19.12.11

Christmas Eve Tourtière

Today I am making a big batch of tourtière.  This is a traditional Quebeçois meat pie that is usually served Christmas eve and throughout the Christmas season.

I rarely make pies, sweet or savoury.  It is a meditation to roll the pastry, fit it in the dish, fill the pie, roll the pastry and crimp the edges.  I am making 4 at a time.

I forget little things like not trimming the bottom crust until after the filling is added.  This way it won't shrink down too low.  I also leave the top crust to rest for awhile before trimming.

Eight are in the freezer and it looks like I have enough filling for 3 or 4 more.  Find my recipe by clicking here.

8 comments:

  1. I can't believe I forgot to try and make one like you did!! It is gorgeous..they all are..but the other one..I remember it had taken my breath away:)

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  2. That's my absolute favourite thing to eat Christmas Eve. Good tips for the pie crust I never knew. Yours look very nicely done.

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  3. What fun, Sarah! Chef Chuck Hughes served one of those on his Christmas show! I must have missed the part where he was making it, so I'm so pleased to see the recipe here. Looks wonderful!

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  4. Absolutely beautiful. No doubt just as delicious.

    Happy Holidays to you.
    Velva

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  5. I would happily make one of these pies. I made a recipe last year from Laura Calder that is a roll.

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  6. J'ai goûté une fois à cette fameuse tourtière québécoise (du lac saint-jean), elle était superbe et j'en prendrais bien une petite assiette de ta tourtière quand tu décides de la faire cuire :). J'ai encore des beaux souvenirs de plusieurs spécialités québécoise comme le paté chinois, la tarte au sucre, le grand-père, etc... Ô Québec!
    Cheers

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  7. Une tourtière bien gourmande.
    Très bonne idée d'en faire plusieurs et de les congeler.
    A très bientôt

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  8. They look great. I thought they had to have a lot of vent holes in the top, but then again I've never made them before. I like the look of your tourtiere with just one star on top. Good tips about the crust.

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