My mom passed away in 1987. My aunt Colombe invited me for Christmas dinner about 10 years after. My mom’s sister. Everything she cooked tasted exactly like my mom used to make. It took everything in me to keep it together. I had 3 servings of that tourtiere, memorizing every single bite. It’s been a horrible year. Make sure to tell everyone you love that you love and miss them. Happy holidays everyone.
I have a similar experience but in reverse with my late father. He died suddenly, young, at 53, and it was devastating for my sister and I. The following Xmas I decided I would cook all the foods my Dad loved. I now do it every year. It's like having dinner with Dad, treating him to everything he loved to eat. It's been 18 years since we lost Dad, but we still have dinner with him. Keep making those dishes, share them with younger family members and keep your family together.
When my wife's grandparents were still alive and were still living in their home, this was a staple at Christmas and Easter. Christmas was Turkey, Tourtière, ragoût de boulettes, homemade cranberry sauce, beets and LOTS of potatoes. Did I say potatoes? One year they got a new potato ricer that had the holes along the sides too. It was exploding in all directions except in the bowl below. We had my father in law who punched a few holes in a garbage bag and wore it like a smock. One of my wife's uncles and I were on barricade duty. We had a plate on each side of the ricer and our job was block the projectile potatoes from going everywhere. It was hilarious. We offered to mash them but nope. Grandmaman Cécile said potatoes had to be riced so we riced them. No one argues with Grandmaman on Christmas.
Ragu de boulettes... Ah les mémoires!! Still make it but I swear my mom's secret ingredient is her 40 yr old season pot! That is SO TRUE! LOL! NEVER QUESTION OR ARGUE WITH YOUR MÉMÈRE/GRANDMAMAN/MAMI! HEAD OF THE KITCHEN KNOWS HOW TO RUN IT... to get the results she wants! CHEERS! Vie 🇨🇦
I come from Sherbrooke and my mother's tourtière looks a lot like this one. But! My girlfriend is from Gaspésie, and it looks a lot more like a "Six pâtes", a tourtière but with several layers of meat, potatoes, etc.! Which is totally different. Quebec cuisine is made for our big winters: to cheer up our spirits! Joyeux temps des fêtes à toi et ta famille Glen!
OOOHHHH YESSSSS pleaseee make your ''version'' of Ci-paille or six pâtes (in my family it's Six Pâtes) Please Please Please, since i won't be able to eat it this year!!!!
While I am an American my family has pretty deep roots in French Canada. Grew up having meat pies just like this made by Grandma every Christmas. This video brought up some great memories.
@Olaf Sigurson Sucre a la creme lol, I made that at a work potluck. people ask "what is it?" i always say "Direct translation is : Cream with Sugar" Then they Say " yeah but what's in it?" me "Cream and sugar."
Cretons was one of my Grandmothers specialties. As a child, I used to eat them all the time, usually they were just skimmings of fat from the cooking pork from the Tortieres. A lot of calories, but in Winter, who cares.
Hi Glenn! I’m from lac-st-Jean, and the tourtiere du Lac St-Jean can feed 20 people easily! Still the only Christmas meal for me! I hope you do more Quebec recipes!
Thank you for making this ! My great grandpa's mom was French Canadian , I only have one family recipe that made it down to me . That is Pâté Chinois , its one of my favorite winter comfort foods ! We add extra creamed corn and of course dont forget the to add a pat of butter at the end to finish the corn, onion and meat mixture :).
I'm a Ouellette! My grandmother Ouellette (Mémé) made a meat pie I had as a kid and due to unfortunate events the recipe is lost. I will make this recipe and hope that it is similar to the meat pie of my childhood. I'm so thankful to have come across this video, I've been enjoying your videos all this time without knowing we had a familial connection.
Madame Jehanne Benoit, the encyclopedia of Canadian Cooking. My Mom bought it weekly in instalments from the grocery store. I borrowed it one day and ‘forgot’ to give it back.
I have a Jeanne Benoit big cookbook, this was given to me early 80s as a Christmas present from my family. La nouvelle encyclopedie de la cuisine. It s blue.
My late husband always made tourtière for Christmas Eve. He liked to use Jehanne Benoit’s recipe, and her rich Torte de Noel pastry dough. He would grind the pork himself and I would make the pastry. Using an egg wash inside the shell helps with preventing leaks. This is my first Christmas home alone without him and I don’t think I can bring myself to make it yet.
Glen, I'm not going to lie; But I really enjoy smoking a lot of weed and getting really baked and watching you. I keep your videos on all the time and use them as background noise. You're the best! Thank you
I'm a Ouellette from Nova Scotia! My father's side of the family traces back to Quebec, my grandfather is from Farnham Quebec which is an hour and half away from Nicolet!
Born and raised in Michigan. We have a lot of French heritage around here and I've never even heard of such a thing until this. I guess we'll just keep our pasties. 😄
Pour nous Le matin de Noël , la tourtière était notre déjeuner . Tellement bon , je crois que nous avons tous gardé notre tradition . Nous étions 13 enfants alors beaucoup de tourtières à faire .
I am from the Laurentian mountains. We made Tourtière every Christmas Eve, walking home from mass, thinking about the food and all our gifts helped make the cold walk a wonderful time. My Grandmother made it almost the same as you, but she didn’t put potatoes in it.
Two words... salted herbs Or herbes salee. Quebec's finest. My Ouellette family recipe is 200 years old. My wife makes it and my three daughters 5,4,18months adore it. Butter isn't fine. Lard makes or breaks the crust no lard no love
My Memere gave my mom (her daughter-in-law) our Masse family recipe and Mama gave to me. We have this every year for New Year's Day dinner. I had to tweak it. Clove is the one flavor my hubby can't stand. But its still delicious and a great family tradition I hope to teach my kids how to make someday.
YES! I grew up on these! We called them "Paté à la viande" cause where my dad is from tourtière is used for "Tourtière du lac St-Jean" usually with cubed meats like moose, rabbit, venison. At my mom's there's always about 3-4 meat pies in the freezer and you don't leave there without one. We also eat them with ketchup mashed with our forks. Tourtière du lac however takes longer to prepare and was always made MASSIVE and was reserved for christmas and/or new years.... with some pain-fromage.
You’re right! I live in Saguenay/Lac-Saint-Jean and in Quebec, a « Tourtière » stands for « Tourtière du Lac-Saint-Jean » and the others recipe is a « Paté à la viande »(meat pie). Cheers!
I love your vibe, rhythm, karma whatever that makes you special in the videos! I find this calming as much as instructive and encouraging :) Please never stop! Thank you!
