Best French Canadian Tourtiere Recipes

TOURTIERE (FRENCH CANADIAN MEAT PIE)

Steps:

• Place flour, salt, and frozen butter slices into the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into cold water; drizzle water/vinegar into the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If dough isn't pressing together, drizzle in another teaspoon of water.
• Transfer mixture to a work surface. Press it together until it becomes a lump of dough. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour.
• Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl.
• Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher.
• Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes.
• Stir garlic, celery, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet.
• Cook and stir until meat is browned and has a very fine, almost pastelike texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape.
• 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 crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash.
• Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.

TOURTIERE DU QUEBEC (FRENCH-CANADIAN MEAT PIE)

Steps:

• 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.
• Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits.
• Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes.
• Freeze well.
• Note: If ground pork and ground veal cannot be found, you can use meatloaf mix which is all 3 meat but I'm not sure of the ratio.

TRADITIONAL FRENCH CANADIAN TOURTIERE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large pot, mix the pork, beef, onion, and water. Season with salt, pepper, allspice, cloves, cinnamon, and chicken seasoning. Bring to a boil. Reduce heat to low and simmer 30 minutes.
• Drain liquid from pot into a bowl. Transfer remaining meat mixture to a separate bowl and chill until ready to use. Place bowl with liquid in the refrigerator and chill 1 hour, or until fat has congealed on the surface.
• Scrape and discard fat from the chilled liquid. Spoon the meat mixture into pie crusts. Add 1 tablespoon of reserved liquid to each pie. (This prevents them from becoming to dry.) Place top crust on top of each pie and pinch edges to seal. Cut slits in top crust so steam can escape.
• Bake in preheated oven until golden brown, about 50 minutes. Serve immediately or freeze until ready to use.

TOURTIERE (FRENCH CANADIAN MEAT PIE)

Steps:

• In large skillet, brown meat with onion and garlic. Drain fat.
• Stir in water, celery, carrot, boullion and bay leaf.
• Bring to a boil.
• Reduce heat and simmer 7-8 minutes.
• Remove from heat and add potatoes and spices.
• Spoon into pie shells. Cover with pastry topping.
• Combine egg yolk, water and brush lightly on crust.
• Bake 375°F 30-40 minutes.
• Serve with brown gravy and salad.

ALICE'S FRENCH CANADIAN MEAT PIE - TOURTIERE

Steps:

• Cook meat in a skillet on medium heat until brown, then drain and place meat in a large bowl.
• Add potatoes a little at a time to meat.
• Add seasonings and mix.
• Add more seasonings to taste.
• Place pie dough on 2 pie plates.
• Add half of mixture to each pie.
• Cover each pie with remaining dough.
• Seal the edges of pies and cut 5 to 6 vent holes on the tops of pies.
• Brush top of pies with melted butter.
• Bake 20 - 30 minutes at 350°F or until crusts are golden brown.

TOURTIERE A L'ORIGNAL (FRENCH CANADIAN MOOSE MEAT PIE)

Steps:

• Combine Pork, moose, onion, garlic, spices, water and sauces in a skillet and bring to a boil.
• Reduce heat and cook uncovered for 20 minutes, or long enough to remove pink from meat. Mixture should be moist, not watery.
• Add enough potatoes to absorb the liquid. Cool.
• Fill crust, cover with top crust and seal edges. Cut vent holes.
• Combine egg and water and brush over pastry crust.
• Bake at 425 for 10 minutes, reduce heat to 350 and bake 30 minutes or until lightly browned.

THE BEST TOURTIÈRE ( FRENCH-CANADIAN MEAT PIE)

Steps:

• In a saucepan, combine the ground pork, water, ground clove, allspice, salt, pepper and onion. Cook over moderate heat for 30 minutes, stirring often to prevent sticking. Remove from heat; add the mashed potatoes and mix well. Cool. Meanwhile, line two 9-inch pie plates with pastry. When meat mixture is lukewarm, divide it between two pie shells and spread it out evenly. Brush around outer edge of pastry with the beaten egg. Place top crust on the tart and press gently around the edge to seal. Trim pastry, crimp edges and cut steam vents in top crust. Decorate as desired. Bake in a hot oven, 425 degrees F, for 40 minutes. Serve hot.

