Tourtiere Puns

Where’s your favourite place to grab a frozen take and bake Tourtiere? Really hoping to get a delicious one for the holidays.

I've been experimenting for the past two days and I may be at a loss now. I'd love to try an almond flour crust, but really anything at this point I'll take! The filling is easy, but the last crust I made still tasted a little grainy to me.

If you have any baking/prep tips as well I'd love to hear it. I like to consider myself a pretty decent GF home baker, but I'm still a novice at the end of the day.

I have been craving a good tourtiere lately, so I was wondering if there are any pie shops or restaurants that make a particularly good tourtiere.

Scotian Isle is the only place that I know of that sells them, so that's on my radar, but any other recommendations are welcome.

Thanks for the suggestions, everyone!

I'd like to buy a tourtiere for Xmas eve. Anyone know where I can buy or order one ready to eat or a frozen one to bake at home?

I'm cooking for friends tomorrow and one friend is allergic to onions so I was going to use fennel in the pie but I forgot our other friend is allergic to celery so now I need a replacement for the celery as well. Or another meat pie recipe that doesn't use any kind of broth, onions, or celery.

Been craving a good one since Prairie Ink took theirs off the menu - tried the one at Preservation Hall but just not the same, any suggestions? Would prefer ones that come with the gravy on the side...

Post number: 247469

Hey guys,

My wife used to make an amazing mushroom tourtiere from Gillian Harris but we can’t find the recipe anywhere, if anyone has the recipe for it that would be great!

Thanks so much,

I'm vegetarian, so will make a version of it with tofu probably.

In general, is this more a special occasion dish or something you could buy from a pastry shop in Canada?

For a span of time unknowable, at least 7 generations of men, we have had Tourtiere on Christmas eve. It is a french Canadian meat pie, cooked in a cast iron skillet. Traditionally its made with ground pork and chunks of some type of bird; but you can use any combination of meats. I like to use ground beef and ground pork, my dad has used ground pork and chunks of brisket since the great turkeypocalypse of 1989. Traditionally it is eaten with Heinz ketchup in Canada, but since moving to the US I’ve made it with gravy that can also be used for chicken and biscuits. It tastes like a throwback to the 12th century that you would eat in a castle. It’s the most quintessential holiday dish to me, and immediately makes me feel like home. I hope someone on here gives it a shot!

FOR THE DOUGH:

2 ½ cups or 300 grams all-purpose flour

½ teaspoon kosher salt

16 tablespoons unsalted butter, cold and cut into cubes

4 tablespoons leaf lard, cold and cut into cubes

3-4 tablespoons ice water, as needed

FOR THE PIE:

1 1/2-2 pounds pork-shoulder meat, cut into 1 1/2-inch chunks

Kosher salt and freshly ground black pepper to taste

2 tablespoons neutral oil, like canola

5 allspice berries

2 cinnamon sticks

1 12-ounce bottle stout or other dark beer

4 large chicken thighs, or 1 large turkey thigh

2 tablespoons unsalted butter

2 medium-size yellow onions, peeled and diced

4 cloves garlic, peeled and minced

2 tablespoons parsley, roughly chopped

10 to 12 ounces cremini mushrooms or a mixture of wild mushrooms, sliced

½ cup dry white wine or stock

1 pound ground pork

½ teaspoon ground white pepper

⅛ teaspoon ground cinnamon

⅛ teaspoon ground clove

Pinch of ground nutmeg

Pinch of cayenne pepper or to taste

2 medium-size potatoes, like Yukon Gold, grated

1 large egg yolk, beaten with a tablespoon of water

Step 1

Make the dough. In a food processor, pulse together the flour and salt. Add butter and lard in stages, pulsing until the mixture forms bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist but not wet.

Step 2

Turn dough out onto a lightly floured surface, and gather into two balls. Flatten each into a disk with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.

Step 3

Make the pork shoulder. Season the pieces of pork aggressively with salt and pepper. Put 1 tablespoon of the oil into