Sylvie's French-Canadian Tourtiere Recipe (2024)

FAQs

Why does my tourtière fall apart? ›

As the breadcrumbs and the broth help add moisture to this recipe, added fat is an unwanted quantity that tends to make the tourtiere fall apart when cutting and also is just not very pleasant. Many of the same qualities that make a great meatloaf are also applied to this meat pie.

Meat pie is primarily made of ground meat (pork, beef or veal) and aromatics (onion, garlic, spices, etc.). In Saguenay–Lac‑Saint‑Jean and Charlevoix, however, “real” tourtière is a lot heartier than meat pie and contains other meats (such as game) and potatoes that have been simmered in stock.

It gets its name from the tourte, which is what it was originally made from. Though the name "tourtière" is derived from its filling, the tourte—the French name for the passenger pigeon that is now extinct in North America—was historically used as its filling before the 20th century.

Tourtière is a meat pie that can be a combination of beef, pork, or veal, as well as potatoes and other vegetables, and seasoned with spices.

If your pie dough breaks and crumbles when you try to roll it out, it's probably too dry. This is a relatively easy fix. Just sprinkle some cold water over the dough with your fingers and work it in—gently! —until the dough comes together.

Use butter, not shortening

Pie crust made entirely with shortening will produce pie with a wonderfully crisp crimped edge, but also — potentially — a gap beneath the top crust. A pie crust based on butter is less likely to make a gap in pie than one made with shortening.

Traditionally, Tourtière is served with roasted vegetables or a light frisseé salad. An assortment of pickled foods is always delicious; pickled beets, spicy carrots, gherkins or pickled onions. Many enjoy a tomato-based chutney but most… just break out the ketchup.

Historical records of Quebec tourtière, which was likely named for the copper and tin pans the pies are baked in, date back to the 17th century. But hearty pies of the sort have been around for as long as humans have thought to combine pastry with meat.

Cooked tourtière may be frozen for 4 months or so. There is no need for it to be thawed before reheating. To reheat, cover your frozen Tourtière loosely with foil and place in a 350F oven. Bake until a knife inserted in the centre is hot when you test it.

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It refers to a generic meat pie (sometimes also called a tourte) in a pastry crust that's baked in a mold called a tourtière. (Like tagine, terrine, and tian, the name of the dish comes from the name of the vessel in which it is cooked.)

What is the difference between a tourtière and a tourtière du Lac St Jean? ›

The tourtière du Lac-Saint-Jean differs from a regular tourtière by having thicker crust, cubes of potatoes, meats and broth (instead of only minced meat), as well as being placed in a much larger and deeper container. Like a regular tourtière, the meat chosen is usually pork, beef or veal.

The traditional Québecois tourtière traces its history back to the 17th century, when Québec was a French colony. Of course, the concept of a meat-filled pastry is not specific to Québec or even Europe, with many cultures around the world having equivalent dishes or snacks.

Use two types of minced meat

Pork is fattier and will bring moisture in addition to binding the ingredients, while veal and beef have a more pronounced taste. Choose semi-lean or lean meat—extra-lean meat will make the tourtière too dry.

A Tourtière is generally large enough to yield several portions and the crust is eaten along with its contents. Mincemeat Pie – A mixture of chopped nuts, dried fruit, apples, suet and lemon juice or Brandy baked in a small, one-serving pastry-lined dish.

My pumpkin pie always cracks or separates from the crust.

The solution? Blind-bake your pie crust with pie weights until light gold, then pour in the filling and bake until inch or so diameter in the center is still jiggly like jello—not soupy.

The pie dough is too dry!

There are two very important things to point out in those few words– “cold” water and “just until flour is moistened.” It's critical to use cold water to keep the butter cold. The butter should stay firm so it doesn't soften and combine with the flour. Wondering why can't you use a spoon?

Underbaking the crust: If the crust is underbaked, it may not be able to support the weight of the filling and can cause the pie to sink. Using a filling that is too wet: If the filling is too wet, it may not set properly and can cause the pie to sink.

How do you keep shepherds pie from falling apart? The eggs in the mashed potatoes help keep the pie together. You should also make sure to spread the potatoes and press down a bit.