Tourtiere Turnovers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TOURTIERE TURNOVERS



Tourtiere Turnovers image

A French Canadian holiday tradition gets a cocktail party makeover. Serve with Chili Sauce as a cocktail or serve hot with a pork or beef gravy for dinner. Makes 40 plus cocktails. Per piece:about 95 cal,3g pro,6g total fat(3g sat.fat),7g carb,trace fibre,25mg chol,130mg sodium,%RDI: 1% calcium,4% iron,2% vit A,9% folate. Recipe taken from Canadian Living Holiday Baking Fall 2006. Well worth the effort. I've made these many times and have always recieved great reviews.

Provided by talk2sabby2

Categories     Savory Pies

Time 2h30m

Yield 40 pieces, 20 serving(s)

Number Of Ingredients 20

2/3 cup mashed potatoes
12 ounces ground lean pork
1/2 cup onion, finely chopped
2 garlic cloves, minced
1 stalk celery, finely chopped
1 cup mushroom, diced
1/2 cup chicken stock
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1 bay leaf
3 cups all-purpose flour
1 teaspoon salt
1/2 cup butter or 1/2 cup margarine, cold
1/2 cup lard, cold
1 egg
2 teaspoons vinegar
ice water

Steps:

  • Pastry:.
  • In a bowl wisk flour with salt. Using a pastry blender cut in cubed butter and lard until mixture resembles fine crumbs with a few larger pieces.
  • In liquid measure, whisk egg and vinegar; add enough water to make 2/3 cup. Drizzle over dry ingredients, stirring briskly with a fork until ragged dough forms.
  • Press into 2 discs.
  • Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
  • (Make-ahead: Refrigerate for up to 3 days. Makes enough for 2 9" pie crusts.
  • Tourtiere turnovers:.
  • In a large skillet, saute pork over medium-high heat, breaking up with fork until no longer pink, about 6 minutes. Add onion, garlic, celery,mushrooms,chicken stock,salt,pepper,thyme,cloves,cinnamon and bay leaf; bring to a boil.
  • Reduce heat, cover and simmer until almost no liquid remains, about 10 minutes.
  • Uncover, and cook until no liquid remains, another 5 minutes.
  • Discard bay leaf and stir in potatoes.
  • Let cool.
  • Divide pastry in half.
  • On floured surface roll out each to scant 1/4" thickness.
  • For cocktail use 3" round cutter or for main course use 5" round cutter.
  • Cut out circles, rerolling if necessary.
  • For cocktail use 1 TBSP of pork mixture or for main course turnovers use 2 TBSPs of pork mixture.
  • Place pork mixture in center of each circle. Lightly brush edge with water: fold over to create a half moon shape.
  • Press edge with a fork to seal.
  • Preheat oven to 425 degrees.
  • Arrange racks on top and bottom third of oven.
  • Line 2 baking sheets with parchment paper.
  • In a small bowl whisk 1 egg yolk with 1 TBSP water to brush over filled pastry
  • Continue until all pastry and pork is used up.
  • Place close together on prepared pans and brush with egg wash and cut steam vents in centers.
  • Make-ahead: Freeze until firm, about 15 minutes. Layer between waxed paper in airtight container and freeze for up to 2 weeks.
  • Bake at 425 degrees for 15 minutes.
  • Reduce heat to 350 degrees; exchange cookie sheets top to bottom and bottom to top oven racks.
  • Bake for an additional 15 minutes.

