Tourtiere 1959 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.

FRENCH CANADIAN TOURTIERE

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.

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.

TOURTIèRE: A FRENCH-CANADIAN MEAT PIE RECIPE

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.

TOURTIèRE

Steps:

• Make the pastry. Combine the flour, salt and cheese in a food processor. Add the butter and pulse until the butter chunks are the size of peas.
• Combine the egg yolk and sour cream in a small bowl. Add the wet ingredients to the flour mixture and pulse together in the processor until you are able to shape the dough into a ball. Shape the dough into two disks, wrap them well with plastic wrap and let the pastry rest in the refrigerator for at least an hour. (You can even make the pastry a couple of days ahead of time.)
• Make the filling. Pre-heat a sauté pan over medium-high heat. Add the olive oil and sauté the onions, celery and garlic until the vegetables are translucent, but not browned. Add the pork and veal to the pan and cook until the meats are no longer pink. Drain off any excess fat and then add the spices, tomatoes and tomato juice and simmer for 30 minutes.
• Stir in breadcrumbs and salt and freshly ground black pepper to taste. Let the filling cool while you roll out the pastry and pre-heat the oven to 375ºF.
• Roll out each pastry disk into a circle about 12-inches in diameter. Place one in the bottom of a 9-inch pie plate, pressing the pastry up the sides of the pan and letting ½-inch hang over the edge. Brush the bottom of the pastry crust with Dijon mustard and add the cooled filling. Cover the tourtière with the second circle of pastry. Fold the edges of the top pastry under the rim of the bottom pastry crust and pinch the edges together in a decorative manner.
• Brush the tourtière with the beaten egg and decorate the top of the tourtière with any pastry scraps, brushing the decorations with more of the beaten egg as well. Transfer the tourtière to the oven and bake for 40 minutes until nicely browned.
• Serve with tomato jam, chili sauce and sour cream.

TOURTIERE

Steps:

• Sift the flour.
• Cut the butter into small cubes and add to flour with the salt.
• Incorporate flour to butter by kneading quickly with the fingertips.
• Dig a well in the middle of the flour. Dilute the egg yolks with water. Combine with flour gradually.
• Roughly form a ball.
• Work the dough with the palm of the hand by pushing and crushing on the worktop. Form a ball. Wrap in a clean cloth.
• Refrigerate for at least an hour or overnight, so that it is easier to roll.
• In a large pot, sauté the bacon for a couple minutes over medium heat.
• Add onions and sauté for 2 minutes over medium heat, stirring constantly.
• Add garlic and sauté 1 minute.
• Add all the remaining ingredients and mix gently. Season with salt and pepper.
• Grind the meat one more time using a potato masher.
• Cook covered over medium/high heat until half of the liquid is evaporated, about 15 minutes.
• Preheat oven to 400 F / 200 C.
• Put the meat mixture into a baking dish and bake 30 minutes, stirring regularly.
• Remove the bay leaf, cinnamon stick and the cloves. Allow to cool.
• Preheat oven to 450 F / 220 C.
• Grease an 8-inch (20 cm) diameter cake or pie pan.
• On a floured surface, roll the dough into two unequal discs of about 11 inches ( 28 cm) and 9 inches (24 cm) in diameter.
• Place the dough in the pan so that the dough overflows slightly.
• Place the stuffing into the pie shell. Cover with the second disc of dough.
• Attach the pie circles with a little water, pinching the edges or crushing them with the back of a fork.
• Create a little chimney through the center of the pie shell to slide a small roll of parchment paper.
• Brush the dough with egg yolk.
• Bake 20 minutes at 450 F / 220 C.
• Lower the thermostat to 350 F / 180 C and bake for another 15 minutes.
• Wait 15 minutes before serving.

TOURTIERES

Steps:

• In a Dutch oven, saute onions in oil until tender. Remove and set aside. In the same pan, cook beef and pork over medium heat until no longer pink; drain. Remove from the heat. Add the onions, vegetables, potatoes and seasonings., On a floured surface, rolled the dough to fit two 9-in. pie plates with bottom crusts; trim crust even with edge of plate. Fill each with about 5 cups filling. Roll out remaining dough to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in crust and brush tops with egg. Bake at 375° for 30-35 minutes or until golden brown., Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Bake 15 minutes. Reduce heat to 375°. Cover edges loosely with foil and bake 35-40 minutes longer or until crusts are golden brown.

TOURTIERE 1959

Steps:

• Boil peeled potato, drain and mash let cool.
• Combine the minced ground pork with the cream and the onion, garlic, and spices.
• Heat to boiling, and break up the meat as its cooking.
• Cook on a simmer for 25 minutes, until all the liquid has evaporated.
• Remove from heat and stir in the mashed potato.
• Chill until cold.
• Prepare your favourite savoury pie crust for a double pie.
• Line pie plate with bottom crust, and place filling evenly into shell.
• Top with top crust.
• Vent slightly.
• Pie now can be frozen for future baking, or baked now.
• Preheat oven 450 degrees and bake 15 minutes, Reduce heat to 325 degrees, and bake 20 more minutes.
• Let pie rest 5 minutes, before cutting.
• Serve with HP Sauce, Tabasco Sauce, Worchestershire Sauce.

