French Canadian Tourtieres Food

FRENCH CANADIAN TOURTIERE

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.

TOURTIERE (FRENCH CANADIAN MEAT PIE)

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.

TOURTIèRE: A FRENCH-CANADIAN MEAT PIE RECIPE

Steps:

• Combine flour and salt in a large bowl.
• Cut in butter or lard until mixture is a rough crumbly texture.
• Add ice water one tablespoon at a time and mix just until the dough comes together.
• Shape the dough into a ball, flatten, wrap, and chill in the refrigerator. While pastry is chilling, prepare the filling.
• Peel and cut potatoes into 2-inch chunks, add them to a medium saucepan, and fill with water until it covers the potatoes by 2-inches.
• Bring the saucepan to a boil over high heat and then reduce the heat to medium-high and boil until the potatoes are until tender, about 12 minutes.
• Reserve 1/2-cup of potato water and drain the rest. Mash potatoes and set aside.
• Heat a large skillet over medium heat.
• Add olive oil, onions, and garlic, and sauté until softened, about 3 minutes.
• Add the ground beef and pork and cook until the meat is no longer pink. Drain off excess fat.
• Add the poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water. Mix well and simmer for about 10 minutes until the liquid is absorbed.
• Remove the skillet from the heat, stir in mashed potatoes, and set the filling aside to cool slightly.
• Preheat oven to 400°F/205°C
• On a lightly floured surface, divide dough in half and flatten one ball of dough with your hands. Roll dough to about 12-inches in diameter to fit a 9-inch pie pan.
• Place the pastry into the pie plate and add the meat filling. Brush around the outer edge of the pastry with the beaten egg.
• Roll out the top pastry and place on top of the filling. Fold the top crust under the bottom crust and pinch or flute the edges. Brush with egg wash and cut vent holes.
• Bake the pie in a preheated oven for 30 to 35 minutes or until the pastry is golden brown.
• Remove the tourtière from oven and let it cool at least 10 minutes before serving.
• Yield: Makes 1 pie, about 8 servings.

TOURTIERE

Steps:

• Sift the flour.
• Cut the butter into small cubes and add to flour with the salt.
• Incorporate flour to butter by kneading quickly with the fingertips.
• Dig a well in the middle of the flour. Dilute the egg yolks with water. Combine with flour gradually.
• Roughly form a ball.
• Work the dough with the palm of the hand by pushing and crushing on the worktop. Form a ball. Wrap in a clean cloth.
• Refrigerate for at least an hour or overnight, so that it is easier to roll.
• In a large pot, sauté the bacon for a couple minutes over medium heat.
• Add onions and sauté for 2 minutes over medium heat, stirring constantly.
• Add garlic and sauté 1 minute.
• Add all the remaining ingredients and mix gently. Season with salt and pepper.
• Grind the meat one more time using a potato masher.
• Cook covered over medium/high heat until half of the liquid is evaporated, about 15 minutes.
• Preheat oven to 400 F / 200 C.
• Put the meat mixture into a baking dish and bake 30 minutes, stirring regularly.
• Remove the bay leaf, cinnamon stick and the cloves. Allow to cool.
• Preheat oven to 450 F / 220 C.
• Grease an 8-inch (20 cm) diameter cake or pie pan.
• On a floured surface, roll the dough into two unequal discs of about 11 inches ( 28 cm) and 9 inches (24 cm) in diameter.
• Place the dough in the pan so that the dough overflows slightly.
• Place the stuffing into the pie shell. Cover with the second disc of dough.
• Attach the pie circles with a little water, pinching the edges or crushing them with the back of a fork.
• Create a little chimney through the center of the pie shell to slide a small roll of parchment paper.
• Brush the dough with egg yolk.
• Bake 20 minutes at 450 F / 220 C.
• Lower the thermostat to 350 F / 180 C and bake for another 15 minutes.
• Wait 15 minutes before serving.

TOURTIERE

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.

TOURTIERE DU QUEBEC (FRENCH-CANADIAN MEAT PIE)

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.

TOURTIèRE

Steps:

• Make the pastry. Combine the flour, salt and cheese in a food processor. Add the butter and pulse until the butter chunks are the size of peas.
• Combine the egg yolk and sour cream in a small bowl. Add the wet ingredients to the flour mixture and pulse together in the processor until you are able to shape the dough into a ball. Shape the dough into two disks, wrap them well with plastic wrap and let the pastry rest in the refrigerator for at least an hour. (You can even make the pastry a couple of days ahead of time.)
• Make the filling. Pre-heat a sauté pan over medium-high heat. Add the olive oil and sauté the onions, celery and garlic until the vegetables are translucent, but not browned. Add the pork and veal to the pan and cook until the meats are no longer pink. Drain off any excess fat and then add the spices, tomatoes and tomato juice and simmer for 30 minutes.
• Stir in breadcrumbs and salt and freshly ground black pepper to taste. Let the filling cool while you roll out the pastry and pre-heat the oven to 375ºF.
• Roll out each pastry disk into a circle about 12-inches in diameter. Place one in the bottom of a 9-inch pie plate, pressing the pastry up the sides of the pan and letting ½-inch hang over the edge. Brush the bottom of the pastry crust with Dijon mustard and add the cooled filling. Cover the tourtière with the second circle of pastry. Fold the edges of the top pastry under the rim of the bottom pastry crust and pinch the edges together in a decorative manner.
• Brush the tourtière with the beaten egg and decorate the top of the tourtière with any pastry scraps, brushing the decorations with more of the beaten egg as well. Transfer the tourtière to the oven and bake for 40 minutes until nicely browned.
• Serve with tomato jam, chili sauce and sour cream.