Nutrition Facts : Calories 215.1, Fat 13.9, SaturatedFat 6.4, Cholesterol 40.2, Sodium 281.4, Carbohydrate 16.5, Fiber 0.8, Sugar 0.5, Protein 5.6

TOURTIERE WITH A TWIST



Tourtiere with a Twist image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield two 9-inch/23-cm pies or 2 tourtiere "logs"

Number Of Ingredients 13

3 1/2 cups/425 g flour
1 teaspoon salt
1 1/4 cups/300 g cold butter, grated
2 eggs, lightly beaten
1 pound/500 g ground pork
1/2 pound/250 g ground veal, hare or beef
1 large onion, minced
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 teaspoon summer savory, more to taste
Pinch ground cloves, optional
4 to 6 tablespoons breadcrumbs
3 tablespoons milk, for brushing

Steps:

  • For the pastry dough: Put the flour and salt in a large bowl. Add the grated butter. Pinch quickly to combine with the fingers to create a coarse, crumbly mixture. Make a well in the center. Add the eggs and 1 tablespoon ice-cold water. Quickly mix into the flour, just until the mixture holds together. Do not over mix. Divide into 4 balls and flatten into disks. Wrap in plastic wrap and let rest in the refrigerator 30 minutes before using.
  • For the meat filling: Put 1/2 cup/125 ml water in a saute pan and quickly bring to a boil. Combine the ground pork, ground veal, onion, garlic, some salt and pepper and summer savory together in a bowl. Stir into the water. Cover, and cook until the meat is done, about 20 minutes. Remove the lid, stir in the breadcrumbs and continue cooking uncovered until the liquid has evaporated. Check the seasonings, and cool.
  • Heat the oven to 450 degrees F/230 degrees C.
  • Roll a disk of pastry dough into a rectangle. Spoon a generous stripe of meat filling down the middle of it. Fold the short ends, up over the meat making sure to trim any excess pastry dough, otherwise it will be too thick. Then fold over the long ends so that they overlap to seal. Again, trim any excess pastry dough so it will bake evenly. Turn the log onto a baking sheet, seam-side down. Make a few slits in the top to let steam escape. Brush the top with milk for a golden crust. Bake until crisp and nicely colored, about 25 minutes. Serve warm or at room temperature.

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

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.

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.

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

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.

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

More about "tourtiere turnovers recipes"

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 | SPICE TREKKERS
1. Heat a large pot on medium-high. Add the meat, onions and ground spices. 2. Cook, stirring constantly, until the meat falls apart and changes color – 5 to 10 minutes. 3. Cut the potato into ½ inch (1cm) cubes. Add the meat with 1 tsp salt, mix and barely cover with water.
From spicetrekkers.com


TOURTIERE TARTS - NOW....YOU'RE COOKING! RECIPES
Instructions. 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 ...
From nowyourecookingrecipes.com


TASTY TOURTIèRE TURNOVERS | CANADIAN LIVING
Reduce heat to medium-low; cook, uncovered, until liquid evaporates, about 5 minutes. Season with salt and pepper. Let cool completely. Preheat oven to 400°F. On lightly floured work surface, roll out sheet of pastry into 10-inch square. Using 5-inch round cookie cutter, cut out 4 rounds. Repeat with remaining pastry.
From canadianliving.com


TOURTIERE MINI TURNOVERS - YOUTUBE
Our tourtiere mini turnovers are the perfect holiday appetizer. Watch step-by-step instructions on how to make Tourtiere Mini Turnovers. They will be the h...
From youtube.com


TOURTIERE MINI TURNOVERS RECIPE LIST - SALEWHALE.CA
Tourtiere Mini Turnovers. Sponsored by . A simple PHILLY pastry transforms a classic tourtiere into a beautiful crowd-pleasing hors d'oeuvre. You'll find the results to be well worth the effort. Save to My Recipes Total Time: 20 mins / Total: 1 hour 40 mins . Servings: 24 servings, 1 turnover (28 g) each . Available sales for ingredients. Philadelphia Cream Cheese Product. …
From salewhale.ca


CHRISTMAS TOURTIèRE | KING ARTHUR BAKING
Preheat the oven to 375°F. Select a 9" cast iron skillet that's 2" deep; or a 9" pie pan that's at least 1 1/2" deep. Roll the larger piece of dough into a 13" circle (for the skillet), or 12" circle (for the pie pan). Let the dough rest for 10 minutes; this will help prevent it shrinking as it bakes.
From kingarthurbaking.com


