Pork Tourtiere Recipe

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, …

Rating: 5/5(1)
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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How to Make Classic Tourtière (Québec Pork Pie …

WEBDec 20, 2010 · In a large, heavy frying pan, combine pork with cold water and heat to boiling point. It should be slightly soupy. Add onion, celery, …

Rating: 4.5/5(22)
1. In a large, heavy frying pan, combine pork with cold water and heat to boiling point. It should be slightly soupy.
2. Add onion, celery, pepper, bay leaf, savory, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/4 hours; stir often. Add more water if mixture dries out.
3. Halfway through cooking time, season with salt to taste.
4. Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf and allow to cool. Setting the entire pot in the snow bank speeds up this process!

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Tourtière: A FrenchCanadian Meat Pie Recipe Grow a …

WEBDec 14, 2015 · Heat a large skillet over medium heat. Add olive oil, onions, and garlic, and sauté until softened, about 3 minutes. Add the ground …

1. In a large bowl, combine flour with the salt. Cut in butter or lard until mixture is a roughly even crumbly texture. Add water and blend just until dough comes together.
2. Cook potatoes in a pot of water until tender, about 12 minutes. Reserve 1/2-cup of potato water and drain the rest. Mash potatoes and set aside.
3. 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.

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