Tourtiere
Photo: Dominic Genest · Public domain

History

Tourtiere dates to New France and takes its name from the tourtiere baking dish. Recipes vary by region: the Saguenay-Lac-Saint-Jean version is a deep pie of cubed meats and potato, while the Montreal-area version is a shallower minced-pork pie. It remains the centrepiece of the Quebecois Christmas Eve reveillon table.

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Common allergens: Gluten

Make it at home

Yield Serves 6Hands-on 45 minTotal 2 hrDifficulty Intermediate

Ingredients

  • 500g ground pork
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 tsp cinnamon
  • 1/2 tsp ground clove
  • 1/2 tsp allspice
  • 1 potato, grated
  • 250ml stock
  • Pastry for a double-crust pie
  • 1 egg, beaten

Method

  1. Cook the pork, onion and garlic until browned, then add the spices, grated potato and stock.
  2. Simmer 20 minutes until thick, then cool completely.
  3. Line a pie dish with pastry, add the filling and top with a second crust. Crimp and cut vents.
  4. Brush with beaten egg and bake at 200C for 40 to 45 minutes until golden.

Tip from the editors. Chilling the filling before assembly keeps the bottom crust from turning soggy in the oven.

Where to eat tourtiere

Tourtiere in Montreal

Featured by TableJourney as a signature dish of Montreal. See where to eat Tourtiere in Montreal or the Montreal signature dishes guide.

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