Tourtière is as Québécois as apple pie is American. Well, actually it’s probably even more Québécois, considering that apple pie originated from England… As Americans across the country prepare to settle down to their delicious assortment of pies this Thursday (I personally will be seated right next to that delicious pumpkin one), some of them just might have this Québécois staple on their entrée menus.
Minced Meat, Double-Crusted, and Full of Flavor
What even is Tourtière? That was a question I once had – before having the chance to taste its delightful flavors. If you’ve never even heard of this dish, I suggest watching this video by Nathalie Hirte with guest Marie-Josée Duquette where they make and explain three different forms of Tourtière pies from around Québec.
The basic rundown of a Tourtière pie is that it is a double-crusted pie filled with ground meats. Most often, this includes pork and some other type of meat (beef, veal, and turkey are all common additions). A variety of spices and flavors are also added including clove, nutmeg, and cinnamon that give the meat its distinct and warming flavor, making it perfect for the frigid holiday season in Québec. Sometimes, potatoes are added into the meat mixture to give the dish some additional complexity. The dish is often served with ketchup. For a more homestyle feel, many Québécois families will make their own “homestyle ketchup,” that includes chunked tomatoes and a variety of spices and flavors.
The variety of contents in the dish likely originates from family recipes which began with whatever one had in their fridge during the hard winter months where finding fresh meat and ingredients was difficult. The most well-known Tourtière, and the one that is sometimes considered the origin story, is from Lac-Saint-Jean.
Tourtière de Lac-Saint-Jean & Beyond
Found in Eastern Québec, the region of Saguenay-Lac-Saint-Jean takes Tourtière very seriously. Only a pie filled with cubed (not minced!) meat and must have potatoes. Any variation on the tradition in this region is called pâte à la viande (meat pie).
This version of the dish is very similar to another Québécois staple: cipaille. Cipaille is layered with meat, potatoes, and pastry to make a sort of pie-style lasagna. Food historians debate which dish may have come first or if they inspired each other at all.
Beyond the Saguenay-Lac-Saint-Jean region, Tourtière often takes a minced form and a shallower style. Along the coasts of Canada, sometimes Tourtière can be found with a surprising fruits de mer (seafood) twist! Smoked salmon and trout are common choices to give the pie a fishy spin.
Why “Tourtière”
The name Tourtière does not have a clearly-defined origin story. Some say that the name comes from the use of “Tourtière” as a word for the pans that tourtes (pies) were baked in.
A more extravagant story comes from the word tourte voyageuse, or passenger pigeon. According to folk stories, this bird was a common sight in eastern North America… and very easy to catch. These birds were often hunted for game, and some speculate that just may have been the original meat filling in Tourtière! As of 1914 though, your Tourtière should be pigeon-free as the passenger pigeons went extinct from overhunting.
Modern Meaning
Today, Tourtières remain a Québécois staple during the holidays and throughout the winter more broadly. It is a symbol of family and culture that is important for the province of Québec, but also its vast diaspora. In the Northeast, we often find similar style pies on our own holiday menus, just by different names. If you’re looking for a way to add a new flavor to your menu this winter, try out some Tourtière, it really is a life-changing experience.
Written by Kaleb Houle-Lawrence
University Intern
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