TOURTIERE (FRENCH CANADIAN MEAT PIE)
This French Canadian meat pie is hearty, satisfying, and easy to make so it's a great choice for a holiday main course. Visually impressive, relatively affordable, and best served at room temperature, so a tourtiere doesn't require any kind of precise timing.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 2h15m
Yield 8
Number Of Ingredients 28
Steps:
- Place flour, salt, and frozen butter slices into the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into cold water; drizzle water/vinegar into the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If dough isn't pressing together, drizzle in another teaspoon of water.
- Transfer mixture to a work surface. Press it together until it becomes a lump of dough. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour.
- Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl.
- Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher.
- Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes.
- Stir garlic, celery, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet.
- Cook and stir until meat is browned and has a very fine, almost pastelike texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
- Preheat oven to 375 degrees F (190 degrees C).
- Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape.
- Fill bottom crust with the meat mixture; smooth out the surface. Whisk egg and water together to make egg wash. Brush edges of the bottom crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash.
- Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.
Nutrition Facts : Calories 663 calories, Carbohydrate 47.3 g, Cholesterol 159.2 mg, Fat 40.5 g, Fiber 2.6 g, Protein 26.9 g, SaturatedFat 21.4 g, Sodium 1074 mg, Sugar 1.5 g
TOURTIERE (FRENCH CANADIAN MEAT PIE)
This dish is traditional in French Canadian homes at Christmas. It freezes well, and is handy for company.
Provided by Bluenoser
Categories Savory Pies
Time 1h
Yield 2 pies, 2 serving(s)
Number Of Ingredients 18
Steps:
- In large skillet, brown meat with onion and garlic. Drain fat.
- Stir in water, celery, carrot, boullion and bay leaf.
- Bring to a boil.
- Reduce heat and simmer 7-8 minutes.
- Remove from heat and add potatoes and spices.
- Spoon into pie shells. Cover with pastry topping.
- Combine egg yolk, water and brush lightly on crust.
- Bake 375°F 30-40 minutes.
- Serve with brown gravy and salad.
FRENCH CANADIAN TOURTIERE
Traditional French Canadian Tourtiere (meat pie), served on Reveillon (Christmas Eve).
Provided by Rayna Jordan
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- 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 minutes. Allow to cool to room temperature.
- Preheat oven to 425 degrees F (220 degrees C).
- 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.
- Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.
Nutrition Facts : Calories 404.6 calories, Carbohydrate 22.1 g, Cholesterol 55.3 mg, Fat 26.6 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 8.1 g, Sodium 748.9 mg, Sugar 0.7 g
TOURTIERE DU QUEBEC (FRENCH-CANADIAN MEAT PIE)
I grew in Quebec and always looked forward to Christmas to be able to eat meat pies. When I married & moved to the US, I took the recipe with me, no way I can spend Christmas without the smell of cooking meat pies. Luckily for me, hubby & kids are hooked. I've been making this recipe for years, delicious.
Provided by French Canadian Chef
Categories Savory Pies
Time 1h35m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat.
- Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits.
- Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes.
- Freeze well.
- Note: If ground pork and ground veal cannot be found, you can use meatloaf mix which is all 3 meat but I'm not sure of the ratio.
Nutrition Facts : Calories 751.4, Fat 47.5, SaturatedFat 14, Cholesterol 83.8, Sodium 859.7, Carbohydrate 52.4, Fiber 2.8, Sugar 1.3, Protein 27.5
TOURTIERE (FRENCH CANADIAN MEAT PIE)
This common recipe is a favorite among those living in Quebec and those whose ancestors migrated from there.
Provided by Member 610488
Categories Pot Pie
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- The dough can be made in advance. You will need 1 pound of dough to make this pie. Blend the shortening, flour and cold water together in the bowl of a stand mixer on low speed, using a dough hook. Mix until well blended.
- Remove the dough from the bowl, wrap in plastic wrap and put it on a sheet pan. The dough can be stored for up to 1 week in the refrigerator, but allow it to come to room temperature before rolling.
- Cut the dough in half and roll out 1 piece of dough to fit into a 10-inch pie plate. Fit the dough circle into the bottom of the pie pan, pushing it snugly against the edges. Roll out the other piece of dough and set aside until ready to use.
