Tourtiere Tarts 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

TOURTIERE TARTS



Tourtiere Tarts image

Tourtiere is a French Canadian meat pie that is traditionally served on Christmas Eve. I first ever had these at the home of a French Canadian friend..I have been making them at Christmas time as a make ahead appetizer for years now. It can be made into one individual pie, but I prefer the individual tarts..I freeze these individually on cookie sheets and then vacuum seal in my bagger or can be stored in a plastic container.

Provided by Cat..atude

Categories     Savory Pies

Time 40m

Yield 60 tarts, 60 serving(s)

Number Of Ingredients 9

1 lb ground beef
1/2 lb ground pork
1 small onion, finely diced
2 garlic cloves, finely minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning or 1 teaspoon sage
3/4 cup water
1/2 cup previously cooked and mashed potatoes

Steps:

  • Combine first 8 ingredients in large saucepan. ( I do mine in microwaveable casserole dish).Simmer.
  • If doing on stove top bring to boil, then simmer for about 15 minutes, stirring to prevent sticking.
  • Remove from heat and add mashed potatoes. Mixture should be moist and thick. Cool completely.
  • Line muffin tins with tart shells. Spoon meat mixture to fill.
  • Bake at 400 degrees F until browned.
  • To reheat from freezer, about 10 t0 20 minutes in oven or toaster oven 350 degrees F.

Nutrition Facts : Calories 29.7, Fat 1.9, SaturatedFat 0.7, Cholesterol 8.7, Sodium 22.9, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 2.4

TOURTIERE TARTS



Tourtiere Tarts image

Appetizer version of the French Canadian classic meat pie.

Provided by Joan Donogh

Categories     Appetizer

Time 52m

Number Of Ingredients 13

1 onion (finely chopped)
2 tablespoons water
1 pound ground pork
2 teaspoons parsley
1/2 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1/4 teaspoon sage
1/4 teaspoon fresh ground pepper
1 egg (lightly beaten)
3/4 cup sour cream
21 frozen mini tart shells

Steps:

  • In a medium saucepan, combine onion, water, pork, and seasonings. Cook over medium heat for about 15 minutes, stirring often, until pork is cooked and onion soft. Drain any excess fat.
  • Combine egg and sour cream together. Stir into the meat mixture.
  • Arrange tart shells on a baking sheet. Spoon a heaping tablespoon of the meat mixture into each tart shell.
  • Bake at 425 degrees F. for 8 minutes. Reduce oven heat to 350 degrees, and bake for about another 14 minutes, until the pastry is golden. Serve immediately.

TOURTIERE TARTS



Tourtiere Tarts image

I got this recipe from a website called donogh. I've never tasted tourtiere, so I don't know how authentic these tarts are, but they are very tasty. They reheat well in the microwave, and are good hot or at room temperature.

Provided by Terri Newell

Categories     Savory Pies

Time 31m

Yield 12 tarts

Number Of Ingredients 13

1 onion, diced
2 tablespoons water
1 lb ground pork
2 teaspoons dried parsley
1/2 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon clove
1/4 teaspoon cinnamon
1/4 teaspoon sage
1/4 teaspoon black pepper
1 egg
3/4 cup sour cream
12 prepared 3-inch tart shells

Steps:

  • Add first ten ingredients to large skillet.
  • Cook until done, stirring occasionally to break up meat.
  • Drain any excess grease.
  • Mix egg and sour cream; add to meat mixture.
  • Spoon into tart shells and place on baking tray.
  • Bake at 425 for 8 minutes, then reduce heat to 350 and bake an additional 10-15 minutes, until crust is golden brown.

Nutrition Facts : Calories 153.7, Fat 11.3, SaturatedFat 4.9, Cholesterol 59.5, Sodium 138.7, Carbohydrate 1.7, Fiber 0.2, Sugar 0.5, Protein 10.8

TOURTIERE



Tourtiere image

Try this Christmassy French-Canadian meat pie from one of our Good Food members. Encased in puffed pastry, it's a delicious mix of pork, beef and veal

Provided by GF member Dianna Ashworth

Categories     Dinner

Time 2h40m

Yield Serves 4-6

Number Of Ingredients 19

11/2 tbsp vegetable oil
175g pork mince
175g lean beef mince
200g veal mince
1 onion, finely chopped
1 large carrot, grated
1 celery stick, finely chopped
1 large garlic clove, crushed
175ml red wine
1 tsp ground cloves
1/2 tsp ground mace
1/2 tsp ground nutmeg
3 thyme sprigs
1 bay leaf
175ml beef stock
35g rolled oats
320g pack ready-rolled shortcrust pastry
1 egg, lightly beaten
320g pack puff pastry sheets