My wife's family is French on both sides from the Maritimes & Quebec - her family actually does pork roast & beef roast with onions, salt & pepper. They slowcook it all together until it falls apart, run it through a food mill and then use that as their filling - no spices besides the salt & pepper. All butter pastry crust - I look forward to it every Christmas and often my wife will make smaller versions for me to hand out to the guys at work. Such a classic part of the holidays!
My colleague who grew up in Montreal in the sixties serves tourtiere with maple syrup, poured over like on pancakes. I was so incredibly sceptical at first. Thought he was playing a trick on us. But it was delicious!! A great addition!
For visitors to Canada. In the supermarkets up here, they sell pies like these(frozen section) but they are cheaply made-mass produced with way too much MSG added that tastes good at first but leaves you thirsty for hours… your homemade version is the only way to go Thanks for the great video
Hi Glen Our side of the Denault family were from Fort Coulonge and we lived in Kipawa Quebec. My matante was a Lumber Camp cook. Her pie was much the same as yours but also had diced onions and I use apple juice instead of water. All such meat pies are awesome especially if it’s a flaky lard crust. Steve (67yrs)
I'M Acadian French from N-B just east from Quebec ,and we are like cousins of Quebeckers and our meats pies are not at all like in Quebec. We cook , pork, beef and poultry and onions. We boil everything ,debone then we will have to put flour to thicken the water with salt and pepper ,so it not running and sometime we put cube of potatoes like the size of the meat we put in, put between the crust and its so so good...i was raise on that one but i try the tourtiere i like it but for us its the meat pies that are on the table for Christmas Have a happy New years...D'une lointaine coussine Acadienne car nous somme des francais aussi et beaucoup de nos ancetres étais des freres et soeurs exillés en 1755...
My grandmother from St. Joseph de la Rive, Charlevoix, used to use only Pork, Onions and Allspice. The excess fat from cooking, she used to pot-up as Croutons, one of my favorites to spread on toast. I still remember the smell of her kitchen and the wood stove she used exclusively to cook.
This has been a tradition in my family. My Grandmother was French Canadian. I don’t have her recipe sadly but we have found one to make our own. Always looked forward to at Christmas, the only time we make it. ❤️🇨🇦
Such a delight, merci! This is what I love about your channel, Glen, is how you love food & how you understand it's an evolution, a tradition and often was at the center and heart of wonderful family traditions - so when you eat that Québécois Tourtière, or any family 'traditional' dish, it's not just the food you enjoy but all the memories - so many memories, the collective family recollections, your history down the generations - la mémoire collective! I am fearful there is a diminishing of our heritage and family when folk turn to the supermarket for their culinary solutions - especially for Birthdays, High Days & Holidays - hopefully yours will be blessed with the magic and lore of Christmas... Thanks for sharing the love! 💖🙏🦘🐾🎅🐓
This is a Christmas Eve tradition for us at Réveillon. The predominant spice flavour in our family recipe is definitely clove. We pronounce it a bit differently than you guys do - tour-ti-air ... love seeing these traditional recipes!
I'm french canadian and cree and I grew up eating Meat pie every Christmas and New Years. In my great great Me'Me's recipe, she didn't use potatoes. Just beef, pork, onions and spices. I don't think I appreciated it as much as a child as I would if I had it now. :D
I am in tears here. I am a Ouellette, living in Windsor Ontario. Meat pie is a must for Christmas. Our mother always made several to give away and since she is no longer with us, we have tried to carry that tradition on. I do have her handwritten recipe to follow. And her handwriting is very much like the one you have shown. Another cause for tears. And while our construction may be a bit different than the one you have shown, they all taste pretty darn good. Thank you so much
This is MYFAVORITE! Thank you, so much for the recipe and the memories. I am from NC and this is not a family tradition from childhood, but I began a new tradition a few years ago after watching a video of a family making tourtiere. My children love it and demand meat pie for Christmas. I also love seeing your precious grandmama :). You are blessed to have these videos.
Family recipes are such a wonderful treasure. In fact, when you bump into relatives you haven't met before, old recipes are a great way to connect. For example, my grandmother's people, the Pennells, came to Ohio from Bushmills, Antrim in 1817, with 10 children. That's a lot of potential 200 years later.
I am franco-American from central Maine where we have historically had a very large quebecois population from a migration to work in mills from the farmers near the Canadian border, my own Nana and her 11 siblings included. Our tourtiere (too-chay as we call it) is very similar to this recipe. We have it every Christmas eve and it MUST be served with sharp cheddar cheese slices, dill pickles and Lays potato chips.
The end made me tear up. How special to see Nana Murphy! ❤️ She reminds me of my own great-grandmother, Hannah who taught me to cook with methods, not a cookbook.
Love my family meat pie been eating it for 36 years and it is funny how everyone has their own variation of the pie and it's top secret only the closest of family members know the recipe. Merry Christmas Everyone.
My father was the cook when growing up and his tourtiere was an old Quebec style. Never use ground meat it ruins the pie by making them too dry, or too wet because ground meat will give up it juices. He purchased all the meats and cubed them and cooked them on a simmer for the whole day, while keeping an eye on the texture and moisture (very important). They had just enough moisture to not make the bottom crust soggy, but juicy enough to melt in the mouth. Every Christmas he made about 30 of these 1 1/2" deep pies that were the talk of the neighbor hood.
My Memere was from Sherbrooke, Quebec and I remember eating this dish as a child. I have made it a small handful of times and I’ll make it again today to share with another family in California! Quebec culture spreading far and wide ❤️
I'm an Anglo who grew up in the Saguenay. We always had meat pie for (after midnight mass) usually made with ground pork, allspice, mace, salt, pepper served with red tomato chow. Tortiere in the region was a robust double crusted pie made in a deep roasting pan. Traditionally I think it had game (rabbit, moose, etc) and diced potatoes - I remember eating it at Carnival.They're both delicious but very different.
Nicolet is where I used to go visit my aunts in the motherhouse of the Sisters of the Assumtion... my family roots are all over Quebec a large number in Rimouski... Thank you for your recipe... I make French meat pie always around the holidays 😋
I started making this for American Thanksgiving, it is a super hit, especially with friends from Canada. Make sure I watch this every time for a refresh. Thanks Glen for all your work on your videos, they are super easy to follow and I love all the history!
