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
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
TRADITIONAL TOURTIERE
Recipe for individual meat pies [tortieres], popular in Quebec in the Christmas season. The Tourtiere is usually made like a casserole or pie. I don't see any reason why you couldn't make them into "individual" pies, but adjustments would have to be made in the cooking times.
Provided by Frank Butcher
Categories Savory Pies
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- The night before, combine the first 13 ingredients in a large bowl. Cover and let rest overnight in the refrigerator.
- The next day, prepare potatoes and then prepare pastry.
- Preheat oven to 450 degrees F.
- Use 2/3 of pastry to line the bottom (not the sides) of a 4 to 4-1/2 quart coverable pot.
- Add potatoes to the meat mixture. Pour mixture into pastry lined pot. Add boiling water.
- Roll remaining 1/3 pastry and cover mixture. Make slits to allow steam to escape. Bake, uncovered, until top is golden brown, about 20-25 minutes.
- Cover, reduce oven to 300 degree F, and continue baking for another 5 hours, until meats are tender.
- Uncover and let rest about 5 minutes.
- Serve hot.
Nutrition Facts : Calories 691.7, Fat 55, SaturatedFat 20.1, Cholesterol 116, Sodium 832.7, Carbohydrate 25.8, Fiber 3.4, Sugar 2, Protein 22.5
TOURTIERE
This is a traditional dish for French Canadians and is pronounced "tort-ee-air". The true French Canadian meat pie has a lard-based pastry, but you can substitute a basic shortcrust if you prefer a lighter crust. If the potato is omitted, the filling will be less dense. Tourtière is traditionally served with pickles beets or other pickles and a salad.
Provided by Strawberry Girl
Categories Savory Pies
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- To make the pastry, sift the flour with the salt and baking powder.
- With your fingertips, cut in the lard and butter until the mixture resembles coarse meal.
- Stir in the ice water. Form into a ball. Wrap in waxed paper and chill for 30 minutes.
- Place all the filling ingredients except the potato into a pot. Mix well. Simmer, covered, for 45 minutes, stirring occasionally, until the pork is cooked.
- Add the mashed potato and mix well to eliminate any lumps. Taste for seasoning, adding salt, pepper or spices as needed.
- Cool. Preheat the oven to 375F (190C).
- Divide the pastry in half. Roll out half to fit a 9 inch (23 cm) pie plate.
- Add the filling. Cover with the remaining pastry. Make three or four incisions on top of the pastry to allow steam to escape. Bake for 45 minutes, or until the pastry is golden. Serve hot.
Nutrition Facts : Calories 640.6, Fat 43.6, SaturatedFat 18.4, Cholesterol 112.9, Sodium 926.6, Carbohydrate 36.7, Fiber 2.6, Sugar 1.2, Protein 24.1
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