Tourtière is an integral part of holiday-time meals for French Canadians in St. Boniface, as well as in Manitoba's rural Francophone areas. Black Friday Sale! Jean-Pierre Lemasson in Cooke, Nathalie, editor. In Petit-Rocher and Campbellton the dish is prepared in small pie plates and known as petits cochons (little pigs). Wild game is sometimes used. The Canadian Encyclopedia Learn how to make this Canadian meat pie recipe with flaky crust and hearty, spiced filling, just in time for the holidays.Makes 1 pie or 8 servings. Be on the lookout for your Britannica newsletter to get trusted stories delivered right to your inbox. The name derives from the vessel in which it was originally cooked, a tourtière.[5][6][7]:63. A Tourtière is generally large enough to yield several portions and the crust is eaten along with its contents. Wild game is sometimes used. Tourtière (French pronunciation: ​[tuʁtjɛʁ], Quebec French: [tuʁt͡sjaɛ̯ʁ]) is a Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. It is a traditional French-Canadian dish served by generations of French-Canadian families throughout Canada and the bordering areas of the United States. Tourtière is not exclusive to Quebec. Premium Membership is now 50% off!, Encyclopedia of French Cultural Heritage in North America - Tourtière. Nathalie Cooke, editor of What’s to Eat? In addition, she is an independent food writer for major publications in Canada and the U.S., including. Tourtière, also called pâté à viande, a double-crusted meat pie that is likely named for a shallow pie dish still used for cooking and serving tourtes (pies) in France. The ground or chopped filling usually includes pork and is sometimes mixed with other meats, including local game, such as rabbit, pheasant, or moose. It is famously served as part of réveillon, a traditional feast enjoyed by Catholic Québécois after midnight Mass on Christmas Eve. Acadian tourtière, or pâté à la viande (pâté is casserole or pie), is a pork pie that may also contain chicken, hare and beef. Canadian cuisine In Canada, trying to describe the national dish is just impossible as the country is so cosmopolitan. "Best Cook: Meat Pie French Canadian meat pies are a family legacy", "Tourtiere & Omelette: Foods Named After Their Cooking Utensils", "What are the traditional Acadian dishes? Another creation myth persists in discussions about the dish: that tourtière comes from tourte, which also means “pigeon.” Passenger pigeons, which were declared extinct in 1914, numbered in the billions at the beginning of the 19th century in North America. (Acadians living in the Maritimes call their version of tourtière by its common name, pâté à viande.). Today, I am taking you to Canada for a three-meat pie recipe called tourtiere. Browned meat is seasoned with varying combinations of savory, nutmeg, cloves, cinnamon, celery salt, dry mustard, salt and pepper. Each province has its specialties. The original version of this entry was published by English-speaking Canada has adopted traditions from British and American cuisines. Corrections? Tourtière with apple and cranberry chutney. Tourtière is a derivative of cipaille, a traditionally British dish known as “Sea Pie,” which has its first mention in the … During the 18th century, "sea pie" became popular among French and British colonists, and it seems to be "the direct forerunner of the tourtière of Lac-Saint-Jean". Tourtière is a double-crusted meat pie that is likely named for a shallow pie dish still used for cooking and serving tourtes (pies) in France. The tourtière is a French-Canadian meat pie that originated in the province of Quebec in Canada as early as 1600. Elsewhere in Quebec and the rest of Canada, this variety of tourtière is sometimes referred to, in French and in English, as tourtière du Lac-Saint-Jean or tourtière saguenéenne to distinguish it from the varieties of tourtière with ground meat. . Pork, mutton, veal, potatoes (which came into use in the colony in the 1770s, by way of the British), and chicken all get their own treatment, simmered and spiced before they are enclosed in a sturdy pastry. [8], Tourtière has been called "an example of 'the cuisine of the occupied,' food that is French by way of the British, who took Quebec in 1759. Our editors will review what you’ve submitted and determine whether to revise the article. Updates? Originating in Quebec, Tourtiere is a traditional French Canadian Christmas recipe. However, in Québec, the earliest recipes for tourtière appeared in La cuisinière canadienne (1840), likely the first French-language cookbook published in Canada. Some food historians believe tourtière may be related to a 5 th-century pie called “La Patina,” made in a bronze pot with layers of pastry and a hole in the crust’s centre. Omissions? Save 50% off a Britannica Premium subscription and gain access to exclusive content. 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. Sweet pies may be filled with fruit (as in an apple pie), nuts (), brown sugar or sweetened vegetables (rhubarb pie).Savoury pies may be filled with meat (as in a steak pie or a Jamaican patty), eggs and cheese or a mixture of meat and vegetables (). French-speaking Canada those of French cuisine. Water is added to the meat after browning, and cinnamon and cloves give it a distinctive flavour. They were notoriously easy to catch, especially at their nesting grounds on Île d’Orléans, on the St. Lawrence River, where they were hunted and baked into pie. [11], Tourtière du Lac-Saint-Jean, ready to be put into the oven for baking, Saguenay-Lac-Saint-Jean and Eastern Quebec. Sasha Chapman is a Research Fellow at Knight Science Journalism, MIT. Tourtière certainly predates the publication of La Cuisinière canadienne, and meat pies have appeared in nearly every culture (e.g., samosas, empanadas, and steak and kidney pie). Beef appears as the main ingredient in a recipe for Pâtés de Noël, which follows the tourtière recipe and its variations. Let us know if you have suggestions to improve this article (requires login). A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. [11] Pâté à la viande varies from region to region in New Brunswick, Nova Scotia and Prince Edward Island. The tourtière dates back to when Quebec was a French settlement, with the most popular version originating in the Saguenay Lac-St-Jean region. [1] A traditional part of the Christmas réveillon and New Year's Eve meal in Quebec,[2][3] it is also popular in New Brunswick, and is sold in grocery stores across the rest of Canada, all year long. Most recipes for tourtière include ground pork and other ground meats. Tourtière in Montreal is made with finely ground pork only (which can be hard to find as the meat is often ground too coarsely elsewhere). Many cooks today use ground meat instead, which “changes the texture and one’s appreciation of the dish,” writes Driver. Tourtière can be a shallow pie that is filled with pork or other meats or a many-layered pie that is filled with cubed meats and vegetables, which is the way the dish is prepared along the shores of the Saguenay and Lac Saint Jean. Tourtière is a Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Elizabeth Driver, a culinary historian, notes that the meat would have traditionally been cut into small pieces with a knife.


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