FRENCH CANADIAN TOURTIèRES (MEAT PIES)

Steps:

• Short Crust Pastry
• 1. In a large mixing bowl, combine the flour and salt.
• 2. Cut the butter into the flour mixture with a pastry blender. Do not overwork.
• 3. Add water by sprinkling over the dough and stir as you sprinkle. Stir to make the dough come together. You can use your hands to help mold the dough (like playdough).
• 4. Divide dough in half (one bigger than the other) and form into a ball. Flatten each half into a round disc. Wrap in plastic wrap or container, and refrigerate for about 1 hour.
• Tourtière Filling
• 1. Heat large skillet over medium heat and add oil.
• 2. Add ground meats, salt and pepper. Cook until meat is browned and just cooked through, about 8 to 10 minutes.
• 3. Add onions, spices, and water, and cook for 5-10 minutes. Let cool completely.
• Assembly
• 1. Preheat oven to 450 degrees F.
• 2. Lightly flour work surface. Roll each pastry round into an 11-inch circle, about 1/8-inch thick.
• 3. Use one pastry round to a line a glass pie plate.
• 4. Add tourtière filling to pastry shell. Cover with a second pastry pastry round.
• 5. Seal edges with tines of a fork or fingers.
• 6. Brush pastry with egg yolk (optional).
• 7. Score the top of the tourtière with a paring knife as this will allow steam to escape while baking.
• 8. Bake tourtière for 15 minutes at 450 degrees F. Reduce oven temperature to 350 degrees F. and bake until crust is golden brown for about another 20-30 minutes.

FRENCH CANADIAN TOURTIERE

Steps:

• Cook all the ingredients together in a pot over medium heat till the meat has lost its pink color but is still moist.
• Cool then put mixture into an uncooked pie shell.
• Top with crust and bake at 425°F for 20- 25 minutes or till crust is golden brown.

TOURTIèRE: FRENCH CANADIAN MEAT PIE

Steps:

• Preheat oven to 450 degrees
• Peel and chop the potatoes and boil for 20 minutes with chopped onion. Drain and set aside.
• In a large saucepan, combine pork and beef. Cook over medium heat and simmer until meat is cooked. Drain the broth from the meat into a bowl for later use.
• Add all ingredients (potatoes, meat & spices) to large bowl or pot and blend.
• 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 15 minutes, remove foil and return to oven at reduced heat of 400 degrees. Bake for an additional 30 to 40 minutes until golden brown.
• Let cool 10 minutes before slicing.

FRENCH CANADIAN TOURTIERES

Steps:

• Coarsely chop celery, carrots and onions; place in a food processor with garlic. Cover and process until finely chopped; set aside., In a stockpot or two Dutch ovens, cook vegetables, pork, veal and sausage until meat is no longer pink; drain. Stir in broth, parsley and seasonings. Cover and cook over low heat 20 minutes. Stir in bread crumbs., Preheat oven to 400°. On a lightly floured surface, roll?half of dough into four 1/8-in.-thick?circles;?transfer to four 9-in. pie plates.?Trim?even with rims.??Add?about 4 cups filling to each crust.??Roll remaining dough into four 1/8-in.-thick circles. Place over filling. Trim, seal and flute edges. Cut slits in tops.?, Cover edges of pies loosely with foil. Bake 25 minutes. Reduce oven setting to 350°. Remove foil and bake pies until crusts are golden brown, 15-20 minutes longer. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a baking sheet; cover edge loosely with foil. Bake 25 minutes. Reduce heat to 350°. Remove foil. Bake until crust is golden brown and a thermometer inserted in center reads 165°, 50-60 minutes longer.

TRADITIONAL CHRISTMAS TOURTIèRE RECIPE

Steps:

• Make your pie crust. Refrigerate for a minimum of one hour before rolling out.
• Place potato quarters in a pot with water. Bring to a boil over high heat, then reduce heat to medium high until cooked through (10 to 15 minutes). Reserve ½ cup of potato cooking water, strain potatoes and return them to the pot. Add ½ teaspoon of salt and mash potatoes with a potato masher.
• Melt butter in a large skillet and add diced onions. Cook onions for a few minutes until they're translucent and starting to brown. Add chopped garlic and mix well.
• Add ground beef and ground pork and brown for a couple minutes. Then add salt, pepper, dried herbs and spices and mix well to combine.
• Add the ½ cup of reserved potato water and stir everything together to combine.
• Cook the meat filling over medium heat for about half an hour or until excess liquid has evaporated.
• Add in mashed potato and stir well to combine. Meat filling should be thick and almost paste-like, so break down any large chunks. Let filling cool while you prepare your crust and preheat the oven.
• Preheat the oven to 375ºF (190ºC). Cut your pie crust in half and shape one half into a disc. Generously flour your surface or countertop as well as a rolling pin and roll out your crust to fit a 9" pie pan. Place your bottom crust into the pie pan and get ready to add your filling.
• Spoon the meat filling into the bottom pie crust. Then roll out the other half of your pie crust and place on top. (Make sure to cut a hole or slits in the middle of the pie crust so that steam can escape). Crimp the edge of the pie crust and brush with egg wash.
• Bake pie for one hour, then remove from the oven and let cool. Alternatively, place unbaked pie in the freezer and bake from frozen later (just add an extra 15-20 minutes to your baking time).