Individual Quebecois Tourtiere
Delight in the flavors of Quebec with this Individual Quebecois Tourtiere, a cherished meat pie traditionally enjoyed during the festive Christmas season. Crafted with a rich blend of duck, veal, beef, and pork, this savory pie offers a hearty and comforting taste perfect for cold winter days. The unique spices - cinnamon, clove, and nutmeg - infuse a warm, inviting aroma, while the flaky pastry envelops the tender meat filling. By making individual pies, each serving becomes a personal treat, ensuring everyone can enjoy a touch of this classic dish. Ideal for holiday gatherings or cozy family dinners, these pies are sure to impress with their deep flavors and beautiful presentation.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Duck (boned and diced)
1.5 lbs (Boned and diced)
Veal
0.5 lbs (Diced)
Beef
0.5 lbs (Diced)
Lean pork
0.5 lbs (Diced)
Salt pork
0.25 lbs (Chopped)
Onions
3 small (Chopped)
Salt
2.5 teaspoons
Pepper
1/8 teaspoon
Cinnamon
1/8 teaspoon
Clove
1/8 teaspoon
Nutmeg
1 pinch
Pastry for double-crust pie
to taste (Prepared according to recipe)
Potatoes
3 lbs (Peeled and diced)
Boiling water
2 cups
Instructions
1
The night before you plan to serve, combine the diced duck, veal, beef, pork, salt pork, chopped onions, salt, pepper, cinnamon, clove, nutmeg, and a pinch of nutmeg in a large bowl. Mix well, cover, and refrigerate overnight to allow the flavors to meld.
2
On the day of baking, peel and dice the potatoes. Prepare your pastry according to your favorite recipe or store-bought instructions.
3
Preheat your oven to 450 degrees F (232 degrees C).
4
Roll out 2/3 of your pastry and use it to line the bottom of a 4 to 4-1/2 quart coverable pot.
5
In a mixing bowl, combine the prepared potatoes with the marinated meat mixture, stirring well to combine. Pour this filling into the pastry-lined pot and add boiling water until the mixture is just covered.
6
Roll out the remaining 1/3 of the pastry and place it over the filling. Create several slits in the top crust to allow steam to escape.
7
Bake the tourtiere uncovered in the preheated oven until the top is golden brown, about 20-25 minutes.
8
Once browned, cover the pot, reduce the oven temperature to 300 degrees F (149 degrees C), and continue baking for an additional 5 hours for optimal tenderness.
9
After baking, uncover the tourtiere, letting it rest for about 5 minutes before serving hot for the best taste.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Individual Quebecois Tourtiere?
Individual Quebecois Tourtiere is a savory meat pie from Quebec traditionally enjoyed during the Christmas season, featuring a blend of duck, veal, beef, and pork.
Which meats are featured in this recipe?
The recipe features a rich blend of duck, veal, beef, lean pork, and salt pork.
Why should the meat mixture be refrigerated overnight?
Refrigerating the mixture overnight allows the flavors of the meat, onions, and spices to meld together properly.
What spices are used to flavor the tourtiere?
The recipe uses a blend of cinnamon, clove, and nutmeg to provide a warm and inviting aroma.
How are the potatoes prepared for this dish?
The potatoes should be peeled and diced before being combined with the marinated meat mixture.
What is the initial oven temperature for baking?
The oven should be preheated to 450 degrees Fahrenheit (232 degrees Celsius) for the first stage of baking.
How much pastry is needed for the bottom of the pot?
Two-thirds of the prepared pastry is rolled out and used to line the bottom of the baking pot.
What size pot is recommended for this recipe?
A 4 to 4-1/2 quart coverable pot is recommended for preparing this tourtiere.
When should the boiling water be added?
Boiling water is added after the filling has been poured into the pastry-lined pot, just until the mixture is covered.
How much boiling water is used?
The recipe specifies 2 cups of boiling water, or enough to just cover the meat and potato filling.
Why should the top crust have slits?
Slits are created in the top crust to allow steam to escape while the pie is baking.
How long do you bake the tourtiere at 450 degrees F?
The tourtiere is baked uncovered at 450 degrees F for about 20-25 minutes until the top is golden brown.
What is the second baking temperature?
After the initial browning, the oven temperature is reduced to 300 degrees Fahrenheit (149 degrees Celsius).
How long does the slow-baking process take?
The tourtiere is baked at the lower temperature for an additional 5 hours to ensure optimal tenderness.
Why is the pot covered during the second stage of baking?
The pot is covered to protect the crust and keep moisture in while the meat slow-cooks for several hours.
How long should the dish rest before serving?
The tourtiere should rest for approximately 5 minutes before being served hot.
Can I use store-bought pastry for this recipe?
Yes, you can use a favorite pastry recipe or follow the instructions for store-bought double-crust pie pastry.
How much duck is required for this tourtiere?
The recipe requires 1.5 lbs of boned and diced duck.
How much beef and veal are needed?
The recipe calls for 0.5 lbs of diced veal and 0.5 lbs of diced beef.
What role does salt pork play in the recipe?
Chopped salt pork is included to add richness and flavor to the savory filling.
How many onions are included in the filling?
Three small chopped onions are mixed into the meat filling.
What is the amount of salt used for seasoning?
The recipe uses 2.5 teaspoons of salt for seasoning the meat mixture.
How much cinnamon and clove are added?
The recipe calls for 1/8 teaspoon of cinnamon and 1/8 teaspoon of clove.
How many pounds of potatoes are used?
The recipe uses 3 lbs of peeled and diced potatoes.
Is this recipe traditionally served during a specific season?
Yes, it is traditionally enjoyed during the festive Christmas season and on cold winter days.
What texture does the long baking time provide?
The 5-hour slow-baking process creates a hearty and comforting filling with perfectly tender meat.
How should the duck be prepared?
The duck should be boned and diced before being mixed with the other meats and spices.
What should the top crust look like after the first 25 minutes?
The top crust should be golden brown before you cover the pot and reduce the temperature.
Is lean pork included in this recipe?
Yes, 0.5 lbs of diced lean pork is used in the meat blend.
What makes this version of tourtiere special?
This version can be presented as individual servings, making each one a personal treat with deep flavors.