Best Tourtiere Recipe (2024)

FAQs

What's the difference between meat pie and tourtière? ›

Tourtière is originally from Quebec and while every family has its own unique recipe, they all follow a similar formula. It's double-crusted, meaning crust all over, and it is generally made with ground pork and what I call “fall spices”. The regular meat pie tends to have only crust at the top and is made with beef.

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.

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.

It gets its name from the tourte, which is what it was originally made from.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

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.

“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.”

Served with Garden Salad and a balsamic dressing.

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.

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.

What should the internal temperature of a tourtière be? ›

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.

For best results, freeze your Tourtière after assembling and before baking. When ready to enjoy, cook from frozen, brushing the top with the egg wash before putting it in the oven. Baking time will be a longer from frozen. Cooked tourtière may be frozen for 4 months or so.

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

(Acadians living in the Maritimes call their version of tourtière by its common name, pâté à viande.) Several recipes for tourtière were printed in La Cuisinière canadienne (1840), likely the first French-language cookbook published in Canada.

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, 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.

Tourtière, also known as pork pie or meat pie, is a traditional French-Canadian pie enjoyed throughout Canada and New England. It is made from a combination of ground meat, onions, savory seasonings, and baked in a traditional piecrust.

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.