Tourtière

What it really is

Tourtière A flaky double-crust pie encloses a seasoned meat filling, commonly pork or a mixture of meats in Quebec home recipes. Tourtière is especially associated with holiday meals, though it is served year-round.

The filling is seasoned and enclosed in pastry, then baked until the crust is browned and the meat is fully cooked. Pork is common in Quebec home recipes, but beef or mixed meats are also used, and spices vary by family. The pie may be made in a shallow or deep dish and cut into wedges for serving. Tourtière is strongly associated with holiday meals yet is eaten at other times too. Because the name covers regional and household versions, a menu should identify the meat rather than imply one universal filling.

The filling is enclosed in pastry and baked until the crust is browned and the meat is cooked through. Recipes differ in meat, spice balance and pie depth, so the dish name does not specify one fixed formula.

How it's served

Cut the baked pie into wedges and serve warm. It can be part of a holiday table or served as a meal at other times of year.

How to write it on the menu

State the meat filling and any notable spices. Pastry contains wheat and may contain dairy or egg; verify the recipe and kitchen cross-contact.