Tourte De Noel

Tourte de Noël is the Christmas cousin of tourtière, the French Canadian meat pie that anchors the Quebecois réveillon table. Diced pork slow-simmered with onions, potato, sage, and savory, all wrapped in an herb-flecked pastry made with butter and lard.

The herb combination is the signature. Quebec cooks swear by the partnership of sage and savory, an old French Canadian pairing that tastes distinct from any American pork pie. Savory (sarriette) brings a peppery, thyme-adjacent note that keeps the filling from feeling too cozy.

Simmering the diced pork for a full hour before adding anything else is what gives the filling its melting texture. The butter-and-flour paste (a beurre manié) stirred in at the end thickens the braising liquid into a creamy sauce that binds everything together when the pie is sliced.

The pastry includes an egg and a pinch of savory worked into the dough itself, which is a unique Quebec touch. Lard and butter together give a crust that is flaky (butter) and tender (lard). Roll thin, line the dish, chill until filling is ready.

Chef Tips

• Cool the filling fully before pouring into pastry, warm filling melts the butter out of the crust.
• Use ice-cold water only, warm water activates gluten and toughens the pastry.
• Pinch edges firmly or they release during baking.
• Cut small vents in the top crust to let steam escape.

Variations

• Add ½ pound ground beef to the pork for a heartier mix.
• Sprinkle a pinch of ground cloves or cinnamon in the filling, both are traditional Quebec touches.
• Bake in individual ramekins for holiday appetizer portions.