Tourtière is more than just a meat pie; it is a piece of Canadian culinary heritage, deeply ingrained in my own family’s Christmas traditions. Every Christmas Eve, my grandmother would prepare this beloved French-Canadian dish, filling our home with its comforting aroma as we awaited the festivities of the next day. This tradition continues to bring warmth and nostalgia to my heart, and now, I love sharing this special recipe with others.
Tourtière has its roots in Quebec, dating back to as early as the 17th century. Traditionally, it was served during réveillon, the French-Canadian Christmas Eve feast following midnight mass. While the classic version is made with ground pork, many variations exist, incorporating ingredients like veal, beef, or even game meats such as venison. When French settlers moved south, the dish found its way to the New England states, where it was embraced by Franco-American communities. Some adaptations replace the meat with seafood, particularly in coastal regions, using salmon or tuna.
My family’s version has always remained true to its pork origins, though I’ve modernized it slightly by adding leeks to enhance the flavor of the filling. This small twist brings freshness and depth to the dish while honoring the traditional flavors of my grandmother’s recipe.
For our family, Christmas was incomplete without a hot slice of Tourtière on Christmas Eve. My mother and grandmother would prepare the pies in advance, carefully assembling the layers of pastry and rich, savory filling before freezing them overnight. While we attended Christmas Eve mass, the pie would slowly bake in the oven, and by the time we returned home, the entire house would be filled with its irresistible aroma. After gathering around the table for the meal, we would each open one Christmas gift—always a new pair of pajamas—before settling in to watch *National Lampoon’s Christmas Vacation*. These traditions brought us closer together, filling our hearts with warmth and anticipation for Christmas morning.
The method of freezing the pie before baking may seem unusual, but it plays a vital role in locking in the flavors and ensuring the juicy, tender texture that makes Tourtière so special. This small but essential detail makes all the difference, providing that perfect balance of buttery, flaky crust and savory, seasoned filling.
Food has an extraordinary way of connecting us to our past, keeping the memories of loved ones alive through the dishes they once lovingly prepared. Every time I make Tourtière, I feel the presence of my grandmother, guiding my hands as I fold the crust and season the meat. It reminds me of the value of tradition and how something as simple as a meat pie can hold generations of memories.
Now, as I bake this dish for my own family and friends, I hope to pass on not just a recipe but the joy, love, and warmth associated with it. Whether enjoyed during the holidays or on a cold winter’s evening, Tourtière is truly a dish that brings people together, one delicious bite at a time.
Grandma’s Delicious Tourtière
Ingredients
1 large white onion
1 stalk leek
3 cloves (affiliate link)garlic
2 pounds ground pork (minced pork) - medium ground
1 ¼ cups water- 2 medium-sized pie crusts - I used pre-made crusts
2 teaspoons (affiliate link)salt - to taste
2 teaspoons (affiliate link)ground black pepper - to taste
Instructions
- In a dutch oven, combine pork, onion, leek, garlic and water. I cut my garlic into thin slices and did not use my garlic press. I find that if you chop garlic, it gets distributed more evenly.
- Cook for about 10-15 minutes or until the meat is no longer pink and the veggies are cooked.
- Add salt and pepper (about a teaspoon of each or, as always, to taste.)
- Add the filling into one of your pie crusts. Make sure that you spread the filling evenly throughout the surface of the pie while ensuring enough liquid is added.
- Use the second pie crust to cover the top of the filling and press the sides of pie crusts together and close the pie up. Put a few fork marks into the top of the pie. Now put it into the freezer for one day.
- Now that it’s tomorrow, preheat your oven to 275°F and bake for about 3 hours. You need to freeze it first and then bake it because this locks in the flavours and allows for the pie to be juicy and much more flavorful. You can tell that it’s done when the crust is golden brown and when you can see some of the juices bubbling out of the top.
- Remove from oven and let sit for a bit to cool before serving, can be eaten with Ketchup.
