Traditional Tourtiere Recipe Quebec

Tourtière Recipe: How to Make the Best French …

WEBOct 28, 2018 · Mix the ingredients up – make sure the meats are broken down as much as possible. Put the lid on your Instant Pot and set the …

Rating: 4.4/5(36)
1. In a large saucepan with a heavy bottom, (at least 3 quarts/litres) cook, beef, pork, chopped onion, celery, parsley, water, and all of the spices and herbs – on medium heat, until the mixture comes to a boil and the meat is broken down and looks crumbly – this will take 15-20 minutes (the meat should not be pink). Then let the mixture simmer on low heat until the liquid is cooked down– this will take 50 – 60 minutes TIP: keep checking to make sure your burner isn’t set to high and overcooks the mixture, you don't want the meat to dry out!
2. Once cooked, stir in the oats and set aside to cool. If you didn’t have time to make your pastry you can cover the mixture and put it in the refrigerator for 2-3 days.
3. Put half of the meat mixture into one pie shell. Roll out the top crust and with the edges moistened (see 5 Steps to Perfect Pie Crust!) flute the two crusts together with your fingers. Brush the crust with a mixture of the milk and egg yolk (this will give the crust a golden glow) Cut vents in the top crust to allow steam to escape. Repeat for the second pie.
4. Bake in the bottom third of the oven at 400F for 35 to 45 minutes or until the crust is golden. Let the pie stand for 5-10 minutes before serving. It will be piping hot! Each pie will serve 6 to 8 people.

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Tourtière: French Canadian Meat Pie Cristina's Kitchen

WEBMar 30, 2024 · Add the butter, onion, celery, carrot and garlic to a skillet with all the seasonings and half the salt and pepper. Sauté until …

Rating: 5/5(1)

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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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