quebecois tourtiere with a simple green salad

Pork, potato & pastry – the Quebecois know a thing or two about cold weather eating.  Heavily spiced with clove & nutmeg this traditional meat pie is like a cozy sweater for your stomach.  All though French Canadian dishes are typically 50 shades of brown I like to add a West Coast flair by pairing the tourtiere with a fresh mixed green salad.

 

quebecois meat pie

 

If you are against the taste of cloves, tourtiere is not the meat pie for you.  As the filling simmers on your stove the entire house fills with the smell of winter.  But this isn’t a dish that can be rushed – I usually like to let the filling cook for 90 minutes to make sure all those delicious flavours have melded together.

 

tourtiere & a light, acidic green salad

 

While I love this rich meat pie I think it definitely needs a light salad on the side.  Dressed simply with lemon juice & some good quality Italian olive oil, the salad’s acidic zing really cuts through the spices.

 

simple green salad

 

Instead of making one large tourtiere I made 4 small individual pies.  Bad idea – they disappeared in less than 12 hours.  I had one for dinner and then another one for lunch the next day!

 

delicious tourtiere

 

You can make this recipe using any combination pork, beef or veal.  I prefer straight pork but feel free to change it up if you like.

 

quebecois tourtiere recipe

- ingredients -

500g ground pork
1 large onion, diced
2 russet/baker potatoes
1 knob butter
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cinnamon
1/2 – 1 tbsp ground cloves (depending on taste)
1/2 tsp nutmeg
splash of red wine
pastry dough (recipe)

- directions -

  1. peel/cut/boil potatoes until soft.  reserve 2 cups of water used to boil potatoes.  strain & mash potatoes and put aside.
  2. heat large frying pan – add butter & onions.  cook until translucent.  add pork and cook until cooked.
  3. to the pork add salt, pepper, cinnamon, cloves, nutmeg, mashed potatoes & red wine.  cook on stove for approx. 90 minutes adding the reserve potato water when pork mixture starts sticking to the pan.  add little bits of water at a time.  you can use tap water also if you run out of reserve potato water.
  4. while mixture is cooking make pastry dough and line 4 individual pie pans or one large pie pan.  pre-heat oven to 350.
  5. once pork mixture is nice and thick take it off heat.  carefully spoon mixture into prepared pie pans and cover with a top crust.  use a fork to pinch the edges and trim excess dough. (*you can brush the crust with an egg wash & spices if you’d like – I never do)
  6. put in oven and bake 40 minutes for individual pies or 50 minutes for large pie or until top crust is golden.
  7. remove from oven & let cool for 10 minutes.

Pin It

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>