Tourtière is a double crusted meat pie, traditionally enjoyed in Quebec during the Christmas feast called reveillon. Pork is often used, but it could include other meats or even local game, like rabbit or moose. Canadian television host Madame Benoît’s tourtière filling recipe is particularly famous because it is relatively easy to make and delicious.
George Showman, CC BY 2.0, via Wikimedia Commons. Image cropped.
- Step 1: Place all the ingredients in a saucepan except the bread crumbs. Bring to a boil and cook 20 minutes, uncovered, over medium heat. Remove from heat.
- Step 2: Add a few spoonfuls of bread crumbs, let stand 10 minutes. If the fat is sufficiently absorbed by the bread crumbs, do not add more. If not, continue in the same manner.
- Step 3: Cool and pour into a pastry-lined pie pan. Cover the top with pastry. Bake in a 400 F oven until the top is well browned. Serve hot.
Ingredients for filling
- 1 pound minced pork
- 1 small onion, chopped
- 1 small clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon savory
- ¼ teaspoon celery pepper
- ¼ teaspoon ground cloves
- ½ cup water
- ¼ to ½ cup bread crumbs