TOURTIERE (FRENCH CANADIAN MEAT PIE)

Steps:

• The dough can be made in advance. You will need 1 pound of dough to make this pie. Blend the shortening, flour and cold water together in the bowl of a stand mixer on low speed, using a dough hook. Mix until well blended.
• Remove the dough from the bowl, wrap in plastic wrap and put it on a sheet pan. The dough can be stored for up to 1 week in the refrigerator, but allow it to come to room temperature before rolling.
• Cut the dough in half and roll out 1 piece of dough to fit into a 10-inch pie plate. Fit the dough circle into the bottom of the pie pan, pushing it snugly against the edges. Roll out the other piece of dough and set aside until ready to use.
• Preheat the oven to 350 degrees F.
• Bring a medium pot of salted water to a boil over medium heat. Add the potatoes and blanch until al dente. Drain and set aside to cool.
• In a large skillet over medium heat, add the beef, pork, and the onions.
• Brown the meat, then discard the grease. Add the potatoes and moisten the mixture with the beef soup base. Add instant potato powder along with cinnamon, nutmeg, garlic, black pepper and 1/4 teaspoon salt. Mix well.
• Pour the filling into the dough lined pie plate. Level it off and cover with the remaining circle of dough. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess dough using a sharp knife.
• Brush the top of the pie with the egg wash. Make a few slits in the top crust to allow the steam to escape.
• Bake until cooked through and the top of the pie is golden brown, about 45 minutes. Remove from the oven and serve.

FRENCH CANADIAN TOURTIèRE (MEAT PIE)

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 10 minutes.
• Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
• Bake in preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes until golden brown. Let cool 10 minutes before slicing.

FRENCH CANADIAN TOURTIERE

Steps:

• Cook all the ingredients together in a pot over medium heat till the meat has lost its pink color but is still moist.
• Cool then put mixture into an uncooked pie shell.
• Top with crust and bake at 425°F for 20- 25 minutes or till crust is golden brown.

TOURTIERE (FRENCH CANADIAN MEAT PIE) - DAIRY FREE

Steps:

• Place meat onion, celery, garlic and salt and pepper in sauce pan, cook until meat is granular.
• Put into dutch oven and fill pot until liquid covers the meat. If not enough consomme then add water.
• Cook for 1 hour.
• When done (mixture should still be "wet"). Remove from heat and mix in:.
• ½ to ¾ tsp cinnamon.
• ¼ tsp clove.
• Pinch of savory.
• Fill 3 bottom pie shells (quite full) and wet edges with egg/water combination.
• Put top crust on all 3 bottoms and using a fork, press down edges to seal.
• Slice top a few times to allow steam to escape.
• Bake at 350°F for 45 minutes or until deep golden.
• *You can add sprinkles of flour to meat mixture to thicken.

TOURTIERE : FRENCH-CANADIAN MEAT PIE

Steps:

• Combine first 3 ingredients and cook for 2 hrs, stirring occasionally. Add salt and pepper, to taste. Add mashed potatoes and spices and mix well. Place meat filling in pie crust. Top with upper pastry crust. Bake at 400 - 10 minutes then, 375 for 20 minutes..

FRENCH CANADIAN TOURTIERE

Steps:

• In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
• Preheat oven to 425 degrees F (220 degrees C).
• Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
• Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.

FRENCH CANADIAN TOURTIERE

Steps:

• In a large saucepan, mix first 8 ingredients. Bring to a boil, simmer and stir until meat loses its pink colour.Continue to simmer 30 minutes, uncovered, stirring occasionally.
• Stir in mashed potatoes. Cool at least two hours.
• Press filling in to uncooked pie shell.
• Place pastry on top of filling, crimp edges to seal. Top crust can be brushed with egg or milk before baking.
• Cut a hole in the centre, about the size of a dime.
• Bake at 425 F for 25-35 minutes.
• Allow to cool and set at least 20 minutes before serving with beef gravy and petite pois (tiny sweet peas). You can also bake only until top is slight browned and then freeze in advance of holidays or for a last-minute meal idea - reheat at 400 F for 15 minutes and then allow to sit for about 5 minutes before serving.

