Tourtiere Recipe
This tourtiere recipe originated in Quebec and is frequently enjoyed in the winter months, particularly during the holidays. There are no absolute rules for making this meat pie. Some variations can include root vegetables, veal, or seafood in the filling.
The pastry itself is even up to individual interpretation; classic paté brisee is the most widely-known version, but some cooks swear by a seasoned mashed potato topping. Any way you make it, this French Canadian meat pie is a delicious way to warm up on a cold evening. Bon appetit!
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Tourtiere Photo: ŠThe Vista Dome
Comments
I love tourtierre and this is a great looking recipe! Some people are put off by what we think of as sweet spices (nutmeg and cinnamon) but they really make this pot pie. BTW, I usually use a springform pan, it makes a beautiful presentation: http://seriouslygood.kdweeks.com/images/pork%20empanada10%20200.JPG
Thanks, Kevin! I agree with you about the sweet spices; I think they add a nice, aromatic touch to the meat pie. The little bit of Cognac with those spices goes a long way in warming up and enhancing this dish. Thanks for the feedback!
Rebecca,
I missed the Cognac, that’s brilliant! I may be doing tourtierre for Christmas this year (that or pheasant). I need to post my recipe for two (that I make in ramekins - another great presentation).
I can’t wait to see your individual tourtieres, it sounds like a pretty presentation… maybe even a unique appetizer/snack/first course. The Cognac really brings out the flavor of this recipe. Such a small amount is used, but wow, does it enhance the seasoning!