Tourtière
This French-Canadian spiced meat pie has a history dating back to the early 1600s. Tourtière was eaten as part of the réveillon, a late night feast after mass on Christmas Eve. Today you can eat tourtière anytime though it is most commonly made during the winter and is still a special part of Christmas and New Year’s celebrations in Quebec.
Every family has their own recipe for tourtière, but most commonly it is a buttery double crust filled with spiced, hand chopped or minced pork, veal or beef and baked to a golden and flaky deliciousness. Wild game is sometimes added for a more robust flavor and in coastal areas, you may find fish such as salmon in the filling. Tourtière is most commonly spiced with cinnamon, clove, allspice and nutmeg.
Serve tourtière with…
Something with Veggies
roasted carrots
roasted beets
roasted tomatoes
glazed carrots
broccoli
pea soup
roasted Brussels sprouts
Something Starchy
mashed potatoes with peas
Something Pickled
pickled beets
butter pickles
pickled vegetables
mustard pickle
chow-chow
green tomato ketchup
Something Saucy
cranberry sauce
chili sauce
Just Salads
garden salad
fennel salad
Something Fruity
apple crisp
pear crisp
poached pears