BEST TERRIFIC TOURTIèRE RECIPES RECIPES, NEWS, TIPS AND …
2017-11-27 Terrific Tourtière Recipes. Celebrate the season with a Quebecois classic – tourtière. While the best tourtière will always be the one grand-mere makes, these classic and not-so-classic meat pies are filled with expertly spiced meat and surrounded by flaky, golden crust. The result is a perfect pie worthy of your reveillon feast.
From foodnetwork.ca


TOURTIèRE TURNOVERS WITH CRANBERRY MUSTARD | SYSCO FOODIE
To serve, arrange turnovers on a baking sheet and brush with reserved egg. Bake in the center of a 400-degree oven until golden brown, about 20 minutes. Serve hot. Bake in the center of a 400-degree oven until golden brown, about 20 minutes.
From foodie.sysco.com


TOURTIERE TURNOVERS | TENDERFLAKE CANADA
HEAT a large skillet over medium-high. Add ground pork and cook until meat is no longer pink. Add onion, garlic, salt, thyme, pepper and allspice. Continue to cook until pork is golden brown. Stir in flour and cook for 1-2 minutes longer. PREHEAT oven to 400°F (200°C). USING a paring knife, gently remove the pastry from the foil pie plates onto a lightly floured work surface. …
From tenderflake.ca


RECIPE - TOURTIèRE TURNOVERS
8. Freeze turnovers on baking sheets until solid, about 2 hours. Transfer to a rigid airtight container, layering with parchment paper, and freeze for up to 1 month. See TIP 2. 9. To serve, preheat oven to 400°F (200°C). Line a baking sheet (use 2 if baking all the turnovers at once) with parchment paper.
From lcbo.com


TOURTIERE: TRADITIONAL CANADIAN MEAT PIE - SIMPLY WHISKED
2021-11-05 Preheat oven to 375˚F. Heat a large skillet to medium high. Add the oil and onions, and sauté until translucent. Add garlic and continue cooking until fragrant, about 1 minute. Add ground beef and pork and cook until no longer pink, breaking up the meat into small pieces. Add mashed potatoes and spices.
From simplywhisked.com


TOURTIèRE AUTHENTIC RECIPE | TASTEATLAS
Now, reduce the heat to medium-low, partially cover, and let simmer while occasionally stirring for 1-1.5 hours. If the mixture gets dry while cooking, add some water. When cooked, let cool and refrigerate. 4. Divide the pastry into four parts and roll out two rounds of pastry on a …
From tasteatlas.com


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


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.
From quick-german-recipes.com


EAT WELL, SPEND LESS: MINI TOURTIERE HAND PIES - SIMPLE …
2012-12-05 Cut your dough into 3-inch squares. Working with about 6 squares at a time, put 1 tablespoon of spice meat filling in the center of each square and "paint" about a half-inch line of beaten egg along two adjacent sides with a pastry brush. Fold the square diagonally, making sure to not get any meat on the edges.
From simplebites.net


FRENCH CANADIAN KETO MEAT PIE TOURTIERE RECIPE - MY PCOS KITCHEN
2019-11-15 You'll need to roll out the dough between two pieces of parchment paper until the size is big enough for the pie plate you'll be using. Flip the dough over onto the pie plate and carefully peel the parchment paper off. Cut the extra bits …
From mypcoskitchen.com


TOURTIèRE: A FRENCH-CANADIAN MEAT PIE RECIPE
2015-12-14 To cook the frozen meat pie: Preheat the oven to oven to 400°F/205°C. Remove the pie from the freezer and unwrap. Brush the top of the piecrust with beaten egg wash, and place the frozen meat pie in a preheated oven. Bake until the pie is heated through and the pastry is golden brown, about 50 to 60 minutes.
From growagoodlife.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


TOURTIERE MINI TURNOVERS RECIPE LIST - SALEWHALE.CA
butter, softened. 1-1/2 cups. flour. 1/2 lb. (225 g) lean ground pork. 1/4 cup. finely chopped onions. 1. chicken bouillon cube, dissolved in 1/4 cup boiling water.
From salewhale.ca