Wow, what a nice surprise. I love that you prepared this. I never heard the English pronunciation before and I’m a Montreal mixed anglo :) My mom is French Canadian (Bonaventure, QC). I usually use pork and beef, similar spices to my Ragoût de boulettes et de pattes de cochon. Same as you with a bit of cinnamon and nutmeg. I love the Tenderflake crust too. Mine is a little more wet than yours, it doesn’t crumble but definitely not drenched. We enjoy this with different pickles, pickled onions, homemade pickled beets and chow chow or other homemade condiments. This year it’s especially important to celebrate tradition and custom for some peace, joy and normalcy. Merry Christmas / Happy Holidays!
When you said the first piece is always tricky, it brought to mind an experience from when I was a teen. Our church had a chicken dinner with lots of home made pies. My job was to help Grace with plating pies. Yes, the first is tricky but then you can come in from the side on the rest to get a nice looking piece, right?. Nope! If Grace was watching, she’d come over and tell me I was doing it wrong and show me again how to come in from the back which only works on the sturdiest of pies. I didn’t like plating the rhubarb pie because those were almost always too thin and hard to plate. But when Grace was done plating rhubarb pie, it looked like somebody puked up a piece of pie. We have a saying in our family when we mess up a piece of pie, “I graduated from Grace’s school of pie serving”. Is it a fond memory? This is almost but not quite a fond memory.
Oh Glen, I had tears in my eyes watching the video of your Nana. She has the same accent and the same recipe as my gramma who was from Laval. I’ve got her hand written recipe book and it’s in French. That woman could cook! I miss her very much. Merry Christmas to you both.
My mom’s parents were Finnish immigrants. They settle in a Finnish community in Owen, Wisconsin. Mom made a similar dish except she used hamburger only, did not precook anything, used only salt and pepper to season, and added chopped potatoes. The Finns called it Pastie. It would be served with ketchup. To feed a large family, mom made her pasties like you would make a 2 crust cobbler. I understand in those Northern Finnish communities, they make individual pies. Pasties made a great lunch for the Finnish copper miners ( my grandfather was a copper miner when he was young). They tasted good when cold. Mom’s Pastie was so delicious that everyone wanted to come home from school with me and eat supper when mom made pastie. Yum! I understand that the pasties that we ate were from the Welsh mining tradition.
My mother's maiden name was Rolande Yvonne Fortin from the Maniwaki region of Quebec. She came from a large family and would make about 30 pies for family members and the Christmas Eve post-midnight mass dinners. Since she has passed my sister and me share the job of making these pies. This year I swapped out lard crust for butter. It turned out great. And I had to cut out the cloves and onion because my family now includes an onion/spice-sensitive member, so it is good to hear that I have not committed a complete tourtiere sacrilege by doing so. My mother's recipe also calls for a splash of vinegar in the pie crust mix? Pourquois?
Several years ago, I started making a steak and mushroom pie for Christmas Eve dinner, primarily to simplify the cooking over the holiday. It's a modification of a steak and kidney pie from a British cookbook, and the only seasoning is salt, pepper, and ground sage. The beef is dredged in seasoned flour then browned (and forming it's own gravy), and then the double-crust is made with the same seasoned flour. I am inspired to make a tourtière this year. 24 December 2020: it was delicious. Thank you for the recipe!
Wow, I like this recipe, as an Australian its something I've never had, I'll have to make an Aussie version, thank you Glen and Julie for the recipe 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
Thank you for this one Glen and for your memory of your Nana. Wishing you, Jules and your family a happy and safe holidays in whatever shape or form it takes.
Each family's tourtière recipe is, of course the best! We use only beef and veal and it is seasoned with only salt, pepper and, if I make them, a whole lot of cinnamon! Delicious...
My family is from Southern Ontario, for about the last century. In 1985 my parents moved us to New Brunswick. My mother got a recipe from our Acadian neighbour for this thing called tourtiere. It’s been part of our family’s Christmas Eve tradition ever since. I married a Catholic so no meat for me Christmas Eve but I make it over the holidays. So good. Lard crust only.
My husband is an Ouellette from Windsor, Ontario. The main street in town is Ouellette Ave. And they have this Tourtiere, also. Always, served on Christmas Eve.
Mom's side of the family was from western Ontario, but tourtiere sneaked in there somehow. My granny made it with pulled, pot-roasted versions of the same 3 meats. Her personal touch was a very small handful raisins & finely pounded almonds. She also poured a hearty broth from the reduced cooking juices through the vent after the pie had cooled. Best made early in the day & eaten cold. Potatoes served separately. Tourtiere is one of the things I love most about Christmas eve.
Aw man, my mom and all my aunts would make these every year for Xmas. They would spend a week making them for everyone 😂they're all gone now. Good memories 😊
My mother made tourtière every Christmas along with ragout and cretons. Delicious. Hers was only pork, savoury, cloves, onion with mashed potatoes. She always used lard for her pastry. I didn't know people used butter in pastry until moving to Ontario.
My father always made the tourtiere. He mashed the potatoes more to make more of a creamy filling, the meat had a finer grind. He always added garlic and a splash of HP steak sauce. Our gravy was cream of mushroom soup with beef boveril.
My Grandma Adelina Marie Juneau Jouglard was born in Echo Louisiana and her ancestors were from Canada and France. She was a very good cook. She made individual meat pies when I was little. She also made meatballs with a roux that she served over rice. It was one of my families favorite dishes. She was part Tunica Indian. I miss her cooking. My mom learned how to make the meatballs, roux and rice and it was passed on to me. I always have trouble getting the roux just right. I have a Cajun Cookbook but even using the roux recipe in it doesn’t help me get it right.
My ex. His mother ran my through her recipe of there family tourtiere. Lac St. John area. And I’ve made it several time for our Christmas Eve. I haven’t made it in a few years, I loved it, so delicious. I’m here for a recap. I want to make it again, for Christmas and for whenever. Thanks, Melissa from Thunder Bay.
That’s been a family tradition in our family for as long I’ve been alive. My great grandfather, who was a traveling magician “The Great Reno” (Renaud) from Quebec, moved from Quebec to Southbridge, Massachusetts and my grandfather got station in Biloxi, MS in the 40’s with the Air Force and married my grandmother and stayed in Biloxi, MS until his passing. He would make this every year but instead of having it on Christmas Eve we had it on New Year’s Day. We use Bell’s Seasoning which has All Spice, Clove, Marjoram. We also add a box stuffing mix in the mixture and use the water the potatoes boiled in for liquid to make it moist. I think we just used ground beef and pork though. Veal is hard to get down here on the Mississippi Gulf Coast. Enjoy your shows. Thanks for doing them.
