Tourtière – Traditional Quebec meat pie
Tourtière is a classic French-Canadian dish hailed from Quebec, often served during festive seasons like Christmas and New Year's Eve. It features a flaky pastry crust enveloping a rich and spiced filling of ground pork and beef, onions, garlic, and a blend of warming spices such as cinnamon, nutmeg, and cloves. This hearty pie is usually baked until golden brown and served hot, accompanied by a tangy ketchup or a relish. It is not just a dish but a cultural emblem that represents comfort, family, and tradition in Quebecois cuisine. Description by ChatGPT.
Embark on a culinary journey to the heart of Canada with this traditional tourtière, a quintessential dish best enjoyed during the festive season. This savory meat pie is steeped in heritage, making it a cherished centerpiece at Christmas Eve dinners and holiday gatherings alike. Here's "Cuistot à domicile"'s family recipe that has been passed down through the generations. Let's create this comforting classic together!
Ingredients:
- 500g of ground pork
- 2 medium onions, finely diced
- 2 cloves of garlic, minced
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cloves
- Salt and pepper to taste
- 1 cup of chicken broth
- 2 tablespoons of butter
- 1 cup of mashed potatoes (optional)
- 1 store-bought or homemade pie crust
- 1 egg for egg wash (optional)
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Servings: 6
Equipment: Large skillet, pie dish, pastry brush.
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, melt the butter.
3. Add the diced onions and minced garlic to the skillet, sautéing until they become translucent and fragrant.
4. Incorporate the ground pork, breaking it apart with a spatula. Cook until it's no longer pink while occasionally stirring.
5. Season the meat mixture with ground cinnamon, ground cloves, salt, and pepper. Continue to cook for another 2-3 minutes to allow the spices to blend with the meat.
6. Pour in the chicken broth and let the mixture simmer on low heat for about 20 minutes, or until most of the liquid is absorbed. If the mixture becomes too dry, add a little water to keep it moist.
7. Stir in the mashed potatoes with the meat, mixing well to create a thick and hearty filling.
8. Roll out one pie crust and place it into your pie dish, ensuring the bottom and sides are completely covered.
9. Spoon the meat and potato filling into the crust, smoothing it out evenly.
10. Roll out the second pie crust and cover the filling, pinching the edges of the top and bottom crusts together to seal the pie.
11. Create a few slits in the top crust to allow steam to escape during baking. If using, apply an egg wash on the crust for a glossy finish.
12. Bake in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is heated through.
13. Let the tourtière rest for about 10 minutes before serving.
Cooking Tips:
- While the tourtière is traditionally seasoned with cinnamon and cloves, you can adjust the spices to your preference.
- To ensure a crispy bottom crust, you can pre-bake the crust for about 10 minutes before adding the filling.Special thanks to Cuistot à domicile for sharing this cherished family recipe. You can watch the full preparation on their YouTube channel: https://www.youtube.com/@cuistotadomicile
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