Parks Canada Heritage Gourmet Recipes
Fort Langley 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.
Origin: Fort Langley National Historic Site
Region: West (British Columbia)
Course: Main Course
Narcisse Fallerdeau’s Tourtière
- 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
- 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.
This recipe is taken 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.
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