Tourtière

Tourtière Recipe from Canada with Ground Pork and Spices

Region / culture: Canada | Servings: 6

Introduction

Tourtière is a traditional French-Canadian meat pie that is typically served during the holiday season. This savory pie is filled with a delicious mixture of ground meat, onions, and spices, all encased in a flaky pastry crust.

History

Tourtière has been a staple in French-Canadian cuisine for centuries, with recipes being passed down through generations. Originally, the pie was made with a combination of meats, such as pork, veal, and game, but today it is more commonly made with lean beef.

Ingredients

1 lb (454 g) of lean ground pork (or try beef)
2 cloves of garlic, minced
1 onion, finely chopped
1 tsp of salt
1 tsp of crumbled sage
0.5 tsp of ground allspice
0.25 tsp of ground nutmeg
0.25 tsp of freshly ground black pepper
1 pinch of cloves
1 cup of chicken stock
1.5 cups of cooked red kidney beans, mashed
double-crust pastry

How to prepare

In a pan, stir-cook ground meat and onion until the meat is no longer pink. (Regular ground meat is much less expensive than lean).
Drain the fat and return the meat to the pan. Add spices and stock.
Cook for approximately 15 minutes.
Stir in mashed beans and simmer until the liquid is just evaporated, which should take another 15 minutes.
If making a pie crust, cool the filling for about 30 minutes.
Serve hot immediately. Alternatively, refrigerate the cooled mixture for up to 3 days, or freeze cooled portions for up to 3 months.

Variations

Some variations of tourtière include using different types of meat, such as pork or veal, and adding additional spices, such as cinnamon or cloves.

Cooking Tips & Tricks

Be sure to use lean ground beef to keep the pie from becoming too greasy.

- Make sure to cook the meat and onions until the meat is no longer pink to ensure it is fully cooked.

- Let the filling cool before adding it to the pie crust to prevent the crust from becoming soggy.

- Serve the tourtière hot for the best flavor.

Serving Suggestions

Tourtière is traditionally served with a side of cranberry sauce and a green salad.

Cooking Techniques

The key to a delicious tourtière is to cook the meat and onions until they are well browned and caramelized, which adds depth of flavor to the dish.

Ingredient Substitutions

If you don't have red kidney beans, you can substitute with another type of bean, such as black beans or pinto beans.

Make Ahead Tips

You can prepare the filling for tourtière ahead of time and refrigerate it for up to 3 days, or freeze it for up to 3 months before assembling and baking the pie.

Presentation Ideas

Serve tourtière on a platter with a garnish of fresh herbs, such as parsley or thyme, for a beautiful presentation.

Pairing Recommendations

Tourtière pairs well with a glass of red wine, such as a Pinot Noir or Merlot.

Storage and Reheating Instructions

Leftover tourtière can be stored in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of tourtière contains approximately 300 calories.

Carbohydrates

Each serving of tourtière contains approximately 25 grams of carbohydrates.

Fats

Each serving of tourtière contains approximately 15 grams of fat.

Proteins

Each serving of tourtière contains approximately 20 grams of protein.

Vitamins and minerals

Tourtière is a good source of iron, zinc, and vitamin B12.

Alergens

Tourtière contains wheat (in the pastry crust) and may contain soy (in the meat filling).

Summary

Tourtière is a hearty and satisfying dish that is high in protein and iron. It is a great option for a comforting meal during the colder months.

Summary

Tourtière is a classic French-Canadian meat pie that is perfect for a cozy meal during the winter months. With a flaky pastry crust and a savory meat filling, this dish is sure to become a family favorite.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a cold winter day, the kind that makes you want to stay indoors and cozy up with a warm blanket and a hot cup of tea. I was rummaging through my old recipe box, looking for inspiration for a new dish to cook for dinner. That's when I stumbled upon a faded, yellowed piece of paper tucked away in the back of the box. As I unfolded it, I realized it was a handwritten recipe for Tourtière, a traditional French-Canadian meat pie that I had heard about but had never attempted to make myself.

The handwriting on the recipe was elegant and delicate, with loops and swirls that hinted at a bygone era. It was signed "Mémère", which I knew was the French word for grandmother. My heart swelled with nostalgia as I remembered my own Mémère, a wonderful cook who had passed down her love of food and cooking to me. I could almost hear her voice in my head, guiding me through the steps of making a perfect Tourtière.

I decided then and there that I would honor my Mémère by recreating her recipe for Tourtière. I gathered all the ingredients listed on the recipe card and set to work in my kitchen, the scent of savory meat and spices filling the air. As I mixed and kneaded and rolled out the dough, I felt a sense of connection to my heritage and my family's culinary traditions.

When the Tourtière finally emerged from the oven, golden and fragrant, I knew I had created something truly special. The flavors were rich and complex, a perfect blend of ground pork, onions, and spices that danced on my tastebuds with each bite. I couldn't help but think of my Mémère, and how proud she would be to see me carrying on her legacy through this humble meat pie.

Since that day, I have made Tourtière many times, each time tweaking the recipe slightly to suit my own tastes and preferences. But no matter how many variations I try, I always come back to that original recipe, the one that started it all. It holds a special place in my heart, a reminder of where I come from and the strong women who have shaped me into the cook I am today.

I like to imagine that Mémère is looking down on me from heaven, smiling as she sees me lovingly preparing her beloved Tourtière. I can almost hear her whispering in my ear, guiding my hand as I sprinkle just the right amount of cinnamon or fold the edges of the pastry just so. In those moments, I feel her presence in my kitchen, a comforting and familiar presence that spurs me on to create delicious meals that honor my family's heritage.

And so, as I continue to cook and bake and experiment with new recipes, I always keep Mémère's Tourtière close to my heart. It is more than just a dish to me; it is a connection to my past, a link to the generations of women who came before me and who passed down their love of food and cooking through the simple act of sharing a recipe. I am grateful for the gift of that handwritten card, for it has opened up a world of flavors and traditions that I will cherish for the rest of my days.