Not Quite Traditional Tourtiere But Almost 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

THE ULTIMATE TOURTIERE



The Ultimate Tourtiere image

Posted as a request. Tourtiere is a traditional favourite, and this recipe says it's been adapted to work with today's much leaner ground pork. The prep time listed is just based on making the meat filling and not the pie crust, which a recipe for is not given, so just use your favourite recipe. Serve warm with a chunky chili sauce,chutney type relish or pickled beets. Recipe from Homemakers Magazine.

Provided by Rhonda J

Categories     Savory Pies

Time 1h15m

Yield 1 9-inch pie, 6 serving(s)

Number Of Ingredients 15

1 1/2 lbs ground pork (lean or medium)
3/4 cup water
3/4 cup finely chopped onion
1/4 cup finely chopped celery
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon dried savory
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon ground cloves
1 bay leaf
1/2 cup mashed potatoes
pastry for double-crust pie, 9-inch
1 egg yolk, beaten with
1 tablespoon milk

Steps:

  • In large heavy saucepan, combine pork, water, onions, celery & garlic.
  • Cook over medium-high heat until bubbling, stirring to break up the meat.
  • Add salt, savoury, thyme, pepper, cloves and bay leaf.
  • Reduce heat, cover and simmer, stirring occasionally for 30 minutes.
  • Remove bay leaf.
  • Stir in mashed potato, mixing well.
  • Taste and add more salt & pepper if needed.
  • Let cool, stirring occasionally(mixture will thicken as it cools.).
  • Line pie plate with pastry.
  • Fill with meat mixture.
  • Cover with remaining pastry; seal and crimp edges; cut a few steam vents.
  • Brush top crust with glaze.
  • Bake in a 425 degree oven for 15 minutes; reduce heat to 375 and bake for 20 to 25 minutes longer or until golden brown.

Nutrition Facts : Calories 373, Fat 24.5, SaturatedFat 9.1, Cholesterol 138.9, Sodium 433.9, Carbohydrate 6, Fiber 0.8, Sugar 1.2, Protein 30.3

MINI BEEF TOURTIERES



Mini Beef Tourtieres image

Here's a twist on the traditional tourtiere recipe. Ground beef replaces pork, and cream cheese pastry takes the place of pie pastry. The filled mini cups make a melt-in-your-mouth addition to a buffet. -Cheryl Bruneau, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Appetizers

Time 1h30m

Yield about 2-1/2 dozen.

Number Of Ingredients 18

1/2 cup butter
4 ounces cream cheese, softened
1-1/2 cups all-purpose flour
FILLING:
1 tablespoon canola oil
1 pound lean ground beef (90% lean)
1 medium onion, minced
2 garlic cloves, chopped
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 teaspoon dried savory or sage
1 teaspoon poultry seasoning
1/2 teaspoon dried thyme
1/2 teaspoon celery salt
Dash salt
Dash pepper
1/2 cup soft bread crumbs
Optional: Chopped tomatoes and additional minced fresh parsley

Steps:

  • Cream butter and cream cheese. Add flour, a little at a time, until a dough forms. Shape into a ball. Cover and refrigerate 1 hour. , Meanwhile for filling, heat oil in a large skillet over medium-high heat. Add ground beef and onion; cook, crumbling meat, until beef is no longer pink, about 5 minutes. Add garlic; cook 1 minute more. Add the next 8 ingredients. Stir in bread crumbs to absorb meat juices. Let stand about 10 minutes., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-3/4-in. round biscuit or cookie cutter. Press crust on bottom and up sides of 30 ungreased mini-muffin cups, rerolling dough as needed., Preheat oven to 375°. Spoon 1 tablespoon filling into each prepared muffin cup. Bake until crust is golden, about 15 minutes. If desired, top with tomatoes and parsley.

Nutrition Facts : Calories 96 calories, Fat 6g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 128mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

TOURTIERE



tourtiere image

This is a traditional dish for French Canadians and is pronounced "tort-ee-air". The true French Canadian meat pie has a lard-based pastry, but you can substitute a basic shortcrust if you prefer a lighter crust. If the potato is omitted, the filling will be less dense. Tourtière is traditionally served with pickles beets or other pickles and a salad.

Provided by Strawberry Girl

Categories     Savory Pies

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 17

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup lard
1/4 cup butter
1/4 cup ice water, plus 1 Tbsp
1 1/2 lbs ground pork
1 onion, chopped
2 teaspoons dried savory
1/4 teaspoon ground cloves
1 teaspoon pepper, freshly ground
1 1/2 teaspoons salt
1/2 cup water
1 pinch allspice
2 teaspoons dried thyme
1 bay leaf
1 potato, cooked and mashed

Steps:

  • To make the pastry, sift the flour with the salt and baking powder.
  • With your fingertips, cut in the lard and butter until the mixture resembles coarse meal.
  • Stir in the ice water. Form into a ball. Wrap in waxed paper and chill for 30 minutes.
  • Place all the filling ingredients except the potato into a pot. Mix well. Simmer, covered, for 45 minutes, stirring occasionally, until the pork is cooked.
  • Add the mashed potato and mix well to eliminate any lumps. Taste for seasoning, adding salt, pepper or spices as needed.
  • Cool. Preheat the oven to 375F (190C).
  • Divide the pastry in half. Roll out half to fit a 9 inch (23 cm) pie plate.
  • Add the filling. Cover with the remaining pastry. Make three or four incisions on top of the pastry to allow steam to escape. Bake for 45 minutes, or until the pastry is golden. Serve hot.

Nutrition Facts : Calories 640.6, Fat 43.6, SaturatedFat 18.4, Cholesterol 112.9, Sodium 926.6, Carbohydrate 36.7, Fiber 2.6, Sugar 1.2, Protein 24.1

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