Foodie Friday: Tourtière du Saguenay (French-Canadian Meat Pie)

Foodie Friday: Tourtière du Saguenay (French-Canadian Meat Pie)

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.

Enjoy!

Tourtière du Saguenay (French-Canadian Meat Pie)

Ingredients:

  • 1/2 lb. ground beef
  • 1/2 lb. ground veal
  • 1/2 lb. ground pork
  • 1/4 lb. bacon (or salt pork), ground or chopped fine
  • 1 cup onions, chopped fine
  • 1 tbsp garlic, chopped or minced
  • 2 russet potatoes, peeled and diced about 1/2″ thick
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 egg, beaten
  • 2 pie crusts (a bottom and a top)

Directions:

  1. Combine ground meat, bacon, onions, garlic, salt and pepper in a bowl, and mix well.
  2. (Optional, but highly recommended) Put potatoes in a separate bowl, cover with water and cover bowl. Cover meat mixture also, and put both bowls in the refrigerator for a few hours or if possible overnight.
  3. Preheat the oven 350 degrees F.
  4. Combine the meat and potatoes together, and mix well.
  5. Gently unfold and press one circle of dough into a deep dish 9″ pie pan.
  6. Spoon the meat mixture into the crust evenly, and brush the edges of the crust with some of the beaten egg.
  7. Gently lay the second pie crust circle over the meat mixture, and crimp the edges tightly.
  8. Make a few cuts in the top crust to allow steam to escape. Brush with remaining egg.
  9. Bake pie for 30 minutes, then reduce the heat to 300 and continue to cook for about 90 more minutes.
  10. Remove pie from the oven. Cool for at least 15 minutes before serving individual slices to your hungry family.
  11. YUM.

5 Comments


  • that looks DELISH

    Reply

    • Oh, believe me, it is. You should try making it!


  • […] Tourtière du Saguenay Share this:Like this:LikeBe the first to like this. Posted By: James LaForest Category: Catholicism, Ethnic Americans, French Canadian, Identity, Nature, Photography, Quebec, Traditions Tags: Cheboygan County, Deer hunting, Elk, Franco-Ontarian, glissants, hunting, Michigan, Midnight Mass, New Year's Day, Northern Michigan, Pigeon River Forest, recipes, Tourtière […]

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  • Hello – Linked to this article for a blog post – http://theredcedar.wordpress.com/2012/11/16/deer-season-in-michigan/ Best Regards James LaForest

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  • […] did it become tradition for my family to eat Chinese food, pizza, sushi, and tourtiere (French Canadian meat pie) every year on Christmas Eve? Why, for my wife, is it always soup at her grandparent’s house? […]

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