Best Tourtiere Meat Pie 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.

MEAT PIE (TOURTIERE)

Steps:

• Bake the potato until done, 30 - 45 minutes in a preheated 400 degrees F (205 degrees C) oven. Peel and mash the potato.
• Place the potato, ground pork, onion, spices and water in a large frying pan and simmer until very thick, for about one hour.
• Meanwhile, prepare your pastry.
• Line a deep-dish pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust.
• Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees F (175 degrees C). If edges brown too fast, cover with a strip of foil. Serve warm.

TOURTIERE (AKA MEAT PIE)

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 (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.

TOURTIERE (MEAT PIE)

Steps:

• Combine salt, pepper, cinnamon, allspice, parsley, and thyme in a large bowl. Stir in red wine to make a marinade. Add meat the cubes and coat the meat thoroughly, using your hands if necessary to make sure all meat is covered by the marinade mixture. Cover and marinate for at least 30 minutes.
• Preheat oven to 400 degrees F.
• To a medium pot heat olive oil and add onion, celery, carrot, and garlic and stir using a wooden spoon until soft, about 5 to 10 minutes. Add potatoes to the pot, stirring briefly, then add meat and brown slightly, stirring constantly. Reduce heat and add chicken broth. Simmer for about 30 minutes, remove from heat and let cool slightly.
• Lay pie crust into a pie pan and spoon in the meat mixture. Cover with top crust, seal and pinch with fork. Cut slits in top crust to release steam and brush with egg wash.
• Place pie onto a baking sheet and bake for 45 minutes until crust is golden brown. Let cool for 10 to 15 minutes before cutting and serving.

TOURTIERE (MEAT PIE)

Steps:

• Brown beef and pork with onion and garlic in a large skillet. Drain and stir in 3/4 cup water, celery, carrot, bouillon and bay leaf. Simmer for 10 minutes over medium heat; remove from heat and discard bay leaf.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir potato, pepper, cinnamon, cloves and nutmeg into skillet mixture, then spoon mixture into deep dish pie shell. In a small bowl combine egg yolk and 1 tablespoon water to make egg wash; brush edge of crust with wash, then carefully add top crust and seal edges. Make several slits in top crust; brush with remaining egg mixture.
• Bake in preheated oven for 45 minutes, or until golden brown.

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.

TOURTIERE (FRENCH MEAT PIE)

Steps:

• 1. Heat oven to 400-degrees. In a medium saucepan over medium-low heat, combine pork, onion, salt, and water. Simmer gently, stirring often, until all liquid evaporates, about 4 hours. Stir in spices. Add potatoes and beat well to combine thoroughly. Line a pie plate with one crust. Spoon in pork/potato mixture. Add top crust and flute the edges. Brush the top with milk and prick with a fork. Bake 30 minutes.
• 2. PIECRUST: In a large bowl, combine flour and salt. Cut shortening in, until pieces are about the size of a pea. Add egg, vinegar, and ice water. Work mixture into a soft, cohesive dough ball. Divide in half, and put one half aside for another pie (or freeze). Cut other dough mass in half. On a work surface dusted with flour, roll out bottom and top crusts. Yield: 2 two-crust pies
• 3. The crust recipe works out well for me because I usually make 2 pies. When I am only making one pie I line disposable pie tins with crust and freeze. When frozen I slip in zip lock bags and place back in freezer for a quick and easy pie crust.

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.

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.

MEAT PIE (TOURTIERE)

Steps:

• In large pot brown ground meat-drain well-add onion, celery, potatoe, garlic, cloves, allspice, sage, pepper-mix well.
• Add bouillon-bring to boil and then simmer on low heat for 3-4 hours.
• This recipe works equally as well in a slow cooker.
• Use a potato masher to mash meat/potato mixture to desired consistancy.
• Drain off excess liquid-cool meat mixture& remove any visible cloves.
• Fill the bottom shell , cover with top crust, seal edges and score to allow steam to escape.
• Bake at 425 for approximately 45 mins or until the crust is golden brown.

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..

TOURTIERE (AKA MEAT PIE)

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.

TOURTIèRE OR PâTé à LA VIANDE (MEAT PIE)

Steps:

