Tourtière (Tourtiere) is a traditional French-Canadian meat pie that holds a special place in the culinary history of Quebec and beyond. This savory dish is typically enjoyed during the Christmas season and New Year’s Eve, but it can be found and savored year-round in many Canadian households. Tourtière is renowned for its rich, hearty filling encased in a flaky, buttery crust, making it a perfect comfort food that showcases the flavors and traditions of Canada.
A brief history of the Tourtiere pie
The origins of tourtière date back to the early French settlers in Canada, particularly in the province of Quebec. The dish is named after the “tourtière,” a type of baking dish used in its preparation. Over the centuries, tourtière has evolved, incorporating various meats and regional ingredients, but it has always remained a symbol of communal gatherings and festive celebrations.
Ingredients and variations of Tourtiere pie
While the classic tourtière recipe varies from family to family, the core components remain consistent: a meat filling, spices, and a pastry crust. Here are the typical ingredients:
- Meat: Traditional tourtière uses ground pork or a mixture of pork, veal, and beef. Some variations include wild game, such as venison or rabbit, reflecting the hunting traditions of early settlers.
- Spices: The unique flavor profile of tourtière comes from a blend of savory spices like cinnamon, cloves, allspice, and nutmeg. These spices impart a warm, aromatic quality to the pie.
- Vegetables: Onions are a staple in the filling, often accompanied by garlic, celery, and sometimes potatoes or carrots.
- Pastry: A flaky, golden pastry crust made from flour, butter, and a bit of salt and water to bind it together. The crust should be tender and crisp, providing the perfect contrast to the rich filling.
Making a Tourtier cake also takes a lot of time and many steps. However, this is an indispensable dish on holidays or weekends. Family members making it together will create a happier atmosphere and bond with each other.
To achieve the best quality cakes, specialized tools are needed, but not every family has enough tools, so some tools can be replaced with things available in your kitchen.
The tools needed to make a Tourtiere cake are listed below:
- Mixing Bowls: For combining ingredients for the pastry and mixing the meat filling.
- Pastry Cutter or Fork: For cutting the butter into the flour when making the pastry dough. If you don’t have a pastry cutter, a fork can be used as an alternative.
- Rolling Pin: To roll out the pastry dough to the appropriate thickness and size.
- Pie Dish or Baking Dish: Typically, a 9-inch pie dish is used, but you can use a deep-dish pie dish or a baking dish if you prefer a larger or thicker pie.
- Skillet or Frying Pan: For cooking the meat and vegetable filling.
- Wooden Spoon or Spatula: For stirring and mixing the filling ingredients while they cook.
- Measuring Cups and Spoons:
- Measuring Cups: For accurately measuring flour, butter, water, and other ingredients.
- Measuring Spoons: For measuring spices and seasonings.
- Knife and Cutting Board:
- Knife: For chopping onions, garlic, and other vegetables.
- Cutting Board: To provide a safe surface for chopping vegetables.
- Food Processor (Optional): For quickly cutting butter into the flour if you prefer not to use a pastry cutter.
- Pastry Brush: For brushing egg wash or milk on the pie crust to give it a golden, glossy finish.
- Cooling Rack: To allow the pie to cool slightly before serving.
- Aluminum Foil or Pie Shield: To protect the edges of the crust from over-browning during baking.
Some other optional tools:
- Pie Weights or Dried Beans: If you are pre-baking (blind baking) the crust, these can help prevent the crust from puffing up.
- Baking Sheet: To place under the pie dish in the oven to catch any drips and make cleanup easier.
Next we give detailed instructions on how to make a Tourtiere cake for 4 people. The time to complete a cake is about 2 hours 15 minutes to 2 hours 45 minutes:
Ingredients
For the Pastry:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 6-8 tablespoons ice water
For the Filling:
- 1 pound ground pork (or a mix of ground pork, beef, and veal)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 medium potato, peeled and grated
- 1/2 cup beef or chicken broth
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
Prepare the Pastry
- Mix Dry Ingredients: In a large mixing bowl, combine 2 1/2 cups of all-purpose flour and 1 teaspoon of salt.
- Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Water: Gradually add 6-8 tablespoons of ice water, one tablespoon at a time, mixing with a fork until the dough starts to come together.
- Form Dough: Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling
- Cook Meat: In a large skillet over medium heat, cook 1 pound of ground pork (or meat mixture) until browned. Drain excess fat if necessary.
- Add Vegetables: Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent, about 5 minutes.
- Add Spices and Potato: Stir in the grated potato, beef or chicken broth, ground cinnamon, ground cloves, and ground allspice. Season with salt and pepper to taste.
- Simmer: Reduce the heat and let the mixture simmer for about 20 minutes, stirring occasionally. The mixture should be moist but not soupy. Let it cool slightly.
Assemble the Pie
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Roll Out Dough: On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie dish, with some overhang.
- Line Pie Dish: Gently fit the rolled dough into the pie dish, pressing it into the bottom and sides.
- Add Filling: Spoon the meat filling into the pie crust, spreading it out evenly.
- Top Crust: Roll out the second disk of dough and place it over the filling. Trim any excess dough, leaving a slight overhang.
- Seal and Vent: Fold the edges under and crimp to seal. Cut a few small slits in the top crust to allow steam to escape.
- Egg Wash: Brush the top crust with the beaten egg to give it a golden brown finish.
- Protect Edges: Use aluminum foil or a pie shield to protect the edges of the crust from over-browning.
Bake the Pie
- Bake: Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool: Let the pie cool on a cooling rack for at least 10-15 minutes before serving. This allows the filling to set.
Enjoy the cake
- Serve the tourtière warm with a side of green salad, pickles, or chutney, such as green tomato ketchup or cranberry sauce.
- For a festive touch, pair it with a glass of red wine or a hearty ale.
Is Tourtiere cake suitable for people on a diet?
Traditional tourtière may not be suitable for many diets due to its high calorie, fat, and carbohydrate content, but it can be prepared to suit a variety of dietary needs. You can adjust the ingredients to suit your dietary goals. Here are some suggestions for you to refer to and implement.
Lean Meat or Plant-Based Filling:
- Substitute ground beef or pork with ground turkey, chicken, or plant-based meat alternatives.
- Add a variety of vegetables like mushrooms, carrots, and peas to increase the nutritional value and reduce the meat content.
Healthier Crust Options:
- Use whole wheat flour for the crust to add fiber.
- Try a low-carb crust made with almond flour or a cauliflower crust for fewer carbohydrates.
- For a gluten-free option, use a gluten-free flour blend or pre-made gluten-free crust.
Portion Control:
- Serve smaller portions of Tourtière alongside a large salad or steamed vegetables to balance the meal and reduce overall calorie intake.
In the above article, we have introduced you to the famous Tourtiere cake, its origin and how to make a traditional cake. I wish you success, the creative adjustments to the ingredients will suit the taste of each person, especially for dieters. Let us know your results. Send us an email via the contact section, we will inform our readers of your good results