Tourtiere French Canadian Meat and Potato Pie
Tourtiere is a traditional French Canadian meat and potato pie. Historically, tourtieres would be made with pretty much any kind of meat - squirrel or rabbit, all the way up to moose. Modern tourtieres are made with a mixture of pork and beef and sometimes veal. The tourtiere is associated with New Year's Eve, but is also eaten at Christmas, Thanksgiving and actually any time you feel like a pie. Tourtieres are family-sized pies, made as a centrepiece for sharing. I don't know if there's such a thing as an individual tourtiere. Homemade tourtieres are not difficult to make, so why not give it a go.
The written recipe for tourtiere is here:
CHAPTERS
00:00 Intro
1:44 How to make shortcrust pastry
3:16 Ingredients for tourtiere filling
4:47 Magic Knife potato cutting
4:53 How to boil potatoes
6:08 Magic Knife onion cutting
6:20 How to cook tourtiere filling
8:50 How to roll pastry and make a tourtiere pie
11:50 Bake the tourtiere
12:22 Taste Test Time
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Professional Baker Teaches You How To Make TOURTIERE!
Tourtière is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 1 9-inch tourtiere
Servings: 6 to 8
Prep Time: 30 minutes
Cook Time: 50 minutes
Ingredients
1 ½ lbs (675 g) ground beef
1 cup (250 mL) minced onion
2 cloves garlic, minced
2 bay leaves
1 tsp (5 mL) celery salt
¼ tsp (1 mL) ground black pepper
¼ tsp (1 mL) ground allspice
2-3 dashes Worcestershire sauce
1 ½ cups (375 mL) beef or chicken stock
1 medium Yukon Gold potato, peeled
salt, to taste
1 recipe savoury pie dough -
1 egg yolk mixed with 2 Tbsp water for brushing
Directions
1. In a large sauté pan or skillet, sauté the beef over medium-high heat until no longer pink. Drain off any excess fat, add the onion, garlic, bay leaves, celery salt, pepper, allspice and Worcestershire and sauté until the onions are tender, about 5 minutes.
5. Add the stock and bring up to a simmer. Use a box grater to grate the potato over the sauté pan and stir it in. Let mixture simmer, uncovered, for about 15 minutes, until most of the liquid is absorbed. Remove the bay leaves and add salt to taste. Remove the pan from the heat and cool to room temperature. This can be prepared a day in advance and chilled.
6. Preheat the oven to 375 °F (190 °C). On a lightly floured surface, roll out one disc of the pie dough to just less than ¼-inch thickness and line a 9-inch pie plate. Fill this with the cooled tourtière mixture. Roll out the remaining dough to the same thickness, cut a hole in the center (for steam to escape) and place on top of the filling. Trim and pinch the edges of the crust together and then, brush with the egg wash. Bake for about 45 minutes, until the pastry is a rich golden brown. Let cool for 15 minutes before slicing to serve.
The tourtière can be made up to 2 days in advance and reheated in a 300 °F (140 °C) oven.
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How to Make Meat Pie | Tourtière Recipe
Tourtiere is a traditional French-Canadian pie that usually served on the holiday season. This meat pie can be made with ground beef, ground pork, ground veal or a combination of them. The meat mixture is cooked with onions, potatoes and spice mix and has a super delicious pie crust that melts in your mouth.
Printable Recipe:
More Holiday Recipes:
Shepherd's Pie:
Greek Moussaka:
Mushroom Quiche:
One Pan Roasted Chicken and Potatoes:
Beef Stroganoff :
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Ingredients:
For the crust:
2 pound (900g) Ground beef/pork/veal or combination of two-three kinds
2 medium potatoes, mashed
1 large Onion, chopped
2 Celery stalks, chopped
2 Garlic cloves, minced
Salt
Pepper
1 teaspoon Thyme
1/2 teaspoon Ground ginger
1/4 teaspoon Ground cinnamon
1/4 teaspoon Mustard powder
1/4 teaspoon Ground cloves
1¼ cups (300ml) Water/beef broth
2-3 tablespoon Olive oil
For the filling:
3 cups (375g) All-purpose flour
1 cup (230g) Cold butter, cubed or lard
1/2 teaspoon Salt
1 teaspoon baking powder
5-7 tablespoons Cold Water
1 egg for brushing
Directions:
1. Make the pastry: In a food processor process flour, salt and cold cubed butter. Process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
3. Prepare spice mix: in a small bowl mix all the spices.
4. Make the filling: In a large pan or skillet heat olive oil and sauté chopped onion, celery and garlic for 4-5 minutes, until translucent. Add the meat and cook, for 4-5 minutes, until no longer pink. Season with the spice mix and stir.
