Tourtiere: Canadian Meat Pie Recipe (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.

As the breadcrumbs and the broth help add moisture to this recipe, added fat is an unwanted quantity that tends to make the tourtiere fall apart when cutting and also is just not very pleasant. Many of the same qualities that make a great meatloaf are also applied to this meat pie.

Traditionally, Tourtière is served with roasted vegetables or a light frisseé salad. An assortment of pickled foods is always delicious; pickled beets, spicy carrots, gherkins or pickled onions. Many enjoy a tomato-based chutney but most… just break out the ketchup.

It gets its name from the tourte, which is what it was originally made from.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.

Tourtière is a meat pie that can be a combination of beef, pork, or veal, as well as potatoes and other vegetables, and seasoned with spices.

Tourte means pie, and they were baked in a tourtière. Simple. The other story is that this pie got its name from the type of birds that were commonly used to make the pie. 'Tourte' or tourte voyageuse is also the French name for a passenger pigeon.

Freshly Baked

If your Tourtiere is already baked, please store it in the fridge. For best results, the pie should be consumed within 4 days of purchase. To warm, place on a baking sheet in a preheated oven at 350°F.

In Canada, it's called tourtiere. Made with potatoes, pork, beef and spices, and wrapped in a light and flaky crust. It's fully cooked and ready to simply warm and serve for a delicious gourmet meal in minutes. Each Meat Pie weighs, 35 oz.

Preparation Instructions

PREHEAT OVEN TO 350°f (180°C). BAKE FOR 20 MINUTES (50 GRAM PIE) OR 30 MINUTES (125G GRAM PIE), UNTIL COOKED THROUGH AND A MINIMUM INTERNAL TEMPERATURE OF 165°F (74°C) IS REACHED.

“A 'tourte' was the name of a bird like a pigeon, and they were making pie with these types of birds,” says Ricardo. “So they called it 'tourtière. ' Another other explanation is that it got the name from the dish — a tourtière is also the [pie pan] in which this meat pie was cooked and baked.”

When should I eat tourtière? ›

New Year's Eve and Christmas are the traditional occasions to serve tourtière, but it makes a hearty meal all year round.

"Tourtière is very much a Québécois dish. And it came from rural French coming to Canada," she said. "A lot of the urban French actually went to Acadia instead. And their cuisine is quite different — although they too have various pies that are a little similar.

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.

Historical records of Quebec tourtière, which was likely named for the copper and tin pans the pies are baked in, date back to the 17th century. But hearty pies of the sort have been around for as long as humans have thought to combine pastry with meat.

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.

This French Canadian meat pie (tourtière) contains pork, potatoes, onions, and spices.

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.

Tourtiere is a savory mix of ground beef and pork, sauteed onions, garlic, thyme, a wonderful blend of spices, and potatoes in a flaky deep-dish pie crust. Of course, homemade pie crust is the best.

The main difference between pie and tart is that a pie is covered on top with the same dough used to make the crust of the pie (mostly some beautiful, intricate designs). Tart and quiche on the other hand, are open from top. A pie has a pastry top/lid. A quiche does not.