Taste of Quebec: Tourtiere extravaganza! (3 types of pork pies!)

Joyeuses Fêtes! As a Quebecker, and now Franco-American of New England, nothing says the Holidays like a good ole Tourtière, known as Pork Pie in the US. Like so many old recipes, there are different versions depending where you live. No matter which version you enjoy, Tourtières are a delicious addition to any holiday table.
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Nathalie’s notes:
Although it is considered a Christmas dish, Tourtière is served throughout the Holiday season. We used to have it for dinner on the days leading up to and after Christmas and New Year, and on New Year as well.
If you plan to make ahead and freeze, you can freeze unbaked or baked. If freezing baked, put in the oven (frozen) covered with aluminum foil when ready to eat. If unbaked, put in the oven frozen and bake uncovered, but keep an eye on the crust and cover if it is getting dark but not yet ready. I prefer freezing after baking.
Recipes & Methods
Tourtière du Lac St-Jean (serves 8 to 12)
I halved the recipe, below are the ingredients per my mother’s recipe.
2lbs cubed pork
2lbs cubed beef
½ lb salt pork
3 large onions, minced
Salt, pepper & sage to taste
5lbs cubed potatoes
In a large bowl, mix all the ingredients together, except the potatoes. Cover and refrigerate overnight.
Next day: mix in the cubed potatoes.
Put the meat mixture in a large dough lined casserole dish and cover with another layer of pie dough. Cut out slits to let out steam.
Bake for 1 hour at 400F, then reduce the oven to 300F for the remainder (5 to 6 hours).
Might need to cover with aluminum foil to avoid the crust to burn.
Tourtière à famille Boucher
Baked in a 9inch pie plate.
Equal parts ground pork, ground veal & ground beef (or can only be 2 meats, but must include the pork).
1 medium minced onion
Salt and pepper to taste
Ground clove to taste
Boiling water
In a heavy-bottomed pot, combine the meats and minced onion.
Add salt and pepper.
Cover the mixture with boiling water and simmer covered for 30 to 45 minutes (until the meat is cooked).
Once cooked, remove from heat, add the clove and mix. It will give the meat a nice light brown color.
Using a slotted spoon, add meat to a prepared pie plate and cover with another layer of dough. Make a slit or hole to let steam escape during cooking.
Bake at 375F until the mixture and dough are golden brown
Tourtière à Julie Martineau
Baked in a 9inch pie plate.
1lb ground pork
1 medium minced onion
¼ cup water or chicken broth
½ tsp salt
¼ tsp pepper
⅛ tsp sage
1 large potato, mashed (no butter or milk)
In a heavy-bottomed pot, brown the pork, chopped onion. Add the water or broth, salt, pepper and sage.
Simmer covered for about 1/2 to 3/4 hour.
If too much liquid, remove some and add enough crushed potato to absorb the liquid.
Cool and place in a pie plate lined with pie dough.
Cover with another layer of pie dough.
Freeze without cooking, if desired.
Bake at 375F until the mixture and dough are golden brown. For a frozen pie, the cooking time is about an hour and a quarter to an hour and a half.
Homemade Ketchup (Quebec condiment)
My mom made this every year with the tomatoes from her garden.
2 tbsps pickling spices
12 tomatoes, diced
6 apples, peeled, seeded and diced
3 onions, diced
1 red pepper, seeded and diced
1 green pepper, seeded and diced
1 cup white vinegar
2 ½ cups white sugar (I found it a bit sweeter than I usually like, so would reduce to 2 cups next time)
1tbsp salt
Place the pickling spices in a tea ball or make a spice bag with cheesecloth and set aside until ready to use.
In a large, heavy bottomed pot, mix all the ingredient.
Place the spice bag and bring the mixture to a boil, stirring frequently.
Reduce the heat to medium.
Simmer over medium heat for about 1 hour and 15 minutes, uncovered, stirring occasionally.
Pour into hot sterilized jars. Let cool and refrigerate.
A great condiment to go with tourtière, pork, turkey and chicken.
Learn more about the Lac St-Jean area : www.bonjourque...
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Filmed and edited by Oskar Hirte

[@janicespaulding3878]

I make tortiere at Christmas as it is tradition. 3lbs ground pork, 2 medium onions, bell's poultry seasoning, cinnamon, allspice, clove, salt, pepper and 3-4 potatoes, boiled and mashed (no butter or milk). This is a Brunelle family recipe and they hailed from Old Quebec City.

[@francofoods8075]

Sounds delicious! Thanks for sharing 😊

[@Reinolds_Recipes]

Looks delicious

[@francofoods8075]

Thanks! Let me know if you try it😊

[@nicelady51]

Damn. I would have enjoyed this channel if it wasn't for the aggravating music.

[@francofoods8075]

Sorry it annoyed you. Have a great day.

[@MarieLeroux-z2d]

How much water you put in

[@francofoods8075]

For which tourtière please?

[@pierreboissonneault3846]

In Manchester NH My memeres both made pork pies, they were similar but not the same. The recipe I use is more like my memere Boissonneault's (from the Thetford area) recipe she use cinamon, clove and ginger 1/4 tsp to 2 pounds of pork and finely diced potatoes. My memere Gingras used allspice (she was from Lacolle). Side note we called it toute que (toot k) not sure of the spelling.

[@francofoods8075]

I do love the variety when it comes to tourtière. I've heard others call it tookay or the like. I am also in the Manchester area. Make sure to check out FACNH.com. We love meeting new people 😊

[@jo-annbelanger9623]

I am hoping to have this for Epiphanie this weekend! We used to make ours - with a few saltines, no potatoes at all! Now, we buy them from Sully's in Allenstown. The woman who makes it - as well as amazing gorton/creton/corton, uses her family's recipe. Worth the trip from Laconia to pick these treats up!!

[@francofoods8075]

Sounds great! Saltines? That's a new way on me! Gotta love people's spin on such a simple dish. Enjoy a great Epiphanie!