Tourtière: A Canadian Holiday Tradition

Tourtière is a classic Canadian dish that is typically served during the holiday season. It is a meat pie made with a flaky crust and a savory filling of ground pork, beef, or veal. The filling is often seasoned with onions, garlic, herbs, and spices. Tourtière can be served hot or cold, and it is often accompanied by mashed potatoes, gravy, and cranberry sauce.

History of Tourtière

The origins of tourtière can be traced back to the early French settlers in Canada. The dish is believed to have been brought to Canada by the Acadians, who were deported from their homes in Nova Scotia in the 18th century. Tourtière quickly became a popular dish in French-Canadian communities, and it eventually spread to other parts of Canada.

Variations of Tourtière

There are many different variations of tourtière, depending on the region of Canada in which it is made. In Quebec, tourtière is typically made with ground pork, while in other parts of Canada, ground beef or veal may be used. Some recipes also call for the addition of wild rice or potatoes to the filling.

How to Make Tourtière

Making tourtière is a relatively simple process. The first step is to make the dough. The dough can be made with either all-purpose flour or pastry flour. Once the dough is made, it is rolled out and placed in a pie plate. The filling is then added to the pie plate and the crust is crimped around the edges. The tourtière is then baked in the oven until the crust is golden brown and the filling is cooked through.

Serving Tourtière

Tourtière can be served hot or cold. It is often accompanied by mashed potatoes, gravy, and cranberry sauce. Tourtière can also be served with a green salad or a side of vegetables.

Conclusion

Tourtière is a delicious and festive dish that is enjoyed by Canadians of all ages. It is a reminder of the country's rich French heritage and it is a staple of the holiday season.