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.
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
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
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 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
MY MOM'S FRENCH CANADIAN TOURTIèRE
CHEF TALK: My Mom's French Canadian Tourtière is more of a ratio than a recipe. This is the recipe that I was raised with. When you consider that the ladies of the church made 700 pies at a time for fundraising efforts, you will understand why the ratio method was more efficient. Ratio: for every pound of lean ground beef, use 1/3 lb. ground pork and 1/3 lb. ground veal. Mom always filled the pie shells to a shallow level because when sliced, the pie will cut cleanly and hold together. This is not a deep-dish type of pie.
Provided by Denise - The Urb'n'Spice Chef
Categories Dinner
Time 2h
Yield 1 kg tourtière filling
Number Of Ingredients 13
Steps:
- For the Pastry: Follow the instructions for making the pie pastry from either of the recipe links above. Chill the dough until required.
- For the Tourtière Filling: In a Dutch Oven or large saucepan, place the ground meat, breaking it apart with a large fork.
- Cover the meat with water, or chicken stock or beef stock, just barely above the surface of the meat. Bring the mixture to a boil, then, lower the heat to a simmer. Mash the mixture with a potato masher to separate and blend the meat together.
- Add the onion, garlic clove, chicken bouillon cube, sage, poultry seasoning, garlic salt, pepper and seasoned salt to the mixture. Continue to simmer, uncovered, for 1 ½ hours. (You are essentially braising the meat).
- The moisture will evaporate and become absorbed into the meat mixture during the braising process, creating a savoury meat filling. CHEF TIP: Do not drain all of the fat from the mixture as this is what helps bind the tourtière filling.
- Crush the soda crackers and stir into the meat mixture.
- Taste the meat mixture for seasoning and adjust (tweak) as necessary. It should taste quite savoury. Tweaking ingredients could include, according to your taste: 1 -2 teaspoons Worcestershire sauce; a drop or two of lemon juice; a grind or two more of pepper; 1/2 teaspoon dry mustard; 1/2 teaspoon celery salt; additional sage, poultry seasoning and or 1/2 teaspoon summer savoury.
- Let the meat mixture cool completely before filling the pie shells. The mixture should be quite thick. If you are not ready to make the pies; refrigerate the mixture. CHEF TIP: For longer storage, I measure the amount of filling that I will need to fill a shallow pie shell (about 1 lb of filling/500 g) and seal it using a vacuum sealer system.
- Line two 8 inch pie shells with pastry. Divide the tourtière filling between the two pies and spread evenly. Brush the outer edges of the pie crust with water and place the top crust onto the pie and press the edges gently to seal.
- Trim the edges and crimp the edges with a fork like my Mom did or create your own scalloped edge. Cut a few steam vents in the top of the crust. Decorate the pie, if desired.
- Bake in a preheated 425°F oven (400°F if using a Convection oven) for 10 minutes and then lower the temperature to 375°F (350°F if using a Convection oven) for a further 25 minutes or until the crust is golden.
- To Serve: Cut each 8 " pie into 6 - 8 pieces. Serve the tourtière warm (or cold the next day). Refrigerate any leftovers. Enjoy!
Nutrition Facts : ServingSize 1 slice
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
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
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
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
FRENCH CANADIAN MEAT PIE
Make and share this French Canadian Meat Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h35m
Yield 2 pies
Number Of Ingredients 14
Steps:
- In a large skillet, cook the first five ingredients over medium heat until meat is browned and vegetables are tender; drain.
- Remove from heat.
- Stir in potatoes, broth and seasonings.
- Line two 9-inch pie plates with pastry.
- Divided meat mixture between crusts.
- Top with remaining pastry; trim, seal and flute edges.
- Cut slits in top.
- Brush with milk.
- Bake at 375 degrees for 30-35 minutes or until crust is golden brown.
Nutrition Facts : Calories 3398.2, Fat 198.7, SaturatedFat 59.8, Cholesterol 289.5, Sodium 4227.6, Carbohydrate 290.1, Fiber 17.6, Sugar 13.5, Protein 107.8
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
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
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.
TRADITIONAL CHRISTMAS TOURTIèRE RECIPE
Categories From Scratch Recipes, Real Food
Number Of Ingredients 17
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).
TOURTIERE (AKA MEAT PIE)
Steps:
- In a large saucepan, soften the garlic and onions in the oil. Add the pork and veal and continue cooking for about 15 minutes, stirring to crumble the meat. Sprinkle with salt and pepper. Add the veal stock, cinnamon, cloves, nutmeg and potatoes and cook, stirring frequently, until the potatoes begin to fall apart, about 45 minutes. Let cool. Adjust the seasoning. Cover and refrigerate for 4 hours or until completely chilled.
- With the rack in the lowest position, preheat the oven to 375 degrees F (190 degrees C).
- Line six 9-inch (23-cm) pie plates with the pastry. Cover with the cooled meat mixture. Cover with a second crust. Brush with egg wash. Make an incision in the center. Press the edge to seal with a fork or your fingers. Bake until the crust is golden brown, 50 minutes to 1 hour.
- In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form 2 discs. Cover in plastic wrap and refrigerate the dough for at least 30 minutes.
- Roll out the dough on a floured work surface or between 2 sheets of parchment paper in a 1/8-inch (3 to 4-mm) thick sheet. Use the dough to make a 2-crust pie or line two 9 to 10-inch (23 to 25-cm) pie plates. Yield: 2 pie crusts.
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- Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form. Transfer to a medium bowl. Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry. Divide dough in half; flatten each half into a disk. Wrap disks in plastic wrap and chill for at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
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- Heat olive oil in a large skillet over medium high heat. Add onion, carrot, celery, garlic and salt and saute until softened, about 5 minutes, reducing heat to medium if vegetables begin to brown.
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Cuisine CanadianCategory Meat PiesServings 6Total Time 1 hr 30 mins
CHRISTMAS TOURTIèRE - KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (23)Total Time 1 hr 50 minsServings 1
I AM THANKFUL FOR. . . VEGAN TORTIERE (MEAT PIE): GLUTEN ...
From rickiheller.com
Reviews 53
CLASSIC FRENCH CANADIAN TOURTIèRE RECIPE | PBS FOOD
From pbs.org
FRENCH CANADIAN TOURTIERE - CREATIVE CYNCHRONICITY ...
From pinterest.ca
TOURTIERE FRENCH CANADIAN MEAT PIE) - DAIRY FREE RECIPE ...
From pinterest.com
FRENCH CANADIAN TOURTIERE | CANADIAN LIVING
From canadianliving.com
FOOD WISHES VIDEO RECIPES: TOURTIèRE – A MEATY HOLIDAY ...
From foodwishes.blogspot.com
TOURTIEREFRENCHCANADIANMEATPIEDAIRYFREE RECIPES
From tfrecipes.com
WHERE TO GET TOURTIERE IN VANCOUVER | DISHED
From dailyhive.com
RECIPE FOR TOURTIèRE (A CHRISTMAS MEAT PIE) | ALMANAC.COM
From almanac.com
28 TORTIERE IDEAS | MEAT PIE, MEAT PIE RECIPE, CANADIAN FOOD
From pinterest.ca
TOURTIERE: FRENCH CANADIAN MEAT PIE | GLUTEN FREE ...
From pinterest.ca
TOURTIèRE (FRENCH CANADIAN SAVORY PIE) [VEGAN] - ONE GREEN ...
From onegreenplanet.org
CLASSIC FRENCH CANADIAN TOURTIèRE | KITCHEN ... - PBS FOOD
From pbs.org
PIN ON THINGS I LOVE - PINTEREST
From pinterest.com
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