I'm in Quebec and from Quebec! I've never made it myself but my grandma would tell me how her dad used to make it, he's cook the meat with potatoes in the oven and then when the potatoes were soft it was ready and he'd mash it all together. I imagine he cooked it with some water? I wouldn't consider it a christmas dish though, just a general meal - served with ketchup or molasses. It's handy to have in the freezer for when you don't feel like cooking
Thanks for this, so fun! Tourtiere is a Christmas tradition in our family even though our relatives have not lived in Quebec for several generations. This Christmas, even though I can't see my mom, dad or brother due to COVID, I will still be delivering the pies!
There comes a time, God willing, that WE are now the older generation tasked with making and passing on our treasured family recipes. I really get it now that I’m the oldest living member of my family. I may tweak any other recipes but the things my grandmothers made are left as they were taught to me.
A couple major points of Flavor were omitted by not utilizing the Mallard effect (browning,) of the onions AND potatoes, at least a little, point two, enough to absorb the meat fats, which were tosses as well. This would've removed most veg moisture, allowing that precious fat to be kept, heightening the meat flavor. No excess moisture, just a sublime meat juiciness, as pie looked dryish, and with some collagen in meat fats, assists final pie structure. Additional flavor by slight garlic/to meat balance applied, would've been welcome too, but that last ones just me, lol! Thank you for doing ALL that footwork on this awesome recipe. LOVED the 'yellow pages!'
I love how the rounded capital letters (B, C, P, R) are written in the recipe. Seeing examples of handwriting from decades ago is so wonderful. Today people can't write nor read cursive, which is a shame.
To prevent crumbly meat and to make slices that holds together; Reserve the liquid and fat from cooking the meat(s), make a thick roux/sauce. In a food processor, take some of the meat and the thick roux/sauce and blitz. You will have a nice ''glue'' to add to the rest of the meat without changing the taste, just the texture. Same goes for 'cretons' . from Montréal. And you have put all the right accents on the ' é, e, è ', thanks.
Every Christmas brunch after mass was a feast of my Meme's Tourtière. Her family was from St. Jean de Matha in Quebec. Your recipe seems very close to what she made. She never taught me how to make it but wrote out the recipe for me. I think this year I will tackle it. Thank you.
I've watched a ton of vids from this channel but this one tugged at my heart in a way that I never could have anticipated. [spoiler alert] I miss my Grandma so much...
I just made 6 for the freezer! My family's tradition is to use Bell Seasoning in with the meat. We are from Massachusetts and both sides of the family are French Canadian heritage. We always use mashed potatoes. 😁
OMG!!! We use Bell's Seasoning as well, and were surprised to see recipes using cinnamon, nutmeg, and cloves. Both sides of my family are of French Canadian heritage, as well as Scottish and Irish, on my mother's father's side. We always thought that it was the UK influence to use Bell's Seasoning.
Hi Glen! Very nice to see your version of the Tourtière! My father is from Îles aux coudres and my mother is from Québec City and you’re absolutly right. They both have completly different recipes. My fathers is a mix of beef, veal and pork like yours. The spicings is very simillar also with Épice à tourtière from El-ma-mia added. My mother’s recipe is just pork and the spicing is only the cloves and all-spice. What’s interresting about our tradition is that we meet up in early december and make a big batch for the holidays but also for the rest of the year. We would often make a couple frozen Tourtière that we could thaw when we had guest. But most of the mix would go in more « handheld » Tourtière. My father would call them Pâté croche, and they would resemble empanadas in shape and my mother would make mini Tourtière in muffin tin. These would be eaten on the regular. Legends goes that the Pâté croche were named by the harbour cleck when they saw people from Îles aux coudres eating their crescent shape Tourtière because they were deformed by the heavy work of the sailors. Pâté croche = Misshaped Pâté. Hope you enjoy!
Mémère is absolutely Beautiful. Thank you for sharing her delicious looking recipe. BTW I found some mini fleur-de-lis cookie cutters on Etsy from the Cookie Cutter Shop.
My mom passed away in 1987. My aunt Colombe invited me for Christmas dinner about 10 years after. My mom’s sister. Everything she cooked tasted exactly like my mom used to make. It took everything in me to keep it together.
I had 3 servings of that tourtiere, memorizing every single bite.
It’s been a horrible year. Make sure to tell everyone you love that you love and miss them.
Happy holidays everyone.
I hope you're able to take home some of those recipes... happy holidays to you as well.
I have a similar experience but in reverse with my late father. He died suddenly, young, at 53, and it was devastating for my sister and I. The following Xmas I decided I would cook all the foods my Dad loved. I now do it every year. It's like having dinner with Dad, treating him to everything he loved to eat. It's been 18 years since we lost Dad, but we still have dinner with him. Keep making those dishes, share them with younger family members and keep your family together.
Celebrate your good memories and pass them along .
So sweet to see Nana at the end, what a lovely lady.
I wonder if they're married, Brother and sister, friend etc.
When my wife's grandparents were still alive and were still living in their home, this was a staple at Christmas and Easter. Christmas was Turkey, Tourtière, ragoût de boulettes, homemade cranberry sauce, beets and LOTS of potatoes. Did I say potatoes?
One year they got a new potato ricer that had the holes along the sides too. It was exploding in all directions except in the bowl below. We had my father in law who punched a few holes in a garbage bag and wore it like a smock. One of my wife's uncles and I were on barricade duty. We had a plate on each side of the ricer and our job was block the projectile potatoes from going everywhere. It was hilarious. We offered to mash them but nope. Grandmaman Cécile said potatoes had to be riced so we riced them. No one argues with Grandmaman on Christmas.
Ragu de boulettes... Ah les mémoires!! Still make it but I swear my mom's secret ingredient is her 40 yr old season pot!
That is SO TRUE! LOL!
NEVER QUESTION OR ARGUE WITH YOUR MÉMÈRE/GRANDMAMAN/MAMI! HEAD OF THE KITCHEN KNOWS HOW TO RUN IT... to get the results she wants!
CHEERS!
Vie 🇨🇦
That is such a great story 💜
I love the way it says "Good Luck" at the bottom of the recipe.
I come from Sherbrooke and my mother's tourtière looks a lot like this one. But! My girlfriend is from Gaspésie, and it looks a lot more like a "Six pâtes", a tourtière but with several layers of meat, potatoes, etc.! Which is totally different. Quebec cuisine is made for our big winters: to cheer up our spirits!
Joyeux temps des fêtes à toi et ta famille Glen!
Aalso sea pie ...hence six pâtes.
Like a Lac St. Jean tortierre?
