Tortière trio
Photo: Classic Tourtière
Photography by Yvonne Duivenvoorden
Rèveillon, the festive dinner eaten in French-Canadian homes after midnight mass on Christmas Eve, traditionally features tourtière. Whether you make the classic with ground pork or chic versions with meats or extra-special seafood, the historic tourtière is delicious served with chili sauce, chutney or relish.
Recipes
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Classic Tourtiere for Eight
This classic is usually made with ground pork, often with the addition of potatoes for thickening. Mushrooms are unconventional, but tourti? fans will... -
Chunky Tourtière
Many tourtières have a medley of meats, often including game. Our version with pork, chicken and veal is milder flavoured but still rich and deliciou... -
Seafood Pie
Saffron adds a subtle accent to this deep-dish pie with its luxurious mix of seafood. Expect raves! You can replace the lobster with 12 oz (375 g) bay...
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