Tourtière (Québécois Dish)


Québécois food are very traditional, they are discovered with their food that is rich and very diverse just like them. Most of their food has a high fat and lard content; it will give them energy during winter.

Quebec is most popular in their dish called Tourtière; it is a meat pie that usually served during Christmas season. Traditional Quebec has the strong influence of France and Ireland, the two countries has the largest ethnic groups in the province.

Tourtière is their main dish during holiday season; there is no correct recipe or fillings: you can use any meat depending on your taste and also depending on what is regionally available. Tourtière fillings can be pork, beef, rabbit, lamb and fish such as salmon that is commonly used in Quebec.

In Montreal, it is made with finely ground pork only. Water is usually added to the meat and cinnamon and cloves is what make their version unique. In Manitoba, browned meat, nutmeg, cloves, cinnamon and seasoning is their version of Tourtière. In Acadia, is more of mixing meat, they usually make Tourtière with pork, chicken, rabbit and beef.

Tourtière is not only in Quebec or exclusive just for them, it is a traditional dish of French-Canadian by generation to generation, even though the Canada’s border is the United States.

Wanted to try this recipe? Here are the ingredients.


2 1/2 pounds ground pork
1 1/2 cups cold water
1 cup finely chopped onion
1/2 cup finely chopped celery
1 tsp. ground black pepper
2 bay leafs
1 tsp. dried savory
1/2 tsp. dried rosemary
1/2 tsp. grated nutmeg
1/2 tsp. cinnamon
1/2 cup old-fashioned rolled oats
Pastry for two double-crusts, 9-inch pies
1 egg, beaten, for glaze


Preheat oven for 425°F
In a large pan, add pork, water and bring to boil and it should be thicken but not too much.
Add onion, pepper, bay leaf, celery, savory, rosemary, cinnamon and nutmeg, simmer for about an hour and stir often.
Season with salt and pepper.
After an hour, remove the bay leaf and set aside.
In a pie plate, line the 2 9-inch with pastry.
Add the fillings and divide it between two pie shell and spread evenly.
Brush the outer edge of pastry using beaten egg.
Place the top crust and press around gently to seal.
Trim or cut the steam vents in the top crust.
Decorate as desired.
Bake in preheated oven for 15 minutes.
Reduce the heat to 375°F and bake until crust is golden.
Note: Having an excess assembled pie? There is no problem. You can wrap it well in plastic wrap and put in the freezer and by the time you will cook the pie: remove the pie from the freezer a few hour before serving. Wrap in foil to keep it moist and warm and follow the baking procedure.

Have a great time baking Tourtière? Share your experience and comment below.
If you have your own version of Tourtière, you can also share it below. Happy Eating to everyone!!! fork_and_knife

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