Tourtière

Name: Tourtière
Total time: 2 h
Yield: 8
Cuisine: Québécois
Ingredients: 600 g Minced pork; 300 g Minced beef; 2 Onions, finely chopped; 3 cloves Garlic, crushed; 1 Floury potato, peeled and grated; 1 tsp Ground cinnamon; 1/2 tsp Ground cloves; 1/2 tsp Ground allspice; 1 tsp Dried savory or thyme; 250 ml Chicken or beef stock; 600 g Shortcrust pastry; 1 Egg for the glaze; 2 tsp Salt; 1.5 tsp Black pepper

Minced pork and beef cooked down with onion, cinnamon and cloves, thickened with grated potato and baked in a double crust — the pie Québec eats on Christmas Eve after midnight mass.

المصدر

الوصفة من Québécois home kitchens · 🏺 تقليدي · French technique that stopped talking to France in 1763 and went its own way — pork, root vegetables, maple, and a winter long enough to need all of it.

Québécois · Christmas Eve pie — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a French Canadian meat pie originating in Québec and records the regional variations. Quantities, the no-browning instruction and the cool-completely step are this book's own.

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شاهد طريقة التحضير · 3 فيديو

Oh Yum with Anna Olson Stop 33 Meat Shoppe Canadian Cooking Adventures

⏱ 120 دقيقة🍽 8 حصة🔥 620 سعرة🇨🇦 كندا

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الخطوات

Cook the onion and garlic in a dry heavy pan with a splash of the stock for 8 minutes until soft.
Add both meats, breaking them up, and cook 10 minutes until no pink remains but nothing has browned.
💡 Do not brown the meat. Tourtière is a pale, soft-textured pie and searing gives it a roasted flavour that does not belong.
Add the rest of the stock, the spices, savory, salt and pepper and simmer 20 minutes.
Stir in the grated potato and cook 10 minutes more until the mixture holds together and there is no free liquid.
Cool it COMPLETELY — spread it on a tray and refrigerate 2 hours.
💡 Warm filling melts the pastry base before it can set, and the bottom crust comes out raw and grey. Two hours in the fridge is not optional.
Line a 23 cm pie dish, fill it, lay the second crust on, seal and cut two slits. Glaze and bake at 200°C for 20 minutes, then 180°C for 30 minutes.

💡 نصائح

It is eaten after midnight mass on Christmas Eve, at the réveillon, and every region of Québec has its own version — Saguenay's is made with cubed meat and potato, not mince.
Serve it with ketchup aux fruits, a sweet-sour tomato relish. It sounds odd and it is what the pie is built to be eaten with.
It freezes raw and bakes from frozen in about 80 minutes. Québécois households make four at a time in December.