French Canadian Tourtieres Recipes

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TRADITIONAL FRENCH CANADIAN TOURTIERE



Traditional French Canadian Tourtiere image

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

8 pounds ground pork
8 pounds ground beef
4 cups finely chopped onion
6 cups water
2 ½ tablespoons salt
2 teaspoons pepper
2 teaspoons allspice
1 ¾ teaspoons ground cloves
1 teaspoon ground cinnamon
¼ cup liquid chicken seasoning
8 (15 ounce) packages pastry for double-crust pie

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

FRENCH CANADIAN TOURTIERE



French Canadian Tourtiere image

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

1 pound lean ground pork
½ pound lean ground beef
1 onion, diced
1 clove garlic, minced
½ cup water
1 ½ teaspoons salt
½ teaspoon dried thyme, crushed
¼ teaspoon ground sage
¼ teaspoon ground black pepper
⅛ teaspoon ground cloves
1 recipe pastry for a 9 inch double crust pie

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)



Tourtiere (French Canadian Meat Pie) image

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

3 cups all-purpose flour
1 teaspoon kosher salt
2 sticks unsalted butter, sliced, frozen
7 tablespoons ice cold water
2 teaspoons distilled white vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground mustard
⅛ teaspoon ground cloves
1 pinch cayenne pepper
1 large russet potato, peeled, quartered
1 teaspoon kosher salt
1 tablespoon butter
1 large onion, finely chopped
1 pinch salt
4 cloves garlic, crushed
½ cup finely diced celery
1 pound ground pork
1 pound ground beef
1 cup potato cooking water, plus more as needed
1 large egg
1 tablespoon water

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 TOURTIERES



French Canadian Tourtieres image

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

4 celery ribs
4 medium carrots
2 large onions
2 garlic cloves, peeled
4 pounds ground pork
2 pounds ground veal
2 pounds bulk pork sausage
1 can (14-1/2 ounces) chicken broth
1/2 cup minced fresh parsley
1 tablespoon salt
1 teaspoon pepper
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1 teaspoon cayenne pepper
1 teaspoon ground mace
1 teaspoon ground cloves
1 cup dry bread crumbs
Dough for 4 double-crust pies

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.

TOURTIèRE: A FRENCH-CANADIAN MEAT PIE RECIPE



Tourtière: A French-Canadian Meat Pie Recipe image

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

2 cups unbleached all purpose flour
1/2 teaspoon kosher salt
2/3 cup butter or lard (chilled)
6-7 tablespoons ice cold water
2 large Russet or Yukon Gold potatoes (about 1 pound)
1 tablespoon extra virgin olive oil
1 small onion (finely chopped)
1 clove garlic (finely minced)
1 pound ground pork
1 pound ground beef
1/2 teaspoon Bells poultry seasoning (or your favorite poultry seasoning)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 large egg (scrambled for glazing)

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

FRENCH CANADIAN TOURTIERE



French Canadian Tourtiere image

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

1/2 lb lean hamburger
1/2 lb ground pork
1 onion, minced
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon savory

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 DU QUEBEC (FRENCH-CANADIAN MEAT PIE)



Tourtiere Du Quebec (French-Canadian Meat Pie) image

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

1/3 lb ground beef
1/3 lb ground pork
1/3 lb ground veal
1 small onion, finely chopped
1 small potato, grated
1 small garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon celery salt
1/4 teaspoon clove
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup water
1 pastry for double-crust 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.

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

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From tfcg.ca


TOURTIERE RECIPE MADE JUST LIKE OMA
Cook everything, except the pie crusts, together in a pot. Adjust seasonings. Preheat oven to 400°F. Line 2 pie pans with crust. Pour meat filling into pans. Top with pie crust, crimp edges, and cut slit in top. Bake, about 30 to 40 minutes until crust is cooked. Serve hot.
From quick-german-recipes.com


MEAT PIES (TOURTIèRES) | RICARDO
Preparation. In a large saucepan, soften the onions and garlic in the oil. Add the meat and continue cooking for about 15 minutes, stirring to crumble the meat. Season with salt and pepper. Add the remaining ingredients and cook, stirring frequently, for about 45 minutes or until the potatoes begin to fall apart. Let cool.
From ricardocuisine.com


THIS MONTH'S RECIPES | ANNA OLSON
Preheat oven to 375°F. On a lightly floured surface, cut dough in half, roll out to just less than ¼ inch thickness and line an 8 inch spring form pan. Fill with tourtière filling. Roll out remaining dough, cut a hole in center (for steam to escape) and place on top of filling. Pinch edges of crust together and brush with egg-wash.
From annaolson.ca


MADAME BENOIT’S TOURTIèRE - A FRENCH CANADIAN PIE OF MINCED …
Method. Preheat the oven to 210°C – the roasting oven of the Aga. Put everything except for the last three ingredients into a saucepan, bring to the boil and then reduce to a simmer and cook, covered, for about 20 minutes (if you have an Aga you can put it in the simmering oven). In the meantime, if don’t have an Aga, you might want to ...
From saucydressings.com


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