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Tourtière (French:, Quebec French: [tuʁt͡sjaɛ̯ʁ]) is a French Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is sometimes used. [ 1 ]
The tourtière du Lac-Saint-Jean differs from a regular tourtière by having thicker crust, cubes of potatoes, meats and broth (instead of only minced meat), as well as being placed in a much larger and deeper container. Like a regular tourtière, the meat chosen is usually pork, beef or veal.
Tourtière—pie usually made with minced pork or beef, a signature dish of the temps des fêtes; Tourtière du Lac-Saint-Jean—a type of tourtière made with a thicker crust and with cubes of potatoes, meats and broth
Tourtiere. Tourtiere is basically a prettier way of saying “meat pie.” Originally from Quebec, the pie is traditionally made in a “tourtiere” dish and eaten during Christmas. It’s been ...
Tourtière – French-Canadian meat pie dish; Vanillerostbraten – Austrian beef cutlet dish; Wagyu Japanese beef; Yakiniku – Korean-style grilled meat cuisine in Japan; Yukgaejang – Korean spicy beef soup; Yukhoe – Korean raw meat dish that resembles a steak tartare; Yukpo – Korean dried meat strips; Zrazy – Meat roulade dish
Benoît introduced traditional Québécois menu items to English-speaking Canadians, including the meat pie known in French as the Quebec Tourtière, Benoît's "iconic dish". [3] She has been described by CBC's Joanne Bayly as a 1960s phenomenon. In the 1950s, 60s and 70s, Benoît was Canada's cook.
Nun's farts (Pets de sœur in French), is a French Canadian dessert that is made from pie dough; often from left over Tourtière dough, that is layered with butter, brown sugar, then rolled, sliced, placed in a pan, covered with additional brown sugar, and finally baked. [1]
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