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
MOM'S MEAT PIE (TOURTIèRE à MA MèRE)
Here's a meat pie (tourtière) my mother made in our family for many years. This wonderful recipe has been passed on to me and my sisters to enjoy and remember at christmas. This recipe is great for it's simplicity in the ingredients, good meat, good spices and your favorite pie crust. Hope you enjoy!
Provided by Chouny
Categories Savory Pies
Time 1h
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pan, mix together meats, spices and water.
- Bring to a boil, cook at medium heat uncovered until mixture is cooked but still moist (approximately 20 minutes).
- Line pie pan with one crust and fill with meat mix.
- Top with second crust and pinch to seal.
- Cut slits in top of crust to vent, at this point you might want to get creative by adding any christmas decoration with leftover pie crust using a cookie cutter.
- Brush crust with beaten egg and place filled pie pan on cookie sheet to catch any drips.
- Bake at 350F for 30 minutes until crust is golden.
Nutrition Facts : Calories 254.9, Fat 16.2, SaturatedFat 4.1, Cholesterol 46.5, Sodium 544.5, Carbohydrate 22.7, Fiber 2.1, Sugar 0.9, Protein 4.6
MOM'S MEAT PIES
This is a recipe that my mom made up when we were kids, she would make it often and we all loved them!
Provided by Country Cookin Mama
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut pie crust to make 4 pieces.
- For each pie crust put equal amounts ground beef, onion and potato, season with salt and pepper to your liking. All ingredients should be raw.
- Fold each individual pie to make a little pocket.
- Bake at 350 for 30 minutes or until crust is light brown.
- When we were kids we would eat this with ketchup, my husband likes it with gravy.
Nutrition Facts : Calories 792.2, Fat 39.8, SaturatedFat 13.8, Cholesterol 77.1, Sodium 440.8, Carbohydrate 76.9, Fiber 6.7, Sugar 2.6, Protein 30.4
TOURTIERE (MEAT PIE)
This is a recipe that my grandmother has passed on to the family. It is a very tasty and filling meat pie that can be gobbled up for dinner or frozen and used at a later date.
Provided by SWIZZLESTICKS
Categories French Recipes
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- Brown beef and pork with onion and garlic in a large skillet. Drain and stir in 3/4 cup water, celery, carrot, bouillon and bay leaf. Simmer for 10 minutes over medium heat; remove from heat and discard bay leaf.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir potato, pepper, cinnamon, cloves and nutmeg into skillet mixture, then spoon mixture into deep dish pie shell. In a small bowl combine egg yolk and 1 tablespoon water to make egg wash; brush edge of crust with wash, then carefully add top crust and seal edges. Make several slits in top crust; brush with remaining egg mixture.
- Bake in preheated oven for 45 minutes, or until golden brown.
Nutrition Facts : Calories 361.3 calories, Carbohydrate 24.4 g, Cholesterol 81.1 mg, Fat 21.5 g, Fiber 1.6 g, Protein 16.7 g, SaturatedFat 7.6 g, Sodium 886.5 mg, Sugar 2.9 g
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