FRENCH CANADIAN TOURTIERE DU LAC SAINT JEAN

Steps:

• In large glass bowl, toss together rabbit, vermouth, brandy, one-third each of the carrots and onions, the peppercorns, juniper berries, and small PINE and CEDAR branches. Cover and refrigerate for 24 hours, tossing occasionally.
• In Dutch oven, cook salt pork over medium high heat until browned and crisp, about 10 minutes; using slotted spoon, transfer to bowl. Drain off pork fat in pan, reserving 2 tablespoons for pastry.
• Discarding pine and cedar branches and reserving marinade, add rabbit to pan and brown on all sides; transfer to plate. Add half each of the remaining carrots and onions, celery, thyme, savory, salt and bay leaves; cook, stirring occasionally, until onions are softened, about 10 minutes.
• Pour in half of the reserved marinade and bring to boil, stirring to scrape up any brown bits on bottom of pan. Return rabbit and any accumulated juices and half of the salt pork to pan. Reduce heat to medium low; cover and simmer until rabbit is tender and juices run clear when rabbit is pierced, about 40 minutes. Let cool; discard bay leaves. (Make ahead: Refrigerate until cold. Remove meat from bones, discarding bones. Cover meat and pan liquid separately; refrigerate for up to 1 day.).
• Meanwhile, trim fat from duck; remove and discard wings. Cut into quarters. In Dutch oven, brown duck over medium high heat; transfer to plate. Drain off fat.
• Add remaining carrots, onions, celery, thyme, savory, salt and bay leaves; cook, stirring, until onions are softened, about 10 minutes. Pour in remaining marinade and bring to boil, stirring to scrape up any brown bits on bottom of pan.
• Return duck and any accumulated juices and remaining salt pork to pan. Reduce heat to medium low; cover and simmer until duck is tender, about 1 hour. Let cool; discard bay leaves. (Make ahead: refrigerate until cold. Remove meat from bones; discard skin and bones. Cover meat and pan liquid separately; refrigerate for up to 1 day.).
• PASTRY: Meanwhile, in large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in shortening and butter until mixture resembles fine crumbs with some large pieces. Whisk together 1 of the eggs, water and reserved pork fat; pour over flour mixture, stirring with fork until dough clumps together. Press into disc; wrap in plastic wrap and refrigerate until chilled, about 2 hours. (Make ahead: Refrigerate for up to 3 days.).
• Cut rabbit and duck meat into bite size pieces; set aside. Skim off fat from pan liquid: set liquid aside.
• FILLING: In bowl, mix together beef, pork, veal, potatoes, onions, shallots, garlic, brandy, salt, thyme, savory and pepper.
• On floured surface, roll out pastry to 28 x 21 inch rectangle; fold in half twice lengthwise. Place in 1 end of 14 x 10 x 4 inch roasting pan; unfold pastry, fitting into corners and up sides of pan (there will be some overhang).
• Spoon half of the filling into pastry, pressing lightly to pack. Arrange rabbit and duck meat over top. Top with remaining filling. Pour reserved pan liquid over top, adding up to 3 cups water to come to top of filling. Fold overhang over filling, leaving opening in centre. Lightly beat remaining egg; brush over pastry.
• Bake in 350°F oven for 1 hour. Cover with foil; reduce heat to 250°F and cook for 5 hours. Remove foil; bake until golden and crusty and potatoes are tender, 30 minutes. Let stand for 15 minutes before serving. Makes 15 to 18 servings.
• Canadian Living Holiday Best.

FRENCH CANADIAN TOURTIERE

Steps:

• 1. Preheat oven to 425 degrees F (220 degrees C). 2. In a saucepan, combine pork, onion, garlic, water, and spices. Cook over medium heat until mixture begins to boil; stirring occasionally. Reduce heat to low and simmer slowly stirring occasionally until meat is cooked and water is so reduced so that a spoon of liquid taken from the surface does not reveal any separate oil/fat "cells", about 90 minutes. 3. Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil. 4. Bake in preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes until golden brown. Let cool 10 minutes before slicing.

FRENCH CANADIAN TOURTIERE I

Steps:

• Combine pork, onion, seasonings and the boiling water.
• Simmer uncovered stirring occasionally until the meat is cooked.
• Cool and skim off any fat.
• Stir in the potatoes.
• Line pie plate with a pie crust.
• Fill with the cooked mixture.
• Cover with second crust.
• Seal the pastry edges & cut vents.
• Bake 10 minutes at 230c then lower temp to 180c for 30 minutes or until golden.