Tourtière is a meat pie originating from Quebec, usually made with finely diced pork, veal or beef. Wild game is often added to enhance the taste of the pie. A traditional part of the Christmas réveillon and New Year’s Eve meal in Quebec, it is also sold in grocery stores across Canada all year long.
Tourtière is not exclusive to Quebec. It is a traditional French-Canadian dish served by generations of French-Canadian families throughout Canada and the bordering areas of the United States. In the New England region of the U.S., especially in Maine, Rhode Island, Vermont, New Hampshire, and Massachusetts (e.g., Chicopee and Attleboro), late 19th and early 20th century immigrants from Quebec introduced the dish.
There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef, rabbit and game are often included inland. The name derives from the vessel in which it was originally cooked, a tourtière.
In Manitoba, Tourtière is an integral part of holiday-time meals for French Canadians in St. Boniface, as well as in Manitoba’s rural Francophone areas. Browned meat is seasoned with varying combinations of savory, nutmeg, cloves, cinnamon, celery salt, dry mustard, salt and pepper. Pies are served with mustards and various types of relishes.
My version of this delicious meat pie definitely leans heavily to the Manitoba version of the recipe – I hope you enjoy it, Citizens!
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