Hey look, I’m doing another Foodie Friday! Yay! It’s been far too long.
This week I thought I would share with you a fairly basic version of a dish that is in honor of my own Canadian heritage, tourtière.
Tourtière, since you ask, is a traditional French-Canadian meat pie, that is most often served on Christmas or New Years Eve but can be eaten any time.
Now, my family isn’t actually Francophone, but somehow tourtière (usually rather poor, store-bought tourtière) worked it’s way into our annual Christmas Eve smörgåsbord, along with a mish-mash selection of other things like pizza, sushi, Chinese finger-foods, and my mom’s homemade eggnog. How we came to have such a strange tradition is a long story for another time.
But suffice to say, as a Canadian living in America, learning to make good tourtière was something of an attempt to retain some of my roots as my wife and I build traditions of our own for our family. After scouring the internet for recipes, I found they were all incredibly different, so I came up with this one that includes the addition of potatoes as in the famous version from the Saguenay-Lac-Saint-Jean region of Quebec.
While this recipe uses beef/pork/veal (available in many supermarkets as “meatloaf mix”) you can actually traditionally make tourtière with whatever meats you have available, be it salmon, rabbit, pigeon or moose.
Also, for the purposes of this recipe I’m not specifying anything about making the actual pastry dough. Feel free to use store-bought dough, but if you have a favorite pie-crust recipe I encourage you to use it.