Best Mme Benoits Tourtière Recipes
TOURTIERE DU QUEBEC (FRENCH-CANADIAN MEAT PIE)
I grew in Quebec and always looked forward to Christmas to be able to eat meat pies. When I married & moved to the US, I took the recipe with me, no way I can spend Christmas without the smell of cooking meat pies. Luckily for me, hubby & kids are hooked. I've been making this recipe for years, delicious.
Provided by French Canadian Chef
Categories Savory Pies
Time 1h35m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 751.4, Fat 47.5, SaturatedFat 14, Cholesterol 83.8, Sodium 859.7, Carbohydrate 52.4, Fiber 2.8, Sugar 1.3, Protein 27.5
MME BENOIT'S TOURTIèRE
Tourtière is a French Canadian meat pie which is traditionally served at Christmas. It may be made from pork, beef or a combination of meats sometimes including veal. Different regions in Quebec have their own traditional recipes. Some regions use game such as hare or duck rather than beef and pork. The pies should not have too much filling as they are just a part of the whole traditional Christmas dinner. It's usually served with tomato ketchup. This recipe is the creation of Mme Jehane Benoit, a famous Quebec cooking expert who received the Order of Canada for her contributions to Canadian cuisine. I found this recipe on recipesource.com and on blogger.com where it was posted by Lizzy Ferland. It is originally from the Canadiana Cookbook.
Provided by Dreamer in Ontario
Categories Savory Pies
Time 1h15m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients except breadcrumbs and pastry in a saucepan.
- Bring to a boil and cook, uncovered, over medium heat for 20 minutes.
- Remove from heat and add a 3 or 4 spoonfuls of breadcrumbs.
- Let mixture stand for 10 minutes.
- If the fat is sufficiently absorbed by the breadcrumbs, do not add more. If not, add more crumbs in the same manner.
- Cool mixture and spoon into a pastry-lined pie plate.
- Cover with crust and bake at 400F until golden brown (follow directions for pie crust you chose).
- Serve hot.
- NOTE: Cooked tourtière may be frozen for 4 to 5 months and does not need to be thawed before reheating.
- To reheat, place your frozen tourtiere (covered in foil) in a medium oven and bake until a knife inserted in the center is hot when you pull it out.
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