Best French Canadian Tourtiere Recipe

French Canadian Tourtière Blue Jean Chef Meredith Laurence

WEBDec 12, 2018 · Combine the flour, salt and cheese in a food processor. Add the butter and pulse until the butter chunks are the …

1. Make the pastry. Combine the flour, salt and cheese in a food processor. Add the butter and pulse until the butter chunks are the size of peas.
2. 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. Shape the dough into two disks, wrap them well with plastic wrap and let the pastry rest in the refrigerator for at least an hour. (You can even make the pastry a couple of days ahead of time.)
3. Make the filling. Pre-heat a sauté pan over medium-high heat. Add the olive oil and sauté the onions, celery and garlic until the vegetables are translucent, but not browned. Add the pork and veal to the pan and cook until the meats are no longer pink. Drain off any excess fat and then add the spices, tomatoes and tomato juice and simmer for 30 minutes.
4. Stir in breadcrumbs and salt and freshly ground black pepper to taste. Let the filling cool while you roll out the pastry and pre-heat the oven to 375ºF.

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Best Tourtiere Recipe Canadian Cooking Adventures

WEBNov 21, 2022 · Butter Crust - 2 cups unbleached all purpose flour, 1/2 teaspoon kosher salt, 2/3 cup butter or lard, 6-7 tablespoons cold water. …

1. 2 cups unbleached all purpose flour
2. 1/2 teaspoon kosher salt
3. 2/3 cup butter or lard
4. 6-7 tablespoons cold water

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French Canadian Meat Pie: Tourtière Savor the Flavour

WEBJan 4, 2019 · Preheat the oven to 400°F and line a 9-inch, deep dish pie plate with pastry. If you're short on time, or don't want the extra calories, …

1. Brown the ground pork and ground beef in a large Dutch oven over medium-high heat. Break up any clumps with a heavy metal flipper, and continue cooking the meat until almost all of the fat has boiled off. While the meat is cooking, finely chop the onions and celery.
2. Turn the heat to medium and add the onions, celery, beef broth, and spices. Peel and grate the potatoes and stir them into the mixture right away or they will turn a pinkish gray color.
3. Cover the pot and simmer over low heat for 30 minutes. Remove the lid and stir, adjusting the seasonings as desired. Simmer for another 30 minutes, uncovered, until almost all of the liquid has evaporated. The filling should be thick and moist.
4. Spoon the mixture into a large, shallow dish and allow the filling to cool to room temperature on the counter, about 1 to 1 1/2 hours.

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