Classic Reveillon Tourtière
Discover the rich culinary tradition of Quebec with this delightful Classic Reveillon Tourtière. This savory meat pie, deeply rooted in Canadian heritage, brings together a medley of ground pork, aromatic spices, and fresh vegetables, all encased in a flaky double crust. A wonderfully comforting dish, it is often enjoyed during festive gatherings and holiday celebrations, making it a perfect centerpiece for your next family meal. While I haven't personally prepared this recipe, I've relished it several times at a friend’s home, where it left a lasting impression. Now, you can create an authentic taste of Canada in your own kitchen, perfect for sharing with loved ones.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
vegetable oil
1 tablespoon (For cooking)
ground pork
2 lbs (Raw, for the filling)
beef stock
1 1/2 cups (Liquid)
onions
3 small (Chopped)
fresh sliced mushrooms
2 cups (Sliced)
garlic cloves
3 (Minced)
chopped celery
1 cup (Raw, chopped)
salt
1 teaspoon (To taste)
ground cinnamon
1/2 teaspoon (Spice)
ground black pepper
1/2 teaspoon (Spice)
dried savory
1/2 teaspoon (Herb)
ground cloves
1/4 teaspoon (Spice)
fresh breadcrumbs
1 cup (Made from fresh bread)
chopped fresh parsley
1/2 cup (Fresh, chopped)
double crust pie crust
1 (Prepared or homemade)
egg
1 (For egg wash)
water
1 teaspoon (To mix with egg)
Instructions
1
In a large skillet, heat the vegetable oil over medium-high heat. Add the ground pork and break it up with a spoon, cooking for about 10 minutes or until it's no longer pink. Once cooked, drain any excess fat.
2
Stir in the beef stock, chopped onions, minced garlic, sliced mushrooms, chopped celery, salt, cinnamon, black pepper, dried savory, and ground cloves. Bring the mixture to a boil.
3
Reduce the heat to medium-low and let it simmer for 35 to 45 minutes, stirring occasionally, until only about 2 tablespoons of liquid remain. Stir in the fresh breadcrumbs and chopped parsley, tasting and adjusting the seasoning as needed.
4
Cover the filling and refrigerate until it is completely cool. The filling can be stored for up to one day.
5
Prepare the pie crust by rolling out the pastry to about 1/8 inch thickness and fitting it into a deep pie plate.
6
Spoon the cooled filling into the pastry shell evenly.
7
Roll out the top pastry and moisten the rim of the pie shell with water. Carefully place the top pastry over the filling, pressing the edges together to seal. Trim any excess dough and flute the edges for a decorative touch.
8
In a small bowl, beat the egg with water, then brush the mixture over the surface of the top pastry to give it a beautiful golden finish. Cut a few steam vents in the top to allow steam to escape during baking.
9
Bake in a preheated oven at 375°F (190°C) for 40 to 45 minutes, or until the pie is golden brown on top. Remove from the oven and allow it to cool for about 10 minutes before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic Reveillon Tourtière?
It is a savory meat pie deeply rooted in Quebec's culinary tradition, featuring ground pork and spices in a flaky double crust.
What type of meat is used in this Tourtière recipe?
This recipe uses 2 lbs of ground pork as the primary protein.
What spices give this pie its authentic flavor?
The aromatic spice blend includes cinnamon, black pepper, dried savory, and ground cloves.
How long should I cook the ground pork?
The pork should be cooked for about 10 minutes or until it is no longer pink.
Should I drain the fat from the pork?
Yes, once the pork is cooked, you should drain any excess fat before adding other ingredients.
What vegetables are included in the filling?
The filling includes chopped onions, minced garlic, sliced mushrooms, and chopped celery.
What kind of stock is added to the meat?
The recipe calls for 1.5 cups of beef stock.
How long does the filling need to simmer?
The mixture should simmer for 35 to 45 minutes over medium-low heat.
How much liquid should remain after simmering?
You should simmer the mixture until only about 2 tablespoons of liquid remain.
What is the purpose of the breadcrumbs?
One cup of fresh breadcrumbs is stirred in at the end to help bind the filling together.
Can I prepare the filling in advance?
Yes, the filling can be stored in the refrigerator for up to one day.
Does the filling need to be cold before baking?
Yes, the filling should be completely cool before being spooned into the pastry shell.
How thick should the pie crust be rolled?
The pastry should be rolled out to a thickness of approximately 1/8 inch.
What type of pie plate is best for this recipe?
A deep pie plate is recommended to accommodate the hearty meat filling.
How do I seal the top and bottom crusts?
Moisten the rim of the pie shell with water, place the top pastry over, and press the edges together to seal.
What is the benefit of fluting the edges?
Fluting the edges provides a decorative touch and helps ensure the seal remains intact.
What is the purpose of the egg wash?
Brushing a mixture of egg and water over the top pastry gives the pie a beautiful golden finish.
Why do I need to cut steam vents in the top crust?
Steam vents allow moisture to escape during baking, preventing the crust from becoming soggy or bursting.
What is the correct oven temperature for baking?
The oven should be preheated to 375°F (190°C).
How long does the Tourtière take to bake?
The pie should bake for 40 to 45 minutes until the top is golden brown.
Should the pie rest after coming out of the oven?
Yes, allow the pie to cool for about 10 minutes before serving to let the filling set.
Is this a traditional holiday dish?
Yes, it is a centerpiece for festive gatherings and traditional Canadian holiday celebrations.
How many ingredients are in this recipe?
This recipe consists of 17 individual ingredients.
Can I use homemade pastry for this recipe?
Absolutely, you can use either a prepared or a homemade double crust pie crust.
What kind of mushrooms should I use?
The recipe calls for 2 cups of fresh sliced mushrooms.
How much parsley is needed?
You will need 1/2 cup of chopped fresh parsley.
Is vegetable oil necessary?
Yes, 1 tablespoon of vegetable oil is used to heat the skillet before cooking the pork.
What if I don't have dried savory?
Dried savory is a traditional herb for this dish, but it provides a unique aromatic profile that defines the Quebec style.
How many onions are required?
The recipe calls for 3 small onions, chopped.
How much garlic is used?
The recipe requires 3 cloves of minced garlic for the savory filling.