Steps:

  • Heat 1 tbsp of the oil in a large frying pan over a medium heat. Fry the meat in batches until browned. Tip into a large bowl and set aside.
  • Heat the remaining oil in the same pan, then add the onions, carrot, celery and garlic. Fry for 8-10 mins until softened. Add this to the meat.
  • Simmer the wine in the pan for 10 mins to reduce. Tip in the meat and veg, then the spices, thyme, bay and stock. Cook for 30 mins, uncovered. Stir in the oats and simmer for 15 mins. Discard the bay, then season. Cool completely.
  • Heat the oven to 200C/180C fan/gas 6. Line a 20cm loose-bottom tin with the shortcrust pastry, pushing it into the sides of the tin. Leave 2cm of pastry overhanging and trim away the excess. Prick the bottom with a fork, cover with baking parchment and fill with baking beans. Bake for 15 mins. Remove the parchment and beans, and bake for another 15 mins until golden.
  • Trim the edges with a serrated knife and pack in the meat filling. Brush some of the egg around the edge of the pastry, then drape the puff pastry over the top, trim the edges and crimp all the way round with a fork. Use the puff pastry offcuts to make decorations for the pie, if you like (or see tip, below). Brush with more egg and make 4-5 holes in the top. Can be frozen for up to six weeks at this stage. Defrost thoroughly before baking. Bake at 190C/170C fan/gas 5 for 40-50 mins. Leave to rest for 10 mins before serving.

Nutrition Facts : Calories 724 calories, Fat 45 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium

TOURTIERES



Tourtieres image

Some time ago, a co-worker brought a meat pie to lunch. The aroma was familiar-after one taste, I was amazed to discover it was the same pie my grandmother used to serve when I was a youngster! She shared the recipe, and I have been enjoying it ever since. -Rita Winterberger, Huson, Montana

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 pies (8 servings each).

Number Of Ingredients 11

2 large onions, thinly sliced
1/4 cup canola oil
2 pounds ground beef
2 pounds ground pork
3 cups frozen mixed vegetables
2 cups mashed potatoes
1 tablespoon ground allspice
2 teaspoons salt
1/2 teaspoon pepper
Pastry for two double-crust pies
1 large egg, lightly beaten

Steps:

  • In a Dutch oven, saute onions in oil until tender. Remove and set aside. In the same pan, cook beef and pork over medium heat until no longer pink; drain. Remove from the heat. Add the onions, vegetables, potatoes and seasonings., On a floured surface, rolled the dough to fit two 9-in. pie plates with bottom crusts; trim crust even with edge of plate. Fill each with about 5 cups filling. Roll out remaining dough to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in crust and brush tops with egg. Bake at 375° for 30-35 minutes or until golden brown., Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Bake 15 minutes. Reduce heat to 375°. Cover edges loosely with foil and bake 35-40 minutes longer or until crusts are golden brown.

Nutrition Facts : Calories 487 calories, Fat 31g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 620mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 25g protein.

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.

TOURTIèRE



Tourtière image

This savory French-Canadian meat pie combines ground pork and warm spices with chunks of braised pork shoulder and shreds of chicken or turkey. But you could make it with leftover brisket, with venison, with smoked goose or ham. Traditionally it is served with relish or tart, fruity ketchup - I like this recipe for cranberry ketchup best, though I use a splash of fresh orange juice instead of the concentrate it calls for. "I've never had a slice of tourtière and spoonful of ketchup and not liked it," David McMillan, the bearish chef and an owner of Joe Beef in the Little Burgundy section of Montreal, told me. "I especially love a tourtière made by someone who can't really cook."

Provided by Sam Sifton

Categories     pies and tarts, main course

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 26

2 1/2 cups or 300 grams all-purpose flour
1/2 teaspoon kosher salt
16 tablespoons unsalted butter, cold and cut into cubes
4 tablespoons leaf lard, cold and cut into cubes
3-4 tablespoons ice water, as needed
1 1/2-2 pounds pork-shoulder meat, cut into 1 1/2-inch chunks
Kosher salt and freshly ground black pepper to taste
2 tablespoons neutral oil, like canola
5 allspice berries
2 cinnamon sticks
1 12-ounce bottle stout or other dark beer
4 large chicken thighs, or 1 large turkey thigh
2 tablespoons unsalted butter
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
2 tablespoons parsley, roughly chopped
10 to 12 ounces cremini mushrooms or a mixture of wild mushrooms, sliced
1/2 cup dry white wine or stock
1 pound ground pork
1/2 teaspoon ground white pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground clove
Pinch of ground nutmeg
Pinch of cayenne pepper or to taste
2 medium-size potatoes, like Yukon Gold, grated
1 large egg yolk, beaten with a tablespoon of water