- Preheat the oven to 350 degrees F.
- Bring a medium pot of salted water to a boil over medium heat. Add the potatoes and blanch until al dente. Drain and set aside to cool.
- In a large skillet over medium heat, add the beef, pork, and the onions.
- Brown the meat, then discard the grease. Add the potatoes and moisten the mixture with the beef soup base. Add instant potato powder along with cinnamon, nutmeg, garlic, black pepper and 1/4 teaspoon salt. Mix well.
- Pour the filling into the dough lined pie plate. Level it off and cover with the remaining circle of dough. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess dough using a sharp knife.
- Brush the top of the pie with the egg wash. Make a few slits in the top crust to allow the steam to escape.
- Bake until cooked through and the top of the pie is golden brown, about 45 minutes. Remove from the oven and serve.
Nutrition Facts : Calories 695.4, Fat 45.6, SaturatedFat 15.1, Cholesterol 82.1, Sodium 92.2, Carbohydrate 44.2, Fiber 2.6, Sugar 2.4, Protein 26.1
TOURTIERE (AKA MEAT PIE)
Steps:
- In a large saucepan, soften the garlic and onions in the oil. Add the pork and veal and continue cooking for about 15 minutes, stirring to crumble the meat. Sprinkle with salt and pepper. Add the veal stock, cinnamon, cloves, nutmeg and potatoes and cook, stirring frequently, until the potatoes begin to fall apart, about 45 minutes. Let cool. Adjust the seasoning. Cover and refrigerate for 4 hours or until completely chilled.
- With the rack in the lowest position, preheat the oven to 375 degrees F (190 degrees C).
- Line six 9-inch (23-cm) pie plates with the pastry. Cover with the cooled meat mixture. Cover with a second crust. Brush with egg wash. Make an incision in the center. Press the edge to seal with a fork or your fingers. Bake until the crust is golden brown, 50 minutes to 1 hour.
- In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form 2 discs. Cover in plastic wrap and refrigerate the dough for at least 30 minutes.
- Roll out the dough on a floured work surface or between 2 sheets of parchment paper in a 1/8-inch (3 to 4-mm) thick sheet. Use the dough to make a 2-crust pie or line two 9 to 10-inch (23 to 25-cm) pie plates. Yield: 2 pie crusts.
TRADITIONAL FRENCH CANADIAN TOURTIERE
Originally from my grandma's recipe box, the secret of this delectable Christmas treasure is found in the ground cloves and chicken seasoning. We've always made our tourtieres en grand (in large quantity), as they freeze great making them a terrific quick fix throughout the busy holiday season!
Provided by kathleen
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h45m
Yield 64
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large pot, mix the pork, beef, onion, and water. Season with salt, pepper, allspice, cloves, cinnamon, and chicken seasoning. Bring to a boil. Reduce heat to low and simmer 30 minutes.
- Drain liquid from pot into a bowl. Transfer remaining meat mixture to a separate bowl and chill until ready to use. Place bowl with liquid in the refrigerator and chill 1 hour, or until fat has congealed on the surface.
- Scrape and discard fat from the chilled liquid. Spoon the meat mixture into pie crusts. Add 1 tablespoon of reserved liquid to each pie. (This prevents them from becoming to dry.) Place top crust on top of each pie and pinch edges to seal. Cut slits in top crust so steam can escape.
- Bake in preheated oven until golden brown, about 50 minutes. Serve immediately or freeze until ready to use.
Nutrition Facts : Calories 467.6 calories, Carbohydrate 23.1 g, Cholesterol 71.3 mg, Fat 31 g, Fiber 2.1 g, Protein 22.7 g, SaturatedFat 9.7 g, Sodium 588.2 mg, Sugar 0.4 g
MEAT PIE (TOURTIERE)
French Canadian Tourtiere. Contains pork, potatoes, onions and spices.
Provided by Maggie Rogers
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Yield 8
Number Of Ingredients 12
Steps:
- Bake the potato until done, 30 - 45 minutes in a preheated 400 degrees F (205 degrees C) oven. Peel and mash the potato.
- Place the potato, ground pork, onion, spices and water in a large frying pan and simmer until very thick, for about one hour.
