Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

This pie, made with pork or a mixture of pork and veal, is prepared throughout Quebec for the festive Christmas Eve dinner. It is very similar to the Alsatian Tourte de la Vallée de Munster, except that the Alsatians use bread soaked in milk, not potato. Perhaps Alsatian emigrants took the tourte to Quebec.


  • 1 medium potato, peeled and boiled
  • 4 tablespoons milk
  • 2 tablespoons


Preheat the oven to 200°C/400°F/gas mark 6. Mash the potato and soak it in the milk. Heat the oil in a frying pan and fry the meat and onion, breaking up the meat with a wooden spoon. Season with the nutmeg, cloves, salt, pepper and sage.