OOOHHHH YESSSSS pleaseee make your ''version'' of Ci-paille or six pâtes (in my family it's Six Pâtes) Please Please Please, since i won't be able to eat it this year!!!!
We're from Northern Ontario and our family does pork, beef and wild rabbit, along with carrots and potatoes.
@@LeDardeursPalace my dad from les eskoumins calls it ci'pâte or cipaille
Belle hommage Glen, merci de partager ce classique Québécois! :)
While I am an American my family has pretty deep roots in French Canada. Grew up having meat pies just like this made by Grandma every Christmas. This video brought up some great memories.
Same here. American with French Canadian roots. We still have this every New Year's Day. That and a spoonful of black-eyed peas.
Ditto.
Same. It's sad that my mom and all my aunts have passed. Holidays are just not the same
Glenn has the best reaction ever. *looks at camera, “yes...yes”, starts laughing*
Agreed
Thank you for sharing a very special memory of your Nana Murphy. I miss my Nana do much.
Québécois cooking is underrated. My family usually uses Bell’s Poultry seasoning in our pie.
You should consider making a video about Cretons.
Creton is awesome, I have yet to ask my mom for a recipe. Can only describe it as "ground up head cheese", but it's just as good :O
@Olaf Sigurson Sucre a la creme lol, I made that at a work potluck.
people ask "what is it?"
i always say "Direct translation is : Cream with Sugar"
Then they Say " yeah but what's in it?"
me "Cream and sugar."
Yes! My former next door neighbour made amazing cretons. You can readily buy it in the stores here but homemade is best.
Cretons was one of my Grandmothers specialties. As a child, I used to eat them all the time, usually they were just skimmings of fat from the cooking pork from the Tortieres. A lot of calories, but in Winter, who cares.
Yes! Bell's is our family tradition, too. Tourtière is so wrapped up in memories of Mémère. She emigrated to New Hampshire and we now live in Vermont.
Hi Glenn! I’m from lac-st-Jean, and the tourtiere du Lac St-Jean can feed 20 people easily! Still the only Christmas meal for me! I hope you do more Quebec recipes!
And You had an excellent idea to mixte it with a poutine
Same here, though we moved to Montréal shortly before I was born. We make our tourtière in a huge rotissoire (large enough for a large turkey.)
Thank you for making this ! My great grandpa's mom was French Canadian , I only have one family recipe that made it down to me . That is Pâté Chinois , its one of my favorite winter comfort foods ! We add extra creamed corn and of course dont forget the to add a pat of butter at the end to finish the corn, onion and meat mixture :).
Jules’ dress is so cute!
Isn't it just! Would love to know where she gets a lot of her stuff from, as she always looks so stylish!
Yes, super cute! How does she keep her excellent figure with Glen cooking all these pies and cakes all the time?
I agree, love that dress.
@@carolhutchinson566 it must have something to do with their hatchet throwing nights. It is a good core workout. Ha!
I'm a Ouellette! My grandmother Ouellette (Mémé) made a meat pie I had as a kid and due to unfortunate events the recipe is lost. I will make this recipe and hope that it is similar to the meat pie of my childhood. I'm so thankful to have come across this video, I've been enjoying your videos all this time without knowing we had a familial connection.
Madame Jehanne Benoit, the encyclopedia of Canadian Cooking. My Mom bought it weekly in instalments from the grocery store. I borrowed it one day and ‘forgot’ to give it back.
Did it have an orange cover? My mom got hers in instalments from Safeway!
@@carolhutchinson566 it was yellow
I have a Jeanne Benoit big cookbook, this was given to me early 80s as a Christmas present from my family.
La nouvelle encyclopedie de la cuisine.
It s blue.
Found mine in a yard sale
My late husband always made tourtière for Christmas Eve. He liked to use Jehanne Benoit’s recipe, and her rich Torte de Noel pastry dough. He would grind the pork himself and I would make the pastry. Using an egg wash inside the shell helps with preventing leaks. This is my first Christmas home alone without him and I don’t think I can bring myself to make it yet.
Glen, I'm not going to lie; But I really enjoy smoking a lot of weed and getting really baked and watching you. I keep your videos on all the time and use them as background noise. You're the best! Thank you
Oh man absolutely same.
Agreed
Same
I just wanted to say that I do the exact same thing. It’s the best thing to calm me down after a mentally exhausting work day.
I'm a Ouellette from Nova Scotia! My father's side of the family traces back to Quebec, my grandfather is from Farnham Quebec which is an hour and half away from Nicolet!
Cutting three slices & then removing middle slice will solve first slice issue
I made my first tortiere this Christmas 2023. In honour of my daughter in law. It was a hit ❤️👍
That was so lovely seeing Nana at the end, what a delight.
Born and raised in Michigan. We have a lot of French heritage around here and I've never even heard of such a thing until this. I guess we'll just keep our pasties. 😄
Pour nous Le matin de Noël , la tourtière était notre déjeuner .
Tellement bon , je crois que nous avons tous gardé notre tradition . Nous étions 13 enfants alors beaucoup de tourtières à faire .
“It’s a meat pie”! 😍 love seeing them outside picking veggies. That’s a good looking meat pie. Thanks guys
I am from the Laurentian mountains. We made Tourtière every Christmas Eve, walking home from mass, thinking about the food and all our gifts helped make the cold walk a wonderful time.
My Grandmother made it almost the same as you, but she didn’t put potatoes in it.
Two words... salted herbs
Or herbes salee.
Quebec's finest. My Ouellette family recipe is 200 years old. My wife makes it and my three daughters 5,4,18months adore it.
Butter isn't fine. Lard makes or breaks the crust no lard no love
I make this every year. My Grandmother made this for the Holidays every year as well. Of course many of the French in Wisconsin came from Canada.
My Memere gave my mom (her daughter-in-law) our Masse family recipe and Mama gave to me. We have this every year for New Year's Day dinner. I had to tweak it. Clove is the one flavor my hubby can't stand. But its still delicious and a great family tradition I hope to teach my kids how to make someday.
Thank you Nana Murphy!!
i'm a native californian who's never heard of tourtière but wants to try it now!
jules, your dress is fab!
YES! I grew up on these! We called them "Paté à la viande" cause where my dad is from tourtière is used for "Tourtière du lac St-Jean" usually with cubed meats like moose, rabbit, venison. At my mom's there's always about 3-4 meat pies in the freezer and you don't leave there without one. We also eat them with ketchup mashed with our forks. Tourtière du lac however takes longer to prepare and was always made MASSIVE and was reserved for christmas and/or new years.... with some pain-fromage.