TOURTIERE - TRADITIONAL AND AUTHENTIC CANADIAN RECIPE | 196 FLAVORS
2019-05-23 Assembly of the tourtiere. Preheat oven to 450 F / 220 C. Grease an 8-inch (20 cm) diameter cake or pie pan. On a floured surface, roll the dough into two unequal discs of about 11 inches ( 28 cm) and 9 inches (24 cm) in diameter. Place the dough in the pan so that the dough overflows slightly.
From 196flavors.com


RECIPE DETAIL PAGE | LCBO
8. Freeze turnovers on baking sheets until solid, about 2 hours. Transfer to a rigid airtight container, layering with parchment paper, and freeze for up to 1 month. See TIP 2. 9. To serve, preheat oven to 400°F (200°C). Line a baking sheet (use 2 if baking all the turnovers at once) with parchment paper. 10. Arrange frozen turnovers on lined ...
From lcbo.com


PILLSBURY™ TOURTIèRE RECIPE - LIFEMADEDELICIOUS.CA
2018-10-30 2. In a large skillet, brown pork and beef with onion and garlic; drain fat. Add potato, chicken broth, savoury, cinnamon, cloves, pepper, salt and bay leaf. Bring to boil; reduce heat to simmer; cover and cook for about 20 to 25 minutes, until potatoes are soft. Stir occasionally, breaking up ground meat. Remove from heat and remove bay leaf. 3.
From lifemadedelicious.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 …
From cbc.ca


MONTREAL-STYLE TOURTIèRE RECIPE - COOKSINFO
2012-07-23 Finally, stir in the breadcrumbs, then remove from heat. Start oven heating to 180 C / 350 F / Gas Mark 4. While it is cooling a bit, line the bottom of a pie pan with half the pie dough. Fill with the meat mixture. Roll out and place top crust on. Make a few slits in top of crust. Bake for about 45 minutes.
From cooksinfo.com


MINI PORK TOURTIERES RECIPE - COOK WITH CAMPBELLS CANADA
Directions. Heat oven to 425°F (220°C). Cook pork, onions and celery well in large non-stick skillet at medium-high heat, breaking up with spoon for 8 minutes or until cooked through; drain off fat. Remove from heat. Stir in soup, bread crumbs, …
From cookwithcampbells.ca


BEST TOURTIèRE EVER; A BROOKS FAMILY TRADITION - LOVE ON A PLATE
Instructions. In a dutch oven or large heavy skillet, heat 1 tbsp oil over medium high heat; cook onions, red pepper, celery, diced potatoes, garlic, salt, thyme, cinnamon, nutmeg, allspice, pepper and cloves stirring occasionally, for 5 minutes or until softened. Add mushrooms and cook until most of the moisture has evaporated.
From loveonaplate.net


FRENCH CANADIAN TOURTIèRE - RECIPES | BLUE JEAN CHEF
Combine the flour, salt and cheese in a food processor. Add the butter and pulse until the butter chunks are the size of peas. Combine the egg yolk and sour cream in a small bowl. Add the wet ingredients to the flour mixture and pulse together in the processor until you are able to shape the dough into a ball.
From bluejeanchef.com


CLASSIC TOURTIèRE RECIPE - CHATELAINE
FILLING: Heat oil in a large pot over medium-high. Add bacon, garlic, onion and spices and cook for 5 min. Add beef, pork, potato and broth. Use a potato masher to …
From chatelaine.com


TRADITIONAL CHRISTMAS TOURTIèRE RECIPE - THE HOUSE & HOMESTEAD
Place potato quarters in a pot with water. Bring to a boil over high heat, then reduce heat to medium high until cooked through (10 to 15 minutes). Reserve ½ cup of potato cooking water, strain potatoes and return them to the pot. Add ½ teaspoon of salt and mash potatoes with a …
From thehouseandhomestead.com


