Tourtierefrenchcanadianmeatpie Recipes

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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



Tourtiere (French Canadian Meat Pie) image

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.

1/2 lb ground beef
1/2 lb ground veal
1/2 lb ground pork
1 medium onion
1 garlic clove
3/4 cup water
2 -3 celery ribs (chopped)
2 carrots (chopped)
4 teaspoons chicken bouillon
2 medium potatoes (grated)
1 bay leaf
1/4 teaspoon cinnamon
1/8 teaspoon clove
salt & pepper
1/8 teaspoon nutmeg
1 tablespoon water
1 egg yolk
2 pie crusts, and tops

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



Tourtiere (French Canadian Meat Pie) image

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

3 cups all-purpose flour
1 teaspoon kosher salt
2 sticks unsalted butter, sliced, frozen
7 tablespoons ice cold water
2 teaspoons distilled white vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground mustard
⅛ teaspoon ground cloves
1 pinch cayenne pepper
1 large russet potato, peeled, quartered
1 teaspoon kosher salt
1 tablespoon butter
1 large onion, finely chopped
1 pinch salt
4 cloves garlic, crushed
½ cup finely diced celery
1 pound ground pork
1 pound ground beef
1 cup potato cooking water, plus more as needed
1 large egg
1 tablespoon water

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



French Canadian Tourtiere image

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

1 pound lean ground pork
½ pound lean ground beef
1 onion, diced
1 clove garlic, minced
½ cup water
1 ½ teaspoons salt
½ teaspoon dried thyme, crushed
¼ teaspoon ground sage
¼ teaspoon ground black pepper
⅛ teaspoon ground cloves
1 recipe pastry for a 9 inch double crust pie

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



Tourtiere Du Quebec (French-Canadian Meat Pie) image

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

1/3 lb ground beef
1/3 lb ground pork
1/3 lb ground veal
1 small onion, finely chopped
1 small potato, grated
1 small garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon celery salt
1/4 teaspoon clove
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup water
1 pastry for double-crust pie

TOURTIERE (FRENCH CANADIAN MEAT PIE) - DAIRY FREE

This recipe makes 3 pies. A delicious meat pie that can be served with a wide variety of things. It is our Christmas Eve tradition to serve this with eggs and pan fried potatoes, but it is also yummy with mashed potatoes and veggies or anything else you can think of.

Provided by Chelle_N

Categories     Savory Pies

Time 2h15m

Yield 3 pies

Number Of Ingredients 12



Tourtiere (French Canadian Meat Pie) - Dairy Free image

Steps:

  • Place meat onion, celery, garlic and salt and pepper in sauce pan, cook until meat is granular.
  • Put into dutch oven and fill pot until liquid covers the meat. If not enough consomme then add water.
  • Cook for 1 hour.
  • When done (mixture should still be "wet"). Remove from heat and mix in:.
  • ½ to ¾ tsp cinnamon.
  • ¼ tsp clove.
  • Pinch of savory.
  • Fill 3 bottom pie shells (quite full) and wet edges with egg/water combination.
  • Put top crust on all 3 bottoms and using a fork, press down edges to seal.
  • Slice top a few times to allow steam to escape.
  • Bake at 350°F for 45 minutes or until deep golden.
  • *You can add sprinkles of flour to meat mixture to thicken.

Nutrition Facts : Calories 2268.9, Fat 154.3, SaturatedFat 51, Cholesterol 414.7, Sodium 2042.3, Carbohydrate 86.7, Fiber 7.8, Sugar 1.8, Protein 125.8

3 pie crusts
2 lbs ground lean pork (very good with 1 lb of each) or 2 lbs ground veal (very good with 1 lb of each)
2 lbs lean ground beef
1 small chopped onion
2 stalks chopped celery
1 chopped garlic clove
1 dash salt
1 dash pepper
1 (10 3/4 ounce) can consomme
1/2-3/4 teaspoon cinnamon
1/4 teaspoon clove
1 pinch savory

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



Tourtiere (French Canadian Meat Pie) image

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

5 1/4 ounces all-purpose vegetable shortening
8 1/4 ounces unbleached pastry flour
1/4 cup cold tap water
2 tablespoons cold tap water
salt
9 ounces potatoes, diced in 1/2-inch cubes
1 lb ground beef
9 ounces ground lean pork
9 ounces onions, diced in 1/2-inch cubes
1 7/8 teaspoons beef base, prepared according to package instructions
3 tablespoons instant potato flakes
1 1/2 teaspoons instant potato flakes
3/8 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon granulated garlic
1/4 teaspoon ground black pepper
egg wash, for topping

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



Alice's French Canadian Meat Pie - Tourtiere image

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.

2 lbs ground beef
1 lb ground pork
5 -6 potatoes, cooked and lightly mashed
1 teaspoon salt
1 teaspoon pepper
1 teaspoon allspice
1 teaspoon ground cloves
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon sage
2 tablespoons butter, melted
2 (2 count) boxes pillsbury ready-made pie crusts (enough for 2 pies, bottom and top crust)

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