In my opinion, this Quebecois dish is the best part about Christmas aside from the presents and taking a couple of days off work. Just the smell of this dish makes me think of cold days, warm nights by the fire and my father yelling at the TV while the Leafs lose. In a word it smells like home!
Aside from the snow mobile, the automatic rifle, tubeless tires and the hockey fight, Tourtiere is definitely Quebec's finest invention and I'm amazed it has not spread much further than the province next door since its invention. If you're looking for an alternative or an addition to Turkey this holiday season then I highly recommend this dish. It's easy to make, can be made in one big pie or many little tarts (as seen below) and makes fabulous left-overs. I have used ground pork and lamb for the filling but you can also use ground beef, turkey, chicken, veal, or any combination that you might like. In Quebec they even occasionally use salmon.
1 package ground pork
1 package ground lamb
2 cooking onions diced
4 cloves of garlic minced
1 tablespoon olive oil
3/4 cup bread crumbs
1 tablespoon allspice (1 teaspoon if pre-ground)
4-5 cloves
1 teaspoon peppercorns
1 teaspoon salt
2 pie shells or 24 tart shells
Preheat oven to 375F.
Grind spices and toast in large frying pan on high until just smoking. Add in olive oil and onions and saute 2-3 minutes until they begin to become translucent. Add in garlic and saute a further 2 minutes until fragrant. Crumble in meat and cook until browned. Mix in bread crumbs and remove from heat. Let cool.
Mound filling into 1 pie shell or half of the tart shells (you could make your own pie crusts if you're fancy like that but I never bother). Place the second pie shell or remaining tart shells over top of first and press around edges to seal. Cut holes for steam to escape and place pie or tarts into oven for 10-15 minutes or until crusts are golden brown.
Remove from oven and let stand for 5-10 minutes before serving. Serve with chili sauce or spicy ketchup.
Aside from the snow mobile, the automatic rifle, tubeless tires and the hockey fight, Tourtiere is definitely Quebec's finest invention and I'm amazed it has not spread much further than the province next door since its invention. If you're looking for an alternative or an addition to Turkey this holiday season then I highly recommend this dish. It's easy to make, can be made in one big pie or many little tarts (as seen below) and makes fabulous left-overs. I have used ground pork and lamb for the filling but you can also use ground beef, turkey, chicken, veal, or any combination that you might like. In Quebec they even occasionally use salmon.
1 package ground pork1 package ground lamb
2 cooking onions diced
4 cloves of garlic minced
1 tablespoon olive oil
3/4 cup bread crumbs
1 tablespoon allspice (1 teaspoon if pre-ground)
4-5 cloves
1 teaspoon peppercorns
1 teaspoon salt
2 pie shells or 24 tart shells
Preheat oven to 375F.
Grind spices and toast in large frying pan on high until just smoking. Add in olive oil and onions and saute 2-3 minutes until they begin to become translucent. Add in garlic and saute a further 2 minutes until fragrant. Crumble in meat and cook until browned. Mix in bread crumbs and remove from heat. Let cool.
Mound filling into 1 pie shell or half of the tart shells (you could make your own pie crusts if you're fancy like that but I never bother). Place the second pie shell or remaining tart shells over top of first and press around edges to seal. Cut holes for steam to escape and place pie or tarts into oven for 10-15 minutes or until crusts are golden brown.
Remove from oven and let stand for 5-10 minutes before serving. Serve with chili sauce or spicy ketchup.
Yum Yum! I want some! Never heard of this dish but it sounds incredibly delicious! thanks for sharing.
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