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
TOURTIERE TURNOVERS
A French Canadian holiday tradition gets a cocktail party makeover. Serve with Chili Sauce as a cocktail or serve hot with a pork or beef gravy for dinner. Makes 40 plus cocktails. Per piece:about 95 cal,3g pro,6g total fat(3g sat.fat),7g carb,trace fibre,25mg chol,130mg sodium,%RDI: 1% calcium,4% iron,2% vit A,9% folate. Recipe taken from Canadian Living Holiday Baking Fall 2006. Well worth the effort. I've made these many times and have always recieved great reviews.
Provided by talk2sabby2
Categories Savory Pies
Time 2h30m
Yield 40 pieces, 20 serving(s)
Number Of Ingredients 20
Steps:
- Pastry:.
- In a bowl wisk flour with salt. Using a pastry blender cut in cubed butter and lard until mixture resembles fine crumbs with a few larger pieces.
- In liquid measure, whisk egg and vinegar; add enough water to make 2/3 cup. Drizzle over dry ingredients, stirring briskly with a fork until ragged dough forms.
- Press into 2 discs.
- Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
- (Make-ahead: Refrigerate for up to 3 days. Makes enough for 2 9" pie crusts.
- Tourtiere turnovers:.
- In a large skillet, saute pork over medium-high heat, breaking up with fork until no longer pink, about 6 minutes. Add onion, garlic, celery,mushrooms,chicken stock,salt,pepper,thyme,cloves,cinnamon and bay leaf; bring to a boil.
- Reduce heat, cover and simmer until almost no liquid remains, about 10 minutes.
- Uncover, and cook until no liquid remains, another 5 minutes.
- Discard bay leaf and stir in potatoes.
- Let cool.
- Divide pastry in half.
- On floured surface roll out each to scant 1/4" thickness.
- For cocktail use 3" round cutter or for main course use 5" round cutter.
- Cut out circles, rerolling if necessary.
- For cocktail use 1 TBSP of pork mixture or for main course turnovers use 2 TBSPs of pork mixture.
- Place pork mixture in center of each circle. Lightly brush edge with water: fold over to create a half moon shape.
- Press edge with a fork to seal.
- Preheat oven to 425 degrees.
- Arrange racks on top and bottom third of oven.
- Line 2 baking sheets with parchment paper.
- In a small bowl whisk 1 egg yolk with 1 TBSP water to brush over filled pastry
- Continue until all pastry and pork is used up.
- Place close together on prepared pans and brush with egg wash and cut steam vents in centers.
- Make-ahead: Freeze until firm, about 15 minutes. Layer between waxed paper in airtight container and freeze for up to 2 weeks.
- Bake at 425 degrees for 15 minutes.
- Reduce heat to 350 degrees; exchange cookie sheets top to bottom and bottom to top oven racks.
- Bake for an additional 15 minutes.
Nutrition Facts : Calories 215.1, Fat 13.9, SaturatedFat 6.4, Cholesterol 40.2, Sodium 281.4, Carbohydrate 16.5, Fiber 0.8, Sugar 0.5, Protein 5.6
THE ULTIMATE TOURTIERE
Posted as a request. Tourtiere is a traditional favourite, and this recipe says it's been adapted to work with today's much leaner ground pork. The prep time listed is just based on making the meat filling and not the pie crust, which a recipe for is not given, so just use your favourite recipe. Serve warm with a chunky chili sauce,chutney type relish or pickled beets. Recipe from Homemakers Magazine.
Provided by Rhonda J
Categories Savory Pies
Time 1h15m
Yield 1 9-inch pie, 6 serving(s)
Number Of Ingredients 15
Steps:
- In large heavy saucepan, combine pork, water, onions, celery & garlic.
- Cook over medium-high heat until bubbling, stirring to break up the meat.
- Add salt, savoury, thyme, pepper, cloves and bay leaf.
- Reduce heat, cover and simmer, stirring occasionally for 30 minutes.
- Remove bay leaf.
- Stir in mashed potato, mixing well.
- Taste and add more salt & pepper if needed.
- Let cool, stirring occasionally(mixture will thicken as it cools.).
- Line pie plate with pastry.
- Fill with meat mixture.
- Cover with remaining pastry; seal and crimp edges; cut a few steam vents.
- Brush top crust with glaze.
- Bake in a 425 degree oven for 15 minutes; reduce heat to 375 and bake for 20 to 25 minutes longer or until golden brown.
Nutrition Facts : Calories 373, Fat 24.5, SaturatedFat 9.1, Cholesterol 138.9, Sodium 433.9, Carbohydrate 6, Fiber 0.8, Sugar 1.2, Protein 30.3
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
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
MME BENOIT'S TOURTIèRE
Tourtière is a French Canadian meat pie which is traditionally served at Christmas. It may be made from pork, beef or a combination of meats sometimes including veal. Different regions in Quebec have their own traditional recipes. Some regions use game such as hare or duck rather than beef and pork. The pies should not have too much filling as they are just a part of the whole traditional Christmas dinner. It's usually served with tomato ketchup. This recipe is the creation of Mme Jehane Benoit, a famous Quebec cooking expert who received the Order of Canada for her contributions to Canadian cuisine. I found this recipe on recipesource.com and on blogger.com where it was posted by Lizzy Ferland. It is originally from the Canadiana Cookbook.
Provided by Dreamer in Ontario
Categories Savory Pies
Time 1h15m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients except breadcrumbs and pastry in a saucepan.
- Bring to a boil and cook, uncovered, over medium heat for 20 minutes.
- Remove from heat and add a 3 or 4 spoonfuls of breadcrumbs.
- Let mixture stand for 10 minutes.
- If the fat is sufficiently absorbed by the breadcrumbs, do not add more. If not, add more crumbs in the same manner.
- Cool mixture and spoon into a pastry-lined pie plate.
- Cover with crust and bake at 400F until golden brown (follow directions for pie crust you chose).
- Serve hot.
- NOTE: Cooked tourtière may be frozen for 4 to 5 months and does not need to be thawed before reheating.
- To reheat, place your frozen tourtiere (covered in foil) in a medium oven and bake until a knife inserted in the center is hot when you pull it out.
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
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