Tourtière
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A tourtière is a meat pie originating from Quebec, usually made with minced pork and/or veal, or beef. It is a traditional part of the Christmas and/or Christmas Eve réveillon and New Year's Eve meal in Quebec, but is also enjoyed and sold in grocery stores all year long. This kind of pie is known as pâté à la viande (literally, meat pie) in the Saguenay-Lac-Saint-Jean region.
Tourtière is not exclusive to Quebec. Tourtière is a traditional French-Canadian dish served by generations of French-Canadian families throughout Canada and the bordering areas of the United States.
In the U.S., namely in the states of Michigan, Maine, Massachusetts, Rhode Island, Vermont, New Hampshire, Connecticut, Minnesota, and New York, citizens of Quebec ancestry have introduced the recipe.
There is no one correct filling, as the pie meat depends on what is available in regions. In coastal areas, fish such as salmon is commonly used, whereas pork, beef, rabbit, and game are often used inland.
The name is derived from the now extinct Passenger Pigeon, or tourte in French which was the original ingredient in Tourtière.
[edit] Saguenay-Lac-Saint-Jean and Eastern Quebec
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Beer (Quebec, spruce) • ice cider • Newfoundland Screech • whisky • wine (British Columbia, ice wine, Ontario, Prince Edward County, Quebec) |
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Bûche de Noël • butter tart • donair • figgy duff • flapper pie • fried dough • Montreal (bagel, smoked meat) • Oreilles de crisse • Peameal bacon • pierogi • Pizza-ghetti • Pouding chômeur • Poutine • St. Catherine's taffy • Tourtière |
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The tourtières of the Saguenay-Lac-Saint-Jean area and Eastern Quebec are slow-cooked deep-dish meat pies made with potatoes and various meats (often including wild game) cut into small cubes.
Elsewhere in Quebec and the rest of Canada, this variety of tourtière is sometimes referred to, in French and in English, as tourtière du Lac-Saint-Jean or tourtière saguenéenne to distinguish it from the varieties of tourtière with ground meat.
[edit] Montreal
Tourtière in Montreal is made with finely ground pork only (which can be hard to find as the meat is often ground too coarsely elsewhere). Water is added to the meat after browning and the addition of cinnamon and cloves is what makes it unique. A lot of people eat it with ketchup but it is also eaten with gravy.
[edit] External links
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Wikimedia Commons has media related to: Tourtière |
- The tourtière debate at the CBC archive.
- Tourtière Recipe Recipe for traditional tourtière.
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