Tourtiere Du Quebec French Canadian Meat Pie Recipes

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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

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

TOURTIèRE: A FRENCH-CANADIAN MEAT PIE RECIPE



Tourtière: A French-Canadian Meat Pie Recipe image

Tourtière, also known as pork pie or meat pie, is a combination of ground meat, onions, spices, and herbs baked in a traditional piecrust.

Provided by Grow a Good Life

Categories     Main Course

Time 1h

Number Of Ingredients 17

2 cups unbleached all purpose flour
1/2 teaspoon kosher salt
2/3 cup butter or lard (chilled)
6-7 tablespoons ice cold water
2 large Russet or Yukon Gold potatoes (about 1 pound)
1 tablespoon extra virgin olive oil
1 small onion (finely chopped)
1 clove garlic (finely minced)
1 pound ground pork
1 pound ground beef
1/2 teaspoon Bells poultry seasoning (or your favorite poultry seasoning)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 large egg (scrambled for glazing)

Steps:

  • Combine flour and salt in a large bowl.
  • Cut in butter or lard until mixture is a rough crumbly texture.
  • Add ice water one tablespoon at a time and mix just until the dough comes together.
  • Shape the dough into a ball, flatten, wrap, and chill in the refrigerator. While pastry is chilling, prepare the filling.
  • Peel and cut potatoes into 2-inch chunks, add them to a medium saucepan, and fill with water until it covers the potatoes by 2-inches.
  • Bring the saucepan to a boil over high heat and then reduce the heat to medium-high and boil until the potatoes are until tender, about 12 minutes.
  • Reserve 1/2-cup of potato water and drain the rest. Mash potatoes and set aside.
  • Heat a large skillet over medium heat.
  • Add olive oil, onions, and garlic, and sauté until softened, about 3 minutes.
  • Add the ground beef and pork and cook until the meat is no longer pink. Drain off excess fat.
  • Add the poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water. Mix well and simmer for about 10 minutes until the liquid is absorbed.
  • Remove the skillet from the heat, stir in mashed potatoes, and set the filling aside to cool slightly.
  • Preheat oven to 400°F/205°C
  • On a lightly floured surface, divide dough in half and flatten one ball of dough with your hands. Roll dough to about 12-inches in diameter to fit a 9-inch pie pan.
  • Place the pastry into the pie plate and add the meat filling. Brush around the outer edge of the pastry with the beaten egg.
  • Roll out the top pastry and place on top of the filling. Fold the top crust under the bottom crust and pinch or flute the edges. Brush with egg wash and cut vent holes.
  • Bake the pie in a preheated oven for 30 to 35 minutes or until the pastry is golden brown.
  • Remove the tourtière from oven and let it cool at least 10 minutes before serving.
  • Yield: Makes 1 pie, about 8 servings.

Nutrition Facts : Calories 520 kcal, 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

FRENCH CANADIAN TOURTIERE PIE



French Canadian Tourtiere Pie image

A traditional French Canadian meat pie. Traditionally served on Christmas. This is an old family recipe.

Provided by Boulanger1

Categories     Canadian

Time 1h30m

Yield 1 Pie, 5-6 serving(s)

Number Of Ingredients 13

6 slices maple leaf bacon
1 lb ground lean pork
1/2 lb minced lean veal
1 small onion, Finely Chopped
1/2 cup water, Boiling
1 garlic clove, Minced
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon celery salt
1/4 teaspoon sage
1 pinch ground cloves
1 cup mashed potatoes
1 double crust pie crust

Steps:

  • Cut Bacon into Small Pieces, fry until cooked but not crisp.
  • Add Pork, Veal and Onion.
  • Continue cooking until meat is lightly browned.
  • Add water and spices.
  • Reduce heat to simmer.
  • Cover pan and continue cooking for 45 minutes.
  • Combine meat mixture with mashed potatoes. Cool Slightly.
  • Roll our half of pastry and line a 9" pie plate.
  • Fill with meat.
  • Roll out remainder of dough and cover pie.
  • Seal a flute edge.
  • Slash top crust.
  • Bake in a 450 degree F oven for 10 to 12 minutes.
  • Reduce heat to 350 degrees F and bake 30 minutes longer.
  • Makes 5 to 6 servings.

Nutrition Facts : Calories 850.2, Fat 59.7, SaturatedFat 18.8, Cholesterol 122, Sodium 1530.5, Carbohydrate 43.5, Fiber 2.1, Sugar 1.4, Protein 32.9

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