TOURTIERE
Tourtiere is a delicious Canadian meat pie traditionally served for Christmas and New Year's Eve.
Provided by Vera Abitbol
Categories Main Course
Time 1h45m
Number Of Ingredients 21
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.
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
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 CANADIAN TOURTIERE
A tourtiere is a classic French Canadian meat pie, and there are as many recipes as there are families that make them. Made with Anna Olson's Savoury Pie Crust and served with a side salad and the condiment of your choice, mustard, cranberry sauce, chutney or ketchup, this is a classic cold-weather Canadian treat!
Provided by Anna Olson
Categories bake,beef,canada day,dinner,Main,pastry,Winter
Time 1h20m
Yield 6 - 8 servings
Number Of Ingredients 13
Steps:
- In a large sauté pan or skillet, sauté the beef over medium high heat until no longer pink. Drain off any excess fat, add the onion, garlic, bay leaves, celery salt, pepper, allspice and Worcestershire and sauté until the onions are tender, about 5 minutes.
- Add the stock and bring up to a simmer. Use a box grater to grate the potato over the sauté pan and stir it in. Let mixture simmer, uncovered, for about 15 minutes, until most of liquid is absorbed. Remove the bay leaves and add salt to taste. Remove the pan from the heat and cool to room temperature. This can be prepared a day in advance and chilled.
- Preheat the oven to 375 °F (190 °C). On a lightly floured surface, roll out one disc of the pie dough to just less than ¼-inch thickness and line a 9-inch pie plate. Fill this with the cooled tourtière filling. Roll out the remaining dough to the same thickness, cut a hole in the center (for steam to escape) and place on top of the filling. Trim and then pinch the edges of the crust together and brush with the egg wash. Bake for about 45 minutes, until the pastry is a rich golden brown. Let cool for 15 minutes before slicing to serve.
- The tourtière can be made up to 2 days in advance and reheated in a 325 °F (160 °C) oven.
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.
FRENCH CANADIAN TOURTIERES
This recipe comes from my big sister. Each fall, we get together and make about 20 of these pies to use at Christmas, give as gifts or freeze for unexpected company. -Pat Menee, Carberry, Manitoba
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4 pies (8 servings each).
Number Of Ingredients 18
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.
Nutrition Facts : Calories 469 calories, Fat 29g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 672mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
FRENCH CANADIAN TOURTIERE I
The true (original) French Canadian tourtiere was made with 'Tourte' a type of pigeon, hence the name. It is very tasty. Be careful not to use too much allspice
Provided by Bergy
Categories Savory Pies
Time 1h15m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine pork, onion, seasonings and the boiling water.
- Simmer uncovered stirring occasionally until the meat is cooked.
- Cool and skim off any fat.
- Stir in the potatoes.
- Line pie plate with a pie crust.
- Fill with the cooked mixture.
- Cover with second crust.
- Seal the pastry edges & cut vents.
- Bake 10 minutes at 230c then lower temp to 180c for 30 minutes or until golden.
