This time of year in Maine, when you go into a grocery store and see people looking at the ground pork, it can only mean one thing—tourtière, the meat pie so beloved by Franco-Americans. The English have turkey or goose for Christmas. We Francos have our tourtière, and the holidays just wouldn’t seem right without them. Because Francos are a gregarious bunch, unlike the more taciturn Yankees, it is very easy to strike up a tourtière conversation with complete strangers in the grocery store. This I have done, and in each conversation, we have all marveled at the tourtière variations—all pork, ground pork mixed with ground beef, ham, potatoes, no potatoes, and for those who yearn for that 1960s touch, potato flakes. There are lots of variations, and some of them are better than others. However, I think a comment from the website Chowhound got it exactly right. That is, the best tourtière pie is the one your mother made.
This past October, I wrote a fairly long post about tourtière—its history and my unsuccessful attempt to make a healthy tourtière. Interested readers should go to my “A Tale of Two Tourtières,” posted October 8th, 2009.
I do want to add a little about the pronunciation. Franco-Americans who settled in central Maine call it “toochay” pie. However, the correct pronunciation is “tor-tē-yā,” and the first time I heard it said that way, I had no idea what the word meant. I have also read that in some parts of New England it is pronounced “tout-care.”
However it is pronounced, tourtière can be made ahead and frozen (unbaked), which is a real blessing this time of year, and right now there are three tourtières in my freezer—two for Christmas Day and one for a gift. However, there is still time to make a tourtière or two, and below is the recipe my mother and I developed over the years.
Joyeux Noël and bon appétit!
Rochelle’s Tourtière Pie
1 pound ground beef
1 pound ground pork
1 teaspoon salt
¼ teaspoon pepper
1½ teaspoon dried thyme
½ teaspoon dried sage
1 small onion, chopped fine
1 cup water
1 cup plain mashed potatoes, with no butter and no milk
Pastry for a 2-crust 9-inch pie
In a saucepan combine beef, pork, seasonings, onion, and water. Cover and simmer for one-and-a-half to two hours. Uncover and cook ten minutes. The mixture should be moist but not runny, and if it isn’t, then drain the excess liquid. Add the mashed potatoes.
Heat oven to 425° F. Put meat mixture in crust and then bake for about 30 minutes. (Foil wrapped around the edges of the piecrust helps prevent excessive browning.)
As I mentioned in the piece above, these pies can be frozen, unbaked. Then, in a 350º oven, bake unthawed pies for an hour, or longer, until the meat is bubbly and the crust is brown.