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
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 (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
MEAT PIE (TOURTIERE)
Raised in Quebec Tourtiere was a big Christmas favourite.I created this recipe using a combination of flavours from my Aunt, and my second Mum's recipes. I usually make this recipe from memory, but had so many requests for the recipe, that I decided to write it out to share- Enjoy!!!!
Provided by Lovecookin
Categories Savory Pies
Time 5h30m
Yield 1 pies, 6 serving(s)
Number Of Ingredients 12
Steps:
- In large pot brown ground meat-drain well-add onion, celery, potatoe, garlic, cloves, allspice, sage, pepper-mix well.
- Add bouillon-bring to boil and then simmer on low heat for 3-4 hours.
- This recipe works equally as well in a slow cooker.
- Use a potato masher to mash meat/potato mixture to desired consistancy.
- Drain off excess liquid-cool meat mixture& remove any visible cloves.
- Fill the bottom shell , cover with top crust, seal edges and score to allow steam to escape.
- Bake at 425 for approximately 45 mins or until the crust is golden brown.
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.
VEGETARIAN TOURTIERE
Tourtiere is a traditional meat pie served in French-speaking areas of Canada for Reveillon, a Christmas or New Years Eve party. Enjoy this vegetarian version which I have modified from several sources. Makes 2 pies or one really big, thick one. Serve with a spicy chutney or steak sauce, mashed potatoes, steamed green beans, and a nice salad. Freezes well before baking. Bon appetit!
Provided by NORTHERNLIGHT1
Categories 100+ Everyday Cooking Recipes Vegetarian Protein TVP
Time 1h30m
Yield 16
Number Of Ingredients 18
Steps:
- Pour the vegetable broth into a saucepan and bring to a boil over high heat. Measure the texturized vegetable protein and vegetable flakes into a large mixing bowl. Pour the boiling broth over the texturized vegetable protein and vegetable flakes; soak for 15 minutes.
- Meanwhile, melt the butter in a large skillet over medium-high heat, add the mushrooms and onions; cook and stir until soft, about 10 minutes.
- Stir the texturized vegetable protein and vegetable flake mixture in with the mushroom and onions. Pour the beer into the skillet with the vegetable mixture; remove from heat and cool.
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk the egg and milk together in a small bowl.
- Line a deep dish pie plate with one round of the prepared pastry. Pour the vegetable mixture into the pastry shell. Prepare the top pastry by cutting a 2 to 3-inch hole in the center of the round using a knife or a decorative cookie cutter.
- Moisten the edges of the bottom round with water. Place the top round of prepared pastry on top of the meat filling, pressing around the edges and crimping to seal. Brush the top of the pastry with the egg and milk mixture.
- Bake in the preheated 450 degree F (230 degrees C) oven for 15 minutes. Lower the oven temperature to 375 degrees F (190 degrees C) and continue baking until the crust is golden brown, 30 to 40 minutes.
Nutrition Facts : Calories 264.5 calories, Carbohydrate 25.4 g, Cholesterol 17.4 mg, Fat 11.3 g, Fiber 2.9 g, Protein 15.7 g, SaturatedFat 3.6 g, Sodium 493.4 mg, Sugar 1.9 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 (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.
TOURTIERE (MEAT PIE)
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Combine salt, pepper, cinnamon, allspice, parsley, and thyme in a large bowl. Stir in red wine to make a marinade. Add meat the cubes and coat the meat thoroughly, using your hands if necessary to make sure all meat is covered by the marinade mixture. Cover and marinate for at least 30 minutes.
- Preheat oven to 400 degrees F.
- To a medium pot heat olive oil and add onion, celery, carrot, and garlic and stir using a wooden spoon until soft, about 5 to 10 minutes. Add potatoes to the pot, stirring briefly, then add meat and brown slightly, stirring constantly. Reduce heat and add chicken broth. Simmer for about 30 minutes, remove from heat and let cool slightly.
- Lay pie crust into a pie pan and spoon in the meat mixture. Cover with top crust, seal and pinch with fork. Cut slits in top crust to release steam and brush with egg wash.
- Place pie onto a baking sheet and bake for 45 minutes until crust is golden brown. Let cool for 10 to 15 minutes before cutting and serving.
TOURTIERE (MEAT PIE)
No French Canadian Christmas Eve buffet would be complete without a slice of this rich meat pie, but tourtiere lovers eat this favorite year-round, hot or cold. Although pork is the most popular version, the dish can be made with beef, veal, or game meats. Fillings can include mashed potatoes, oats, flour, or cracker crumbs. It is often served with ketchup, gherkins, or pickled beets. If you're short on time, use a premade pie crust. Pie will keep for 4 days, refrigerated. May also be frozen, wrapped in plastic, for up to 3 months.
Provided by JackieOhNo
Categories Savory Pies
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Put pork, onion, allspice. cloves, salt, pepper, and 3/4 cup water into a wide, heavy pot. Break up meat with a spoon, then cook over high heat until water starts to boil. Cover and simmer on low heat for 1 hour. If mixture becomes dry, add a few tablespoons of water as needed.
- Make pie crust while filling is cooking. Stir together flour and salt. Cut butter into flour mixture using a pastry cutter, or pulse butter and flour mixture in a food processor, until butter is the size of small peas. Stir in 1/2 cup ice water. Dough should look shaggy and come together when pressed into a ball. If it's too crumbly, add water by the tablespoon until dough just holds together but is not wet or sticky.
