Tourtiere Quebecoise Meat Pie Food

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.

TRADITIONAL FRENCH CANADIAN TOURTIERE

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.

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.

TOURTIERE QUEBECOISE - MEAT PIE

Steps:

• In a large pan cook the bacon until crisp.
• Add the ground pork, salt & pepper, cinnamon, cloves and essence.
• Brown the meat breaking up any lumps as you go along.
• Add the celery and onion cooking until they are soft.
• Then add the garlic savor and flour cooking for an additional 2-3 minutes.
• Add the water, broth and bay leaf and cook, stirring occasionally for about 30 minutes or until most of the liquid has evaporated.
• Remove bay leaf and set filling aside to cool. The filling may be made a day ahead.
• Preheat oven to 425°F.
• Place pie crust in a 9 inch pan and spoon in chilled meat mixture.
• Brush the edges of the pie crust with beaten egg and place second crust on top, sealing the edge.
• Cut vents in top and refrigerate for 15 minutes.
• Brush the entire pie with the remaining egg and bake on the lowest rack of the oven for 20 minutes.
• Reduce heat to 350°F and bake for an additional 35-40 minutes.