Tourtière– Québec pork pie. This is a tradition fondly practiced throughout Québec during the Holidays!
Essentially, tourtière is a meat pie; lightly spiced ground pork layered between flaky pastry.
It’s comfort food, loved by all. It can be enjoyed for brunch, lunch, or dinner – and makes a splendid midnight feast.
Meat Pie or Tourtière is a traditional part of the Christmas and/or Christmas’ eve réveillon and New Year’s eve meal in Québec.
Tourtière is a traditional French-Canadian dish served by generations of French-Canadian families.
Delectable Christmas treasure is found in the ground cloves and all-spices . We’ve always made our tourtieres in large quantity, as they freeze great making them a terrific quick fix dinner.
Every family has its traditions. In my family we make some Tourtières, few weeks before Christmas. As far back as I can remember, my mom always made some large Tourtières for the réveillon and some small ones so we could enjoy the delectable pie before the Holidays!
Christmas would not be the same without some tourtières on the table.
- 2 cups mashed potatoes
- 3 pounds lean ground pork
- 1 cup water
- 1 teaspoon ground clove
- ¼ teaspoon allspice
- 1 tablespoon salt
- ¼ teaspoon black pepper
- ½ cup onion, chopped
- 2 pie pastry (2-crust size)
- 1 egg, beaten
- In a saucepan, combine the ground pork, water, ground clove, allspice, salt, pepper and onion. Cook over moderate heat for 30 minutes, stirring often to prevent sticking. Remove from heat; add the mashed potatoes and mix well. Cool.
- Meanwhile, line two 9-inch pie plates with pastry. When meat mixture is lukewarm, divide it between two pie shells and spread it out evenly.
- Brush around outer edge of pastry with the beaten egg. Place top crust on the tart and press gently around the edge to seal. Trim pastry, crimp edges and cut steam vents in top crust. Decorate as desired.
- Bake in a hot oven, 425 degrees F, for 40 minutes. Serve hot.
Category: Main Dishes