Best Traditional Tourtiere Recipes

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TRADITIONAL FRENCH CANADIAN TOURTIERE



Traditional French Canadian Tourtiere image

Originally from my grandma's recipe box, the secret of this delectable Christmas treasure is found in the ground cloves and chicken seasoning. We've always made our tourtieres en grand (in large quantity), as they freeze great making them a terrific quick fix throughout the busy holiday season!

Provided by kathleen

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 1h45m

Yield 64

Number Of Ingredients 11

8 pounds ground pork
8 pounds ground beef
4 cups finely chopped onion
6 cups water
2 ½ tablespoons salt
2 teaspoons pepper
2 teaspoons allspice
1 ¾ teaspoons ground cloves
1 teaspoon ground cinnamon
¼ cup liquid chicken seasoning
8 (15 ounce) packages pastry for double-crust pie

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.

Nutrition Facts : Calories 467.6 calories, Carbohydrate 23.1 g, Cholesterol 71.3 mg, Fat 31 g, Fiber 2.1 g, Protein 22.7 g, SaturatedFat 9.7 g, Sodium 588.2 mg, Sugar 0.4 g

TRADITIONAL TOURTIERE



Traditional Tourtiere image

Recipe for individual meat pies [tortieres], popular in Quebec in the Christmas season. The Tourtiere is usually made like a casserole or pie. I don't see any reason why you couldn't make them into "individual" pies, but adjustments would have to be made in the cooking times.

Provided by Frank Butcher

Categories     Savory Pies

Yield 10 serving(s)

Number Of Ingredients 14

1 1/2 lbs duck, boned and diced
1/2 lb veal, diced
1/2 lb beef, diced
1/2 lb lean pork, diced
1/4 lb salt pork, chopped
3 small onions, chopped
2 1/2 teaspoons salt
1/8 teaspoon pepper
1/8 teaspoon cinnamon
1/8 teaspoon clove
1 pinch nutmeg
to taste pastry for double-crust pie
3 lbs potatoes, peeled and diced
2 cups boiling water

Steps:

  • The night before, combine the first 13 ingredients in a large bowl. Cover and let rest overnight in the refrigerator.
  • The next day, prepare potatoes and then prepare pastry.
  • Preheat oven to 450 degrees F.
  • Use 2/3 of pastry to line the bottom (not the sides) of a 4 to 4-1/2 quart coverable pot.
  • Add potatoes to the meat mixture. Pour mixture into pastry lined pot. Add boiling water.
  • Roll remaining 1/3 pastry and cover mixture. Make slits to allow steam to escape. Bake, uncovered, until top is golden brown, about 20-25 minutes.
  • Cover, reduce oven to 300 degree F, and continue baking for another 5 hours, until meats are tender.
  • Uncover and let rest about 5 minutes.
  • Serve hot.

Nutrition Facts : Calories 691.7, Fat 55, SaturatedFat 20.1, Cholesterol 116, Sodium 832.7, Carbohydrate 25.8, Fiber 3.4, Sugar 2, Protein 22.5

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