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 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
FRENCH CANADIAN TOURTIERE
Traditionally French Canadian. We had this every Christmas Eve with more in the freezer cause it's so good. You could use only hamburger instead of pork and beef, but it just wouldn't be authentic!
Provided by hippychick
Categories Savory Pies
Time 35m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
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.
TOURTIERE: CANADIAN MEAT PIE
Originating in Quebec, Tourtiere is a traditional French Canadian Christmas recipe. Learn how to make this meat pie with flaky crust and hearty filling, just in time for the holidays.
Provided by Melissa Belanger
Categories Christmas
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat oven to 375˚F.
- Heat a large skillet to medium high. Add the oil and onions, and sauté until translucent.
- Add garlic and continue cooking until fragrant, about 1 minute.
- Add ground beef and pork and cook until no longer pink, breaking up the meat into small pieces.
- Add mashed potatoes and spices.
- In a small jar or container, shake beef broth and flour until smooth and pour into the skillet.
- Cook until the broth has thickened.
- Place the bottom crust in a 9-inch pie plate. Fill the crust with meat filling and top with remaining pie crust.
- Seal the two crusts together, rolling to one over the other if needed, and press gently with a fork or fingers. Brush the top crust with egg wash.
- Bake for 45 - 50 minutes or until the pie crust is golden brown in color.
Nutrition Facts : ServingSize 1 slice, Calories 337 calories
VEGETARIAN TOURTIERE
Vegetarian Tourtiere By The Canadian Living Test Kitchen I was serving tourtiere for Christmas this year and didn't want DD to be left out. This is the version I made for her. I've included the recipe for a delicious sounding crust but I cheated and used a commercial pie crust. It uses TVP, or textured vegetable protein, which is a dried soy product available in granules or chunks that, when cooked, resemble the texture of ground meat. Look for it in the health food section of grocery stores.
Provided by Dreamer in Ontario
Categories Savory Pies
Time 4h
Yield 1 tourtiere, 8 serving(s)
Number Of Ingredients 21
Steps:
- Pepper Thyme Pastry:
- In bowl, whisk together flour, salt, thyme and pepper.
- Using pastry blender or 2 knives, cut in butter and shortening until in fine crumbs with a few larger pieces.
- In liquid measure or small bowl, whisk vinegar with enough ice water to make 2/3 cup (150 mL).
- Drizzle mixture over flour mixture, tossing with fork to form ragged dough.
- Divide in half; press into 2 discs.
- Wrap each and refrigerate until chilled, about 30 minutes. (If making ahead may be refrigerated for up to 24 hours at this point.).
- Toutiere Filling:.
- In large bowl, pour 1 cup (250 mL) boiling water over TVP then cover and let stand for 10 minutes.
- Meanwhile, in shallow Dutch oven, heat oil over medium-high heat; cook celery, onions and garlic, stirring occasionally, until golden. (about 10 minutes).
- Stir in potatoes, tamari, savory, salt, pepper, allspice, cloves, bay leaves and TVP and cook, stirring often, for 5 minutes.
- Stir in broth and 1 cup (250 mL) water; bring to boil.
- Reduce heat, cover and simmer until potatoes are tender (30 to 40 minutes).
- Break up most of the potatoes with back of spoon; simmer, uncovered, until slightly thickened (7 to 10 minutes).
- Let cool. (If making ahead may be refrigerated for up to 24 hours at this point.).
- On lightly floured surface, roll out 1 of the pastry discs to generous 1/8-inch (3 mm) thickness. Fit into 9-inch (23 cm) pie plate.
- Trim pastry to rim of plate.
- Spoon in filling.
- Roll out remaining pastry and brush rim with water.
- Place over filling; trim to leave 3/4-inch (2 cm) overhang and fold overhang under pastry rim; flute to seal.
- Roll out pastry scraps; cut out holiday shapes.
- Brush top of pie with water and arrange cutouts on top.
- Cut steam vents in top.
- Bake in bottom third of 400°F (200°C) oven until bubbly and golden (about 1 hour).
- Variation.
- To make tourtiere vegan, replace butter with 1/2 cup (125 mL) shortening.
Nutrition Facts : Calories 476.4, Fat 28.4, SaturatedFat 11.1, Cholesterol 30.5, Sodium 1705.6, Carbohydrate 47.5, Fiber 3.3, Sugar 2.3, Protein 8.9
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
FRENCH MEAT PIE (TOURTIERE)
French Meat Pie, also called Tourtiere, is a classic French-Canadian dish that combines potatoes, onions, and spices, all enveloped in a buttery pie crust. Tourtiere is often served at the holidays and specifically Canadian Thanksgiving where it is served in smaller slices alongside the Turkey and trimmings.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Dinner
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat, cook the ground pork and ground beef along with the onion and garlic until the meat is no longer pink; drain excess fat. Stir in the mashed potatoes, seasonings, and 1/4 cup water. Bring to a boil and then reduce the heat to a simmer; cover and cook for 15 minutes, stirring frequently.
- Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture.
- Preheat oven to 400 degrees F. Line a 9-in. pie plate with bottom pastry; trim even with edge. Fill with meat mixture. Place second pie dough over the filling. Trim crust and crimp to seal then flute the edges. Cut slits in top pastry. With egg wash (or milk) brush the top pastry (promotes browning). Cover edges loosely with foil.
- Bake 15 minutes at 400 degrees F then remove the foil around the edge and reduce the heat to 375 degrees F.
- Bake 30-35 minutes or until crust is golden brown. Slice and serve warm. Serve with a side of brown gravy (optional).
Nutrition Facts : ServingSize 1 slice, Calories 231 kcal, Carbohydrate 7 g, Protein 14 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 91 mg, Sodium 234 mg, Fiber 1 g
TOURTIèRE: A FRENCH-CANADIAN MEAT PIE RECIPE
Tourtière, also known as pork pie or meat pie, is a combination of ground meat, onions, spices, and herbs baked in a traditional piecrust.
Provided by Grow a Good Life
Categories Main Course
Time 1h
Number Of Ingredients 17
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.
Nutrition Facts : Calories 520 kcal, ServingSize 1 serving
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.
TRADITIONAL FRENCH CANADIAN TOURTIERE
Originally from my grandma's recipe box, the secret of this delectable Christmas treasure is found in the ground cloves and chicken seasoning. We've always made our tourtieres en grand (in large quantity), as they freeze great making them a terrific quick fix throughout the busy holiday season!
Provided by kathleen
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h45m
Yield 64
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large pot, mix the pork, beef, onion, and water. Season with salt, pepper, allspice, cloves, cinnamon, and chicken seasoning. Bring to a boil. Reduce heat to low and simmer 30 minutes.
- Drain liquid from pot into a bowl. Transfer remaining meat mixture to a separate bowl and chill until ready to use. Place bowl with liquid in the refrigerator and chill 1 hour, or until fat has congealed on the surface.
- Scrape and discard fat from the chilled liquid. Spoon the meat mixture into pie crusts. Add 1 tablespoon of reserved liquid to each pie. (This prevents them from becoming to dry.) Place top crust on top of each pie and pinch edges to seal. Cut slits in top crust so steam can escape.
- Bake in preheated oven until golden brown, about 50 minutes. Serve immediately or freeze until ready to use.
Nutrition Facts : Calories 467.6 calories, Carbohydrate 23.1 g, Cholesterol 71.3 mg, Fat 31 g, Fiber 2.1 g, Protein 22.7 g, SaturatedFat 9.7 g, Sodium 588.2 mg, Sugar 0.4 g
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