Tourtière

French-Canadian meat pie dish For the type of lamp, see Torchère. TourtièreTourtière du Lac-Saint-Jean, ready to be put into the oven for bakingTypeMeat pieCourseMain DishPlace of originQuebec, CanadaRegion or stateQuebec, Acadia, Eastern Ontario, Northeastern Ontario, French Manitoba, and New England (US)Serving temperatureHotMain ingredientspork, veal, beef, or fish; game meat (e.g. bear meat, rabbit meat, venison, etc.); potatoesOther informationEaten: New Year's Eve, Christmas, Christmas Eve, Thanksgiving  Media: Tourtière Cuisine of Quebec Products Maple Maple syrup Maple butter Maple taffy Maple sugar Cheese Cheese curds Oka Ermite Drinks Wine Beer Ice cider Montreal Steak Spice

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Canada portal Food portal vte Tourtière (Quebec French: [tuʁt͡sjaɛ̯ʁ]) is a French Canadian meat pie dish originating from the province of Quebec, made with minced pork, veal or beef and potatoes. Wild game meat such as bear or venison is sometimes used. It is a traditional part of the Christmas réveillon and New Year's Eve meal in Quebec. It is also popular in New Brunswick, and is sold in grocery stores across the rest of Canada all year long. Contrary to popular belief, the name "tourtière" is not derived from its filling, which is erroneously believed to originally have been the "tourte"—the French name for the passenger pigeon now extinct in North America. This can be proven in many ways, including the fact that dishes of the same name are known in certain parts of France since the 17th century, the fact that a simple metonymy explains why the pie dish has become the pie itself (not unlike casserole, which etymologically means saucepan) and the fact that language specialists disagree with the bird name etymology. Tourtière is not exclusive to Quebec. It is a traditional French-Canadian dish served 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.: 63  Tourtière du Lac-Saint-Jean has become the traditional and iconic dish of the region of Saguenay, Quebec, since the Second World War, and it has undergone several metamorphoses. 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 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."

[edit] Saguenay–Lac-Saint-Jean and Eastern Quebec[edit] Traditional French Canadian pork meat pie The tourtières of the Saguenay–Lac-Saint-Jean area and Eastern Quebec are slow-cooked deep-dish meat pies made with potatoes and various meats (often including wild game or turkey) cut into small cubes. 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. In the Saguenay–Lac-Saint-Jean area, however, the varieties of tourtière with ground meat are typically referred to as "pâté à la viande" ("meat pie"), while the name "tourtière" is reserved exclusively for their local variety.

Montreal[edit] This section does not cite any sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (September 2023) (Learn how and when to remove this message) 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). Water is added to the meat after browning, and cinnamon and cloves give it a distinctive flavour. Many people use ketchup as a condiment, though the tourtière is also often eaten with maple syrup or molasses, or cranberry preserves. Although it is less popular than the original tourtière and the tourtière du Lac-Saint-Jean, this version can also be commonly found throughout Canada and its surrounding areas.

Manitoba[edit] This section does not cite any sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (September 2023) (Learn how and when to remove this message) Tourtière is an integral part of holiday-time meals for French Canadians in the Winnipeg neighbourhoods of St. Boniface and St. Norbert, 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.

Acadia[edit] Acadian tourtière, or pâté à la viande (pâté is casserole or pie), is a pork pie that may also contain chicken, hare and beef. Pâté à la viande varies from region to region in New Brunswick, Nova Scotia and Prince Edward Island. In Petit-Rocher and Campbellton the dish is prepared in small pie plates and known as petits cochons (little pigs).

Tourtière is more than a hearty meat pie; it’s a symbolic link to the long winter evenings of early Quebec settlers. The dish bundles together pork, beef and potatoes—ingredients that could be stored through the cold months—making it an ideal, self‑sufficient centerpiece for festive gatherings. Its aromatic spices and crisp pastry provide comfort that balances the richness of other holiday treats like mince pies and plum pudding. Because it can be prepared ahead of time and simply reheated, families often bake a large batch on Christmas Eve, allowing the aroma of simmering meat to fill the house while guests mingle. This practical, communal quality is why the tourtière has endured as a beloved staple of Canadian Christmas celebrations.

When selecting a tourtière, start with the pastry: a flaky, buttery crust signals quality; avoid versions that look overly soggy or overly thick. For the filling, look for a balanced mix of pork and beef—pure pork can be too greasy, while all‑beef may lack the traditional depth. If you enjoy regional twists, seek out a “Tourtière du Lac‑Saint‑Jean” label, which often includes potatoes and a richer spice blend. Frozen pies are convenient, but check the ingredient list for additives; a fresh, locally sourced version will taste superior. Finally, consider size: a 1.2‑kg pie comfortably serves eight to ten adults, leaving room for second servings of side dishes.

Many assume tourtière is a sweet Christmas pastry, but its roots are firmly savoury. The confusion often stems from the word’s similarity to “tarte,” leading some to expect a fruit filling. Another myth is that it must contain game meat; while historic versions used rabbit or venison, modern recipes typically stick to pork and beef for accessibility. Lastly, some think the dish is only for formal occasions—actually, tourtière was a pragmatic farm‑house meal, designed to stretch scarce resources. Understanding these facts helps you appreciate the dish’s humble origins and adapt it without losing authenticity.