CLASSIC TOURTIèRE OR QUéBEC PORK PIE
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. 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.
Nutrition Facts : Calories 450 kcal, Carbohydrate 22 g, Protein 19 g, Fat 31 g, SaturatedFat 11 g, Cholesterol 82 mg, Sodium 195 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
TOURTIèRE: A FRENCH-CANADIAN MEAT PIE RECIPE
Tourtière, also known as pork pie or meat pie, is a combination of ground meat, onions, spices, and herbs baked in a traditional piecrust.
Provided by Grow a Good Life
Categories Main Course
Time 1h
Number Of Ingredients 17
Steps:
- Combine flour and salt in a large bowl.
- Cut in butter or lard until mixture is a rough crumbly texture.
- Add ice water one tablespoon at a time and mix just until the dough comes together.
- Shape the dough into a ball, flatten, wrap, and chill in the refrigerator. While pastry is chilling, prepare the filling.
- Peel and cut potatoes into 2-inch chunks, add them to a medium saucepan, and fill with water until it covers the potatoes by 2-inches.
- Bring the saucepan to a boil over high heat and then reduce the heat to medium-high and boil until the potatoes are until tender, about 12 minutes.
- Reserve 1/2-cup of potato water and drain the rest. Mash potatoes and set aside.
- Heat a large skillet over medium heat.
- Add olive oil, onions, and garlic, and sauté until softened, about 3 minutes.
- Add the ground beef and pork and cook until the meat is no longer pink. Drain off excess fat.
- Add the poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water. Mix well and simmer for about 10 minutes until the liquid is absorbed.
- Remove the skillet from the heat, stir in mashed potatoes, and set the filling aside to cool slightly.
- Preheat oven to 400°F/205°C
- On a lightly floured surface, divide dough in half and flatten one ball of dough with your hands. Roll dough to about 12-inches in diameter to fit a 9-inch pie pan.
- Place the pastry into the pie plate and add the meat filling. Brush around the outer edge of the pastry with the beaten egg.
- Roll out the top pastry and place on top of the filling. Fold the top crust under the bottom crust and pinch or flute the edges. Brush with egg wash and cut vent holes.
- Bake the pie in a preheated oven for 30 to 35 minutes or until the pastry is golden brown.
- Remove the tourtière from oven and let it cool at least 10 minutes before serving.
- Yield: Makes 1 pie, about 8 servings.
Nutrition Facts : Calories 520 kcal, ServingSize 1 serving
FRENCH CANADIAN TOURTIERE
Traditional French Canadian Tourtiere (meat pie), served on Reveillon (Christmas Eve).
Provided by Rayna Jordan
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- 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 5 minutes. Allow to cool to room temperature.
- Preheat oven to 425 degrees F (220 degrees C).
- 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, or until golden brown. Let cool 10 minutes before slicing.
Nutrition Facts : Calories 404.6 calories, Carbohydrate 22.1 g, Cholesterol 55.3 mg, Fat 26.6 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 8.1 g, Sodium 748.9 mg, Sugar 0.7 g
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
GASPE TOURTIERE
This recipe is posted for play in Culinary Quest - Quebec. The recipe is from "Laura Secord Canadian Cookbook". A well loved book with many treasured recipes. There are many many versions of Tourtiere. This one is from Gaspe, Quebec. Originally the tourtiere would have been made with carrier pigeons or tourts as they were...
Provided by Baby Kato
Categories Savory Pies
Time 3h35m
Number Of Ingredients 10
Steps:
- 1. Cut chicken into 4 -6 pieces. Add the chicken to a pot with sufficient cold water to cover the chicken. Cover the pan and cook over low heat until chicken is tender. Cool in the broth for 1 hour.
- 2. Meanwhile in a lightly greased pan, lightly brown the lean grown pork.
- 3. Stir in enough of the chicken broth to just cover the ground pork. Cover and cook over low heat for 2 hours.