5. Add the stock and bring to a boil, reduce the heat to low, simmer for 20-25 minutes, stirring occasionally, until thickness. Add the mashed potatoes to the meat mixture, stirring until thoroughly combined, cook for 3-4 minutes. remove from heat and let cool.
6. Preheat oven to 375°F/190°C
7. On a lightly floured surface, divide dough to two parts (40/60). Roll out the bigger part to about 11-12 inch (30cm) in diameter. Lay in a 8-9 inch (20-23cm) pan. Fill with cooled meat mixture. Brush around the outer edge of the pastry with the beaten egg. Roll out the second part of the pastry to about 10-11 inches (25-28cm), cut a hole in the center and place on top of the filling. Trim and then pinch the edges of the crust together and brush with the egg wash.
8. Bake for 55-60 minutes, or until golden brown. After 30 minutes add a pie crust shield or aluminum foil on top of the pie if the crust
9. Let cool for at least 1 hour before serving.
Notes:
• In this recipe I used only beef, but you can also you use ground pork or veal. Or combine 2-3 kind of meats.
• You can omit or add any spices that you like.
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Canadian Tourtière: Holiday Meat Pie with Warm Spices, Herbs, Mashed Potatoes, & Flaky Pie Crusts
The Canadian Tourtière is a hearty, savory mixed-meat pie full of traditional French herbs and warm holiday spices bound together with mashed potatoes and enveloped in a buttery, flaky double-crust pie crust. What could be more satisfying in both flavor and indulgence during the holidays? This video shows all the steps including making the pie crusts, a step in which you could skip and use commercial versions for ease. But why? You can simply make it ahead of time. ????
Canadian Tourtière Meat Pie Recipe Link:
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Content Time Markers:
00:00 Summary of this recipe with visuals & a little meat pie info
00:45 Visual of ingredients & make the double crust pie dough (TIPS)
04:30 Make the mashed potatoes (TIPS)
06:01 Cook the meat filling adding onion, garlic, pork, beef, herbs, and spices (TIPS)
09:28 Add the mashed potatoes & stir into a meat paste
10:02 Roll out pie dough to form the pie crust & fill with meat filling (TIPS)
11:56 Roll out top pie dough, top pie, add decorative pie edge & center, & brush with egg wash
14:31 Baking time with final product view and description
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how to make TOURTIERE meat pie - French Canadian recipe with venison and wild hog
Québécois Tourtière - Mémère Ouellette's Recipe - Christmas Meat Pie Recipe
Nana Murphy (nee Ouelette) wrote down this recipe and said that it came from her Mother - the Ouellete family is from Nicolet Quebec. This has always been on the table for our family feast on Christmas eve (Réveillon), and now the tradition of making it has passed to my generation and hopefully on to the next.
Nana's recipe was for 12 - 9 pies - I scaled it down for one 10 deep dish pie, to better suit the needs of Covid Christmas 2020.
Ingredients:
500g (1 pound) ground beef
500g (1 pound) ground pork
500g (1 pound) ground veal
3 small onions minced fine
2 smallish potato, diced and boiled (about 350g)
Salt and pepper to taste
2 mL (½ tsp) cloves
2 mL (½ tsp) allspice
2 mL (½ tsp) marjoram
1 recipe pie crust:
Method:
Preheat oven to 425ºF.
Cook onions, in a little bit of oil.
Add meat and cook without browning.
Remove excess fat, and add in the spices, salt, pepper, and potatoes.
Stir to combine.
Transfer to a lined 10 deep dish pie plate, and cover with pastry.
Bake at 425ºF for 10 minutes and then reduce temperature to 350ºF for 45 minutes - 1 hour.
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0:01 How to make Québécois Tourtière Recipe
0:29 Old Québécois Family Tourtière Recipe
1:29 What kind of meat is in Québécois Tourtière
1:45 Making a Québécois Tourtière filling
3:57 What spices are in a Québécois Tourtière Recipe
5:16 Are there potatoes in Québécois Tourtière meat pie
8:33 Tasting Québécois Tourtière