Tourtière
Before there was the United States or Canada, there was Tourtière. While the meat pie is rightly thought of as indigenous to Quebec, the tradition is just as legit in the upper reaches of New Hampshire and Vermont. My French-Canadian grandfather made what I consider to be the definitive version of this around the Christmas holidays and I can still taste it to this day.
Before there was the United States or Canada, there was Tourtière. While the meat pie is rightly thought of as indigenous to Quebec, the tradition is just as legit in the upper reaches of New Hampshire and Vermont. My French-Canadian grandfather made what I consider to be the definitive version of this around the Christmas holidays and I can still taste it to this day.
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 tablespoon milk
- 2 tablespoons extra-virgin olive oil
- 2 pounds ground pork
- 1 medium onion finely chopped
- pinch ground cloves
- 2 green onions thinly sliced, white and green parts seperated
- 4 medium potatoes about 1 pound, peeled and diced
- pinch allspice
- basic pie crust one crust in 9-inch pan, the second crust rolled out
- Carbohydrate 27.3489566666667 g
- Cholesterol 0.25 mg
- Fat 9.24225668492624 g
- Fiber 3.79576673173904 g
- Protein 3.25935666666667 g
- Saturated Fat 1.33706000252128 g
- Serving Size 1 1 Serving (324g)
- Sodium 212.818266667032 mg
- Sugar 23.5531899349276 g
- Trans Fat 0.290651000494467 g
- Calories 200 calories
Step-by-step
- In a medium saucepan over medium-high heat, heat the oil and sauté the pork, onion, and the white parts of the green onions briefly.
- Add the potatoes, salt, and 1 cup water.
- Bring to a boil, then reduce the heat to medium and simmer gently, stirring often, until the liquid evaporates, about 1 hour.
- Preheat the oven to 350°F.
- Add the cinnamon, allspice, cloves, and the green parts of the green onions to the pork mixture and stir to combine, mashing the potatoes as you stir.
- Spoon the pork mixture into the pie shell.
- Cover the pie with the top crust, crimping the edges to seal.
- With a sharp knife or fork, poke a few holes in the top crust to vent.
- Bake for 50 to 55 minutes, until the crust is golden.
- Let cool for at least 20 minutes before serving.
A Taste of Home: My Grandmother's Tourtière Recipe
The aroma of warm spices and savory meat fills my kitchen, a comforting scent that instantly transports me back to my childhood Christmases. The rich, golden crust of the tourtière, glistening under the oven's light, is a promise of the deliciousness within. This isn't just a pie; it's a piece of family history, a tradition passed down through generations, a taste of my French-Canadian heritage.
My grandfather, a man of few words but boundless love, expressed his affection through his cooking. Every year, around the holidays, he'd spend hours meticulously crafting his tourtière. The rhythmic chopping of onions, the gentle simmering of the pork, the careful layering of the filling—these actions weren't mere tasks; they were rituals, imbued with care and a deep sense of family. The resulting pie wasn't merely sustenance; it was a symbol of togetherness, a testament to the enduring power of tradition.
The secret to his legendary tourtière, he'd tell me with a twinkle in his eye, wasn't in any single ingredient but in the love poured into its creation. He'd use the freshest ingredients, sourcing local pork whenever possible, ensuring each element was of the highest quality. The blend of spices – cinnamon, allspice, and a hint of cloves – created a warm, inviting flavour profile that perfectly complemented the richness of the pork. And the potatoes, oh those potatoes! He'd always use the fluffiest potatoes, transforming them into a creamy, flavorful filling that was both hearty and satisfying.
More than just a recipe, this tourtière is a story, a journey through time and generations. It's a reminder of simpler times, of family gatherings filled with laughter and love. The subtle sweetness of the spices, the savory depth of the pork, the comforting warmth of the potatoes – all these elements combine to create an experience that goes far beyond mere taste. It is a sensory memory, a tangible link to my past.
Sharing this recipe isn't just about teaching someone how to make a pie; it's about sharing a piece of my heart, a piece of my family’s legacy. It's about inviting others to join in this culinary tradition, to experience the warmth and joy that only a truly homemade tourtière can provide. This isn't just food; it's a celebration of family, heritage, and the enduring power of love expressed through the simplest of gestures: a shared meal.
I encourage you to try this recipe. Don't be afraid to experiment, to add your own personal touch. But most importantly, as you bake, remember that the true magic lies not in the precision of the measurements but in the love you put into it. It’s a recipe that transcends generations, a testament to family, and a celebration of the simple pleasures in life, and a chance to create your own cherished memories.
So, gather your ingredients, preheat your oven, and let the aroma of this delightful pie transport you to a simpler time, a time filled with love, laughter, and the warmth of family. And as you savor each bite, remember that you are not just eating a pie, you’re experiencing a tradition, a piece of history, and a story that spans generations.
The crackling crust, the tender meat, the creamy potatoes – they are all elements in a symphony of flavor, a testament to the enduring power of family recipes and the joy they bring to our lives. It's more than just a pie; it's a legacy. It's a story. And now, it's yours to share.
