. Add the ice water a little at a time and mix just until the dough comes together. Shape into a rough disc, wrap and chill in the refrigerator. While pastry is chilling, prepare filling.<\/p>\n

\"pie<\/p>\n

Step 2: Cook the Potatoes<\/h3>\n

Cook the potatoes in a pot of boiling water until tender. Scoop out and reserve 1\/2-cup of the starchy potato water and drain the rest. Mash potatoes and set aside.<\/p>\n

\"peeled<\/p>\n

Step 3: Make the Tourti\u00e8re Filling<\/h3>\n

Add onions and garlic to a large skillet over medium heat, and saut\u00e9 until they have softened.<\/p>\n

\"closeup<\/p>\n

Add the ground beef, ground pork, and cook until the meat is no longer pink. Drain off any excess fat.<\/p>\n

\"browning<\/p>\n

Add the poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water. Mix well and simmer until the liquid has evaporated.<\/p>\n

\"adding<\/p>\n

Turn off the heat and stir in the mashed potatoes. Let the filling cool as you roll out your pie pastry.<\/p>\n

\"stir<\/p>\n

Step 4: Assemble the Meat Pie<\/h3>\n

Preheat your oven and remove the pie pastry from the refrigerator to let it warm up a little to make it easier to roll.<\/p>\n

Split the pie dough in half and place one half on the lightly floured surface. Roll into a circle to fit your pie plate. Place the bottom pastry into the pie plate and add the meat filling. Brush around the outer edge with beaten egg. Roll out the top pastry and place on top of the filling. Crimp the edges, brush with egg wash, and cut vent holes.<\/p>\n

\"meat<\/p>\n

Step 5: Bake the Pie<\/h3>\n

Bake in a preheated oven until the pastry is golden brown. Let the pie cool for about 10 minutes before cutting. Refrigerate leftovers.<\/p>\n

\"baked<\/p>\n

What to Serve with Meat Pie<\/h2>\n

Serve tourti\u00e8re with something that has a nice tart flavor to balance the richness of the savory meat pie.<\/p>\n

Our family enjoyed meat pie with ketchup, but that was probably a modern evolution from the homemade chutneys and catsups of our ancestors. I vaguely remember a green tomato chow chow or piccalilli on the table. Here are some suggested sides:<\/p>\n