Québec cookbook author Julian Armstrong suggests that its roots may be traced to a 5th-century cookbook that includes “a pie called La Patina that was made in a bronze pot with four layers of pastry, the top crust with a hole in the centre.” Meanwhile, the word tourte comes from Latin slang: tortus panis, meaning “a round of bread.”. Tourtière is a derivative of cipaille, a traditionally British dish known as “Sea Pie,” which has its first mention in the … Nathalie Cooke, editor of What’s to Eat? 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. 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. [11], Tourtière du Lac-Saint-Jean, ready to be put into the oven for baking, Saguenay-Lac-Saint-Jean and Eastern Quebec. Beef appears as the main ingredient in a recipe for Pâtés de Noël, which follows the tourtière recipe and its variations. Canadian cuisine In Canada, trying to describe the national dish is just impossible as the country is so cosmopolitan. 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. 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. Each province has its specialties. Wild game is sometimes used. "[9], 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) cut into small cubes.[10]. Elizabeth Driver, a culinary historian, notes that the meat would have traditionally been cut into small pieces with a knife. [4], There is no one correct filling; the meat depends on what is regionally available. Acadian tourtière, or pâté à la viande (pâté is casserole or pie), is a pork pie that may also contain chicken, hare and beef. 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. In Petit-Rocher and Campbellton the dish is prepared in small pie plates and known as petits cochons (little pigs). The Canadian Encyclopedia The original version of this entry was published by A Tourtière is generally large enough to yield several portions and the crust is eaten along with its contents. Be on the lookout for your Britannica newsletter to get trusted stories delivered right to your inbox. It is a traditional French-Canadian dish served by generations of French-Canadian families throughout Canada and the bordering areas of the United States. Omissions? 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. 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. Let us know if you have suggestions to improve this article (requires login). 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). [11] Pâté à la viande varies from region to region in New Brunswick, Nova Scotia and Prince Edward Island. (Acadians living in the Maritimes call their version of tourtière by its common name, pâté à viande.). Several recipes for tourtière were printed in La Cuisinière canadienne (1840), likely the first French-language cookbook published in Canada. [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. 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". Sasha Chapman is a Research Fellow at Knight Science Journalism, MIT. Black Friday Sale! 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. It is famously served as part of réveillon, a traditional feast enjoyed by Catholic Québécois after midnight Mass on Christmas Eve. Updates? 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. Many people use ketchup as a condiment, though the tourtière is also often eaten with maple syrup or molasses, or cranberry preserves. Water is added to the meat after browning, and cinnamon and cloves give it a distinctive flavour. French-speaking Canada those of French cuisine. The tourtière dates back to when Quebec was a French settlement, with the most popular version originating in the Saguenay Lac-St-Jean region. In addition, she is an independent food writer for major publications in Canada and the U.S., including. Jean-Pierre Lemasson in Cooke, Nathalie, editor. However, in Québec, the earliest recipes for tourtière appeared in La cuisinière canadienne (1840), likely the first French-language cookbook published in Canada. 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 (). Tourtière is an integral part of holiday-time meals for French Canadians in St. Boniface, as well as in Manitoba's rural Francophone areas. ", https://en.wikipedia.org/w/index.php?title=Tourtière&oldid=987581562, Creative Commons Attribution-ShareAlike License, Eaten: New Year's Eve, Christmas, Christmas Eve, Thanksgiving, This page was last edited on 8 November 2020, at 00:03. Today, I am taking you to Canada for a three-meat pie recipe called tourtiere. Many cooks today use ground meat instead, which “changes the texture and one’s appreciation of the dish,” writes Driver. Tourtière is not exclusive to Quebec. "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? The ground or chopped filling usually includes pork and is sometimes mixed with other meats, including local game, such as rabbit, pheasant, or moose. 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. The tourtière is a French-Canadian meat pie that originated in the province of Quebec in Canada as early as 1600. Originating in Quebec, Tourtiere is a traditional French Canadian Christmas recipe. Wild game is sometimes used. Corrections? Most recipes for tourtière include ground pork and other ground meats. 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.

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