Best Tourtiere Aka Meat Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TOURTIERE (AKA MEAT PIE)



Tourtiere (aka Meat Pie) image

Provided by Chuck Hughes

Categories     main-dish

Time 7h

Yield 6 meat pies

Number Of Ingredients 17

4 cloves garlic, finely chopped
4 onions, chopped
3 tablespoons/45 ml canola oil
3 pounds/1.5 kg ground pork
3 pounds/1.5 kg ground veal
Salt and freshly ground black pepper
1 cup/250 ml veal stock
1/2 teaspoon/2.5 ml ground cinnamon
1/2 teaspoon/2.5 ml ground cloves
1/2 teaspoon/2.5 ml ground nutmeg
4 potatoes, grated
6 batches Shortcrust Pastry, recipe follows, or store-bought
2 eggs beaten with a little water, for egg wash
2 1/4 cups/560 ml all-purpose flour, plus more for dusting
1/4 teaspoon/1 ml salt
3/4 cup/180 ml cold unsalted butter, cubed
6 tablespoons/90 ml ice water (approximately)

Steps:

  • In a large saucepan, soften the garlic and onions in the oil. Add the pork and veal and continue cooking for about 15 minutes, stirring to crumble the meat. Sprinkle with salt and pepper. Add the veal stock, cinnamon, cloves, nutmeg and potatoes and cook, stirring frequently, until the potatoes begin to fall apart, about 45 minutes. Let cool. Adjust the seasoning. Cover and refrigerate for 4 hours or until completely chilled.
  • With the rack in the lowest position, preheat the oven to 375 degrees F (190 degrees C).
  • Line six 9-inch (23-cm) pie plates with the pastry. Cover with the cooled meat mixture. Cover with a second crust. Brush with egg wash. Make an incision in the center. Press the edge to seal with a fork or your fingers. Bake until the crust is golden brown, 50 minutes to 1 hour.
  • In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form 2 discs. Cover in plastic wrap and refrigerate the dough for at least 30 minutes.
  • Roll out the dough on a floured work surface or between 2 sheets of parchment paper in a 1/8-inch (3 to 4-mm) thick sheet. Use the dough to make a 2-crust pie or line two 9 to 10-inch (23 to 25-cm) pie plates. Yield: 2 pie crusts.

TOURTIERE (AKA MEAT PIE)



Tourtiere (Aka Meat Pie) image

Make and share this Tourtiere (Aka Meat Pie) recipe from Food.com.

Provided by Food.com

Categories     Savory Pies

Time 7h

Yield 6 meat pies

Number Of Ingredients 17

4 garlic cloves, finely chopped
4 onions, chopped
3 tablespoons/ 45 ml canola oil
3 pounds/ 1 . 5 kg ground pork
3 pounds/ 1 . 5 kg ground veal
salt & freshly ground black pepper
1 cup/ 250 ml veal stock
1/2 teaspoon/ 2 . 5 ml ground cinnamon
1/2 teaspoon/ 2 . 5 ml ground cloves
1/2 teaspoon/ 2 . 5 ml ground nutmeg
4 potatoes, grated
6 batches shortcrust pastry, recipe follows (or store-bought)
2 eggs beaten with a little water, for egg wash
2 1/4 cups/ 560 ml all-purpose flour, plus more for dusting
1/4 teaspoon/ 1 ml salt
3/4 cup/ 180 ml cold unsalted butter, cubed
6 tablespoons/ 90 ml ice water (approximately)

Steps:

  • In a large saucepan, soften the garlic and onions in the oil. Add the pork and veal and continue cooking for about 15 minutes, stirring to crumble the meat. Sprinkle with salt and pepper. Add the veal stock, cinnamon, cloves, nutmeg and potatoes and cook, stirring frequently, until the potatoes begin to fall apart, about 45 minutes. Let cool. Adjust the seasoning. Cover and refrigerate for 4 hours or until completely chilled.
  • With the rack in the lowest position, preheat the oven to 375 degrees F (190 degrees C). Line six 9-inch (23-cm) pie plates with the pastry. Cover with the cooled meat mixture. Cover with a second crust. Brush with egg wash. Make an incision in the center. Press the edge to seal with a fork or your fingers. Bake until the crust is golden brown, 50 minutes to 1 hour.
  • Shortcrust Pastry:.
  • In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form 2 discs. Cover in plastic wrap and refrigerate the dough for at least 30 minutes. Roll out the dough on a floured work surface or between 2 sheets of parchment paper in a 1/8-inch (3 to 4-mm) thick sheet. Use the dough to make a 2-crust pie or line two 9 to 10-inch (23 to 25-cm) pie plates.

Nutrition Facts : Calories 1051.5, Fat 60, SaturatedFat 15, Sodium 946.9, Carbohydrate 114.4, Fiber 11, Sugar 4.5, Protein 14.9

TOURTIERE (AKA MEAT PIE)



Tourtiere (aka Meat Pie) image

How to make Tourtiere (aka Meat Pie)

Provided by @MakeItYours

Number Of Ingredients 17

4 cloves garlic, finely chopped
4 onions, chopped
3 tablespoons/45 ml canola oil
3 pounds/1.5 kg ground pork
3 pounds/1.5 kg ground veal
Salt and freshly ground black pepper
1 cup/250 ml veal stock
1/2 teaspoon/2.5 ml ground cinnamon
1/2 teaspoon/2.5 ml ground cloves
1/2 teaspoon/2.5 ml ground nutmeg
4 potatoes, grated
6 batches Shortcrust Pastry, recipe follows, or store-bought
2 eggs beaten with a little water, for egg wash
2 1/4 cups/560 ml all-purpose flour, plus more for dusting
1/4 teaspoon/1 ml salt
3/4 cup/180 ml cold unsalted butter, cubed
6 tablespoons/90 ml ice water (approximately)

Steps:

  • In a large saucepan, soften the garlic and onions in the oil. Add the pork and veal and continue cooking for about 15 minutes, stirring to crumble the meat. Sprinkle with salt and pepper. Add the veal stock, cinnamon, cloves, nutmeg and potatoes and cook, stirring frequently, until the potatoes begin to fall apart, about 45 minutes. Let cool. Adjust the seasoning. Cover and refrigerate for 4 hours or until completely chilled.
  • With the rack in the lowest position, preheat the oven to 375 degrees F (190 degrees C).
  • Line six 9-inch (23-cm) pie plates with the pastry. Cover with the cooled meat mixture. Cover with a second crust. Brush with egg wash. Make an incision in the center. Press the edge to seal with a fork or your fingers. Bake until the crust is golden brown, 50 minutes to 1 hour.

Related Topics