My holiday recipe: Let the smell of fresh-baked tourtière fill your home (2024)

FAQs

What is the difference between meat pie and tourtière? ›

Meat pie is primarily made of ground meat (pork, beef or veal) and aromatics (onion, garlic, spices, etc.). In Saguenay–Lac‑Saint‑Jean and Charlevoix, however, “real” tourtière is a lot heartier than meat pie and contains other meats (such as game) and potatoes that have been simmered in stock.

It gets its name from the tourte, which is what it was originally made from. Though the name "tourtière" is derived from its filling, the tourte—the French name for the passenger pigeon that is now extinct in North America—was historically used as its filling before the 20th century.

It could be cranberry sauce, pickled beets, something sweet and sour, or "something with a kick to it to pair with the spiced meat and flaky crust." (I like to serve a chili sauce with my tourtiere; you can find Naylor's recipe and my chili sauce recipe below.) All in all, it's a memorable dish.

tourtière, a double-crusted meat pie that is likely named for a shallow pie dish still used for cooking and serving tourtes (pies) in France. The ground or chopped filling usually includes pork and is sometimes mixed with other meats, including local game, such as rabbit, pheasant, or moose.

Use two types of minced meat

Pork is fattier and will bring moisture in addition to binding the ingredients, while veal and beef have a more pronounced taste. Choose semi-lean or lean meat—extra-lean meat will make the tourtière too dry.

Tourtière is a traditional Québecois meat pie typically served around Christmastime.

Though the dish has been around since at least the 17th century, the first appearance of tourtière in a cookbook is in La cuisinière Canadienne which was written and published by Louis Perrault in Montreal in 1840 — it is accepted as the first French language cookbook published in Canada.

Tourtière can be traced back to the 1600s, when Québécois settlers attended midnight mass on Christmas Eve and celebrated afterwards with réveillon, a late-night festive feast fit for a king.

Tourtières have a rich history in Quebec: the deep, flaky pie shell filled with chunks of wild game and potatoes dates back centuries ago, introduced during the colonization by French settlers.

Traditionally, Tourtière is served with roasted vegetables or a light frisseé salad.

Is it better to freeze tourtière cooked or uncooked? ›

Pies can be frozen directly after assembly, with the dough still raw (this is what I do). Wrap them well in plastic wrap and freeze. To cook: Remove pie from the freezer and unwrap.

Wine Pairing Advice: Tourtiere can be served with either whites or reds, but I think that reds go better (and in Canada, where the dish originates, red is what is traditionally served). Try pairing meat pies with light to medium-bodied reds and wines that are big on fruit like a Beaujolais or a Pinot Noir.

Steak and ale pie is a traditional British dish where a perfectly cooked pastry shell is filled to the rafters with tender slow-cooked steak, gravy and various vegetables. The early versions of this British staple were first recorded in the 18th century, where a beefsteak pudding was combined with suet.

Big news: after 29 years of loving S and learning about him and Deutsche Kultur, I finally understand the difference between Torte and Kuchen, and why certain Germans insist on calling American pie Kuchen (even though they shouldn't).

This variant originates from the Saguenay-Lac-Saint-Jean region of Quebec. The tourtière du Lac-Saint-Jean differs from a regular tourtière by having thicker crust, cubes of potatoes, meats and broth (instead of only minced meat), as well as being placed in a much larger and deeper container.

Tourtière can be made with a number of meats, from pork, beef and veal to chicken, game birds and venison.

What's in tourtiere? The French-influenced pie is often made with pork, veal, beef, or game and sometimes a combination of the two. Mashed potatoes are folded in to help bind the meat, while celery and onion are other common aromatics. The spices give the pie character, such as allspice, cinnamon, clove, and nutmeg.

The crust, flaky and light. The filling, spiced with clove, cinnamon, salt, pepper, and onion. It's savory and spiked with flavors most American palates equate with apple pie and gingerbread. And at its best it's topped with pepper relish.

A pie can be filled with fruit or custard. A quiche is filled with meat, vegetables, cheese, and an egg and cream made custard. A pie is made in a pie pan, generally. And it's a dessert.