• 1. I've kept up the tradition of serving this dish on Christmas Eve, but over the years, I've changed the recipe from what I remember. In addition, I've talked to a lot of my Canadian friends, and, depending on what region of Canada they're from, they all seem to have their own twists on this recipe. Based on my research, I would be hard-pressed to say that there is one "traditional" way of making tourtière.
• 2. Chef's Note: This dish is traditionally served like a big pie, where everyone comes up and takes a bit. Since I do catering, I'm always looking to do big dishes that I can make small. So, for this recipe, we'll be using individual ramekins, as opposed to one big pie dish.
• 3. Heat the oil in a large skillet, over medium-high heat, until the oil begins to shimmer... but not smoke.
• 4. Add the pork to the pan, and then add the salt, cinnamon, nutmeg, red pepper, and cloves. Sauté until the meat is browned and crumbly. Chef's Note: If you're not using a low-salt variety of chicken broth, you might want to leave the salt out, and add it after adding the broth, only if you feel it needs it.
• 5. Throw the onion, carrot, celery, potatoes, and garlic, and cook for an additional 5 to 8 minutes. Chef's Note: Since this dish will be finished in the oven, don't overcook the veggies. Chef's Tip: When cubing the potatoes, I would go about 1/4 inch... for the carrots you can go a bit smaller; say 1/8 of an inch.
• 6. Add the flour, and stir to combine.
• 7. Add the broth to the pan, and stir constantly until the mixture begins to thicken, about two minutes on the boil.
• 8. Remove pan from heat, and set aside.
• 9. Place a rack in the middle position, and preheat your oven to 400f (205c). Chef's Note: Consistent temperature is very important in an oven. I keep a large pizza stone in my oven... Not because I make a lot of pizzas. The stone helps to steady the temperature of the oven, and bring it quickly back to temp, after the door has been opened.
• 10. Add a cup of the mixture to 4, 8-ounce ramekins. Chef's Note: You will probably have a bit left over. I usually get 5 ramekins worth of filling when I make these.
• 11. Chef's Note: For this step, I usually prefer to make my own pie dough, and if you have a favorite recipe, by all means use it. You will need enough pie dough, to make 4 (or 5) 5-inch circles.
• 12. Roll out the pie dough, and place a 5-inch circle on top of each ramekin. Cut some slits in the top, to vent the filling while baking. Chef's Note: I have holiday pastry cutters, and I usually make the vent holes using the shape of a Christmas tree, or a reindeer.
• 13. Chef's Note: If you want a nice crisp-looking top, brush a bit of egg white, or milk over the tops before sticking in the oven.
• 14. Bake in the preheated oven for about 40 minutes, or until the crust is golden, and the filling bubbly.
• 15. Plate/Present This is, of course, a meal onto itself; however, I do like to add a small side salad, just to round things out.
• 16. Additionals I thought that I would add an image of how it might look, if you combined all of the ingredients to a single pie dish.
• 17. Final Thoughts Last Christmas Eve it was actually snowing. We had a big blaze going in the fireplace, and people milling about sipping on their favorite adult beverages, all the while noshing on this excellent dish. May your holidays be bright, and filled with happiness and the joy of the season. Enjoy...

TOURTIERE QUEBECOISE - MEAT PIE

Steps:

• In a large pan cook the bacon until crisp.
• Add the ground pork, salt & pepper, cinnamon, cloves and essence.
• Brown the meat breaking up any lumps as you go along.
• Add the celery and onion cooking until they are soft.
• Then add the garlic savor and flour cooking for an additional 2-3 minutes.
• Add the water, broth and bay leaf and cook, stirring occasionally for about 30 minutes or until most of the liquid has evaporated.
• Remove bay leaf and set filling aside to cool. The filling may be made a day ahead.
• Preheat oven to 425°F.
• Place pie crust in a 9 inch pan and spoon in chilled meat mixture.
• Brush the edges of the pie crust with beaten egg and place second crust on top, sealing the edge.
• Cut vents in top and refrigerate for 15 minutes.
• Brush the entire pie with the remaining egg and bake on the lowest rack of the oven for 20 minutes.
• Reduce heat to 350°F and bake for an additional 35-40 minutes.

TOURTIERE (MEAT PIE)

Steps:

• Put pork, onion, allspice. cloves, salt, pepper, and 3/4 cup water into a wide, heavy pot. Break up meat with a spoon, then cook over high heat until water starts to boil. Cover and simmer on low heat for 1 hour. If mixture becomes dry, add a few tablespoons of water as needed.
• Make pie crust while filling is cooking. Stir together flour and salt. Cut butter into flour mixture using a pastry cutter, or pulse butter and flour mixture in a food processor, until butter is the size of small peas. Stir in 1/2 cup ice water. Dough should look shaggy and come together when pressed into a ball. If it's too crumbly, add water by the tablespoon until dough just holds together but is not wet or sticky.
• Divide dough in half. Flatten each half into a disk, wrap in plastic, and refrigerate.
• After filling has cooked for 1 hour, peel and cut potatoes into 1/2-inch pieces. Stir potatoes into meat mixture. If mixture is dry, add 1/4 cup water. Cover and simmer over low heat for 30 to 35 minutes, until potatoes are tender. Uncover and cook off any excess moisture.
• Remove from heat. With potato masher, mash potatoes into meat. Set aside to cool to room temperature, 20 to 30 minutes.
• While filling is cooling, preheat oven to 425 degrees. Roll out both disks of dough. Line a 9-inch pie plate with one crust. Trim excess dough from edge. Refrigerate both crusts until ready to fill.
• Prepare egg wash. In a small bowl, mix egg yolk with the water. Spoon cooled filling into bottom crust, pressing firmly. Brush crust edge with egg wash, then top with remaining crust, crimping edges to seal. Brush top of pie with remaining egg wash. Cut four 1-1/2-inch slashes onto top of crust. Bake in lower third of oven until crust is golden, 30 to 40 minutes. Serve hot or at room temperature.