You’re right! I live in Saguenay/Lac-Saint-Jean and in Quebec, a « Tourtière » stands for « Tourtière du Lac-Saint-Jean » and the others recipe is a « Paté à la viande »(meat pie). Cheers!
That was our New Years day food....my grandmother would serve it with gravy......now I need to make this......
I love your vibe, rhythm, karma whatever that makes you special in the videos! I find this calming as much as instructive and encouraging :)
Please never stop! Thank you!
Awwwww, the Nana images at the end! so lovely!
My wife's family is French on both sides from the Maritimes & Quebec - her family actually does pork roast & beef roast with onions, salt & pepper. They slowcook it all together until it falls apart, run it through a food mill and then use that as their filling - no spices besides the salt & pepper. All butter pastry crust - I look forward to it every Christmas and often my wife will make smaller versions for me to hand out to the guys at work. Such a classic part of the holidays!
My colleague who grew up in Montreal in the sixties serves tourtiere with maple syrup, poured over like on pancakes. I was so incredibly sceptical at first. Thought he was playing a trick on us. But it was delicious!! A great addition!
For visitors to Canada. In the supermarkets up here, they sell pies like these(frozen section) but they are cheaply made-mass produced with way too much MSG added that tastes good at first but leaves you thirsty for hours… your homemade version is the only way to go
Thanks for the great video
You share your love for Quebec, Quebecers and French Canadian cuisine! I really appreciate it! Food unites the two sides of Canada!
Hi Glen
Our side of the Denault family were from Fort Coulonge and we lived in Kipawa Quebec.
My matante was a Lumber Camp cook. Her pie was much the same as yours but also had diced onions and I use apple juice instead of water. All such meat pies are awesome especially if it’s a flaky lard crust. Steve (67yrs)
I'M Acadian French from N-B just east from Quebec ,and we are like cousins of Quebeckers and our meats pies are not at all like in Quebec. We cook , pork, beef and poultry and onions. We boil everything ,debone then we will have to put flour to thicken the water with salt and pepper ,so it not running and sometime we put cube of potatoes like the size of the meat we put in, put between the crust and its so so good...i was raise on that one but i try the tourtiere i like it but for us its the meat pies that are on the table for Christmas Have a happy New years...D'une lointaine coussine Acadienne car nous somme des francais aussi et beaucoup de nos ancetres étais des freres et soeurs exillés en 1755...
My grandmother from St. Joseph de la Rive, Charlevoix, used to use only Pork, Onions and Allspice. The excess fat from cooking, she used to pot-up as Croutons, one of my favorites to spread on toast. I still remember the smell of her kitchen and the wood stove she used exclusively to cook.
This has been a tradition in my family. My Grandmother was French Canadian. I don’t have her recipe sadly but we have found one to make our own. Always looked forward to at Christmas, the only time we make it. ❤️🇨🇦
Meat pie!!! 😋😋😋😋😋😋
My mom always maid it on new years Eve!!!
Mashed potatoes and bells poltry seasoning!!!
👍👍👍
Such a delight, merci! This is what I love about your channel, Glen, is how you love food & how you understand it's an evolution, a tradition and often was at the center and heart of wonderful family traditions - so when you eat that Québécois Tourtière, or any family 'traditional' dish, it's not just the food you enjoy but all the memories - so many memories, the collective family recollections, your history down the generations - la mémoire collective! I am fearful there is a diminishing of our heritage and family when folk turn to the supermarket for their culinary solutions - especially for Birthdays, High Days & Holidays - hopefully yours will be blessed with the magic and lore of Christmas... Thanks for sharing the love! 💖🙏🦘🐾🎅🐓
This is a Christmas Eve tradition for us at Réveillon. The predominant spice flavour in our family recipe is definitely clove. We pronounce it a bit differently than you guys do - tour-ti-air ... love seeing these traditional recipes!
I'm with you, it's more like Pierre and not pied ua-cam.com/video/g28u4UGd07o/v-deo.html
Yeah, same from around here. Never heard "tor-tee-yay" before, but I'm guessing it's the same crowd that says "pooo-teen".
I'm french canadian and cree and I grew up eating Meat pie every Christmas and New Years. In my great great Me'Me's recipe, she didn't use potatoes. Just beef, pork, onions and spices. I don't think I appreciated it as much as a child as I would if I had it now. :D
I am in tears here.
I am a Ouellette, living in Windsor Ontario.
Meat pie is a must for Christmas. Our mother always made several to give away and since she is no longer with us, we have tried to carry that tradition on. I do have her handwritten recipe to follow. And her handwriting is very much like the one you have shown. Another cause for tears. And while our construction may be a bit different than the one you have shown, they all taste pretty darn good.
Thank you so much
This is MYFAVORITE! Thank you, so much for the recipe and the memories. I am from NC and this is not a family tradition from childhood, but I began a new tradition a few years ago after watching a video of a family making tourtiere. My children love it and demand meat pie for Christmas. I also love seeing your precious grandmama :). You are blessed to have these videos.
Glen....This looks good!!! A blast from the past. Simple and satisfying. Thanks so much
Mom made this every Christmas Eve. I have her recipie (my grandfathers) but it just isn't the same without Mom. TY
Family recipes are such a wonderful treasure. In fact, when you bump into relatives you haven't met before, old recipes are a great way to connect. For example, my grandmother's people, the Pennells, came to Ohio from Bushmills, Antrim in 1817, with 10 children. That's a lot of potential 200 years later.
I am franco-American from central Maine where we have historically had a very large quebecois population from a migration to work in mills from the farmers near the Canadian border, my own Nana and her 11 siblings included. Our tourtiere (too-chay as we call it) is very similar to this recipe. We have it every Christmas eve and it MUST be served with sharp cheddar cheese slices, dill pickles and Lays potato chips.
Glenn's hair is completely on point in this video and I'm absolutely loving it!
I have a few of my great grandmother's recipes that I occasionally make for the family. Good throwback to the good ol days!
The end made me tear up. How special to see Nana Murphy! ❤️ She reminds me of my own great-grandmother, Hannah who taught me to cook with methods, not a cookbook.
Love my family meat pie been eating it for 36 years and it is funny how everyone has their own variation of the pie and it's top secret only the closest of family members know the recipe. Merry Christmas Everyone.