- 4. Remove chicken from the bone and chop. Add the chicken meat to the pork, mix well and taste to see if you need to add more seasonings. Allow to cool.
- 5. Preheat oven to 450 F. Prepare enough pastry for two - two crust pies. Divide into 4 equal portions and roll each out separately. Use two portions to line two deep dish 9 inch pie pans.
- 6. Divide the cooled mixture between the two pie pans. Cover with top crusts. Flute and seal edges and then slash the top crust, to allow steam to escape.
- 7. Bake in 450 F oven for 10 minutes than lower the heat to 350 F and continue baking for 30 - 40 minutes longer.
REAL POUTINE
An indulgence of fries, gravy and cheese. A Canadian specialty!
Provided by NIKKIJM
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
- Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
- Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.
Nutrition Facts : Calories 707.6 calories, Carbohydrate 51 g, Cholesterol 78.2 mg, Fat 46.3 g, Fiber 5.9 g, Protein 23.8 g, SaturatedFat 18 g, Sodium 772.9 mg, Sugar 3.6 g
More about "gaspe tourtiere recipes"
FRENCH CANADIAN TOURTIÈRE RECIPE
From canadiancookingadventures.com
4.3/5 (53)Total Time 1 hrCuisine CanadianCalories 461 per serving
CIPAILLE OR CIPATE (LAYERED MEAT PIE) RECIPE | …
From cdkitchen.com
5/5 (1)Total Time 5 hrsServings 8Calories 1086 per serving
A TRADITIONAL MEAT PIE RECIPE MADE WITH MOOSE MEAT
From all-about-moose.com
MINI-TOURTIèRES WITH CRANBERRIES RECIPE - CASCADES
From cascadesflufftuff.com
Estimated Reading Time 3 mins
TOURTIERE, A QUEBEC SPECIALTY - MEAT PIE (RECIPE) - HOME ...
From chowhound.com
User Interaction Count 100Estimated Reading Time 1 min
THE BEST QUEBEC TOURTIERE RECIPE FOR THE HOLIDAYS ...
From torontosun.com
Estimated Reading Time 4 mins
TOURTIERE: A FRENCH-CANADIAN TWIST ON CHRISTMAS PIE | WBUR
From wbur.org
Author Lynn NearyEstimated Reading Time 6 mins
AN UNTRADITIONAL CANADIAN CHRISTMAS: VEGETARIAN TOURTIèRE
From eatswritesshoots.com
Estimated Reading Time 7 mins
MADE IN QUEBEC: A CULINARY JOURNEY – JULIAN ARMSTRONG
From julianarmstrong.com
Estimated Reading Time 5 mins
VEGETARIAN TOURTIèRE - EATS WRITES SHOOTS
From eatswritesshoots.com
Estimated Reading Time 8 mins
MAPLE – A TIMELESS CANADIAN TRADITION | URBNSPICE
From urbnspice.com
ÉPICERIE PROVIGO | FAITES VOTRE éPICERIE EN MAGASIN OU EN ...
RECIPE SOFTWARE AND BOOKS: A TASTE OF QUEBEC,
From primasoft.com
MY GRANDMOTHER’S MEAT PIE | PRESS
From new.in-24.com
CALLING ALL CANADIANS - CIPAILLE, SOUS PATE, CI PATE
From gardenweb.com
TRADITIONAL QUEBEC RECIPES - HOME COOKING - CHOWHOUND
From chowhound.com
THERIAULT ACADIAN FAMILY: NOTRE CUISINE ACADIENNE
From terriau.org
CIPAILLE GASPéSIEN | RECETTES DU QUéBEC
From recettes.qc.ca
TOURTIèRE PARTY: OVER 3000 YEARS OF THE MEAT PIE | 4 COINS ...
From 4coinsdelatable.com
CANADIAN LIVING TOURTIERE PIE RECIPE - SHARE-RECIPES.NET
From share-recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love