1 pastry for double-crust pie directions Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat. …
Preview
See Also: French canadian meat pie recipeShow details
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 …
See Also: Quebec tourtiere meat pie recipeShow details
Add ground beef and pork and cook until no longer pink, breaking up the meat into small pieces. Add mashed potatoes and spices. In a small jar …
See Also: Traditional french meat pie recipeShow details
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 …
See Also: French canadian tourtiere recipe traditionalShow details
2 9-Inch Double-Crust, Pie Crusts 2 Eggs Instructions Prepare the filling In a stock pot, add the Pork and Water. Cook the pork until it has good color. It's ok if it is a little runny- we want it to stay moist. Add the Onion, Pepper, Bay Leaf, Savory, Rosemary, Nutmeg and Cinnamon. Mix well.
See Also: Recipe for tourtiere meat pieShow details
In a heavy bottomed saucepan add the meat, salt, onion puree and water. The water helps the meat stay soft and not cook in large, tough chunks. Cook it over medium heat for about 15 minutes (or until fully cooked and most of the water has evaporated) and stir it to make sure it doesn’t brown and that there are no large chunks of meat.
See Also: Easy tourtiere recipeShow details
For the crust: 4 1 ⁄ 2 cups all-purpose flour ; 2 tbsp. sugar 2 tsp. kosher salt 3 sticks 12 oz.) cold, unsalted butter, cut into small cubes For the pie: 12 oz. bone-in …
See Also: Meat RecipesShow details
Brush top of pie with egg wash and immediately place in 365°f (185°c) oven for 15 – 20 minutes. Reduce oven temperature 340°f (170°c) and bake for an additional 30 minutes (up to 45 for ceramic pie plates). 9. Remove Tourtière …
See Also: Food Recipes, Meat RecipesShow details
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.
See Also: Share RecipesShow details
Remove pie from the freezer and unwrap. Brush the top with a little beaten egg and place frozen meat pie in a preheated 375°F oven. Bake until golden and heated through, about 50 minutes. Pies can also be baked and cooled, then wrapped and frozen. This is convenient when you really need an instant supper fix. To serve:
See Also: Pork RecipesShow details
1 ⁄ 2 tsp. ground cinnamon Instructions Whisk together flour, mustard, zest, and salt in bowl; add butter, and using your fingers, rub …
Bring water to the boil and add the potato. Boil hard for 5min, then remove potato and save the water. Mash half the potato, and place the other half in a bowl to cool. Brown the pork and beef in a frying pan and drain the fat. Add the water and all other ingridents except for potato to frying pan and boil for 20min.
1⁄ 2 teaspoon dried savory directions In a large, heavy frying pan, combine pork with cold water and heat to boiling point. Add onion, celery, pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/2 hours, adding more water if mixture dries out. Halfway through cooking time, season with salt to taste.
See Also: Food Recipes, Pork RecipesShow details
Place the pie from the refrigerator into a cold oven. Turn the oven to 350F. Once the oven is up to temperature, reheat for 30 minutes, until a knife stuck in the center comes out warm or a thermometer inserted in the center reads 160F. Let the cooked pie cool for 10-15 minutes before serving. Serve hot, warm, or cold.
Tourtière (Québécois Meat Pie) - Saveur hot www.saveur.com. Heat oven to 400°. Place 1 dough disk on a lightly floured work surface, and using a rolling pin, roll until ¼" thick.
See Also: Healthy Recipes, Meat RecipesShow details
Tourtière as made in Quebec is a meat pie. It consists of a bottom layer of pie pastry, then a layer of meat filling, then a top covering layer of pie pastry. The pie is then baked in an oven. Spices used in the meat filling can include cinnamon, cloves, nutmeg, and allspice, accompanied by herbs such as summer savoury.
See Also: Food RecipesShow details
Tourtière, a traditional French Canadian meat pie typically served during the holidays but with an Italian twist! Place the ground meat in a large dutch oven and cook slowly over low heat, stirring often. Stir in the black pepper, celery salt, ground sage, salt and onion. Continue to cook on low heat for 1 1/2 hours.
Like ragu in Italy, the Quebecois approach to Tourtière is highly personal. There are as many recipes for tourtière as there are cooks in Quebec! Some Quebecois favour a Lac Saint Jean approach, with chunky meats and potatoes but most used ground meats, traditionally a ‘tri-meat’ blend of pork, beef and veal, that’s widely available in Quebec.
I drank more coffee (you know, to celebrate) aaaaaand now we can finally get back to the low carb Tourtiere recipe that’s been over one year in the making. If you’ve never had a Tourtiere it’s a meat pie typically made with ground pork, mashed potatoes or ritz crackers for filler, and fragrant herbs and spices like sage, allspice, cloves, etc.
Some versions of tourtière are made from only ground or chopped pork, but we have always made it with a mix of pork and beef. Several accounts suggested that using potatoes was frowned upon because that meant you could not afford meat.