Tourtière, a rustic meat pie, is a sentimental favourite. My beloved French Canadian aunt Aline used to make tourtière whenever my family and I visited her in Montreal.
Customarily served after midnight Mass on Christmas Eve, tourtière is a Quebecois tradition. My father recalled travelling with his siblings by horse and sleigh through the mid-night snow as a child in Gaspé — anticipating tourtière all the way home from church.
Today, some families serve it year-round, often with a side of ketchup, while others reserve it for special occasions. My French Canadian husband, Claude, would eat it every day if offered. Each family has their own version — some including wild game. My version includes ground pork, chicken (or beef), and meltingly tender duck confit* available in the freezer section of well-stocked grocers and specialty delicatessens. Tourtière freezes beautifully.
You’ll want to try it with Red Onion Jam, recipe below. Or, just pass the ketchup.
* Duck confit is seasoned pre-cooked duck legs (slowly poached in duck fat) and is often sold in vacuum-packed containers.
Makes Two 8" (20cm) Pies
■ 2 Tbsp (30 mL) vegetable oil
■ 2 large onions, diced
■ 4 cloves garlic, minced
■ 3 Tbsp (45 mL) all-purpose flour
■ 1 cup (250 mL) Chicken Stock, preferably homemade
■ 1 lb. (450 g) lean ground pork
■ 1 lb. (450 g) lean ground chickenor beef (do not use turkey breast, it’s too dry)
■ 1 cup (250 mL) diced new potatoes— red, white or Yukon Gold — in 1⁄2 inch (1 cm) cubes (as uniform as possible), about 1 medium potato
■ 2 1⁄2 tsp (12.5 mL) kosher salt (2tsp [10 mL] if using table salt)
■ 3⁄4 tsp (4 mL) ground nutmeg
■ 1⁄4 tsp (1 mL) ground cloves
■ 1⁄2 tsp (2.5 mL) freshly groundblack pepper
■ 2 duck confit legs, shredded meatonly, skin removed
■ 6 Tbsp (90 mL) bread crumbs
■ 2 recipes Flaky Pastry Dough
■ 1 egg, lightly beaten or whipping cream (35%)
Two 8-inch (20 cm) cake pans or two 8 1⁄2-inch (21 cm) shallow pie plate. Note: If you opt to make one larger-sized pie instead, you’ll have enough leftover filling for a miniature tourtière. Muffin tins make great miniature pie containers.
Prepare the doubled pastry according to the instructions.
Roll half the dough onto a sheet of parchment dusted with flour to prevent sticking (or, for more experienced bakers, directly onto a flour-dusted work surface if that works best for you). Cover with plastic wrap and roll the dough (over the plastic) from the centre toward the pastry’s edge in all directions about 1⁄8 inch (3 mm) thick.
Cut two circles, approximately 9 inches (23 cm), 1⁄8 inch (3 mm) thick. These are your pastry tops. Place the circles onto a plate or tray lined with parchment and dusted with flour. Cover with plastic wrap and refrigerate for at least 40 minutes.
Roll the remaining dough into two circles approximately 10 1⁄2 inches (26.5 cm), 1⁄8 inch (3mm) thick. Working with one circle at a time, drape the dough onto your rolling pin, and transfer to your cake (or pie) plate, being mindful not to pull or stretch the dough. Gently press the dough into the sides of the pie plate and trim the edges. Cover in plastic and refrigerate at least 40 minutes.
Refrigerate or freeze the leftover dough to use later.
Heat the oil in a large heavy-bottomed saucepan and cook the onions until they’re starting to brown. Add the garlic and cook just until aromatic, about 20 seconds. Add the flour and stir continuously for about a minute, then add the stock, scraping the bottom of the pan as you do so. Add the pork, chicken (or beef), potatoes, salt, and spices and mix thoroughly.
Cook over medium heat, partially covered, until the potatoes are just done and the meat is cooked through, about 20 minutes. The amount of liquid will vary depending on the meat used. The filling is meant to be moist, but if the liquid seems excessive, tilt the pan and use a spoon to discard a few tablespoons.
Add the shredded duck confit to the meat mixture and stir to combine. Taste to check the seasoning and add additional salt, nutmeg or cloves, if desired. Cool the mixture completely.
Remove the plastic wrap from the dough-lined cake (or pie) plates and scatter the base of each with the divided bread crumbs. Top with the divided cooled meat mixture.
Brush the rims of the exposed pastry with the beaten egg (or whipping cream).
Remove the plastic wrap from the pastry tops and drape each over a rolling pin and transfer to the filled cake (or pie) plates, loosely covering the filling. Pinch the edges together with your fingers. Cut vents into each pastry lid, cover with plastic wrap and firm in the fridge, or freezer, 20 minutes.
Preheat a foil or parchment-lined baking tray in a 425°F (220°C) oven.
Remove the plastic wrap from the tourtière pies and brush the top of each with the remaining beaten egg (or whipping cream).
Transfer to the preheated tray, leaving as much space as possible between each. Bake for 20 minutes, reduce the temperature to 375°F (190°C) and continue to bake for another 30 to 40 minutes or until the pastry is golden and a knife inserted into the centre comes out warm. Rotate the baking tray once during baking and tent with foil as necessary to prevent burning.
Cool on a wire rack at least an hour before serving.
Bake frozen tourtière without thawing at 425°F (220°C) for 20 minutes, reduce the heat to 375°F (190°C), and cook 40 minutes or until the pastry is golden and a knife inserted into the centre comes out warm.
Makes 2 Cups
■ 2 Tbsp vegetable oil
■ 3 red onions, about 1 1⁄2 lb, sliced
■ 1⁄2 tsp kosher salt
■ 1⁄2 cup red wine vinegar
■ 2 Tbsp honey
Heat the oil in a large skillet over medium heat. Add the onions, turning them with tongs to coat them evenly. Add the salt and cook until the onions soften, about 10 - 12 minutes, stirring occasionally to prevent burning.
Add the vinegar, scraping the bottom of the pan as you do so. Add the honey, reduce the heat and continue simmering until the liquid has evaporated.
Serve warm or at room temperature. Store in the refrigerator up to two weeks.
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