Don’t wait for a special occasion, this TRADITIONAL MEAT PIE is delicious any day!
This recipe for a TRADITIONAL MEAT PIE, is called TOURTIÈRE. I first tried it while on a grade nice field trip to Quebec City. I’ll never forget my very first bite, I instantly knew that I was eating something very special. This is my go-to recipe whenever I crave it.
This savoury meat pie is often served on both Christmas and New Year’s Eve, but TOURTIÈRE can also be served whenever the mood strikes. I especially like to prepare it for a late autumn or midwinter dinner. It is comfort food at its best. This recipe is a family favourite from Chef Robert Bourassa who ran the kitchens at the famous, but alas now closed, Café Henry Burger in Hull, Quebec.
Here are some tips about this TRADITIONAL MEAT PIE recipe to assist with preparation:
Some insist that an authentic TOURTIÈRE is made only using pork. I’ve made them many different ways but have come to appreciate Bourassa’s call for the inclusion of pork, beef, veal and venison. This blend of tender, juicy and gamey meats yields a pie rich in flavour.
By all means, if you can find veal or venison, simply substitute with equal quantities of the beef, pork or a combination of both.
The recipe calls for chopped onion, celery and garlic but please chop them finely. The fine chop makes them almost disappear within the cooked meats, but the important flavours will be ever-present and create a well-blended filling.
The goal is to taste the subtlety of the spices without a particular one standing out, so do not add more spice than the amounts given in the recipe. I think this also helps create a lovely fragrant aroma distinctive to this dish. When the filling is prepared, you’ll need to add salt and pepper to taste – be careful not to over-salt.
Please use our ALL BUTTER PIE DOUGH for your crust, but make two changes – blend one tablespoon of sugar into the flour and salt mixture, and use white wine vinegar instead of plain white vinegar. These two tiny tweaks add even more flavour.
Brush the interior of the pastry shell with an egg wash before adding the filling. This will create a protein shield and ensure that the pastry cooks but does not become soggy.