Pork Tourtière

Jean provided us with this recipe as well (she also provided us with the Hawaiian Sweet and Sour Pork), which is a classic for her family and dates back many, many years. She’s actually not even sure where this recipe came from within the family.

The Tourtière is a meat pie that was brought over when the French started migrating to Québec and has since been a staple of many Québecois homes ever since. Traditionally this recipe is served after midnight mass on Christmas eve in Christian Quèbecois households who celebrate mass.

There really is no set recipe for the Tourtière as it seems that each family makes it a bit differently. Some people like to put tomato ketchup and pickled beets on it and others don’t use mashed potatoes in it at all. So, what that means is, be creative! Try something different. How about some frozen peas in it? It would add a nice bit of colour.

In any case, this delicious recipe can be made any time of year and we hope you enjoy it!

For further reading about the Tortière, check out this essay and recipe: www.vestyorvik.org/library/tortiere.pdf

We also have some tips on choosing healthier meat options: https://theresilientchef.wordpress.com/2012/02/29/meaty-problems/

Pork Tourtière – Serves 4-6

1 ½ lbs ground pork or veal
1 ½ – 2 cups chicken stock
2 cloves garlic, crushed
1 tsp salt
1 tsp sage
¼ tsp black pepper
2 cups mashed potatoes
2 pastry crusts
1 egg, beaten
8 small mushrooms, sliced (optional)
1 tsp butter (optional)

Preheat oven to 425º.

In a large saucepan mix ground pork, chicken stock, garlic, salt, sage and black pepper. Bring to simmer and stir until pork loses pink colour, about 30 minutes. Stir in mashed potatoes. Remove off heat and let cool slightly.

Optional: Sauté mushrooms in butter until tender. Add to potato mixture.

Roll out pastry and brush with egg. Cut into circles that are 1 inch larger than the circumference of pie plate. Place one half of pastry in bottom of pie plate, fill with potato mixture. Cover with other half of pastry and pinch edges of two layers of pastry. Cut hole in middle of pie crust to allow steam out.

Bake for 20-25 minutes or until crus is brown. Reduce heat to 350ºF and cook for 10 minutes longer. Let cool for 10 minutes before serving.



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