Steps:

  • Make the dough. In a food processor, pulse together the flour and salt. Add butter and lard in stages, pulsing until the mixture forms bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist but not wet.
  • Turn dough out onto a lightly floured surface, and gather into two balls. Flatten each into a disk with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.
  • Make the pork shoulder. Season the pieces of pork aggressively with salt and pepper. Put 1 tablespoon of the oil into a large, deep skillet or Dutch oven, and set it over medium-high heat. When the oil shimmers, sear the meat on all sides until browned, turning as necessary, 10 minutes.
  • Add the allspice berries and cinnamon sticks, and stir to toast them, then add the beer. Bring to a boil, then reduce the heat, cover the pan and simmer steadily until the pork is very tender, 45 minutes to an hour. (When the pork is done, you can allow it to cool in its liquid and refrigerate it for one or two days before using.)
  • Make the chicken or turkey. Heat oven to 325. Season the chicken or turkey thighs aggressively with salt and pepper, then roast in a cast-iron pan or shallow baking tray until their skin is crisp and they have cooked through, approximately 1 hour. (The chicken or turkey, too, may be made ahead and stored in the refrigerator before using.)
  • Make the pie filling. Melt the butter in a large, heavy-bottomed Dutch oven set over medium heat, and when it foams, add the onions, garlic and parsley. Cook, stirring often, until soft, 5 to 7 minutes. Add the mushrooms, and cook, stirring often, until they are soft and have given up their liquid, 5 to 7 minutes. Add wine or stock, and stir to deglaze the pan, then cook until the liquid has evaporated, 5 minutes.
  • Add the ground pork and the spices, and cook until the pork has lost its pinkness, 5 to 7 minutes. Add grated potato, and cook another 5 to 7 minutes. Remove from heat.
  • Shred the cooked chicken or turkey into the pot along with the cooked pork and about 1/2 cup of its braising liquid, stir lightly to combine and season to taste with salt and pepper. Chill in the refrigerator for at least an hour and up to a day.
  • Assemble the pie. Place a large baking sheet on the middle rack of oven, and heat to 400.
  • Remove one disk of dough from the refrigerator, and using a pin, roll it out on a lightly floured surface until it is roughly 10 to 11 inches in diameter. Fit this crust into a 9-inch deep-dish pie plate or cast-iron pan, trimming it to leave an overhang. Place this plate, with the dough, in the freezer.
  • Roll out the remaining dough on a lightly floured surface until it is roughly 10 to 11 inches in diameter.
  • Remove pie crust from freezer, and put the chilled filling into it. Cover with remaining dough. Press the edges together, trim excess, then crimp the edges. Using a sharp knife, cut three or four steam vents in the top of the crust. Paint the pie's top with the egg wash.
  • Place pie in oven on hot baking sheet, and cook for 20 minutes, then reduce temperature to 350, and cook until the crust is golden brown and the filling is bubbling, about 30 to 40 minutes more. Let cool 20 minutes before serving.

TOURTIERE (APPLE, PRUNE AND ARMAGNAC TART)



Tourtiere (Apple, prune and Armagnac tart) image

Provided by Patricia Wells

Categories     dessert, side dish

Time 2h15m

Number Of Ingredients 8

2 pounds Golden apples (about 7)
1 1/2 cups sugar
1/4 cup water
1/2 pound prunes, pitted and quartered (about 1 cup)
1/2 cup Armagnac or rum
1/2 pound phyllo dough pastry
1 tablespoon peanut oil (approximately)
2 tablespoons powdered sugar (optional)

Steps:

