Quebec Jam Session Recipes

Ho! Ho! Ho! It’s the holiday season, and that can only mean one thing:
This savory meat pie with hints of Xmas spices (cinnamon, nutmeg, cloves) s the holiday favorite. Health food? Hmmm, pas exactement. Mais c’est si bon! There are a zillion recipes. Here’s mine:
Tourtière (Christmas Season Savory Meat Pie)

1 pound ground pork or mix of ground pork and ground veal

1 large onion, minced
2 cloves garlic, minced
2 cups breadcrumbs (fresh is best)
3/4 cup water or vegetable broth
3/4 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground sage
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves or allspice
3/4 tsp. cinnamon
1 recipe pastry for a 9 inch double crust pie


    1. Preheat oven to 425 degrees F (220 degrees C).
    2. In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5-10 minutes. Add enough breadcrumbs to absorb all the liquid. Let cool slightly.
    3. Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
    4. Bake in preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes until golden brown. Let cool 10 minutes before slicing.

Want more recipes?
Here is a downloadable list of recipes for Quebec gastronomical delights we have enjoyed at gatherings of the PDX Quebec Jam Session.
Recipes from the Quebec Jam Session: