tourtière

• tourtiere

From Canadian French tourtière, from a cooking vessel of the same name, from French tourte (“meat pie”). There is a common false etymology that it derives from the alternative meaning tourte (“passenger pigeon”).[1][2]

tourtière (plural tourtières)

1. (Canada, chiefly Quebec) A type of traditional French-Canadian meat pie, usually made with pork.
   • 2018 November 30, Isabelle Bourgeault-Tassé, “How a family recipe taught me what’s at stake when Franco-Ontarians lose their roots”, in The Globe and Mail‎:

     Last December, I called my mother to get her recipe for tourtière, a beloved traditional French-Canadian dish. It would be the meaningful heart of a bundle of gifts I had lovingly gathered to honour a Métis elder I had recently met. To share this recipe for tourtière was to share a piece of my family’s story with this elder, to whom I owed a great debt of gratitude.

tourte +‎ -ière

• IPA^(key): /tuʁ.tjɛʁ/

• Audio (CAN)

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tourtière f (plural tourtières)

1. piedish
2. (Canada, Quebec, food) tourtière, a type of traditional French-Canadian meat pie. Synonym of tourtière du Lac-St-Jean
3. (Quebec, food) meat pie

(tourtière du Lac-St-Jean):

• tourtière du lac Saint-Jean (European French, Quebec French)
• pâté à la viande du Lac-St-Jean

(meat pie):

• pâté à la viande
• tourte

• tourte

• “tourtière”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012.