  • To prepare the tourtiere you will need a large, round, shallow baking pan; a 16-inch paella pan is perfect.
  • Peel the apples, quarter them and slice very thin. In a mediumsize saucepan combine the apples, 1/2 cup sugar and 1/4 cup water and cook over medium-high heat until quite dry, or for about 20 minutes. Set aside.
  • Meanwhile, combine the prunes and Armagnac and allow them to marinate while the apples cook.
  • Preheat the oven to 350 degrees.
  • Dampen a large cloth towel and drape it over the phyllo dough to prevent it from drying out.
  • Drain the prunes and combine them with the cooked apples. Reserve the Armagnac or rum.
  • Using a pastry brush, lightly oil the bottom and sides of the baking pan.
  • Place the tourtiere in the oven and bake for 30 minutes at 350 degrees, then reduce the oven temperature to 300 and cook an additional hour. Dust with powdered sugar. Serve either hot, at room temperature or gently reheated, cutting into pie-shaped wedges.
  • Spoon the apple-and-prune mixture in a single layer on top of the fourth sheet of dough, covering the bottom and sides of the pastry. Be sure to keep the unused phyllo dough covered as you continue to work.
  • Continue with the rest of the phyllo dough, layering sheet by sheet, covering each sheet with a sprinkling of sugar and a sprinkling of Armagnac, until you have used all the sugar, Armagnac and dough. Use about 10 sheets, or layers, in all.
  • Trim off any overlapping pastry from the edges so they are even and sprinkle the trimmings on top of the last layer of pastry.
  • Center one sheet of phyllo dough in the baking pan and sprinkle generously with sugar and Armagnac. Do this three more times until you have four sheets of phyllo.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 6 grams, Carbohydrate 55 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 51 milligrams, Sugar 25 grams

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From tasteatlas.com


FRENCH CANADIAN TOURTIÈRE RECIPE
2017-12-09 2 cups unbleached all purpose flour. 1/2 teaspoon kosher salt. 2/3 cup butter or lard. 6-7 tablespoons cold water. Combine everything together in a large bowl. Then cut the butter or lard until the mixture is crumbly. Add water and blend just until dough comes together nicely. Shape into a ball, wrap and chill in the refrigerator.
From canadiancookingadventures.com


TASTY TOURTIERE TARTS :: YUMMYMUMMYCLUB.CA
Tasty Tourtiere Tarts. Ingredients. 1 lb lean ground pork. 2 tbsp canola or olive oil. 1 medium onion, diced. 1 celery stalk, diced. 1 small carrot, diced. 1 1/2 cups finely chopped mushrooms . 4 cloves garlic, minced. 3/4 cup chicken or beef stock. 1 tsp dried savory. 1/4 tsp each ground cinnamon and cloves. Salt and freshly ground pepper. premade frozen tart shells. Salsa, …
From yummymummyclub.ca


RECIPE: MINI TOURTIERES - CBC LIFE
2016-12-13 Preheat oven to 425 F. Spray a 12 cup muffin pan with cooking spray and set aside. Using a cookie cutter or mason jar lid, cut 12 circles and place into the muffin cups. Using a fork, poke holes ...
From cbc.ca


TRADITIONAL TOURTIèRE | CLUB HOUSE CA
Preparation. 1 Preheat oven to 450°F (230°C). Heat oil in large skillet on high heat. Add ground beef and pork; cook and stir 5 minutes. Stir in onion and garlic; cook 5 minutes longer or until onions are softened. Sprinkle flour over top of meat mixture along with spices, salt and pepper. Cook and stir 3 minutes.
From clubhouse.ca


RECIPE DETAIL PAGE | LCBO
5. Knead together remaining pastry and roll out to ¼-inch (5-mm) thickness and use 2½-inch (6-cm) round cookie cutter to fit top of tarts. If desired, cut a small star shape with cookie cutter in centre of each round and place on top of filling. 6. Bake for …
From lcbo.com


CLASSIC TOURTIèRE - SEASONS AND SUPPERS
2019-12-17 Make the pastry: In a large bowl, combine the flour, sugar, baking soda and salt. Cut in the lard with a pastry blender or two knives until the lard is incorporated. In a one cup measuring cup, beat together the egg and vinegar, then add enough water to the measuring cup until it measures 1 cup.
From seasonsandsuppers.ca


TOURTIERE RECIPE MADE JUST LIKE OMA
Cook everything, except the pie crusts, together in a pot. Adjust seasonings. Preheat oven to 400°F. Line 2 pie pans with crust. Pour meat filling into pans. Top with pie crust, crimp edges, and cut slit in top. Bake, about 30 to 40 minutes until crust is cooked. Serve hot.
From quick-german-recipes.com


EASY VEGETARIAN TOURTIéRE RECIPE - RED COTTAGE CHRONICLES
Preheat oven to 375 degrees. In a large frying pan heat olive oil over medium heat. Add onion and reduce heat to medium low. Cook, stirring occasional for 2 to 3 minutes, until onions are softened. Add plant-based grounds to the onion and cook for 2 to 3 minutes. Add spices and stir well to distribute evenly.
From redcottagechronicles.com


