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Celtic Radio Community > From Your Kitchen to My Plate > Tourtiere De Quebec (quebec Pork Pie)

Posted by: Shadows 13-Dec-2003, 06:50 PM
Category: ETHNIC
Serves: 6

1 1/4 Pound Ground pork
1/4 ts Dried rosemary
1/2 Each To 3/4 cup cold water
1/4 ts Grated nutmeg
1/2 Cup Onion, finely chopped
1/4 Cup Celery, finely chopped
1/2 ts Ground black pepper
1/4 Cup Old-fashioned rolled oats
1 Each Bay leaf
1/2 ts Dried savoury

This is considered Quebec style, using rolled oats instead of potatoes to
thicken the filling shows a Scottish influence.

Servings: 6

In a large, heavy frying pan, combine pork with cold water and heat to
boiling point. Add onion, celery, pepper, bay leaf, savoury, rosemary,
nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/2 hours,
adding more water if mixture dries out. Halfway through cooking time,
season with salt to taste. Stir in rolled oats and cook, stirring, for 1
to 2 minutes. Remove bay leaf.

Meanwhile, line a 9-inch pie plate with pastry. When meat mixture is
lukewarm, spoon into pie shell and cover with remaining pastry. Trim
pastry, seal edges and cut steam vents in top crust. Decorate with pastry
cutouts as desired. Bake in preheated 425 deg F oven for 15 minutes, then
reduce heat to 375 deg F and bake another 25 minutes or until crust is

Source: A Taste of Quebec by Julian Armstrong

Posted by: barddas 30-Dec-2003, 11:00 AM
Shadows, this sounds wonderful! A good meal to warm chilly bones.

Thank you


Posted by: Shadows 30-Dec-2003, 01:15 PM
It is indeed very warming and good! I have made this many times for my historical friends and they always want more then I have prepared!!! wink.gif It does not matter if I make one pie or 4 , it never is enough!

Posted by: Shadows 26-Apr-2010, 11:21 AM
I want to bring this recipe back to the top, it is ideal for camping and festivals...

It has been posted here since December 2003...

Do not let the oats fool you the texture is wonderful as well as the flavor. You can always add more herbs, I even add hot peppers on occasion.

Try it, you won't regret.

Posted by: stoirmeil 26-Apr-2010, 12:32 PM
Beautiful. This is the one thing of my French-Canadian heritage, beyond the language among the elders that I didn't understand, that I remember from my Rhode Island childhood.

This is the way my mother's older sister made it -- except she did use the potatoes. Oats would be delicious. It's the sharp herbs of rosemary and bay, together with the nutmeg, that makes the flavor so intense and distinctive. Tante Paule-Renee ("Pauline") made all the pies every Christmas -- she used to come with armloads of them to our house.

They freeze well too, if you make up lots of pies and put them in deep freeze after you fill with the cooked meat and seal them, but before you bake them. You don't even need to thaw before baking.

smile.gif My brother, the little savage, used to put a ton of ketchup on his. Tante Pauline could not bear to look at him eating it that way.

Posted by: Shadows 26-Apr-2010, 12:54 PM
The little savage needed to have the ketchup removed from the table, what a sacrilege to a fine meal!

I must state that ground unseasoned pork should be used for this dish, not sausage.

Potato is good for this but the oats make it unique!

Posted by: stoirmeil 26-Apr-2010, 04:21 PM
QUOTE (Shadows @ 26-Apr-2010, 02:54 PM)
Potato is good for this but the oats make it unique!

A little more like a Canuck haggis, eh? smile.gif

Posted by: Sekhmet 19-Aug-2010, 11:35 AM
You realize I'm going to have to make this. Like, right now.

Posted by: Shadows 19-Aug-2010, 12:10 PM
Let us know how it turns out... bet you love it!


P.S. I have baked this pie many times in camp using my large dutch oven with 3 small flat stones on the bottom of the oven to keep the pie tin off the direct heat ( prevents burnt bottom syndrome ) !

Posted by: Shadows 19-Aug-2010, 12:34 PM
I just noticed that the cinnamon is missing from the list:

It should be 1/4 tsp just like the nutmeg!

Sorry folks!

Posted by: Sekhmet 19-Aug-2010, 12:57 PM
I've got a cooking demo coming up soon, wonder if I can sneak this in and hope nobody asks too many questions about authenticity and

Posted by: Shadows 19-Aug-2010, 01:01 PM
QUOTE (Sekhmet @ 19-Aug-2010, 02:57 PM)
I've got a cooking demo coming up soon, wonder if I can sneak this in and hope nobody asks too many questions about authenticity and

This is my one source... Source: A Taste of Quebec by Julian Armstrong

Not so sure where he got it. I never did research the book.

Posted by: Sekhmet 19-Aug-2010, 01:09 PM
Oh, I'm perfectly willing to assume that *this* recipe isn't period, but it comes from much older roots. Just a matter of finding them. biggrin.gif

But I tend to cook for myself while I've got the fire going in the hearth and bread oven, so...maybe if I stick it in the

Posted by: Shadows 19-Aug-2010, 01:13 PM
You won't be disappointed!!!!!

The book was published around 2000 and is now out of print, used copies can had from Amazon, the cheapest is around $55.00 US.

No matter what it is fine eating!

Posted by: Shadows 18-Jan-2012, 02:15 PM
Dear Lady you never did report back how this turned out for you!

Good or bad , let us know please.

Posted by: Sekhmet 17-Jan-2018, 04:33 PM
*eight years later...*

This is actually one of my standards for meat pies, at least at home. I'll make one or two of these for events, but not necessarily "immersion" ones where people are looking for documentation. I've even made a batch of the filling and done these in pasty crusts so they're portable. Then again I've gone on a pasty kick for the last several years. The kids actually inhale this readily - but then again with only a couple of instances they've really liked meat pies in general. This also makes a fabulous base for Scotch Eggs. Just sayin'.

Posted by: Shadows 17-Feb-2018, 11:39 AM
Have to give it a try with Scotch Eggs! Thanks!

Posted by: Shadows 02-Dec-2021, 02:12 PM
We have just finished consuming the 2 I made for Thanksgiving, now I have to make some to freeze.
Sek , I no longer can do the historical stuff due to my condition I envy you for still being able to participate!

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