Tourtiere De Quebec Quebec Pork Pie Recipes

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TOURTIERE (FRENCH PORK PIE)



Tourtiere (French Pork Pie) image

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

2 ½ pounds lean ground pork
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
1 large onion, chopped
1 teaspoon salt
1 stalk celery, chopped
1 bay leaf
3 cups water
4 baking potatoes, peeled and cubed
2 (15 ounce) packages refrigerated pie crusts

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

CLASSIC TOURTIèRE OR QUéBEC PORK PIE



Classic Tourtière or Québec Pork Pie image

Provided by Aimee

Categories     Main Dishes

Time 1h55m

Number Of Ingredients 14

2 1/2 pounds ground pork (ideally organic & local)
1 1/2 cups cold water
1 cup finely chopped onion
1/2 cup finely chopped celery
1 teaspoon ground black pepper
2 bay leafs
1 teaspoon dried savory
1/2 teaspoon dried rosemary
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
Salt
1/2 cup old-fashioned rolled oats
Pastry for two double-crust (9-inch pies)
1 egg (beaten, for glaze)

Steps:

  • In a large, heavy frying pan, combine pork with cold water and heat to boiling point. It should be slightly soupy.
  • Add onion, celery, pepper, bay leaf, savory, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/4 hours; stir often. Add more water if mixture dries out.
  • Halfway through cooking time, season with salt to taste.
  • Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf and allow to cool. Setting the entire pot in the snow bank speeds up this process!
  • Meanwhile, line two 9-inch pie plates with pastry. When meat mixture is lukewarm, divide it between two pie shells and spread it out evenly.
  • Brush around outer edge of pastry with the beaten egg. Place top crust on the tart and press gently around the edge to seal. Trim pastry, crimp edges and cut steam vents in top crust. Decorate as desired.
  • Bake in preheated 425°F oven for 15 minutes, then reduce heat to 375°F and bake another 25 minutes or until crust is golden.

Nutrition Facts : Calories 450 kcal, Carbohydrate 22 g, Protein 19 g, Fat 31 g, SaturatedFat 11 g, Cholesterol 82 mg, Sodium 195 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

TOURTIERE DU QUEBEC (FRENCH-CANADIAN MEAT PIE)



Tourtiere Du Quebec (French-Canadian Meat Pie) image

I grew in Quebec and always looked forward to Christmas to be able to eat meat pies. When I married & moved to the US, I took the recipe with me, no way I can spend Christmas without the smell of cooking meat pies. Luckily for me, hubby & kids are hooked. I've been making this recipe for years, delicious.

Provided by French Canadian Chef

Categories     Savory Pies

Time 1h35m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 13

1/3 lb ground beef
1/3 lb ground pork
1/3 lb ground veal
1 small onion, finely chopped
1 small potato, grated
1 small garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon celery salt
1/4 teaspoon clove
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup water
1 pastry for double-crust pie

Steps:

  • Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat.
  • Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits.
  • Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes.
  • Freeze well.
  • Note: If ground pork and ground veal cannot be found, you can use meatloaf mix which is all 3 meat but I'm not sure of the ratio.

Nutrition Facts : Calories 751.4, Fat 47.5, SaturatedFat 14, Cholesterol 83.8, Sodium 859.7, Carbohydrate 52.4, Fiber 2.8, Sugar 1.3, Protein 27.5

TOURTIERE DE QUEBEC (QUEBEC PORK PIE)



Tourtiere De Quebec (Quebec Pork Pie) image

This is considered Quebec style, using rolled oats instead of potatoes to thicken the filling shows a Scottish influence. Source: A Taste of Quebec by Julian Armstrong

Provided by Chef Shadows

Categories     Savory Pies

Time 4h

Yield 6 serving(s)

Number Of Ingredients 10

1 1/4 lbs ground pork
1/4 teaspoon dried rosemary
1/2-3/4 cup cold water
1/4 teaspoon nutmeg, grated
1/2 cup onion, finely chopped
1/4 cup celery, finely chopped
1/2 teaspoon ground black pepper
1/4 cup old fashioned oats
1 bay leaf
1/2 teaspoon dried savory

Steps:

  • In a large, heavy frying pan, combine pork with cold water and heat to boiling point.
  • Add onion, celery, pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon.
  • Cook, covered, over medium-low heat for 1 1/2 hours, adding more water if mixture dries out.
  • Halfway through cooking time, season with salt to taste.
  • Stir in rolled oats and cook, stirring, for 1 to 2 minutes.
  • Remove bay leaf.
  • Meanwhile, line a 9-inch pie plate with pastry.
  • When meat mixture is lukewarm, spoon into pie shell and cover with remaining pastry.
  • Trim pastry, seal edges and cut steam vents in top crust.
  • Decorate with pastry cutouts as desired.
  • Bake in preheated 425 deg F oven for 15 minutes, then reduce heat to 375 deg F and bake another 25 minutes or until crust is golden.

Nutrition Facts : Calories 301.5, Fat 19.9, SaturatedFat 7.4, Cholesterol 88.9, Sodium 73.5, Carbohydrate 4, Fiber 0.7, Sugar 0.7, Protein 25

CLASSIC TOURTIèRE OR QUéBEC PORK PIE RECIPE - (4.6/5)



Classic Tourtière or Québec Pork Pie Recipe - (4.6/5) image

Provided by MaryA.

Number Of Ingredients 15

2 1/2 pounds ground pork, ideally organic & local
1 1/2 cups cold water
1 cup finely chopped onion
1/2 cup finely chopped celery
1 teaspoon ground black pepper
2 bay leafs
1 teaspoon dried savory
1/2 teaspoon dried rosemary
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
Salt
1/2 cup old-fashioned rolled oats.
(optional: 2 TBSP all purpose flour enough water to make the meat a bit sloppier.)
Pastry for two double-crust, 9-inch pies
1 egg, beaten, for glaze

Steps:

  • In a large, heavy frying pan, combine pork with cold water and heat to boiling point. It should be slightly soupy. Add onion, celery, pepper, bay leaf, savory, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/4 hours; stir often. Add more water if mixture dries out. Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to 2 minutes. If you're adding the flour, at this point sprinkle the TBSP's over the meat and saute for a couple of minutes then add the extra water to make the mixture sloppier and continue to cook until it thickens again. Remove bay leaf and allow to cool. Setting the entire pot in the snow bank speeds up this process! Meanwhile, line two 9-inch pie plates with pastry. When meat mixture is lukewarm, divide it between two pie shells and spread it out evenly. Brush around outer edge of pastry with the beaten egg. Place top crust on the tart and press gently around the edge to seal. Trim pastry, crimp edges and cut steam vents in top crust. Decorate as desired. Bake in preheated 425°F oven for 15 minutes, then reduce heat to 375°F and bake another 25 minutes or until crust is golden.

TOURTIERE (FRENCH CANADIAN MEAT PIE)



Tourtiere (French Canadian Meat Pie) image

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

3 cups all-purpose flour
1 teaspoon kosher salt
2 sticks unsalted butter, sliced, frozen
7 tablespoons ice cold water
2 teaspoons distilled white vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground mustard
⅛ teaspoon ground cloves
1 pinch cayenne pepper
1 large russet potato, peeled, quartered
1 teaspoon kosher salt
1 tablespoon butter
1 large onion, finely chopped
1 pinch salt
4 cloves garlic, crushed
½ cup finely diced celery
1 pound ground pork
1 pound ground beef
1 cup potato cooking water, plus more as needed
1 large egg
1 tablespoon water

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

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