Pork Tourtière (French Canadian Pork Pie)

Pork Tourtière is also known as French Canadian pork pie. My early French Canadian ancestors would have brought a very similar recipe with them in the very early 1600's. This pie was originally made with game something that would have served my ancestors well until their farms were established. Because pigs were important for the survival of farms in Québec, pork was later substituted for game.

Traditionally Pork Tourtière is served as part of the Christmas celebrations, often served upon returning from Midnight Mass. My eighth great grandparents would have not only served this meal Christmas Eve but likelyate it often through the winter months. My second great grandparents (cira. 1808-1872) would have served this dish with turnip and perhaps an apple desert of some type, more than likely applesauce. The pie crust would have been made with lard so for an authentic taste, use lard instead of shortening and the pork would have been ground at home. The pie would have been bake either in a fireplace later a woodstove. It is a simple, unpretentious dish that is true comfort food.


Pork Tourtière
source: Canadian Pork Council, Pork Perfect Pork. 1983. Saskatoon, Canada. Pp. 129.

2 lb ground pork
3 small onions, minced
1/2 c boiling water
1 clove garlic, minced
2 tsp salt
2 tsp sage
1/2 tsp celery salt
1/2 tsp pepper
1/4 tsp ground cloves
3 medium potatoes, cooked and mashed
pastry for a deep double-crust pie

In large saucepan, cook pork, onion, water, garlic, and seasonings over low heat, stirring constantly until meat loses its red color and aout half the liquid has evaporated. Cover and cook 45 min longer. Mix mashed potatoes into cooked meat mixture. Cool. Prepare pastry; roll out half and line pie plate. Fill with cooled meat mixture. Roll out remaining dough and cover pie. Seal and flute edges and slash top crust. Bake in 230ºC (450ºF) oven 10 min. Reduce heat to 180ºC(350ºF) and bake 30 to 40 minutes longer.
Makes 6 to 8 servings.

My notes: I steam the potatoes then mash for a nicer texture. This pie freezes well either whole or in one-serving sizes. Freeze on a cookie sheet then vacuum seal when frozen.