food.wikisort.org - Dish

Tourtière (French pronunciation: ​[tuʁtjɛʁ], Quebec French: [tuʁt͡sjaɛ̯ʁ]) is a French Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is sometimes used.[1] It is a traditional part of the Christmas réveillon and New Year's Eve meal in Quebec.[2][3] It is also popular in New Brunswick, and is sold in grocery stores across the rest of Canada all year long.

Tourtière

Tourtière du Lac-Saint-Jean, ready to be put into the oven for baking
Type	Meat pie
Course	main dish
Place of origin	Quebec, Canada
Region or state	Quebec, New Brunswick and New England (US)
Main ingredients	pork, veal, beef, or fish; game meat; potatoes
Other information	Eaten: New Year's Eve, Christmas, Christmas Eve, Thanksgiving
Media: Tourtière

French Canadian cuisine
Products Maple Maple syrup Maple butter Maple taffy Maple sugar Cheese Cheese curds Oka Ermite Drinks Wine Beer Ice cider Montreal Steak Spice
Dishes Betteraves marinées Cipâte Cretons Hot chicken Fèves au lard French Canadian pea soup Montréal bagel Montréal smoked meat Oreilles de crisse Pâté chinois Pâté au saumon Pizza-ghetti Poutine Steamies Tourtière
Desserts Date square Grands-pères Pets de sœurs Pouding chômeur St. Catherine's taffy Sucre à la crème Tarte au sucre
Acadian foods Fricot Ploye Poutine râpée Râpure
Regional Soupe aux gourganes Tourtière du Lac-Saint-Jean
v t e

Part of a series on
Canadian cuisine
Regional cuisines Pacific Northwest Rocky Mountain Toronto Québec Maritime Indigenous
Beverages Beer Québec spruce Bog Labrador tea Caesar Caribou Moose milk Ice cider Newfoundland Screech Whisky Yukon Jack Wine British Columbia Ontario Prince Edward County Québec Nova Scotia London fog
Ingredients Atlantic cod Caribou Cloudberry cheese Dulse Fiddlehead fern Harp seal Maple syrup McIntosh (apple) Red Fife wheat Red Gold potato Saskatoon berry Sockeye salmon Spartan (apple) Steak spice Winnipeg goldeye Yukon Gold potato
Styles and dishes Bannock B.C. roll Bûche de Noël Buffalo burger Bumbleberry pie Butter tart Canadian cheddar Date square Donair Figgy duff Fish and brewis Flapper pie Fried dough Fricot Garlic fingers Ginger beef Hodge Podge Hot chicken Johnnycake Lobster roll Montreal bagel smoked meat Nanaimo bar Oreilles de crisse Pâté chinois Peameal bacon Pemmican Pierogi Pizza cake Pizza-ghetti Ploye Pouding chômeur Poutchine au sac Poutine Poutine râpée Rappie pie Rubaboo Schmoo torte St. Catherine's taffy Steamies Sushi pizza Sxusem Tourtière Touton White bread
Religious and ethnic Acadian Canadian-Chinese Country food Inuit Tlingit
Rituals and festivals Pancake breakfast Jiggs dinner Kitchener-Waterloo Oktoberfest Réveillon Summerlicious and Winterlicious Taste of the Danforth Thanksgiving
Canada portal  Food portal
v t e

Tourtière is not exclusive to Quebec. It is a traditional French-Canadian dish served throughout Canada and the bordering areas of the United States. In the New England region of the U.S., especially in Maine, Rhode Island, Vermont, New Hampshire, and Massachusetts (e.g., Chicopee and Attleboro), late 19th and early 20th century, immigrants from Quebec introduced the dish.[4]

There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef, rabbit and game are often included inland. The name derives from the vessel in which it was originally cooked, a tourtière.[5][6][7]^: 63

Tourtière du Lac-Saint-Jean has become the traditional and iconic dish of the region of Saguenay, Quebec, since the Second World War, and it has undergone several metamorphoses.

During the 18th century, "sea pie" became popular among French and British colonists, and it seems to be "the direct forerunner of the tourtière of Lac-Saint-Jean".[8]

Tourtière has been called "an example of 'the cuisine of the occupied,' food that is French by way of the British, who took Quebec in 1759."[9]

Types of tourtière

Saguenay-Lac-Saint-Jean and Eastern Quebec

The tourtières of the Saguenay-Lac-Saint-Jean area and Eastern Quebec are slow-cooked deep-dish meat pies made with potatoes and various meats (often including wild game) cut into small cubes.[10]

Elsewhere in Quebec and the rest of Canada, this variety of tourtière is sometimes referred to, in French and in English, as Tourtière du Lac-Saint-Jean or tourtière saguenéenne to distinguish it from the varieties of tourtière with ground meat. In the Saguenay-Lac-Saint-Jean area, however, the varieties of tourtière with ground meat are typically referred to as "pâté à la viande" ("meat pie"), while the name "tourtière" is reserved exclusively for their local variety.

Montreal

Tourtière in Montreal is made with finely ground pork only (which can be hard to find as the meat is often ground too coarsely elsewhere). Water is added to the meat after browning, and cinnamon and cloves give it a distinctive flavour. Many people use ketchup as a condiment, though the tourtière is also often eaten with maple syrup or molasses, or cranberry preserves.

Although it is less popular than the original tourtière and the tourtière du Lac-Saint-Jean, this version can also be commonly found throughout Canada and its surrounding areas.

Manitoba

Tourtière is an integral part of holiday-time meals for French Canadians in the Winnipeg neighbourhoods of St. Boniface and St. Norbert, as well as in Manitoba's rural Francophone areas. Browned meat is seasoned with varying combinations of savory, nutmeg, cloves, cinnamon, celery salt, dry mustard, salt and pepper.

Acadia

Acadian tourtière, or pâté à la viande (pâté is casserole or pie), is a pork pie that may also contain chicken, hare and beef.[11] Pâté à la viande varies from region to region in New Brunswick, Nova Scotia and Prince Edward Island. In Petit-Rocher and Campbellton the dish is prepared in small pie plates and known as petits cochons (little pigs).[11]

See also

•  Food portal
• List of pies, tarts and flans

References

External links

Cuisine of Quebec at the Wikibooks Cookbook subproject

• "The tourtière debate" at the CBC archive (audio)
• Tourtière Recipe Recipe for traditional tourtière

На других языках

---

- [en] Tourtière

---

[es] Tourtière

El Tourtière es una especie de pastel de carne tradicional de la cocina franco-canadiense, que se considera originario de Quebec, Canadá.[1] Este pastel se elabora generalmente con carne de cerdo o venado, o vaca. Es un plato tradicional en Navidad y Año Nuevo en la provincia de Quebec, aunque se puede encontrar en las tiendas durante todo el año. Este tipo de pastel se conoce también como pâté à la viande (literalmente como pastel de carne) en la región de Saguenay-Lac-Saint-Jean. El Tourtière no es exclusivo de la provincia de Quebec. El Tourtière es un plato tradicional francocanadiense que se ha servido en el periodo navideño durante muchas generaciones en Canadá. En Estados Unidos se puede ver en los estados de Vermont, Nuevo Hampshire y Maine, que muchos habitantes descienden de inmigrantes procedentes de Quebec e introdujeron la receta: esta variante se come igualmente en las Navidades.

---

---