Tourtière

Tourtière

Tourtière du Lac-Saint-Jean, ready to be put into the oven for baking
Type	Meat pie
Course	main dish
Place of origin	Canada
Region or state	Quebec and New Brunswick (When New France.
Main ingredients	pork, veal, beef, or fish; game meat
Other information	Eaten: New Years Eve, Christmas, Christmas Eve, Thanksgiving

Tourtière (French pronunciation: ​[tuʁ.ˈtjɛʁ], Quebec French : [tuʁ.ˈt͡sjaɛ̯ʁ]; also popularly referred to in Canada in print and in its pronunciation as tortière) is a meat pie originating from Quebec, usually made with finely diced pork, veal or beef. Wild game is often added to enhance the taste of the pie. A traditional part of the Christmas réveillon and New Year's Eve meal in Quebec, it is also sold in grocery stores, across Canada, all year long.

Tourtière is not exclusive to Quebec. It is a traditional French-Canadian dish served by generations of French-Canadian families throughout Canada and the bordering areas of the United States. In the New England region of the U.S., especially in Maine, Rhode Island, Vermont, New Hampshire, and Massachusetts (e.g., Chicopee and Attleboro), late 19th and early 20th century immigrants from Quebec introduced the dish.

There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef, rabbit and game are often included inland. The name derives from the vessel in which it was originally cooked, a tourtière.

The tourtières of the Saguenay-Lac-Saint-Jean area and Eastern Quebec are slow-cooked deep-dish meat pies made with potatoes and various meats (often including wild game) cut into small cubes.