Yup! This is your basic tourtière and as you mentioned, each family had a variation on the theme. Great job Sir! :)
My father was the cook when growing up and his tourtiere was an old Quebec style. Never use ground meat it ruins the pie by making them too dry, or too wet because ground meat will give up it juices. He purchased all the meats and cubed them and cooked them on a simmer for the whole day, while keeping an eye on the texture and moisture (very important). They had just enough moisture to not make the bottom crust soggy, but juicy enough to melt in the mouth. Every Christmas he made about 30 of these 1 1/2" deep pies that were the talk of the neighbor hood.
The footage at the end was solid gold! Thanks for that so much, it made the recipe complete.
My Memere was from Sherbrooke, Quebec and I remember eating this dish as a child. I have made it a small handful of times and I’ll make it again today to share with another family in California! Quebec culture spreading far and wide ❤️
I'm an Anglo who grew up in the Saguenay. We always had meat pie for (after midnight mass) usually made with ground pork, allspice, mace, salt, pepper served with red tomato chow. Tortiere in the region was a robust double crusted pie made in a deep roasting pan. Traditionally I think it had game (rabbit, moose, etc) and diced potatoes - I remember eating it at Carnival.They're both delicious but very different.
Nicolet is where I used to go visit my aunts in the motherhouse of the Sisters of the Assumtion... my family roots are all over Quebec a large number in Rimouski... Thank you for your recipe... I make French meat pie always around the holidays 😋
Living in Japan for almost 10 years now, I miss tourtiere.
I started making this for American Thanksgiving, it is a super hit, especially with friends from Canada. Make sure I watch this every time for a refresh. Thanks Glen for all your work on your videos, they are super easy to follow and I love all the history!
Correctly pronounced Tour-tee-aire.
Wow, what a nice surprise. I love that you prepared this. I never heard the English pronunciation before and I’m a Montreal mixed anglo :) My mom is French Canadian (Bonaventure, QC). I usually use pork and beef, similar spices to my Ragoût de boulettes et de pattes de cochon. Same as you with a bit of cinnamon and nutmeg. I love the Tenderflake crust too. Mine is a little more wet than yours, it doesn’t crumble but definitely not drenched. We enjoy this with different pickles, pickled onions, homemade pickled beets and chow chow or other homemade condiments. This year it’s especially important to celebrate tradition and custom for some peace, joy and normalcy. Merry Christmas / Happy Holidays!
When you said the first piece is always tricky, it brought to mind an experience from when I was a teen. Our church had a chicken dinner with lots of home made pies. My job was to help Grace with plating pies. Yes, the first is tricky but then you can come in from the side on the rest to get a nice looking piece, right?. Nope! If Grace was watching, she’d come over and tell me I was doing it wrong and show me again how to come in from the back which only works on the sturdiest of pies. I didn’t like plating the rhubarb pie because those were almost always too thin and hard to plate. But when Grace was done plating rhubarb pie, it looked like somebody puked up a piece of pie. We have a saying in our family when we mess up a piece of pie, “I graduated from Grace’s school of pie serving”. Is it a fond memory? This is almost but not quite a fond memory.
There is a point I consider forgetting about slices, get a spoon, and just scoop it out. It still tastes as good.
Oh Glen, I had tears in my eyes watching the video of your Nana. She has the same accent and the same recipe as my gramma who was from Laval.
I’ve got her hand written recipe book and it’s in French. That woman could cook! I miss her very much. Merry Christmas to you both.
My mom’s parents were Finnish immigrants. They settle in a Finnish community in Owen, Wisconsin. Mom made a similar dish except she used hamburger only, did not precook anything, used only salt and pepper to season, and added chopped potatoes. The Finns called it Pastie. It would be served with ketchup. To feed a large family, mom made her pasties like you would make a 2 crust cobbler. I understand in those Northern Finnish communities, they make individual pies. Pasties made a great lunch for the Finnish copper miners ( my grandfather was a copper miner when he was young). They tasted good when cold. Mom’s Pastie was so delicious that everyone wanted to come home from school with me and eat supper when mom made pastie. Yum!
I understand that the pasties that we ate were from the Welsh mining tradition.
My mother's maiden name was Rolande Yvonne Fortin from the Maniwaki region of Quebec. She came from a large family and would make about 30 pies for family members and the Christmas Eve post-midnight mass dinners. Since she has passed my sister and me share the job of making these pies. This year I swapped out lard crust for butter. It turned out great. And I had to cut out the cloves and onion because my family now includes an onion/spice-sensitive member, so it is good to hear that I have not committed a complete tourtiere sacrilege by doing so. My mother's recipe also calls for a splash of vinegar in the pie crust mix? Pourquois?
Several years ago, I started making a steak and mushroom pie for Christmas Eve dinner, primarily to simplify the cooking over the holiday. It's a modification of a steak and kidney pie from a British cookbook, and the only seasoning is salt, pepper, and ground sage. The beef is dredged in seasoned flour then browned (and forming it's own gravy), and then the double-crust is made with the same seasoned flour. I am inspired to make a tourtière this year.
24 December 2020: it was delicious. Thank you for the recipe!
Loved the video of Nana at the end. Reminded me of my mother bossing me around in her garden.
Wow, I like this recipe, as an Australian its something I've never had, I'll have to make an Aussie version, thank you Glen and Julie for the recipe 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
Thank you for sharing this recipe and family history with us. It is important that there are differences, that is what makes us unique and the same.
Thank you for this one Glen and for your memory of your Nana. Wishing you, Jules and your family a happy and safe holidays in whatever shape or form it takes.
Each family's tourtière recipe is, of course the best! We use only beef and veal and it is seasoned with only salt, pepper and, if I make them, a whole lot of cinnamon! Delicious...
My family is from Southern Ontario, for about the last century. In 1985 my parents moved us to New Brunswick. My mother got a recipe from our Acadian neighbour for this thing called tourtiere. It’s been part of our family’s Christmas Eve tradition ever since. I married a Catholic so no meat for me Christmas Eve but I make it over the holidays. So good. Lard crust only.
My husband is an Ouellette from Windsor, Ontario. The main street in town is Ouellette Ave. And they have this Tourtiere, also. Always, served on Christmas Eve.
Mom's side of the family was from western Ontario, but tourtiere sneaked in there somehow. My granny made it with pulled, pot-roasted versions of the same 3 meats. Her personal touch was a very small handful raisins & finely pounded almonds. She also poured a hearty broth from the reduced cooking juices through the vent after the pie had cooled. Best made early in the day & eaten cold. Potatoes served separately. Tourtiere is one of the things I love most about Christmas eve.
