Regional > Canadian > Quebecois

Traditional Quebec Tourtière Recipe

Ingredients with Measurements:
- 1 lb ground pork
- 1/2 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup beef broth
- 1/2 cup breadcrumbs
- 2 pie crusts (store-bought or homemade)
- 1 egg, beaten

Special equipment needed:
- 9-inch pie dish
- pastry brush

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a large skillet, cook the ground pork and beef over medium heat until browned, breaking up any large chunks with a wooden spoon.

3. Add the chopped onion and minced garlic to the skillet and cook until the onion is soft and translucent.

4. Add the ground cinnamon, ground cloves, ground allspice, ground nutmeg, salt, and black pepper to the skillet and stir to combine.

5. Pour in the beef broth and stir to combine.

6. Add the breadcrumbs to the skillet and stir to combine. Cook for a few minutes until the mixture has thickened.

7. Roll out one of the pie crusts and place it in the bottom of the pie dish.

8. Pour the meat mixture into the pie dish and spread it out evenly.

9. Roll out the second pie crust and place it on top of the meat mixture. Trim the edges of the pie crusts and crimp them together to seal.

10. Brush the beaten egg over the top of the pie crust.

11. Cut a few slits in the top of the pie crust to allow steam to escape.

12. Bake the tourtière for 45-50 minutes, or until the crust is golden brown.

Preparation time: 20 minutes
Cooking time: 50 minutes
Serving size:
6-8 servings

Nutritional information:
Calories: 420
Fat: 25g
Saturated Fat: 9g
Cholesterol: 95mg
Sodium: 570mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 2g
Protein: 22g

Substitutions for ingredients:
- Ground pork and beef can be substituted with ground turkey or chicken.
- Beef broth can be substituted with chicken or vegetable broth.
- Breadcrumbs can be substituted with crushed crackers or oats.

- Add diced potatoes and carrots to the meat mixture for a heartier tourtière.
- Use a mixture of ground pork, beef, and veal for a more traditional tourtière.
- Add grated cheese to the meat mixture for a cheesy tourtière.

Tips and tricks:
- Make sure to cook the meat mixture until it has thickened to prevent a soggy crust.
- Use a pastry brush to evenly distribute the beaten egg over the top of the pie crust.
- Let the tourtière cool for a few minutes before slicing to prevent the filling from spilling out.

Storage instructions:
- Store leftover tourtière in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the tourtière, preheat the oven to 350°F and bake for 15-20 minutes, or until heated through.

Presentation ideas:
- Serve the tourtière on a platter with a sprig of fresh herbs for garnish.

- Fresh herbs, such as parsley or thyme.

- Serve the tourtière with a side salad or roasted vegetables.

Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted root vegetables
- Mashed potatoes

Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is too dry, add a little more broth or water to the meat mixture.

Food safety advice:
- Make sure to cook the tourtière to an internal temperature of 165°F to ensure that it is safe to eat.

Food history:
- Tourtière is a traditional French-Canadian meat pie that originated in Quebec in the 1600s.

Flavor profiles:
- The tourtière has a savory and slightly spicy flavor from the combination of ground pork and beef with cinnamon, cloves, allspice, and nutmeg.

Serving suggestions:
- Serve the tourtière as a main course for dinner or as a hearty appetizer for a party.

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Region: Canadian

Taste: Savory, Herby, Meaty, Spicy, Earthy, Comforting