Tourtiere1959 Recipes

TOURTIERE (FRENCH CANADIAN MEAT PIE)

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.

TOURTIERE

Steps:

• Sift the flour.
• Cut the butter into small cubes and add to flour with the salt.
• Incorporate flour to butter by kneading quickly with the fingertips.
• Dig a well in the middle of the flour. Dilute the egg yolks with water. Combine with flour gradually.
• Roughly form a ball.
• Work the dough with the palm of the hand by pushing and crushing on the worktop. Form a ball. Wrap in a clean cloth.
• Refrigerate for at least an hour or overnight, so that it is easier to roll.
• In a large pot, sauté the bacon for a couple minutes over medium heat.
• Add onions and sauté for 2 minutes over medium heat, stirring constantly.
• Add garlic and sauté 1 minute.
• Add all the remaining ingredients and mix gently. Season with salt and pepper.
• Grind the meat one more time using a potato masher.
• Cook covered over medium/high heat until half of the liquid is evaporated, about 15 minutes.
• Preheat oven to 400 F / 200 C.
• Put the meat mixture into a baking dish and bake 30 minutes, stirring regularly.
• Remove the bay leaf, cinnamon stick and the cloves. Allow to cool.
• 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.
• Place the stuffing into the pie shell. Cover with the second disc of dough.
• Attach the pie circles with a little water, pinching the edges or crushing them with the back of a fork.
• Create a little chimney through the center of the pie shell to slide a small roll of parchment paper.
• Brush the dough with egg yolk.
• Bake 20 minutes at 450 F / 220 C.
• Lower the thermostat to 350 F / 180 C and bake for another 15 minutes.
• Wait 15 minutes before serving.

FRENCH CANADIAN TOURTIERE

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.

TRADITIONAL FRENCH CANADIAN TOURTIERE

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.

TOURTIèRE: A FRENCH-CANADIAN MEAT PIE RECIPE

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.

TOURTIERE 1959

Steps:

• Boil peeled potato, drain and mash let cool.
• Combine the minced ground pork with the cream and the onion, garlic, and spices.
• Heat to boiling, and break up the meat as its cooking.
• Cook on a simmer for 25 minutes, until all the liquid has evaporated.
• Remove from heat and stir in the mashed potato.
• Chill until cold.
• Prepare your favourite savoury pie crust for a double pie.
• Line pie plate with bottom crust, and place filling evenly into shell.
• Top with top crust.
• Vent slightly.
• Pie now can be frozen for future baking, or baked now.
• Preheat oven 450 degrees and bake 15 minutes, Reduce heat to 325 degrees, and bake 20 more minutes.
• Let pie rest 5 minutes, before cutting.
• Serve with HP Sauce, Tabasco Sauce, Worchestershire Sauce.

FRENCH CANADIAN TOURTIERES

Steps:

• Coarsely chop celery, carrots and onions; place in a food processor with garlic. Cover and process until finely chopped; set aside., In a stockpot or two Dutch ovens, cook vegetables, pork, veal and sausage until meat is no longer pink; drain. Stir in broth, parsley and seasonings. Cover and cook over low heat 20 minutes. Stir in bread crumbs., Preheat oven to 400°. On a lightly floured surface, roll?half of dough into four 1/8-in.-thick?circles;?transfer to four 9-in. pie plates.?Trim?even with rims.??Add?about 4 cups filling to each crust.??Roll remaining dough into four 1/8-in.-thick circles. Place over filling. Trim, seal and flute edges. Cut slits in tops.?, Cover edges of pies loosely with foil. Bake 25 minutes. Reduce oven setting to 350°. Remove foil and bake pies until crusts are golden brown, 15-20 minutes longer. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a baking sheet; cover edge loosely with foil. Bake 25 minutes. Reduce heat to 350°. Remove foil. Bake until crust is golden brown and a thermometer inserted in center reads 165°, 50-60 minutes longer.

TOURTIERES

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.

THE ULTIMATE TOURTIERE

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.

TOURTIERE

Steps:

• To make the pastry, sift the flour with the salt and baking powder.
• With your fingertips, cut in the lard and butter until the mixture resembles coarse meal.
• Stir in the ice water. Form into a ball. Wrap in waxed paper and chill for 30 minutes.
• Place all the filling ingredients except the potato into a pot. Mix well. Simmer, covered, for 45 minutes, stirring occasionally, until the pork is cooked.
• Add the mashed potato and mix well to eliminate any lumps. Taste for seasoning, adding salt, pepper or spices as needed.
• Cool. Preheat the oven to 375F (190C).
• Divide the pastry in half. Roll out half to fit a 9 inch (23 cm) pie plate.
• Add the filling. Cover with the remaining pastry. Make three or four incisions on top of the pastry to allow steam to escape. Bake for 45 minutes, or until the pastry is golden. Serve hot.

TOURTIERE

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.