Recipe For Tourtiere Pie

Traditional French Canadian Tourtière French Kiss Cook

WEBDec 12, 2023 · Preheat the oven to 400F. On a floured surface, roll out the larges piece of dough. The disk of dough should be large enough to go up the sides of your pie plate …

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EatingWell Meat Pie

WEBApr 22, 2024 · Preheat oven to 375 degrees F. Roll one piece of dough on a lightly floured surface into a 12-inch circle. Transfer the dough to a 9 …

1. To prepare crust: Combine whole-wheat flour, all-purpose flour and salt in a food processor and pulse to mix. Pulse in butter until the mixture resembles coarse meal. Pulse in sour cream and oil. With the motor running, add ice water and process just until the dough comes together. (Add more water, a teaspoon at a time, if necessary.) Divide the dough in half, shape into 2 disks, wrap in plastic and refrigerate while you prepare the filling.
2. To prepare filling: Clean the food processor and fit with the shredding disc. Cut potato, carrots (or parsnips) and onion into pieces that will fit through the tube. With motor running, drop in the vegetables until they're all shredded.
3. Combine beef, pork, milk and the shredded vegetables in a high-sided skillet or Dutch oven. Cook over medium heat, mashing and stirring with a potato masher, until the meat is dry and all the liquid has evaporated (the masher helps you check for liquid), 40 to 50 minutes. If the bottom starts to brown or stick before the liquid has evaporated, reduce the heat and continue cooking and mashing until the liquid is gone. Stir in cranberries, allspice, salt and pepper.
4. Preheat oven to 375 degrees F.

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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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