PORK AND APPLE TOURTIERE
Make and share this Pork and Apple Tourtiere recipe from Food.com.
Provided by Busters friend
Categories Lunch/Snacks
Time 1h40m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Remove the crusts from the box and let sit at room temperature.
- In a large skillet over medium heat, cook the bacon until it begins to brown, about 5 minutes. Add the onions and sauté until tender and golden, about 10 minutes.
- Add the ground pork. As it cooks, break it up with a spatula or wooden spoon, cooking until no traces of pink remain, about 5 minutes. Stir in the apples, thyme, salt, pepper and nutmeg.
- Transfer the pork mixture to a shallow bowl, cover and refrigerate until slightly cooled, about 15 minutes.
- Heat the oven to 400 degrees.
- Line the bottom of a 9-inch pie plate with one of the crusts. Add the cooled pork and apple filling, spreading it in an even layer. Place the remaining crust on top, then pinch and crimp the edges together. Make several small slits in the top crust for venting.
- Bake the pie for 35 to 45 minutes, until the crust is golden and the filling is bubbling.
TOURTIERE DE FLEUR-ANGE (FLEUR-ANGE'S PORK PIE)
Steps:
- In a large, heavy saucepan over medium heat, combine pork, water, celery and leaves, onions, garlic, parsley, savory, cinnamon, cloves, and salt and pepper to taste. Cook, stirring occasionally, for 30 minutes, adding more water, if necessary, to prevent mixture from drying. Adjust seasoning, if necessary. Let cool.
- Line two 8-inch pie plates with pastry and fill with meat mixture. Roll out top crusts, cutting a generous vent in the centre of each. (Mme Fleur-Ange Rochon always cut her vents in the shape of an evergreen tree.) Cover each pie with top crust, trim pastry, crimp the edges to seal, and cut small steam vents. Brush top of pastry with egg yolk and milk mixture.
- Bake pies in a preheated 400 degree F oven for 35 to 40 minutes or until crust is golden. Serve either hot or cold with pickles or relish.
- Tip: Meat pies may be made ahead and refrigerated. Unbaked pies may be refrigerated for 24 hours, or frozen. Thaw in refrigerator before baking.
- For Pastry:
- In a bowl, mix 2 cups sifted, all-purpose flour with 1/4 teaspoon salt. With pastry blender or 2 knives, cut in 3/4 cup chilled, cubed shortening or lard until mixture resembles coarse crumbs. Measure 1/4 to 1/3 cup ice water. Sprinkle over mixture, a spoonful at a time, stirring with a fork, adding just enough water so dough holds together. Shape into a ball, press into a flat disc, wrap in plastic wrap and chill for 1 hour. Leftover pastry can be frozen for later use.
TOURTIERE (FRENCH PORK PIE)
This is the recipe my grandmother used to make. It only uses pork for the pie and is delicious. I make one for my father every Christmas Eve and he loves it!
Provided by tldesjar
Categories World Cuisine Recipes European French
Time 4h15m
Yield 16
Number Of Ingredients 10
Steps:
- In a large saucepan, mix together the ground pork, cloves, cinnamon, onion, salt, celery, bay leaf and water. The water will help break up the raw pork. Simmer over medium-low heat for about 3 hours, or until the water has evaporated. Remove from the heat and discard the bay leaf.
- Towards the end of the pork cooking time, place the potatoes into a separate saucepan and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and mash potatoes. When the pork is done, stir the mashed potatoes into that pan until evenly blended.
- Preheat the oven to 375 degrees F (190 degrees C). Line two 9 inch pie plates with bottom crusts. Spoon equal amounts of the pork filling into each crust. Cover with top crusts and flute the edges to seal.
- Bake for 45 minutes in the preheated oven, or until crust is golden brown.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 32.6 g, Cholesterol 46 mg, Fat 26.4 g, Fiber 3.2 g, Protein 16.8 g, SaturatedFat 7.8 g, Sodium 441 mg, Sugar 1 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
SPECIAL PORK TOURTIERE
This is a family favourite--my mom's wonderful east coast pork pie recipe, which I have added to over the years. Mom makes hers with a crust made from tea biscuits--I use a flaky pastry crust--both work well. Serve with red pepper jelly or chili sauce on side.
Provided by Baby Kato
Categories Savory Pies
Time 2h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Combine pork, water, onion, garlic, apple, raisins, apricots and seasonings in pan.
- Bring to a boil.
- then simmer uncovered, until liquid has evaporated (45 min) Stir often.
- Remove from heat, stir in bread crumbs and cool to room temperature.
- When filling is cooled pour into two unbaked pie shells, cover, brush top shell with milk Place pies in 400°F preheated oven for 10 minute.
- Reduce heat to 350°F for 25- 35 minutes.
- Pies freeze well.
Nutrition Facts : Calories 647.1, Fat 37.7, SaturatedFat 11.3, Cholesterol 71.1, Sodium 708.1, Carbohydrate 50.1, Fiber 3, Sugar 6.9, Protein 26.2
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