Canadian recipe
How to make Tourtière
Quebec
A double-crust meat pie filled with finely minced pork, often mixed with beef or veal, onion and gently warm spices such as cinnamon and cloves. In the Saguenay and Lac-Saint-Jean region it is a deep pie of cubed meats and potatoes, cooked slowly for hours.
Ingredients
- Pastry for a double-crust pie, 23 cm
- 700 g minced pork (or half pork, half beef)
- 1 large onion, finely chopped
- 1 garlic clove, crushed
- 1 medium potato, peeled, boiled and mashed
- 250 ml water or stock
- 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/2 teaspoon dried savory or thyme
- Salt and pepper
- 1 egg, beaten, to glaze
Method
- Put the pork, onion, garlic, water and spices in a large pan. Cook over medium heat, breaking up the meat, then simmer gently for about 30 minutes until the meat is cooked through and most of the liquid has gone.
- Stir in the mashed potato, season well with salt and pepper and let the filling cool.
- Heat the oven to 200 °C. Line a pie dish with half the pastry, add the filling and cover with the rest. Seal the edges, cut a few slits in the top and brush with beaten egg.
- Bake for 15 minutes, then lower the heat to 180 °C and bake for about 30 minutes more, until golden brown.
- Rest for 10 minutes before slicing.
Made it at home? Tick it off and it goes into your kitchen passport.
Tourtière is a traditional part of the réveillon, the big meal after midnight Mass on Christmas Eve, and of New Year's Eve in Quebec. The name comes from the dish it was baked in, not from what is inside.
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