Mme Benoits Tourtière Food
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.
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 @MakeItYours
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.
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
PASTRY DOUGH (MADAM BENOIT'S NO FAIL LEMON TANG PASTRY)
(September 2010 update below) This recipe was passed to me as an easy to work with no fail pastry that has made doing pastry easy and fun. Originally from a segment on Madam Benoit's cooking show - a recipe that wowed and was quickly passed around. She is right - it is a wonderful no fail pastry that makes for great tasting pies, as well as being freezer friendly. Recipe POSTED April 2004 - UPDATE Sept. 26, 2010 - am very familiar with the no fail recipe using vinegar and egg which was one often made by my mom - and one of Madame Benoits. It is also found on the back of the Tenderflake box. Another of her pastry recipes is her LEMON TANG PASTRY- and yes it does call for three tablespoons of Lemon juice. I am a Madame Benoit fan and this Lemon Tang Pastry is not mine - it is hers - and in my books an absolute winner ( Madame Benoit was a great cooking show host from way back - a Canadian cooking Institution by herself. She attended the Cordon Bleu in Paris and went on to become the famous Madame Benoit) It's a big recipe and if you are only making one pie, taking a few extra minutes to roll out shells for the freezer makes for having those pastry shells on hand for those unexpected moments when needing a special dessert. Works for me! Easily halved as well as very freezer friendly.
Provided by Gerry
Categories Dessert
Time 10m
Yield 3-4 pies
Number Of Ingredients 6
Steps:
- A LARGE MIXING BOWL: 5 cups flour 1 teaspoon salt 1/2 teaspoon soda Use a whisk to mix.
- Cut in one pound of lard.
- Mix to resemble coarse crumbs.
- IN A ONE CUP MEASURING CUP: Add 1 whole egg 3 tablespoons lemon juice Mix with a fork and add enough water to fill the one cup measuring cup.
- Add the cup of liquid to the dry ingredients and mix until dough forms into a ball.
- (at this point I form into balls using approximate amount for the size pie plate I'm using and place into a plastic bag until ready to roll.) NOTE: Rolling the dough between two sheets of wax paper makes for a nice even sheet of pastry.
- This will make 3-4 double pies-- depending on what size pie pans you are using.
Nutrition Facts : Calories 2155, Fat 155.4, SaturatedFat 60.3, Cholesterol 214.6, Sodium 1012.6, Carbohydrate 160.4, Fiber 5.7, Sugar 1.1, Protein 23.7
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- Place all ingredients except breadcrumbs and pastry in a saucepan , bring to a boil and cook, uncovered, for 20 minutes.
- Remove from heat, add 3 to 4 spoonfuls of breadcrumbs and let stand for 10 minutes. If the fat is sufficiently absorbed by the breadcrumbs do not add more, otherwise add more in the same manner until fat is absorbed.
- Cool mixture and spoon into pastry-lined pie plate and place pastry for top crust over top, wrap excess top crust under bottom crust edge, press edges together to seal, flute attractively and cut slits in top crust.
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