Information about Canadian Tourtière plus
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dish hails from Quebec and whilst traditionally served on Christmas Eve, it is
now eaten at all times. It’s basically a meat pie made of minced pork and beef.
According to our research, tourtières were originally made with tourterelles
or tourtes, which are a type of small pigeon whose seasonal migration to
parts of Canada made them a cheap source of food in the early days. However they
became almost extinct and so were replaced by other meat or fowl fillings. It is
natural to assume that the recipe got its name from these birds, however it is
also likely that the deep dish in which the birds were originally cooked called
Tourtières also played a part in the naming of the recipe.
Today other variations include hare, duck, veal and chicken plus various
additional flavourings such as garlic, mustard, herbs and vegetables. Also some
use cubed meat rather than minced meat. Ready made tourtières can now be found
in markets and grocery stores throughout the year.
Below are three versions of this recipe but do experiment to make your own
family version of this Canadian speciality.
Pork and Beef Tourtière HT MC
Pork and Potato Tourtière HT MC Canadian
Tourtière du Saguenay HT MC Canadian