Aw man, my mom and all my aunts would make these every year for Xmas. They would spend a week making them for everyone 😂they're all gone now. Good memories 😊
My mother made tourtière every Christmas along with ragout and cretons. Delicious. Hers was only pork, savoury, cloves, onion with mashed potatoes. She always used lard for her pastry. I didn't know people used butter in pastry until moving to Ontario.
My father always made the tourtiere. He mashed the potatoes more to make more of a creamy filling, the meat had a finer grind. He always added garlic and a splash of HP steak sauce. Our gravy was cream of mushroom soup with beef boveril.
My Grandma Adelina Marie Juneau Jouglard was born in Echo Louisiana and her ancestors were from Canada and France. She was a very good cook. She made individual meat pies when I was little. She also made meatballs with a roux that she served over rice. It was one of my families favorite dishes. She was part Tunica Indian. I miss her cooking. My mom learned how to make the meatballs, roux and rice and it was passed on to me. I always have trouble getting the roux just right. I have a Cajun Cookbook but even using the roux recipe in it doesn’t help me get it right.
Looks like a Corned Beef Hash pie. I bet it is good. Meat and potato's you can't go wrong. I love old family recipes.
My ex. His mother ran my through her recipe of there family tourtiere. Lac St. John area. And I’ve made it several time for our Christmas Eve. I haven’t made it in a few years, I loved it, so delicious. I’m here for a recap. I want to make it again, for Christmas and for whenever. Thanks, Melissa from Thunder Bay.
That’s been a family tradition in our family for as long I’ve been alive. My great grandfather, who was a traveling magician “The Great Reno” (Renaud) from Quebec, moved from Quebec to Southbridge, Massachusetts and my grandfather got station in Biloxi, MS in the 40’s with the Air Force and married my grandmother and stayed in Biloxi, MS until his passing. He would make this every year but instead of having it on Christmas Eve we had it on New Year’s Day. We use Bell’s Seasoning which has All Spice, Clove, Marjoram. We also add a box stuffing mix in the mixture and use the water the potatoes boiled in for liquid to make it moist. I think we just used ground beef and pork though. Veal is hard to get down here on the Mississippi Gulf Coast. Enjoy your shows. Thanks for doing them.
I'm in Quebec and from Quebec! I've never made it myself but my grandma would tell me how her dad used to make it, he's cook the meat with potatoes in the oven and then when the potatoes were soft it was ready and he'd mash it all together. I imagine he cooked it with some water? I wouldn't consider it a christmas dish though, just a general meal - served with ketchup or molasses. It's handy to have in the freezer for when you don't feel like cooking
Thanks for this, so fun! Tourtiere is a Christmas tradition in our family even though our relatives have not lived in Quebec for several generations. This Christmas, even though I can't see my mom, dad or brother due to COVID, I will still be delivering the pies!
Love Tortierre, from when I lived in Montreal.
There comes a time, God willing, that WE are now the older generation tasked with making and passing on our treasured family recipes. I really get it now that I’m the oldest living member of my family. I may tweak any other recipes but the things my grandmothers made are left as they were taught to me.
A couple major points of Flavor were omitted by not utilizing the Mallard effect (browning,) of the onions AND potatoes, at least a little, point two, enough to absorb the meat fats, which were tosses as well.
This would've removed most veg moisture, allowing that precious fat to be kept, heightening the meat flavor.
No excess moisture, just a sublime meat juiciness, as pie looked dryish, and with some collagen in meat fats, assists final pie structure.
Additional flavor by slight garlic/to meat balance applied, would've been welcome too, but that last ones just me, lol!
Thank you for doing ALL that footwork on this awesome recipe.
LOVED the 'yellow pages!'
Oh Nana!! How wonderful! Just love your channel ❤️. Thank you for sharing
I love how the rounded capital letters (B, C, P, R) are written in the recipe. Seeing examples of handwriting from decades ago is so wonderful. Today people can't write nor read cursive, which is a shame.
To prevent crumbly meat and to make slices that holds together; Reserve the liquid and fat from cooking the meat(s), make a thick roux/sauce. In a food processor, take some of the meat and the thick roux/sauce and blitz. You will have a nice ''glue'' to add to the rest of the meat without changing the taste, just the texture. Same goes for 'cretons' . from Montréal. And you have put all the right accents on the ' é, e, è ', thanks.
I am from saguenay lac st-jean and the tourtiere is really awesome !!!
Every Christmas brunch after mass was a feast of my Meme's Tourtière. Her family was from St. Jean de Matha in Quebec. Your recipe seems very close to what she made. She never taught me how to make it but wrote out the recipe for me. I think this year I will tackle it. Thank you.
I've watched a ton of vids from this channel but this one tugged at my heart in a way that I never could have anticipated. [spoiler alert] I miss my Grandma so much...
I just made 6 for the freezer! My family's tradition is to use Bell Seasoning in with the meat. We are from Massachusetts and both sides of the family are French Canadian heritage. We always use mashed potatoes. 😁
OMG!!! We use Bell's Seasoning as well, and were surprised to see recipes using cinnamon, nutmeg, and cloves. Both sides of my family are of French Canadian heritage, as well as Scottish and Irish, on my mother's father's side. We always thought that it was the UK influence to use Bell's Seasoning.
Thanks so much for this video! I'm an expat Canadian living in the US and now I can make this, which my family had every Christmas 🎄Happy Holidays!
Hi Glen! Very nice to see your version of the Tourtière! My father is from Îles aux coudres and my mother is from Québec City and you’re absolutly right. They both have completly different recipes. My fathers is a mix of beef, veal and pork like yours. The spicings is very simillar also with Épice à tourtière from El-ma-mia added. My mother’s recipe is just pork and the spicing is only the cloves and all-spice. What’s interresting about our tradition is that we meet up in early december and make a big batch for the holidays but also for the rest of the year. We would often make a couple frozen Tourtière that we could thaw when we had guest. But most of the mix would go in more « handheld » Tourtière. My father would call them Pâté croche, and they would resemble empanadas in shape and my mother would make mini Tourtière in muffin tin. These would be eaten on the regular. Legends goes that the Pâté croche were named by the harbour cleck when they saw people from Îles aux coudres eating their crescent shape Tourtière because they were deformed by the heavy work of the sailors. Pâté croche = Misshaped Pâté. Hope you enjoy!
Homemade chunky ketchup, marinated beets, and you've got yourself a really delicious repas Québécois!
We use Heinz chili sauce in our house.
Mémère is absolutely Beautiful. Thank you for sharing her delicious looking recipe. BTW I found some mini fleur-de-lis cookie cutters on Etsy from the Cookie Cutter Shop.