TOURTIèRE WITH FLAKY PASTRY - EAT MAGAZINE
2011-12-21 1/2 tsp salt. 1/2 cup water. 2 recipes Flaky Pastry (see following) 1 egg yolk. Boil potato in its jacket until cooked. Peel and mash; set aside. In a large saucepan, add the meat, garlic, onions, spices and water. Cook over medium high heat until bubbling, stirring to break up meat. Reduce heat, cover and simmer for 30 minutes or until almost ...
From eatmagazine.ca


TOURTIERE RECIPES – REGULAR AND GLUTEN-FREE - CANADIAN MENNONITE …
2019-12-04 cold water as needed. Combine the dry ingredients in a bowl and mix thoroughly. Mash butter with a fork, then add to dry ingredients, using fork or pastry cutter to combine into coarse crumbs. Add egg or egg white and a bit of water as needed, mixing to form a dough. Divide pastry into two balls and chill 10 minutes.
From canadianmennonite.org


PETITES TOURTIERES | BLUE FLAME KITCHEN
2019-07-02 Add pork and beef; cook, stirring to break up meat, until browned and cooked through, about 8 - 10 minutes. Add onion, potato, celery, water, sage, thyme, salt, pepper, cloves and nutmeg; cook, stirring, until vegetables are softened, about 8 - 10 minutes. Remove from heat and stir in maple syrup; set aside. Preheat oven to 400°F.
From atcoblueflamekitchen.com


SPICED MEAT PHYLLO PIE (TOURTIèRE) RECIPE | COOKIN' CANUCK
2015-12-07 Instructions. Heat the olive oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the ground pork, beef broth, red wine, allspice, cinnamon and cloves. Break up the pork with a wooden spoon. Season with salt and pepper.
From cookincanuck.com


CLASSIC FRENCH CANADIAN VENISON TOURTIERE RECIPE
2021-06-13 1 pâte brisée, or store-bought pastry dough for a double crust. 1/2 pound ground pork. 1/2 pound ground venison. 3/4 cup chopped onion. 1 clove garlic, crushed and finely chopped. 1/3 cup shredded carrots. 1/4 cup finely chopped celery. 3/4 cup potato, small cubes. 2/3 cup beef stock.
From thespruceeats.com


CLASSIC FRENCH CANADIAN TOURTIèRE RECIPE | PBS FOOD
Using a food processor or a pastry blender, chop up the butter into the flour and salt until it is small and crumbly, the size of very small peas. Pour in 1/2 cup of the ice cold water and mix ...
From pbs.org


MY MOM’S FRENCH CANADIAN TOURTIèRE | URBNSPICE
Bring the mixture to a boil, then, lower the heat to a simmer. Mash the mixture with a potato masher to separate and blend the meat together. Add the onion, garlic clove, chicken bouillon cube, sage, poultry seasoning, garlic salt, pepper and seasoned salt to the mixture. Continue to simmer, uncovered, for 1 ½ hours.
From urbnspice.com


TOURTIèRE RECIPE | CALGARY CO-OP
In a large skillet set over medium-high heat, heat a drizzle of oil and sauté the onion and celery for 3-4 minutes, until soft.
From calgarycoop.com


TOURTIèRE TURNOVERS | CANADIAN LIVING
2009-06-22 Method. In microwaveable bowl, cover and microwave potato with 2 tbsp (25 mL) water on high for 5 minutes or until tender; drain if necessary. Mash with fork and set aside. Meanwhile, in large skillet, sauté pork over medium-high heat, breaking up with fork, until no longer pink, about 6 minutes. Drain off fat.
From canadianliving.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #for-large-groups     #savory-pies     #lunch     #main-dish     #snacks     #pork     #canadian     #french     #european     #dinner-party     #finger-food     #heirloom-historical     #holiday-event     #oamc-freezer-make-ahead     #meat     #taste-mood     #savory     #number-of-servings     #presentation     #served-cold     #served-hot     #4-hours-or-less

Related Search