Pork Torchière

If you happened to spend Thanksgiving in Quebec The feast is an old tradition from France called “Réveillon”.

The torchière is a French-Canadian meat pie that originated in the province of Quebec in Canada as early as 1600. Most recipes for torchière include ground pork and other ground meats. The torchière is a traditional part of celebrations in Quebec, but the pie is also enjoyed at other times and throughout Canada.

There is some debate about the origin of the name of the dish. Some believe that the dish is named after the now extinct passenger pigeons, called “Tourte’s,” that were cooked into the original pies. Others argue that the pie is named after the deep ceramic baking dish that families used to create the pies.

It is, however, agreed that by 1611, the word torchière had come to refer to the pastry containing meat or fish that was cooked in this medium-deep, round or rectangular dish. There are arguments as well about what variations of the dish are the “original” or “authentic” pies. My dad worked along side a hotel chef from Quebec City. He once came to visit dad one October for dinner at our house. He brought an traditional offering of a French Canadian holiday favourite meat pie. This torchière looked scrumptious and the pastry was made from lard and the meat used was not lean. But, this is one of the only ways to get the maximum traditional flavours from meat being used. The better the grade quality the better the pie will taste. And by trying a small amount won’t upset your diet. Love the aroma of all spice and have some nice condiment dijon mustard and cole slaw to serve on the side.

Regional variations depend on what foods were available in the area and family recipes have been passed on to me and here is my favorite.

INGREDIENTS:

1 1/2 pounds ground pork

1 large baking potato

1 large onion, minced

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 dash ground allspice

1/2 cup water

1 9 inch double crust pastry recipe or ready-made

1 egg

1/4 teaspoon paprika

DIRECTIONS:

1. Bake the potato until done, 30 – 45 minutes in a preheated 400 degree oven. Peel and mash the potato.

2. Place the potato, ground pork, onion, spices and water in a large frying pan and simmer until very thick, for about one hour.

3. Meanwhile, prepare your pastry.

4. Line a deep-dish pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust.

5. Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees F (serve warm) with your favorite condiment*

So, the choice of condiment is always subject to deep debate among torchiere “connoisseurs” –

I will say, however, that those most mentioned seem to be mustard, ketchup, butter, beef gravy, green tomato relish, pickled beets and even apple butter! traditional, savory meat pie is also good on its own. Whatever your preferences.

Let’s Eat!

thekitchenman.