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
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
Try this Christmassy French-Canadian meat pie from one of our Good Food members. Encased in puffed pastry, it's a delicious mix of pork, beef and veal
Provided by GF member Dianna Ashworth
Categories Dinner
Time 2h40m
Yield Serves 4-6
Number Of Ingredients 19
Steps:
- Heat 1 tbsp of the oil in a large frying pan over a medium heat. Fry the meat in batches until browned. Tip into a large bowl and set aside.
- Heat the remaining oil in the same pan, then add the onions, carrot, celery and garlic. Fry for 8-10 mins until softened. Add this to the meat.
- Simmer the wine in the pan for 10 mins to reduce. Tip in the meat and veg, then the spices, thyme, bay and stock. Cook for 30 mins, uncovered. Stir in the oats and simmer for 15 mins. Discard the bay, then season. Cool completely.
- Heat the oven to 200C/180C fan/gas 6. Line a 20cm loose-bottom tin with the shortcrust pastry, pushing it into the sides of the tin. Leave 2cm of pastry overhanging and trim away the excess. Prick the bottom with a fork, cover with baking parchment and fill with baking beans. Bake for 15 mins. Remove the parchment and beans, and bake for another 15 mins until golden.
- Trim the edges with a serrated knife and pack in the meat filling. Brush some of the egg around the edge of the pastry, then drape the puff pastry over the top, trim the edges and crimp all the way round with a fork. Use the puff pastry offcuts to make decorations for the pie, if you like (or see tip, below). Brush with more egg and make 4-5 holes in the top. Can be frozen for up to six weeks at this stage. Defrost thoroughly before baking. Bake at 190C/170C fan/gas 5 for 40-50 mins. Leave to rest for 10 mins before serving.
Nutrition Facts : Calories 724 calories, Fat 45 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium
MME BENOIT'S TOURTIèRE
Tourtière is a French Canadian meat pie which is traditionally served at Christmas. It may be made from pork, beef or a combination of meats sometimes including veal. Different regions in Quebec have their own traditional recipes. Some regions use game such as hare or duck rather than beef and pork. The pies should not have too much filling as they are just a part of the whole traditional Christmas dinner. It's usually served with tomato ketchup. This recipe is the creation of Mme Jehane Benoit, a famous Quebec cooking expert who received the Order of Canada for her contributions to Canadian cuisine. I found this recipe on recipesource.com and on blogger.com where it was posted by Lizzy Ferland. It is originally from the Canadiana Cookbook.
Provided by Dreamer in Ontario
Categories Savory Pies
Time 1h15m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients except breadcrumbs and pastry in a saucepan.
- Bring to a boil and cook, uncovered, over medium heat for 20 minutes.
- Remove from heat and add a 3 or 4 spoonfuls of breadcrumbs.
- Let mixture stand for 10 minutes.
- If the fat is sufficiently absorbed by the breadcrumbs, do not add more. If not, add more crumbs in the same manner.
- Cool mixture and spoon into a pastry-lined pie plate.
- Cover with crust and bake at 400F until golden brown (follow directions for pie crust you chose).
- Serve hot.
- NOTE: Cooked tourtière may be frozen for 4 to 5 months and does not need to be thawed before reheating.
- To reheat, place your frozen tourtiere (covered in foil) in a medium oven and bake until a knife inserted in the center is hot when you pull it out.
JOHANNE'S TOURTIERE
Make and share this Johanne's Tourtiere recipe from Food.com.
Provided by ZorroRoaster
Categories Savory Pies
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 16
Steps:
- In large, heavy saucepan combine pork, beef, water, onions, celery and garlic. Cook over medium high heat until bubbling, stirring to break up the meat. Cook until the meat has browned.
- Add spices, and reduce heat.
- Cover and simmer for 30 minutes, stirring occasionally.
- Remove the bay leaf, and stir in the mashed potatoes.
- Add a bit more salt and pepper to taste, if needed.
- Let the mixture cool, stirring occasionally. The mixture will thicken as it cools.
- Fill pastry shell with meat mixture. Cover with pastry, seal and crimp edges, cutting steam vents in the top of the crust.
- Combine egg yolk and milk and brush the top of the pastry with glaze.
- Bake at 425 degrees F for 15 minutes, then reduce heat to 375 and bake for 20-25 minutes, or until golden brown.
