Hot TourtiÈre Nibbles Recipes

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

Ingredients

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

Tourtiere image

Traditional French-Canadian Meat Pie. Generally served at Christmas, but great anytime.

Provided by Jean

Categories Meat and Poultry Recipes Pork Ground Pork Recipes

Yield 8

Number Of Ingredients 12

Ingredients

1 pound ground pork
½ pound ground veal
6 slices bacon
½ cup chopped onion
½ cup chopped celery
1 clove garlic, minced
2 teaspoons dried sage
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons cornstarch
2 (9 inch) unbaked pie crusts
1 ¼ cups water

Steps:

In a Dutch oven, brown ground veal, pork, and bacon. Drain off fat.
Stir in onion, celery, garlic, sage, salt, and pepper. Stir in 1 cup of the water, and bring mixture to boiling. Reduce heat, and cover. Simmer for 10 to 15 minutes, or till onion is tender. Stir frequently.
Combine cornstarch and the remaining 1/4 cup water. Add to hot meat and vegetable mixture, cooking and stirring till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove pan from heat, and cool slightly.
Fill pastry shell with meat and vegetable mixture. Roll out top crust on top, seal the edges, and put patterned slits in top crust.
Bake in a preheated 400 degrees F (205 degrees C) oven for 40 minutes, or until golden brown. Let stand about 15 minutes before serving.

Nutrition Facts : Calories 514.8 calories, Carbohydrate 24.8 g, Cholesterol 75.3 mg, Fat 37.2 g, Fiber 0.8 g, Protein 18.9 g, SaturatedFat 10.3 g, Sodium 581.7 mg, Sugar 0.5 g

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