A holiday recipe from Quebec

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The Christmas holidays are one of my favorite times of the year. It’s a holiday that brings such an abundance of life to the home. It’s also a time of the year to feast… where calories don’t count and little treats and indulgences can be found around every corner.

Every year, Harrison and I spend a part of the holidays with my family in Montreal, Quebec, Canada. This year, we’re spending Christmas in Montreal with my family. My mother is a devout chocoholic who goes into overdrive during the holidays. Every Christmas, there’s an endless supply of chocolate sweets that can be found in my parent’s house. For as long as I can remember, we’ve had a separate Christmas tree with stockings hung and filled with chocolates. Even for the more self-contained individual like myself, it’s hard to resist sneaking a chocolate from time to time.

One of my other favorite Christmas traditions is tourtiere, a Quebecois dish typically enjoyed on Christmas Eve. The double-crust meat pie is typically filled with beef and pork, although some Quebecois use veal or wild game. Tourtiere is a dish that can be traced back to the 1600s, when it was traditionally served with cubed meats. Today it’s much more common to use ground meat. Tourtiere is such a popular dish that it can be difficult to find ground meat at the grocery store in Quebec in the lead-up to Christmas. Thankfully this year I made ours in advance 🙂 

Hope you enjoy this recipe for a traditional tourtiere that’s enjoyed at Christmastime throughout Quebec and Canada. 

Happy Holidays!

Tourtiere filling

2 tbsp olive oil
6 garlic cloves, minced
1 1/2 cups onion, finely chopped (approx 1 large onion)
2 tsp dried leaves of summer savoury
2 tsp dried rosemary
1 1/2 tsp salt
1 tsp celery salt
3/4 tsp pepper
1 tsp ground nutmeg
2 tsp ground cinnamon
ground beef
ground pork
1/2 cup peeled, finely diced russet potato
1/2 cup beef broth
3 tbsp maple syrup
1 egg yolk (for egg wash)

  1. Prep your pie dough in advance. As this is a double-crust pie, you will need 2 pies worth of dough.
  2. Pre-heat oven to 400 degrees fahrenheit.
  3. In a large pot, heat oil over medium/high heat. Add garlic, onion and spices and cook for 5 min.
  4. Add the ground meat, grated potato and beef broth. Reduce heat to medium/low and cook until liquid has been mostly absorbed and meat has been cooked through.
  5. Add maple syrup and parsley. Cook for another 5 minutes or so, until most of the liquid has been absorbed.
  6. Cool filling for approximately 15 minutes.
  7. Transfer filling to pie crust. Even out the filling and then place the second pie crust on top of the pie. Crimp the sides of the pie.
  8. Brush pie with egg wash. Cut 1-2 inch vents on top of the pie.
  9. Place pie on baking sheet and bake for 50 – 60 minutes, until filling is hot and pastry is golden brown.
  10. Remove pie from oven and let stand for 10 minutes.

The pie can also be made in advance and frozen (make sure it’s covered well). Re-heat the frozen pie at 375 degrees fahrenheit for 30-40 minutes.

Bon appetit!

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One comment on “A holiday recipe from Quebec

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