Miniature Tourtieres – Tourtieres are a meat pie originating in Quebec, Canadian around the 1600s. It is usually make with minced pork and/or veal or beef. It is a traditional dish served at Christmas and New Year’s Eve celebrations. From researching recipes, I found that the meat in the tourtieres can range from pork, chicken, or beef, to lamb, veal, or even duck. It is said, “There are as many recipes for tourtiere as there are cooks in Quebec.”
History: 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 “tourtes,” 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 tourtière had come to refer to the pastry containing meat or fish that was cooked in this medium-deep, round or rectangular dish. – by The History of Tourtière.
This delicious hors d’oeuvre recipe and dinner menu were generously shared with my by Linda Sandberg of Newberg, OR. Linda belongs to a Gourmet Dinner Group that delights in making wonderful foods that they share together. Check out Prime Rib (Standing Rib Roast) Christmas Dinner which includes this recipe.
Miniature Tourties – Canadian Pork Pies Recipe:
Source: Recipe slightly adapted from Gourmet Magazine, December 2003 and the Epicurious.com website. Photo by Quentin Bacon.
Categories:Canada Christmas Finger Food Appetizers New Years Eve/Day Pork Appetizer Recipes Savory Pies and Tarts/Torte Recipes