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Parks Canada Heritage Gourmet App

Narcisse Fallerdeau’s Tourtière

This hearty French-Canadian main dish is making a comeback! Serve with fresh greens and a tangy cranberry relish for a true Fort Langley touch.

Narcisse Fallerdeau’s Tourtière

Origin: Fort Langley National Historic Site
Region: West (British Columbia)
Period: Traditional
Course: Main Course

Narcisse Fallerdeau’s Tourtière

Ingredients:

Tourtiere

  •  2.5 lb | 1.2 kg lean ground meat (a combination of pork, veal or beef)
  • 1 large onion, finely chopped
  • 1 cup | 250g potatoes, mashed
  • 1 large carrot, coarsely grated
  • ¼ cup | 50g green peas
  • 1 tsp | 5ml ground sage
  • 1/8 tsp | 0.5ml cloves
  • 1/8 tsp | 0.5ml cinnamon
  • 1/2 tsp | 2.5ml savory
  • ¾ tsp | 1.25ml salt
  • 3 tbsp | 45ml fresh parsley
  • ½ tsp | 2.5ml pepper
  • 2 tbsp | 30ml butter
  • 3 tbsp | 45ml flour
  • One double pie crust (store-bought or from recipe that follows)

Double Pie Crust

  • 2/3 cup | 155ml lard
  • 3/4 tsp | 1.25ml salt
  • 2 1/8 cup | 530ml all purpose flour
  • 8 tbsp | 120ml ice cold water

Directions:

Tourtiere

  • Preheat the oven to 400 °F (200 °C).
  • Put meat and onions in a large saucepan and with only enough water to barely cover the meat. Cover and simmer for 1 hour.
  • Add mashed potatoes, carrot, peas and seasonings. Simmer together for 20-25 minutes.
  • Mix butter and flour together into a ball and stir in meat mixture. Cook a few minutes until creamy.
  • Taste for seasoning and then cool. Pour into a pastry lined large, deep, pie plate.
  • Cover with vented top crust. Bake in a 400F oven for 50 minutes, or until golden brown.

Double Pie Crust

  • Combine dry ingredients and cut in lard or shortening.
  • Add water gradually to mixture to make a ball of dough that comes away easily, without sticking, from side of mixing bowl.
  • Divide into two balls, one slightly larger than the other. Roll out on lightly floured surface.

Credits:

This recipe is adapted from Bannock & Beavertails - A Fort Langley Cook Book. Compiled by the Fort Langley “Friends of the Fort” 1992, published by the Fort Langley National Historic Site Cooperating Association , printed and bound by D.W. Friesen & Sons Ltd. Altona Manitoba.