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[Canadian John]

 Tourtiere is a French Canadian meat pie. There are many versions. The main ingredient is ground pork... There are recipes galore if you do a search.. I remember these wonderful meat pies as being popular

 back in the days when I lived in Quebec. The taste is unique, not greasy or overpowering .

 If you do deciede to give it a go, I would suggest cutting the potatoes  and onions, if used, finely. It's all preference. I do remember some tourtieres as having rather large pieces of potato that I didn't like as

they added a strong potato taste to the otherwise delicious pie.

 The following may be helpful.

  https://www.seasonsandsuppers.ca/classic-tourtiere/

 

[urnmor]

looks interesting

[Bentley]

At 1st, all my mind saw was terrine.  And I kept saying hum, a terrine as a meat pie, OK...But I have never heard of a Tourtiere.  I am not sure there can be a bad meat pie, maybe if liver or kidney is being used I might pass.  Is it pronounced tour-ter-ri?

[Canadian John]

At 1st, all my mind saw was terrine.  And I kept saying hum, a terrine as a meat pie, OK...But I have never heard of a Tourtiere.  I am not sure there can be a bad meat pie, maybe if liver or kidney is being used I might pass.  Is it pronounced tour-ter-ri?

    Not quite..TOR-TEE-EHR is how it is pronounced.

[BigDave83]

Interesting, I notice the recipe you posted the link for has no potato. Would you add some or skip?

 Next question, as I am not a baker, could I cheat and use those premade pie crusts in the red box, or is this crust different than a normal pie crust?

I could see me trying this some time, especially if I don't need to make a crust.

[hughver]

Great questions BigDave, I too was thinking about giving this a try but am crust challenged.

[Canadian John]

Interesting, I notice the recipe you posted the link for has no potato. Would you add some or skip?

 Next question, as I am not a baker, could I cheat and use those premade pie crusts in the red box, or is this crust different than a normal pie crust?

I could see me trying this some time, especially if I don't need to make a crust.

Potato - I would skip it unless I had a great liking for it. Or if not sure, very small pieces ~ 1/4" to 3/8", and not much of it. Say 1 potato.

 Crust - Nothing special. Premade should be fine.

[BigDave83]

Interesting, I notice the recipe you posted the link for has no potato. Would you add some or skip?

 Next question, as I am not a baker, could I cheat and use those premade pie crusts in the red box, or is this crust different than a normal pie crust?

I could see me trying this some time, especially if I don't need to make a crust.

Potato - I would skip it unless I had a great liking for it. Or if not sure, very small pieces ~ 1/4" to 3/8", and not much of it. Say 1 potato.

 Crust - Nothing special. Premade should be fine.

Thank you this will make it more likely to get made here.

[hughver]

Even though I have two freezers mostly full of great things to cook, I'm running low on variety of ways to prepare them. Pre virus, variety was never a problem since we normally ate out 2-4 times a week, now we virtually never visit a restaurant. Bottom line, tonight it's Tourtiere. In order to avoid a visit to the store, I plan on making some minor changes. For one I only have breakfast and Italian pork sausage in the freezer so I'll use breakfast sausage, it has sage as one of its main seasoning. The only other changes that I'll make are that I'll use OTC pastry and add about 4-6 oz. of finely chopped mushrooms, no potatoes. Revision #1, thinking of adding a few ounces of grated carrots to dilute the abundance of meat soften the texture.

[jdmessner]

This sounds a lot like a pasty, a UP* culinary specialty that is enjoyed by trolls** and marketed to fudggies.***

Pasties were originally introduced in the UP by Cornish immigrants who worked the copper mines in the 1840s. Miners could carry a pastry under their helmets and have a hearty lunch without having to come out of the mine. The best pasties I've had were made by the Newberry UMC church ladies (located in the middle of the UP).

The traditional pasty is made with hamburger, potatoes, and rutabaga. However, you can get them with all kinds of different fillings. A pasty purest might let you get away with putting gravy on it and would probably just look away while sarcastically muttering a few things under their breath if you put sour cream on it. However, under no circumstances should ketchup ever be applied to a pasty, that is sacrilege!

* UP - Refers to Michigan's Upper Peninsula.
** Trolls - Refers to people in lower Northern Michigan who live under the Mackinaw Bridge.
*** Fudggies - Refers to people in Southern Michigan who come north on vacation and buy fudge from any of several specialty fudge shops found in Northern Michigan.

I think the first fudge shops were on Mackinaw Island and then branched out across the NW corner of the state. As a kid I can remember waiting all year to go to Lake Charlevoix and going to visit Murdick's Fudge (the best of all the fudge shops). My brother, sister, and I would each get our own one pound slab of fudge cut into small squares and placed in our own little white box with blue lettering. I would stretch out my stash of fudge as long as possible, but would also have to keep it hidden from my siblings who would eat theirs right away. It wasn't until years later when I moved north that I actually heard of a Fudggie. It is actually a very common slang term and many visitors have come to to embrace it!

[jdmessner]

After writing about pasties I decided to have one for lunch! This is a traditional one with beef, rutabaga, and potato.

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[Canadian John]

 We had a manufacturing facility in Escanaba MI that I visited often. Pasties and white fish, to name a few were often meals I enjoyed..

 BTW. Pasties don't taste like like a tourtiere even though they are both meat pies.

 Most people think that upper Michigan is just south of the Mac ' bridge. The UP is something else indeed, an experience most people would enjoy.

[hughver]

Most people think that upper Michigan is just south of the Mac ' bridge. The UP is something else indeed, an experience most people would enjoy.

I spent virtually my whole four year enlistment in the Air Force at Kinross AFB in the UP. I married my first wife there and if I could have found a decent job there after the service, I'd still be there. I still have a daughter that lives in the Soo.