Bonjour and welcome to Canada! We will be spending one week in Canada making dishes that are not only popular in Canada, but more specifically Québec, Canada. Québec is one of thirteen providences/territories that make up Canada and the first to be founded by French settlers. The forests found here make up 20% of the country. Additionally 75% of the world’s maple syrup is made in this providence. Although my ancestry results were not too surprising, I was surprised I was not more French! My dad’s side of the family hails from Québec (going back a several generations) so in order to start off the week right I will be making my very own grandmother’s tourtière pie.
With the help of my dad I was able to get her recipe which has been passed down in her family. I have had this savory pie several times before and I was very excited to make her recipe (minus the crust, sorry guys). I plan on saving my dad a piece so he can let me know if I did her recipe justice.
Tourtière, a meat pie that is often made around the holidays, can date back to the early 1600s. Québécois settlers first made this pie on special occasions such as holidays and would fill the pie with game meat such as moose, pheasant, or rabbit. The name tourtière is thought to have either come from the name of a pie pan which a meat pie is baked in or the French word tourte which is similar to a pigeon. The exact origin and how it got its’ name is often debated, but what we know for sure is it is well loved by it’s Québécois people -including myself!
The aroma of spices filled the kitchen while the meat and onions simmered. It does take about 2 hours to complete, but it does not need your attention most of the time. It is good to check in and stir the meat to avoid sticking and break up clumps. I feel tourtière is one of those foods that tastes how it smells. You know it will have a mild warmth from the spices and savory rich flavor from the meat and potatoes! This was Ian’s first time having the pie and it is safe to say he is a fan! He rated it 7.5/10 while I rated it a little higher at 8.5/10- I’m partial! The recipe can be found at the bottom of the post, I hope you enjoy it as much as we did! Coming up next is a traditional soup that helped many farmers and settlers through the harsh Canadian winters. Stay tuned 🐷
For the first country I will be bringing you down under to the Australian Outback! We will be trying four different traditional dishes and to kick things off I give you the traditional Aussie Meat Pie. These pies are often hand-sized and filled traditionally with ground or minced meat, gravy, and topped with tomato sauce and/or mashed potatoes (how could it not taste good?). These yummy delights can be found in supermarkets, restaurants and pie stalls throughout Australia.
A little back story on the meat pie..
Although England is thought to be the creator of these personal pies, the origins trace back to ancient Greece and Egypt. Because there were no baking dishes at the time, the purpose of the pastry was meant to be a container for the meat which left the exterior inedible and tough (don’t worry this pie crust is totally edible). In the Medieval times, England sold these small pies on the streets making them affordable even for the poor. The rich and royal often added many more spices and used a large variety of meats such as boar and venison to fill their pies. Meat pies became a celebratory staple in the 1800s for citizens of all classes.
Once settlers first arrived to Australia in the early 1800s they solely relied on what was brought over with them from overseas. Over the next 6 years steam mills started to pop up over Sydney making wheat flour. At this time, the meat pies were being adapted to the Australian culture. From pie carts in the mid 1800s and big meat pie businesses eventually came the frozen pies for the modern microwave era.
Now onto the recipe!
I used this recipe for my pie although I did a few tweaks. I substituted a gravy packet instead of the beef bouillon cubes. I also made a simple sauce combining canned tomato sauce and herbs at medium heat in a sauce pan. This was then drizzled over the top of each pie slice like so (see below). As you can see I tried to make a little kangaroo on top to be a little extra.. Can I just say this was the only way to start off this blog? WOW do the Australians know how to make pie! We appreciated the savory and rich flavors of the gravy with the ground meat and spices. The nice crispy crust of the puff pastry was a nice contrast. Even the little bit of nutmeg made a wonderful influence on this dish. Ian and I rated this meal 7/10 and we can’t wait to try the next recipe! Talk to you all soon 😊