- Divide dough in half. Flatten each half into a disk, wrap in plastic, and refrigerate.
- After filling has cooked for 1 hour, peel and cut potatoes into 1/2-inch pieces. Stir potatoes into meat mixture. If mixture is dry, add 1/4 cup water. Cover and simmer over low heat for 30 to 35 minutes, until potatoes are tender. Uncover and cook off any excess moisture.
- Remove from heat. With potato masher, mash potatoes into meat. Set aside to cool to room temperature, 20 to 30 minutes.
- While filling is cooling, preheat oven to 425 degrees. Roll out both disks of dough. Line a 9-inch pie plate with one crust. Trim excess dough from edge. Refrigerate both crusts until ready to fill.
- Prepare egg wash. In a small bowl, mix egg yolk with the water. Spoon cooled filling into bottom crust, pressing firmly. Brush crust edge with egg wash, then top with remaining crust, crimping edges to seal. Brush top of pie with remaining egg wash. Cut four 1-1/2-inch slashes onto top of crust. Bake in lower third of oven until crust is golden, 30 to 40 minutes. Serve hot or at room temperature.
Nutrition Facts : Calories 575.2, Fat 36.3, SaturatedFat 17.9, Cholesterol 127.8, Sodium 420.5, Carbohydrate 41.3, Fiber 2.6, Sugar 1.2, Protein 20.2
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.
TOURTIERE SPICES
A blend of spices used in the traditional French-Canadian tourtiere (meat pie). I use beef, pork and veal, but this mix goes with any combination.
Provided by Peter Gagné
Time 5m
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, combine celery salt, pepper, savory, cloves, cinnamon, thyme, sage and mustard powder. Mix well and store in a sealed jar.
Nutrition Facts : Calories 5 calories, Carbohydrate 0.9 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.2 g, Sodium 371.8 mg
TOURTIèRE
This savory French-Canadian meat pie combines ground pork and warm spices with chunks of braised pork shoulder and shreds of chicken or turkey. But you could make it with leftover brisket, with venison, with smoked goose or ham. Traditionally it is served with relish or tart, fruity ketchup - I like this recipe for cranberry ketchup best, though I use a splash of fresh orange juice instead of the concentrate it calls for. "I've never had a slice of tourtière and spoonful of ketchup and not liked it," David McMillan, the bearish chef and an owner of Joe Beef in the Little Burgundy section of Montreal, told me. "I especially love a tourtière made by someone who can't really cook."
Provided by Sam Sifton
Categories pies and tarts, main course
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Make the dough. In a food processor, pulse together the flour and salt. Add butter and lard in stages, pulsing until the mixture forms bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist but not wet.
- Turn dough out onto a lightly floured surface, and gather into two balls. Flatten each into a disk with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.
- Make the pork shoulder. Season the pieces of pork aggressively with salt and pepper. Put 1 tablespoon of the oil into a large, deep skillet or Dutch oven, and set it over medium-high heat. When the oil shimmers, sear the meat on all sides until browned, turning as necessary, 10 minutes.
- Add the allspice berries and cinnamon sticks, and stir to toast them, then add the beer. Bring to a boil, then reduce the heat, cover the pan and simmer steadily until the pork is very tender, 45 minutes to an hour. (When the pork is done, you can allow it to cool in its liquid and refrigerate it for one or two days before using.)
- Make the chicken or turkey. Heat oven to 325. Season the chicken or turkey thighs aggressively with salt and pepper, then roast in a cast-iron pan or shallow baking tray until their skin is crisp and they have cooked through, approximately 1 hour. (The chicken or turkey, too, may be made ahead and stored in the refrigerator before using.)
- Make the pie filling. Melt the butter in a large, heavy-bottomed Dutch oven set over medium heat, and when it foams, add the onions, garlic and parsley. Cook, stirring often, until soft, 5 to 7 minutes. Add the mushrooms, and cook, stirring often, until they are soft and have given up their liquid, 5 to 7 minutes. Add wine or stock, and stir to deglaze the pan, then cook until the liquid has evaporated, 5 minutes.
- Add the ground pork and the spices, and cook until the pork has lost its pinkness, 5 to 7 minutes. Add grated potato, and cook another 5 to 7 minutes. Remove from heat.
- Shred the cooked chicken or turkey into the pot along with the cooked pork and about 1/2 cup of its braising liquid, stir lightly to combine and season to taste with salt and pepper. Chill in the refrigerator for at least an hour and up to a day.
- Assemble the pie. Place a large baking sheet on the middle rack of oven, and heat to 400.
- Remove one disk of dough from the refrigerator, and using a pin, roll it out on a lightly floured surface until it is roughly 10 to 11 inches in diameter. Fit this crust into a 9-inch deep-dish pie plate or cast-iron pan, trimming it to leave an overhang. Place this plate, with the dough, in the freezer.
- Roll out the remaining dough on a lightly floured surface until it is roughly 10 to 11 inches in diameter.
- Remove pie crust from freezer, and put the chilled filling into it. Cover with remaining dough. Press the edges together, trim excess, then crimp the edges. Using a sharp knife, cut three or four steam vents in the top of the crust. Paint the pie's top with the egg wash.
- Place pie in oven on hot baking sheet, and cook for 20 minutes, then reduce temperature to 350, and cook until the crust is golden brown and the filling is bubbling, about 30 to 40 minutes more. Let cool 20 minutes before serving.
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