Spiced Meat Phyllo Pie (Tourtière) Recipe | Cookin' Canuck (2024)

FAQs

What is the difference between meat pie and tourtière? ›

Meat pie is primarily made of ground meat (pork, beef or veal) and aromatics (onion, garlic, spices, etc.). In Saguenay–Lac‑Saint‑Jean and Charlevoix, however, “real” tourtière is a lot heartier than meat pie and contains other meats (such as game) and potatoes that have been simmered in stock.

Tourtière is a meat pie that can be a combination of beef, pork, or veal, as well as potatoes and other vegetables, and seasoned with spices.

It gets its name from the tourte, which is what it was originally made from. Though the name "tourtière" is derived from its filling, the tourte—the French name for the passenger pigeon that is now extinct in North America—was historically used as its filling before the 20th century.

As the breadcrumbs and the broth help add moisture to this recipe, added fat is an unwanted quantity that tends to make the tourtiere fall apart when cutting and also is just not very pleasant.

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.

Traditionally, Tourtière is served with roasted vegetables or a light frisseé salad. An assortment of pickled foods is always delicious; pickled beets, spicy carrots, gherkins or pickled onions. Many enjoy a tomato-based chutney but most… just break out the ketchup.

“A 'tourte' was the name of a bird like a pigeon, and they were making pie with these types of birds,” says Ricardo. “So they called it 'tourtière. ' Another other explanation is that it got the name from the dish — a tourtière is also the [pie pan] in which this meat pie was cooked and baked.”

A pot pie, in US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, consisting of flaky pastry.

In Canada, it's called tourtiere. Made with potatoes, pork, beef and spices, and wrapped in a light and flaky crust. It's fully cooked and ready to simply warm and serve for a delicious gourmet meal in minutes. Each Meat Pie weighs, 35 oz.

The history of the pie has its roots in ancient Egypt and Greece. The ancient Greeks ate pie (artocreas), though it was of the savory type with meat in an open pastry shell. The Romans may have been the first to create a pie that included a top and bottom crust.

What are Natchitoches meat pies made from? ›

Watery filling

Water can be released from your pie filling while cooking in the oven. To avoid turning your pie into a sloppy mess, add flour to the filling or add some nuts to thicken it up, like in our Chicken and Leek Pie. This will help to absorb any excess water while it's cooking and will keep the pastry crispy.

Cold Butter: This is an essential component in making a buttery and flaky pie. You want cold butter to create a barrier for air pockets between the pastry and the filling. So when you are working the dough, it doesn't bleed into the flour; it stays solid and disperses into layers while it bakes.

tourtière, a double-crusted meat pie that is likely named for a shallow pie dish still used for cooking and serving tourtes (pies) in France. The ground or chopped filling usually includes pork and is sometimes mixed with other meats, including local game, such as rabbit, pheasant, or moose.

tourtière, a double-crusted meat pie that is likely named for a shallow pie dish still used for cooking and serving tourtes (pies) in France.

The main difference between pie and tart is that a pie is covered on top with the same dough used to make the crust of the pie (mostly some beautiful, intricate designs). Tart and quiche on the other hand, are open from top. A pie has a pastry top/lid. A quiche does not.