FAQs
Meat pie is primarily made of ground meat (pork, beef or veal) and aromatics (onion, garlic, spices, etc.). In Saguenay–Lac‑Saint‑Jean and Charlevoix, however, “real” tourtière is a lot heartier than meat pie and contains other meats (such as game) and potatoes that have been simmered in stock.
What is traditionally served with tourtière? ›
Traditionally, Tourtière is served with roasted vegetables or a light frisseé salad. An assortment of pickled foods is always delicious; pickled beets, spicy carrots, gherkins or pickled onions. Many enjoy a tomato-based chutney but most… just break out the ketchup.
Why does my tourtière fall apart? ›
This in many ways would be a great recipe using venison ground as this is typically meat that needs extra fat. As the breadcrumbs and the broth help add moisture to this recipe, added fat is an unwanted quantity that tends to make the tourtiere fall apart when cutting and also is just not very pleasant.
What was the original meat in tourtière? ›
It gets its name from the tourte, which is what it was originally made from. Though the name "tourtière" is derived from its filling, the tourte—the French name for the passenger pigeon that is now extinct in North America—was historically used as its filling before the 20th century.
What does tourtière taste like? ›
With dozens of variations through Quebec, our family's version is, at its simplest, a meat pie. The crust, flaky and light. The filling, spiced with clove, cinnamon, salt, pepper, and onion. It's savory and spiked with flavors most American palates equate with apple pie and gingerbread.
What is a meat pie called in America? ›
A pot pie, in US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, consisting of flaky pastry.
What is a tourtière in English? ›
tourtière, a double-crusted meat pie that is likely named for a shallow pie dish still used for cooking and serving tourtes (pies) in France. The ground or chopped filling usually includes pork and is sometimes mixed with other meats, including local game, such as rabbit, pheasant, or moose.
Do you cook tourtière before freezing? ›
For best results, freeze your Tourtière after assembling and before baking. When ready to enjoy, cook from frozen, brushing the top with the egg wash before putting it in the oven. Baking time will be a longer from frozen. Cooked tourtière may be frozen for 4 months or so.
How long does tourtière last in the fridge? ›
Freshly Baked
If your Tourtiere is already baked, please store it in the fridge. For best results, the pie should be consumed within 4 days of purchase. To warm, place on a baking sheet in a preheated oven at 350°F.
What is a fun fact about tourtieres? ›
“A 'tourte' was the name of a bird like a pigeon, and they were making pie with these types of birds,” says Ricardo. “So they called it 'tourtière. ' Another other explanation is that it got the name from the dish — a tourtière is also the [pie pan] in which this meat pie was cooked and baked.”
Tourtière is Quebec's fattier, gamier and, arguably, tastier answer to the English minced meat pie. Spices, potatoes and a variety of meats, sometimes including wild game like moose or hare, are packed in a tender golden pie crust.
Why is it called mincemeat pie when there is no meat in it? ›
Mincemeat is a combination of chopped dried fruits, spices, sugar, nuts, distilled spirits, a fat of some type and sometimes meat. The name is a carryover from 15th century England when mincemeat did indeed have meat in the mix; in fact, the whole point of mincemeat was to preserve meat with sugar and alcohol.
What do the British call a meat pie? ›
In modern British English, the dish is usually called "cottage pie" if it is made with beef. If it is made with lamb it is usually called "shepherd's pie" (because a shepherd looks after sheep).
What is a fancy name for meat pie? ›
What is another word for meat pie?
empanada | pie |
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turnover | patty |
tart | quiche |
tartlet | sausage roll |
Cornish pasty | cheesecake |
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