Andrea, J. Shaw, Founder & Managing Partner
One of my favourite rituals is to make “Tortiére” every Christmas….with Christmas music in the background, it is a very special time getting excited for the big day! Tortiére is the traditional pork pie of Quebec! I don’t know ANY Quebec family that does not have Tortiére at Christmas time!
The traditional pork pie of Quebec has become a favourite across Canada. This tasty version is just one of the many popular recipes. Lard Pastry is traditionally used. For a shiny top crust, brush with lightly beaten egg before baking.
Pastry for double-crust pie (9 or 10 inch/23 or 25 cm)
- 1-1/2 lb ground pork
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/4 tsp each pepper, dried thyme and savory
- Pinch ground cloves
- 1 small bay leaf, crumbled
- 3/4 cup water
Filling: In skillet or heavy saucepan, lightly brown pork, stirring with fork to break meat up finely and draining fat if necessary. Add onion, garlic, salt, pepper, thyme, savoury, cloves, bay leaf and water.
Cover and simmer for about 15 minutes or until most of the liquid is absorbed but mixture is still very moist. Taste and adjust seasoning if necessary. Let cool briefly.
Pour filling into pastry-lined pie plate. Cover with top crust; seal and flute edges. Cut a few slashes in top to let steam escape.
Bake in 425 degrees F (220 Degrees C) oven for about 30 minutes or until well browned.