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Tourtière (French:, Quebec French: [tuʁt͡sjaɛ̯ʁ]) is a French Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is sometimes used. [1] It is a traditional part of the Christmas réveillon and New Year's Eve meal in Quebec.
A particularly elaborate and spectacular recipe described in medieval recipe collection The Forme of Cury was a meat pie featuring a crust formed into battlements and filled with sweet custards, the entire pie then being served flambeed: a distant descendant of this dish, with hollow pastry turrets around a central pork pie, was still current ...
Game pie is a form of meat pie featuring game. The dish dates from Roman times when the main ingredients were wild birds and animals such as partridge, pheasant, deer, and hare. The pies reached their most elaborate form in Victorian England, with complex recipes and specialized moulds and serving dishes.
Versions of what are now known as pies were featured on ancient Egyptian tomb walls, and in ancient Greek and Roman texts. [3] The ancient Egyptians' diet featured basic pies made from oat, wheat, rye, and barley, filled with honey and baked over hot coals. [2] The Greeks used a flour-water paste resembling pie pastry, and filled it with meat. [4]
Tourtière, for example, is a Canadian meat pie of French origin that can be cooked with beef, pork or fish. [7] The sections on regionality and national foods below illustrate this tradition of diversity and emphasis on local elements, such as dulse and lobster in the Maritimes , deer meats in the Northern Territories , salmon and crab in ...
French settlers introduced new ingredients and cooking techniques, such as the use of dairy products, baking, and the concept of the "pot-au-feu," a slow-cooked meat and vegetable dish. Acadian dishes like rappie pie, a grated potato and meat pie, and poutine râpée , a boiled potato dumpling filled with pork, are still popular in the region.
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.
The recipe for Tart de brymlent, a fish pie from the recipe collection The Forme of Cury, includes a mix of figs, raisins, apples, and pears with fish (salmon, cod, or haddock) and pitted damson plums under the top crust. [38] It was considered important to make sure that the dish agreed with contemporary standards of medicine and dietetics.