Nutrition Facts : Calories 461.3, Fat 30, SaturatedFat 9.5, Cholesterol 89.4, Sodium 560.2, Carbohydrate 25.2, Fiber 2.3, Sugar 1.1, Protein 21.5
More about "johannes tourtiere recipes"
FRENCH CANADIAN TOURTIÈRE RECIPE
From canadiancookingadventures.com
4.3/5 (58)Total Time 1 hrCuisine CanadianCalories 461 per serving
HOMEMADE TOURTIèRE - GREAT TASTES OF MANITOBA
From greattastesmb.ca
CLASSIC FRENCH CANADIAN VENISON TOURTIERE RECIPE
From thespruceeats.com
A CANADIAN CHRISTMAS TRADITION: TOURTIèRE RECIPE - HIDDEN PONIES
From hiddenponies.com
TOURTIERE FILLING - CLUB HOUSE FOR CHEFS
From clubhouseforchefs.ca
QUICK AND EASY TOURTIERE MADE WITH MEAT, POTATOES, VEGETABLES …
From more.ctv.ca
CHRISTMAS TOURTIèRE | KING ARTHUR BAKING
From kingarthurbaking.com
FRENCH CANADIAN TOURTIèRE | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
MADAME BENOIT’S TOURTIèRE - A FRENCH CANADIAN PIE OF MINCED …
From saucydressings.com
HOW TO MAKE THE BEST TOURTIèRE, EVER | CHATELAINE
From chatelaine.com
TOURTIèRE: A FRENCH-CANADIAN MEAT PIE RECIPE
From growagoodlife.com
TOURTIERE RECIPE AND INSTRUCTIONS | CANADIAN LIVING
From canadianliving.com
HOW DO YOU LIKE YOUR TOURTIèRE? - SOUTH POND HOME
From southpondfarms.ca
2 TAKES ON A TASTY, TRADITIONAL TOURTIèRE FOR YOUR HOLIDAY
From cbc.ca
CLASSIC TOURTIèRE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
BEST TRADITIONAL TOURTIERE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
BEST TOURTIERE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
TRADITIONAL TOURTIèRE | CLUB HOUSE CA
From clubhouse.ca
THE BEST QUEBEC TOURTIERE RECIPE FOR THE HOLIDAYS | TORONTO SUN
From torontosun.com
TOURTIèRE FROM CHRISTIAN BéGIN | IGA RECIPES | BACON, ONION, …
From iga.net
TOURTIERE – CHEF'S PARADISE
From chefsparadise.ca
TOURTIèRE - JILL'S TABLE
From jillstable.ca
TOURTIERE FRENCH CANADIAN MEAT AND POTATO PIE RECIPE
From keefcooks.com
TOURTIERE RECIPE | THE GOVERNOR GENERAL OF CANADA
From gg.ca
TOURTIèRE FOR THE HOLIDAYS: THE EVERLASTING APPEAL OF MADAME …
From cbc.ca
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
CLASSIC TOURTIèRE RECIPE - CHATELAINE
From chatelaine.com
RECIPE: THE TRADITIONAL (AND PATRIOTIC) TOURTIèRE FROM WOODLOT’S …
From torontolife.com
TOURTIèRE RECIPE: HOW TO MAKE THE BEST FRENCH CANADIAN MEAT PIE
From pieladybakes.com
TOURTIèRE - FOOD GYPSY | EASY, DELICIOUS RECIPES FOR YOUR BUSY LIFE.
From foodgypsy.ca
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CLASSIC FRENCH CANADIAN TOURTIèRE RECIPE | PBS FOOD
From pbs.org
BEST TOURTIèRE EVER; A BROOKS FAMILY TRADITION - LOVE ON A PLATE
From loveonaplate.net
MOM’S TOURTIERE IS AN ACADIEN STAPLE AND A WONDERFUL HOLIDAY MEAL
From mynslc.com
TOURTIERE – KIDNEY COMMUNITY KITCHEN
From kidneycommunitykitchen.ca
TRADITIONAL QUEBECOIS TOURTIèRE à LA JOHNSONVILLE
From johnsonville.ca
MODERN LIGHT TOURTIERE | CHICKEN.CA
From chicken.ca
CLASSIC FRENCH CANADIAN TOURTIèRE | KITCHEN VIGNETTES | PBS FOOD
From pbs.org
HOW TO MAKE QUéBEC CHICKEN TOURTIèRE | CHICKEN.CA
From chicken.ca
CLASSIC TOURTIèRE | CANADIAN LIVING
From canadianliving.com
WWW.HOMEANDRECIPE.COM
From homeandrecipe.com
TOURTIèRE | FRENCH'S - CLUB HOUSE CA
From clubhouse.ca
BEST TOURTIERE DE VILLE RECIPES | FOOD NETWORK CANADA
From pinterest.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