Tourtière - Quebec Meat PieTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:279.5 kcal
Proteins:10.3 g
Fats:21.4 g
Carbohydrate:10.8 g
Fibers:0.7 g
Sugar:0.9 g
Cholesterol:36.8 mg
Sodium:259.9 mg
Calcium:46.3 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
**Pie pastry
100
g
vegetable shortening
150
g
all purpose flour
2.5
ml
salt
125
ml
cold water
**Basic tourtière recipe from the St. Jovite regio...
500
g
fresh ground pork butt
1
large onion, minced
125
ml
breadcrumbs
1
ml
salt, pepper and a pinch of nutmeg
METHOD
- Put the pork and onion into a large pot; season; cover with water and let simmer over medium heat for 90 minutes or until the water has completely, or almost completely, evaporated;
- break up the meat with a fork; correct the seasoning;
- lay the bottom pie crust in a lightly buttered pie plate, letting the dough hang over the edges slightly; prick all over with a fork; place the filling into the crust, spreading it evenly with a spatula;
- cover with the top crust; lightly moisten the edges to seal the top and bottom crusts together and pinch them with your fingers;
- roll a small piece of aluminum foil around your finger and stick it two-thirds of the way into the middle of the pie to form a little steam vent;
- brush with an egg beaten with a little milk; bake at 200° C (400° F) for 10 minutes;
- reduce the temperature to 180° C (350° F) and continue baking for about 20 minutes until the crust is golden.
WINE SUGGESTIONS
Zinfandel Rosé
Chardonnay
Riesling
CHEF'S NOTES
Traditional, yes! But there are as many recipes and individual secrets for meat pie as there are regions and cooks in Quebec.
In Quebec, meat pie is called "tourtière". What is a tourtière?
Originally it referred to a cooking utensil used to make a pie or "tourte." By 1611, the word tourtière had come to refer to the pastry containing meat or fish that was cooked in this medium-deep, round or rectangular dish.
While every region claims to be the birthplace of "real" meat pie, which is traditionally served with a tomato ketchup, the English regime also played a part in its history. Tourtière would come to be known as "Pâté à l'angloise," the red devil's delight, served with a sweet and sour condiment of vegetables and fruit.
Should potatoes be added, and if so, in what proportion? Should they be raw or cooked?
Should it made from beef, pork, veal, game or what is the best combination? Should the meat be ground or cubed?
And the spices... apart from salt and pepper, should you add cinnamon, nutmeg, cloves, even sage or thyme?
Is minced onion obligatory?
First of all, let's settle the question of the pastry. Use a basic pie crust, or pâte brisée.
The difficult question is the filling
First of all, there are two basic schools. The cooked filling involves putting all the ingredients into a pot, covering them with water or stock and letting them simmer for a couple hours over low heat. Then the meat just needs to be broken up with a fork, drained if necessary, and placed into the pie crust. The actual cooking time of the tourtière itself is reduced to 20 or 30 minutes.
On the other hand, if the meat is raw, allowances have to made in the cooking time (tripling it), except in the case of "Six-pâtes" from the Lac St-Jean region, which requires 3 hours and is made from game. Fillings made with uncooked ground meat will have a denser texture when cooked in the oven, as is the case with tourtière from Rigaud.
