Tourtière: More than a Special Occasion Treat
An iconic Québecois dish served on Christmas Eve, tourtière has a rich and flavourful history. Some food historians claim that a version of this savoury meat pie dates back to a fifth century French pastry, filled with the meat of the “tourte” or passenger pigeon. Others insist tourtière made with wild game dates back to 1700s New France.
Today, tourtière is usually made with a filling of ground beef, veal, and pork, as well as potatoes, onion, savoury, cloves, allspice, and cinnamon, all tucked between two deliciously flakey blankets of pastry. Green tomato relish, traditionally served alongside tourtière, is the perfect foil for its richness. Gravy and ketchup are also popular modern-day accoutrements. But, don’t wait until Christmas Eve—tourtière is too delicious to eat only once a year!
The Perfect Pairing:
Before you walk into that charming Québecois café with the scrumptious tourtière in the window, make sure they have the perfect pairing: a full-bodied pinot noir. Choose a pinot noir that has those light notes of star anise, ripe fruit, and dark cherries to complement the rich meat pie.