Tourtière French-Canadian Meat Pie Recipe
Tourtière, also known as pork pie or meat pie, is a traditional French-Canadian pie served by generations of French-Canadian families throughout Canada and New England on Christmas Eve and New Year's Eve. It is made from a combination of ground meat, onions, spices, and herbs baked in a traditional piecrust.
Tourtière (Canadian Meat Pie) - Tara's Multicultural Table
Tourtière is a Canadian meat pie popular during the winter holiday season, especially on Christmas Eve. In the Quebec region, it is served as a part of Reveillon, dinner following Midnight Mass on Christmas Eve. The fillings may vary based on the region. Along the coast, fish such as salmon is often added. Further inland,...Read More
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For such a simple meat-filled pie, tourtière certainly has a vast number of different incarnations! As one French baker we know says, "There are as many recipes for tourtière as there are cooks in Quebec." The meat can range from pork, chicken, or beef, to lamb, veal, or even duck. Some pies are simply meat and onions; others include potatoes and/or celery as well. The recipe you see here was developed in conjunction with a King Arthur employee-owner whose French Canadian roots made her the…
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Réveillon! What would the Christmas Eve and New Year's Eve feasts in Canada – Réveillon – be without tourtière, the classic meat pie beloved of Quebeçois and French-Canadians everywhere? And this isn't a strictly Canadian treat. Ex-pats in northern New England and upstate New York, both of which claim a border with French-speaking Canada, guard their family tourtière recipes just as secretively as do bakers in Montreal and Quebec City.
French Canadian Tourtière (meat pie)
Tourtière is a meat pie originating from Lower Canada (now Quebec), usually made with finely diced pork and/or veal, or beef. Wild game is often added to enhance the taste of the pie. It is a traditional part of the Christmas and/or Christmas Eve réveillon, New Year's Eve, and Thanksgiving meal in my province of Québec, I ho
French Canadian Tortiere (Meat Pie) 1 ½ lb ground beef,½ lb ground pork,½ tsp onion salt,1 tsp celery salt,¼ tsp pepper,¼ tsp sage,¼ tsp poultry seasoning,½ C cracker crumbs,¼ C milk,2 eggs beaten,1 Tbsp prepared mustard,2 Tbsp worchestershire sauce. Brown meats in large pan,meat is done remove from heat, drain grease (let it cool slightly so the eggs don’t cook when added). Put meat mixture into uncooked pie shell and cover with pie dough lid and bake at 375 to 400 F for appr 40 minutes.