MINI TOURTIERES WITH CHUNKY HOMEMADE KETCHUP - CRUMB: A FOOD …
2010-03-14 In our family, we always serve tourtiere with my Tante Yolaine's sweet-and-sour chunky ketchup, also known as "chow-chow". It provides a much-needed tangy counterpoint to the tourtiere's rich meatiness, as well as a pop of bright colour to an otherwise pretty monochromatic plate. It's perfectly delicious on the day it's made, but it's even ...
From crumbblog.com


TOURTIERE TARTS - RECIPE CIRCUS
Tourtiere Tarts . Source of Recipe, Recipe Introduction An individual appetizer that is not too much trouble to make, thanks to the frozen tart shells. Tourtiere is a French Canadian meat pie that is traditionally served on Christmas eve. So an appetizer version is great for a Christmas party. List of Ingredients 1 onion, finely chopped 2 tablespoons water 1 pound ground pork 2 …
From recipecircus.com


TOURTIèRE - JILL'S TABLE
1. In a medium bowl, combine the flour, baking powder, and salt. Set aside. 2. Place the shortening in a food processor fit with a metal blade. Process until smooth. 3. With the machine running, add the boiling water and process until combined . 4.
From jillstable.ca


BEST TOURTIERE RECIPES | FOOD NETWORK CANADA
2013-10-28 A recipe for making the best Tourtiere. A juicy meat pie with potatoes, carrots and all-spice inside a pastry crust baked to golden-brown perfection.Courtesy of Knorr.Nutritional information per serving size (212 g): 340 calories, 14 g total fat, (4 g saturated fat, 0 g trans fat), 50 mg cholesterol, 670 mg sodium, 34 g carbohydrate, 3 g fibre, 3 g sugars, 18 g protein.
From foodnetwork.ca


RECIPE - TOURTIèRE TARTLETS
Same-Day Pickup available in 190+ locations. Orders will be available later today when placed 3 hours before store closing. See our Holiday Shopping Tips.Stores are closed December 25th. Select stores will be open December 26th.
From lcbo.com


HOMEMADE TOURTIèRE - GREAT TASTES OF MANITOBA
Method. In a small stock pot with salted water boil potatoes until fork tender, drain and mash. Set aside. In a large deep sided skillet over medium-high heat, break up ground meats with salt, pepper, onion, and garlic. Add stock, celery, thyme, sage, cloves, cinnamon, nutmeg and simmer until no liquid remains and vegetables are softened.
From greattastesmb.ca


CHRISTMAS TOURTIèRE | KING ARTHUR BAKING
Some pies are simply meat and onions; others include potatoes and/or celery as well. The recipe you see here was developed in conjunction with a King Arthur employee-owner whose French Canadian roots made her the perfect taste-tester. Prep. 35 mins. Bake. 45 mins. Total. 1 hr 50 mins. Yield. one 9" pie. Save Recipe. Print Ingredients. Crust. 2 1/2 cups (283g) King Arthur …
From kingarthurbaking.com


35 BEST TOURTIERE RECIPE IDEAS IN 2022 | MEAT PIE, RECIPES
Feb 9, 2022 - Explore Kathleen LeBlanc's board "Tourtiere Recipe", followed by 150 people on Pinterest. See more ideas about meat pie, recipes, canadian food. See more ideas about meat pie, recipes, canadian food.
From pinterest.ca


TOURTIERE – CHEF'S PARADISE
In a heavy bottomed pot fry the meats in the butter until lightly browned. Add the onions & garlic and cook for a further 15 minutes. Add the veal stock, spices and flour and mix well.
From chefsparadise.ca


BEST TOURTIERE DE VILLE RECIPES | FOOD NETWORK CANADA
2012-02-08 Step 4. In a large pot, sweat the onions and garlic in butter. Add the mushrooms and continue cooking until the water given off by the vegetables evaporates completely. Add the white wine, letting it reduce completely. Step 5. Add the ground pork and spices to the pot. Cook for 5 minutes, stirring it to separate the chunks of meat.
From foodnetwork.ca


HOW TO MAKE THE BEST TOURTIèRE, EVER | CHATELAINE
2021-12-13 Make your pastry glow. Take the time to create a design for the top of your tourtière—to make it a masterpiece! (Tip: Use cookie cutters to cut out decorative shapes for the top of your pastry ...
From chatelaine.com


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