Best Tourtiere Pork Pie Recipes

TOURTIERE (FRENCH PORK PIE)

Steps:

• In a large saucepan, mix together the ground pork, cloves, cinnamon, onion, salt, celery, bay leaf and water. The water will help break up the raw pork. Simmer over medium-low heat for about 3 hours, or until the water has evaporated. Remove from the heat and discard the bay leaf.
• Towards the end of the pork cooking time, place the potatoes into a separate saucepan and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and mash potatoes. When the pork is done, stir the mashed potatoes into that pan until evenly blended.
• Preheat the oven to 375 degrees F (190 degrees C). Line two 9 inch pie plates with bottom crusts. Spoon equal amounts of the pork filling into each crust. Cover with top crusts and flute the edges to seal.
• Bake for 45 minutes in the preheated oven, or until crust is golden brown.

TOURTIERE DE QUEBEC (QUEBEC PORK PIE)

Steps:

• In a large, heavy frying pan, combine pork with cold water and heat to boiling point.
• Add onion, celery, pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon.
• Cook, covered, over medium-low heat for 1 1/2 hours, adding more water if mixture dries out.
• Halfway through cooking time, season with salt to taste.
• Stir in rolled oats and cook, stirring, for 1 to 2 minutes.
• Remove bay leaf.
• Meanwhile, line a 9-inch pie plate with pastry.
• When meat mixture is lukewarm, spoon into pie shell and cover with remaining pastry.
• Trim pastry, seal edges and cut steam vents in top crust.
• Decorate with pastry cutouts as desired.
• Bake in preheated 425 deg F oven for 15 minutes, then reduce heat to 375 deg F and bake another 25 minutes or until crust is golden.

CLASSIC TOURTIèRE OR QUéBEC PORK PIE RECIPE - (4.6/5)

Steps:

• In a large, heavy frying pan, combine pork with cold water and heat to boiling point. It should be slightly soupy. Add onion, celery, pepper, bay leaf, savory, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/4 hours; stir often. Add more water if mixture dries out. Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to 2 minutes. If you're adding the flour, at this point sprinkle the TBSP's over the meat and saute for a couple of minutes then add the extra water to make the mixture sloppier and continue to cook until it thickens again. Remove bay leaf and allow to cool. Setting the entire pot in the snow bank speeds up this process! 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 preheated 425°F oven for 15 minutes, then reduce heat to 375°F and bake another 25 minutes or until crust is golden.

TOURTIERE DE FLEUR-ANGE (FLEUR-ANGE'S PORK PIE)

Steps:

• In a large, heavy saucepan over medium heat, combine pork, water, celery and leaves, onions, garlic, parsley, savory, cinnamon, cloves, and salt and pepper to taste. Cook, stirring occasionally, for 30 minutes, adding more water, if necessary, to prevent mixture from drying. Adjust seasoning, if necessary. Let cool.
• Line two 8-inch pie plates with pastry and fill with meat mixture. Roll out top crusts, cutting a generous vent in the centre of each. (Mme Fleur-Ange Rochon always cut her vents in the shape of an evergreen tree.) Cover each pie with top crust, trim pastry, crimp the edges to seal, and cut small steam vents. Brush top of pastry with egg yolk and milk mixture.
• Bake pies in a preheated 400 degree F oven for 35 to 40 minutes or until crust is golden. Serve either hot or cold with pickles or relish.
• Tip: Meat pies may be made ahead and refrigerated. Unbaked pies may be refrigerated for 24 hours, or frozen. Thaw in refrigerator before baking.
• For Pastry:
• In a bowl, mix 2 cups sifted, all-purpose flour with 1/4 teaspoon salt. With pastry blender or 2 knives, cut in 3/4 cup chilled, cubed shortening or lard until mixture resembles coarse crumbs. Measure 1/4 to 1/3 cup ice water. Sprinkle over mixture, a spoonful at a time, stirring with a fork, adding just enough water so dough holds together. Shape into a ball, press into a flat disc, wrap in plastic wrap and chill for 1 hour. Leftover pastry can be frozen for later use.

TOURTIERE DE QUEBEC (QUEBEC PORK PIE) RECIPE

Steps:

• # This is considered Quebec style, using rolled oats instead of potatoes to thicken the filling shows a Scottish influence. # In a large, heavy frying pan, combine pork with cool water and heat to boiling point. Add in onion, celery, pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/2 hrs, adding more water if mix dries out. Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to 2 min. Remove bay leaf. # Meanwhile, line a 9" pie plate with pastry. When meat mix is lukewarm, spoon into pie shell and cover with remaining pastry. Trim pastry, seal edges and cut steam vents in top crust. Decorate with pastry cutouts as desired. Bake in preheated 425 deg F oven for 15 min, then reduce heat to 375 deg F and bake another 25 min or possibly till crust is golden brown.

TOURTIERE (PORK PIE)

Steps:

• Cook pork in a medium pan, stirring to break up any clumps. Add potatoes, seasonings, and all but a tbsp of the water and simmer for 10 minutes. Dissolve cornstarch in the remaining water and add to the pan, stirring until thickened. Simmer uncovered for another 10 minutes. Preheat oven to 425F. Line an eight-inch pie pan with pastry. Pour in filling and cover with the remaining pastry. Pinch the edges in a fluted design or use a fork to press together. Prick the top to allow steam to escape. Bake the pie for 10, reduce the heat to 350F and bake another 40 to 50 minutes until pastry is deep brown and crisp.