The tourtière is a classic French-Canadian dish that has been part of the most important holidays and celebrations, such as Christmas and New Year's Eve. Tourtière is filled with minced meat, spices, and a flaky, thick crust, but it has taken various regional variations over the years to satisfy diverse palates. In this blog, we explore the tourtière pie, its historical roots, and why it is one of the most beloved Canadian foods.
What Is Tourtière?
La Tourtière is a meat pie prepared mainly with minced pork or veal, golden puff pastry dough, and seasonings such as cinnamon, cloves, and allspice, which give it its signature taste. But where does this famous meat pie come from?
The name "tourtière" comes from the French word tourte, used in the 17th century for oven dishes containing pies. The recipe was originally one method of recycling meat leftovers, particularly during winter. It has since become a festive meal served during the Christmas Eve Réveillon. Even if its origins are attached to Quebec, the tourtière remains a symbol of culinary heritage throughout Canada.
Historical Origins of Tourtière
The history of tourtière began with the arrival of the first French settlers in Quebec in the 17th century. These colonists brought all their culinary traditions with them and adapted the preparation to the available resources, taking full advantage of the abundance of deer meat, rabbit, and even pigeon.
Originally, the tourtière was a practical solution for feeding families during the winter; the pie crust preserved the meat and its flavor, keeping it fresh for longer periods and providing a good energy source. Over time, the recipe evolved into a more refined course, incorporating spices brought by the Europeans.
The first record of the tourtière in a cookbook is in La cuisinière Canadienne, the first French-speaking cookbook published in Canada, written and published by Louis Perrault in Montreal in 1840.
Regional Variations of Tourtière
In Quebec, the original version is made with a combination of minced pork, veal, and spices wrapped in a buttery crust. In the Saguenay-Lac-Saint-Jean region, it is prepared in a deep plate and is made with diced meat, often elk or rabbit. The stuffing is made with potatoes covered by a thick dough, resulting in a rich and hearty meal. On the other hand, in Akkadian communities, the tourtière often has spiced fish or a combination of meat and seafood.
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The Essentials That Define Tourtière
Tourtière is an iconic specialty in Canadian gastronomy. Its components, while simple, achieve a perfect balance of flavors and textures. Below, we discuss the essentials of the tourtière, those which make it a unique course.
The stuffing 🥩
The stuffing is the heart of the tourtière and is characterized by its flavor and satisfying texture. It is made with meat, which can include options such as veal or beef, adding a robust flavor and classic style; game meats like wild pork, deer, or elk in more classic recipes or regions where this meat is common.
However, the stuffing is not limited to meat. It is flavored with a carefully balanced blend of seasonings, including cinnamon, cloves, nutmeg, and allspice, which confer a warm and spicy depth. These additions bring a distinctive touch that elevates the flavor of the meat. Plus, garlic and onion add a familiar character to the blend, and fresh herbs like thyme are used for a more aromatic touch.
Many tourtière recipes include diced or mashed potatoes in the ingredients list. Potatoes provide weight to the filling and act as a flavor moderator, mellowing out the flavors added. Some preparations also include crumbs, which help to bind everything together and maintain uniformity of texture in each mouthful.
The dough 🥣
The dough perfectly complements the filling, offering a firm base and an ideal textural contrast between the crunch on the outside and the soft, buttery inside. Rich buttery dough is made with high-quality components to ensure great flavor. However, some cooks prefer lard to butter. In addition to being a tribute to older recipes, this ingredient adds a deeper taste and an even more crumbly and light texture to the dough.
The dough should be thick enough to hold its filling without bursting, yet not too thick since it may overpower the entire dish. It's intended to be a frame that enhances the flavors inside rather than overpowering them.
These create a tourtière that reflects the balance between crisp and tender, spicy and mild, making this speciality a perfect symbol of Québec cuisine and an ideal winter recipe.
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How to make Tourtière pie at home
Tourtière can be made at home, even by beginners, but this requires patience and time. Below is a step-by-step guide on how to make this traditional recipe from scratch:
1. Making homemade pie crust 🥟
The essentials of a good pie crust are flour, water, a pinch of salt, perhaps a tiny amount of sugar, and some fat. To prepare a double-crusted dough, we recommend mixing flour, butter, or lard, a pinch of salt and sugar, and cold water until you obtain a homogenous dough. Once the dough is ready, refrigerate it while preparing the filling.
2. Time to prepare the filling 🍖
Chop the onion and garlic finely in julienne strips or small cubes. In a frying pan, cook the finely chopped onion and garlic until its texture softens. Add the minced meat (pork, beef, or the meat you choose) and cook until well browned. You can add elements like cinnamon, cloves, and nutmeg, as well as a bit of broth, if you have some, to moisten the preparation.
If you want to add potatoes, cut them into small cubes and add them until tender at this stage of cooking. Once cooked, let it cool off.
3. Assemble your pie 🥧
We will now assemble our homemade meat pie. Divide your tart dough into two parts. Take one-half of the dough and place it on a lightly floured surface. Using a rolling pin, form a circle that will fit in the pan and place the bottom crust into it. Then, start adding the meat filling.
When finished, brush the outer edge with the beaten egg. Roll out the top dough and place it over the filling. Advisably, fold a little extra dough over the edges, brush again with egg, and cut or piece ventilation holes to release the steam, preventing the crust from getting soggy, and keeping the filling inside.
4. Preheat your oven and start baking 🔥
Preheat the oven to 375°F (190°C). Bake the tart for 45-55 minutes, or until the crust is golden brown. Do not forget to let it cool a little before serving!
5. Indulge in a slice of tourtière pie! 😋
Traditionally, the Tourtière is accompanied by grilled vegetables, a soft frissée salad or pickled beets, sliced carrots, pickled gherkins, or pickled onions. However, many people are happy by just adding ketchup.
Looking to indulge yourself even more? Discover other delicious Canadian no-bake desserts.
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Wrap up!
Tourtière represents one of those specialties that holds together a certain amount of tradition, history, culture, and community. From its origins as a practical solution to not wasting meat, to its current role as a festive centerpiece, tourtière captures the essence of French Canadian history. Tourtière is a comfort food available year-round that keeps people together through holidays and family gatherings. Tourtière will remain a beloved element of French Canadian cuisine with its regional variations and family homemade recipes.
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