- Meanwhile, prepare your pastry.
- Line a deep-dish pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust.
- Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees F (175 degrees C). If edges brown too fast, cover with a strip of foil. Serve warm.
Nutrition Facts : Calories 485.4 calories, Carbohydrate 30.5 g, Cholesterol 84.5 mg, Fat 32 g, Fiber 1.7 g, Protein 17.9 g, SaturatedFat 8.9 g, Sodium 565 mg, Sugar 2.9 g
TOURTIERE A L'ORIGNAL (FRENCH CANADIAN MOOSE MEAT PIE)
This is my Memere's tourtiere recipe, tweaked a bit, but don't tell her that. One does not mess with a French woman's meat pie recipe, lol. All the men in my family are moose hunters. This is one way we use the ground moose meat. Moose meat is very lean so do not cut back on the ground pork.
Provided by queenbeatrice
Categories Savory Pies
Time 1h15m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine Pork, moose, onion, garlic, spices, water and sauces in a skillet and bring to a boil.
- Reduce heat and cook uncovered for 20 minutes, or long enough to remove pink from meat. Mixture should be moist, not watery.
- Add enough potatoes to absorb the liquid. Cool.
- Fill crust, cover with top crust and seal edges. Cut vent holes.
- Combine egg and water and brush over pastry crust.
- Bake at 425 for 10 minutes, reduce heat to 350 and bake 30 minutes or until lightly browned.
ALICE'S FRENCH CANADIAN MEAT PIE - TOURTIERE
This is my mother's recipe that she got from her mother, who was born in Montreal Canada. We have had these pies every Christmas since I was a little kid. It would not be Christmas in our family without mom's tourtieres! Thanks mom for the recipe and all the wonderful holidays you gave us over the years!
Provided by Dr. David
Categories Pork
Time 1h
Yield 2 pies
Number Of Ingredients 12
Steps:
- Cook meat in a skillet on medium heat until brown, then drain and place meat in a large bowl.
- Add potatoes a little at a time to meat.
- Add seasonings and mix.
- Add more seasonings to taste.
- Place pie dough on 2 pie plates.
- Add half of mixture to each pie.
- Cover each pie with remaining dough.
- Seal the edges of pies and cut 5 to 6 vent holes on the tops of pies.
- Brush top of pies with melted butter.
- Bake 20 - 30 minutes at 350°F or until crusts are golden brown.
TOURTIERE
Try this Christmassy French-Canadian meat pie from one of our Good Food members. Encased in puffed pastry, it's a delicious mix of pork, beef and veal
Provided by GF member Dianna Ashworth
Categories Dinner
Time 2h40m
Yield Serves 4-6
Number Of Ingredients 19
Steps:
- Heat 1 tbsp of the oil in a large frying pan over a medium heat. Fry the meat in batches until browned. Tip into a large bowl and set aside.
- Heat the remaining oil in the same pan, then add the onions, carrot, celery and garlic. Fry for 8-10 mins until softened. Add this to the meat.
- Simmer the wine in the pan for 10 mins to reduce. Tip in the meat and veg, then the spices, thyme, bay and stock. Cook for 30 mins, uncovered. Stir in the oats and simmer for 15 mins. Discard the bay, then season. Cool completely.
- Heat the oven to 200C/180C fan/gas 6. Line a 20cm loose-bottom tin with the shortcrust pastry, pushing it into the sides of the tin. Leave 2cm of pastry overhanging and trim away the excess. Prick the bottom with a fork, cover with baking parchment and fill with baking beans. Bake for 15 mins. Remove the parchment and beans, and bake for another 15 mins until golden.
- Trim the edges with a serrated knife and pack in the meat filling. Brush some of the egg around the edge of the pastry, then drape the puff pastry over the top, trim the edges and crimp all the way round with a fork. Use the puff pastry offcuts to make decorations for the pie, if you like (or see tip, below). Brush with more egg and make 4-5 holes in the top. Can be frozen for up to six weeks at this stage. Defrost thoroughly before baking. Bake at 190C/170C fan/gas 5 for 40-50 mins. Leave to rest for 10 mins before serving.
Nutrition Facts : Calories 724 calories, Fat 45 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium
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