Nutrition Facts : Calories 372.6, Fat 21.6, SaturatedFat 7, Cholesterol 3.8, Sodium 769.7, Carbohydrate 39.6, Fiber 1.7, Sugar 3.4, Protein 4.8
More about "canadian tourtièrevegan recipes"
CLASSIC TOURTIèRE | CANADIAN LIVING
From canadianliving.com
CLASSIC TOURTIèRE RECIPE - CHATELAINE
From chatelaine.com
15 CLASSIC CANADIAN RECIPES FOR CANADA DAY | CHATELAINE
From chatelaine.com
TOURTIèRE: THE GLORIOUS CANADIAN MEAT PIE - ERIN AT LARGE
From erinatlarge.com
FRENCH CANADIAN TOURTIèRE | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
FRENCH CANADIAN MEAT PIE: TOURTIèRE - SAVOR THE FLAVOUR
From savortheflavour.com
FRENCH CANADIAN TOURTIERE - CREATIVE CYNCHRONICITY
From creativecynchronicity.com
ACADIAN TOURTIèRE AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
FRENCH CANADIAN TOURTIERE | CANADIAN LIVING
From canadianliving.com
CANADIAN TOURTIèRE: HOW TO MAKE CANADIAN TOURTIèRE
From finedininglovers.com
BEST TRADITIONAL TOURTIERE RECIPES | COMFORT FOOD | FOOD …
From foodnetwork.ca
FRENCH CANADIAN VEGAN TOURTIERE (MEAT PIE) - MEGAN KERRY
From megankerry.com
ORIGINAL CANADIAN TOURTIERE - BIGOVEN.COM
From bigoven.com
FRENCH CANADIAN TOURTIÈRE RECIPE
From canadiancookingadventures.com
FRENCH CANADIAN TOURTIèRE RECIPE (MEAT PIES) - OTTAWA MOMMY CLUB
From ottawamommyclub.ca
RECIPE: VEGETARIAN TOURTIèRE WITH TOMATO RELISH | CBC LIFE
From cbc.ca
HOLIDAY TOURTIèRE (PORK AND VEAL) | METRO
From metro.ca
7 MOST DELICIOUS CANADIAN VEGAN MEAL RECIPES IN 2022
From livingtheveganlifestyle.org
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
TOURTIèRE (FRENCH CANADIAN MEAT PIE) - CURIOUS CUISINIERE
From curiouscuisiniere.com
TOURTIèRE: A FRENCH-CANADIAN MEAT PIE RECIPE
From growagoodlife.com
MADAME BENOIT’S TOURTIèRE - A FRENCH CANADIAN PIE OF MINCED …
From saucydressings.com
6 VEGAN TOURTIèRE RECIPES - FINE DINING LOVERS
From finedininglovers.com
FRENCH CANADIAN TOURTIERE - THERUSTICWIFE
From therusticwife.com
MY MOM’S FRENCH CANADIAN TOURTIèRE | URBNSPICE
From urbnspice.com
FRENCH CANADIAN TOURTIERE - THE ENGLISH KITCHEN
From theenglishkitchen.co
CLASSIC TOURTIèRE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
TRADITIONAL CHRISTMAS TOURTIèRE RECIPE - THE HOUSE & HOMESTEAD
From thehouseandhomestead.com
VEGETARIAN TOURTIERE RECIPE - A TRADITIONAL FRENCH CANADIAN …
From healthstandnutrition.com
GROUND PORK RECIPE: FRENCH CANADIAN TOURTIERE BY ANONYMOUS
From redcipes.com
CLASSIC FRENCH CANADIAN VENISON TOURTIERE RECIPE
From thespruceeats.com
TOURTIERE FRENCH CANADIAN MEAT AND POTATO PIE RECIPE
From keefcooks.com
TOURTIèRE (TRADITIONAL FRENCH CANADIAN MEAT PIE) - MANGIA BEDDA
From mangiabedda.com
QUICK AND EASY TOURTIERE MADE WITH MEAT, POTATOES, VEGETABLES …
From more.ctv.ca
CLASSIC FRENCH CANADIAN TOURTIERE
From baconhound.com
FRENCH CANADIAN TOURTIERE - BIGOVEN.COM
From bigoven.com
TRADITIONAL CANADIAN LASAGNA: THE ONE ON THE SIDE OF THE CATELLI'S …
From acanadianfoodie.com
FRENCH CANADIAN MEAT PIE - EVERYDAY GLUTEN FREE GOURMET
From everydayglutenfreegourmet.ca
FRENCH CANADIAN MEAT PIE - FOOD GYPSY - FOOD GYPSY - RECIPES.
From foodgypsy.ca
FRENCH CANADIAN TOURTIERE - NEW CLASSIC RECIPE
From newclassicrecipe.com
ACADIAN TOURTIèRE — THE FRENCH-CANADIAN GENEALOGIST
From tfcg.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love