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.
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
1/2 cup peeled, finely diced russet potato
1/2 cup beef broth
3 tbsp maple syrup
1 egg yolk (for egg wash)
- Prep your pie dough in advance. As this is a double-crust pie, you will need 2 pies worth of dough.
- Pre-heat oven to 400 degrees fahrenheit.
- In a large pot, heat oil over medium/high heat. Add garlic, onion and spices and cook for 5 min.
- 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.
- Add maple syrup and parsley. Cook for another 5 minutes or so, until most of the liquid has been absorbed.
- Cool filling for approximately 15 minutes.
- 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.
- Brush pie with egg wash. Cut 1-2 inch vents on top of the pie.
- Place pie on baking sheet and bake for 50 – 60 minutes, until filling is hot and pastry is golden brown.
- 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.