Tourtière

What is Tourtière?

Tourtière is a meat pie with a flaky pastry crust, filled with a mixture of minced or cubed meats and potatoes. Pork is the most common meat, but beef, veal, wild game like rabbit or venison, and even fish such as salmon are used depending on the region. The filling is often seasoned with spices like cinnamon, cloves, nutmeg, and sometimes celery salt or dry mustard. The pie is baked until golden and served hot, with a comforting, savoury aroma.

Where does Tourtière come from?

Tourtière comes from Quebec, where it has long been part of French Canadian cooking. Its roots may go back to the 18th-century 'sea pie' made by French and British colonists. The dish spread with French Canadian communities across Canada and into New England. The name does not come from the extinct passenger pigeon, as sometimes claimed, but likely from the pie dish itself. Each region and family has its own version, shaped by local ingredients and traditions.

How is Tourtière made?

To make tourtière, a pastry crust is lined in a pie dish and filled with a mixture of meat and potatoes. The meat may be ground or cut into small cubes, and can include pork, beef, veal, game, or fish. Spices such as cinnamon and cloves are often added, especially in Montreal. The filling is covered with another layer of pastry, sealed, and baked until the crust is crisp and the filling is cooked through.

How and when is Tourtière eaten?

Tourtière is served hot, often as the main dish for holiday gatherings like Christmas Eve, New Year's Eve, or Thanksgiving. In Quebec, it is a centrepiece of the réveillon, a festive late-night meal. It is also eaten throughout the year, both at home and from grocery stores. Some enjoy it with condiments such as ketchup, maple syrup, molasses, or cranberry preserves. It is usually sliced and served with sides like vegetables or salad.

Kinds of Tourtière

There are many regional styles of tourtière. The Saguenay–Lac-Saint-Jean version is a deep-dish pie with cubed meats and potatoes, sometimes including wild game or turkey. In Montreal, the filling is finely ground pork with spices. Acadian tourtière, or pâté à la viande, may include pork, chicken, hare, or beef, and is sometimes made in small pie plates. Coastal areas may use fish instead of meat.

What Tourtière means

Tourtière is a symbol of French Canadian heritage and is closely tied to holiday celebrations. It is especially important at Christmas and New Year's gatherings. In regions like Saguenay–Lac-Saint-Jean and among Francophone communities in Manitoba, it is a point of local pride. The dish has adapted over time, reflecting both French and British influences, and remains a beloved part of Canadian food culture.

When Tourtière is on the table

Questions people ask about Tourtière

Good reading and sources

• Encyclopaedia BritannicaArticle

• Tourtière on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data