Poutines à Trou

From Anita Stewart's Flavours of Canada:

Anita Landry and I met years ago while she was promoting New Brunswick's great seafood. As an Acadian she and her family enjoy many special traditions. Poutines à Trou is one such special dish. She writes "This can be made year round. However, in our family, mother would make them especially at Christmas time with a kind of apple we grew and that seemed to be only ready at that time of year. This was the treat on Christmas morning and to lightly heat them in the oven of our wood stove made them taste even better. The saltiness of the pork with every bite is scrumptious....some people enjoy cranberries mixed with the apples, adding four or five berries to the filling of each poutine." If available, use Northern Spy apples or Gravenstein, the traditional apple of Atlantic Canada.


5 cups all-purpose flour

2 tsp cream of tartar

1 tsp salt

½ lb cold lard or shortening

1 ¾ cups milk

Filling: 5 large apples, peeled, cored and diced

1 cup raisins

¼ cup finely diced salt pork


1 ¼ cups granulated sugar

1 cup warm water

For dough, in large bowl, combine flour, cream of tarter, baking soda and salt. Using pastry blender, or your fingers, cut or rub in shortening until mixture is the texture of coarse crumbs. With wooden spoon, then eventually using your hands, work in milk, about ½ cup (125 mL) at a time to form a stiff dough. Divide into two sections, wrap with plastic wrap and let rest while you prepare the fillings.

For filling, in bowl, stir together apples and raisins or cranberries. In skillet over medium heat, cook salt pork just until crisp; pour off fat.

Roll out one section of dough to ½ inch (1 cm) thick rectangle. Cut into 4 rough rectangles. Place about 2/3 cup (150 mL) apple mixture in centre of one section top with a few pieces pork. Wet edges of dough with a little milk. At one short end, overlap corners to form a cone. Repeat at other short end, to bring the poutine into a rough round with an opening in the top. Place in buttered 9 inch by 13 inch (3 L) casserole dish or other large casserole. Repeat with remaining ingredients.

Bake in preheated 400 F (200 C) oven 15 minutes. Meanwhile, in small saucepan make syrup. Bring water and sugar to a boil for 1 minute. Remove from heat. Pour about 1/3 syrup into centers of poutines. Reduce heat to 350 F (180 C); bake a further 35-40 minutes or until golden brown and apples are tender. Pour remaining syrup into poutines.


Makes 8 servings.

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.