TOURTIERE: CANADIAN MEAT PIE

Steps:

• Preheat oven to 375˚F.
• Heat a large skillet to medium high. Add the oil and onions, and sauté until translucent.
• Add garlic and continue cooking until fragrant, about 1 minute.
• Add ground beef and pork and cook until no longer pink, breaking up the meat into small pieces.
• Add mashed potatoes and spices.
• In a small jar or container, shake beef broth and flour until smooth and pour into the skillet.
• Cook until the broth has thickened.
• Place the bottom crust in a 9-inch pie plate. Fill the crust with meat filling and top with remaining pie crust.
• Seal the two crusts together, rolling to one over the other if needed, and press gently with a fork or fingers. Brush the top crust with egg wash.
• Bake for 45 - 50 minutes or until the pie crust is golden brown in color.

TOURTIèRE

Steps:

• Make the dough. In a food processor, pulse together the flour and salt. Add butter and lard in stages, pulsing until the mixture forms bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist but not wet.
• Turn dough out onto a lightly floured surface, and gather into two balls. Flatten each into a disk with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.
• Make the pork shoulder. Season the pieces of pork aggressively with salt and pepper. Put 1 tablespoon of the oil into a large, deep skillet or Dutch oven, and set it over medium-high heat. When the oil shimmers, sear the meat on all sides until browned, turning as necessary, 10 minutes.
• Add the allspice berries and cinnamon sticks, and stir to toast them, then add the beer. Bring to a boil, then reduce the heat, cover the pan and simmer steadily until the pork is very tender, 45 minutes to an hour. (When the pork is done, you can allow it to cool in its liquid and refrigerate it for one or two days before using.)
• Make the chicken or turkey. Heat oven to 325. Season the chicken or turkey thighs aggressively with salt and pepper, then roast in a cast-iron pan or shallow baking tray until their skin is crisp and they have cooked through, approximately 1 hour. (The chicken or turkey, too, may be made ahead and stored in the refrigerator before using.)
• Make the pie filling. Melt the butter in a large, heavy-bottomed Dutch oven set over medium heat, and when it foams, add the onions, garlic and parsley. Cook, stirring often, until soft, 5 to 7 minutes. Add the mushrooms, and cook, stirring often, until they are soft and have given up their liquid, 5 to 7 minutes. Add wine or stock, and stir to deglaze the pan, then cook until the liquid has evaporated, 5 minutes.
• Add the ground pork and the spices, and cook until the pork has lost its pinkness, 5 to 7 minutes. Add grated potato, and cook another 5 to 7 minutes. Remove from heat.
• Shred the cooked chicken or turkey into the pot along with the cooked pork and about 1/2 cup of its braising liquid, stir lightly to combine and season to taste with salt and pepper. Chill in the refrigerator for at least an hour and up to a day.
• Assemble the pie. Place a large baking sheet on the middle rack of oven, and heat to 400.
• Remove one disk of dough from the refrigerator, and using a pin, roll it out on a lightly floured surface until it is roughly 10 to 11 inches in diameter. Fit this crust into a 9-inch deep-dish pie plate or cast-iron pan, trimming it to leave an overhang. Place this plate, with the dough, in the freezer.
• Roll out the remaining dough on a lightly floured surface until it is roughly 10 to 11 inches in diameter.
• Remove pie crust from freezer, and put the chilled filling into it. Cover with remaining dough. Press the edges together, trim excess, then crimp the edges. Using a sharp knife, cut three or four steam vents in the top of the crust. Paint the pie's top with the egg wash.
• Place pie in oven on hot baking sheet, and cook for 20 minutes, then reduce temperature to 350, and cook until the crust is golden brown and the filling is bubbling, about 30 to 40 minutes more. Let cool 20 minutes before serving.

MY MOM'S FRENCH CANADIAN TOURTIèRE

Steps:

• For the Pastry: Follow the instructions for making the pie pastry from either of the recipe links above. Chill the dough until required.
• For the Tourtière Filling: In a Dutch Oven or large saucepan, place the ground meat, breaking it apart with a large fork.
• Cover the meat with water, or chicken stock or beef stock, just barely above the surface of the meat. Bring the mixture to a boil, then, lower the heat to a simmer. Mash the mixture with a potato masher to separate and blend the meat together.
• Add the onion, garlic clove, chicken bouillon cube, sage, poultry seasoning, garlic salt, pepper and seasoned salt to the mixture. Continue to simmer, uncovered, for 1 ½ hours. (You are essentially braising the meat).
• The moisture will evaporate and become absorbed into the meat mixture during the braising process, creating a savoury meat filling. CHEF TIP: Do not drain all of the fat from the mixture as this is what helps bind the tourtière filling.
• Crush the soda crackers and stir into the meat mixture.
• Taste the meat mixture for seasoning and adjust (tweak) as necessary. It should taste quite savoury. Tweaking ingredients could include, according to your taste: 1 -2 teaspoons Worcestershire sauce; a drop or two of lemon juice; a grind or two more of pepper; 1/2 teaspoon dry mustard; 1/2 teaspoon celery salt; additional sage, poultry seasoning and or 1/2 teaspoon summer savoury.
• Let the meat mixture cool completely before filling the pie shells. The mixture should be quite thick. If you are not ready to make the pies; refrigerate the mixture. CHEF TIP: For longer storage, I measure the amount of filling that I will need to fill a shallow pie shell (about 1 lb of filling/500 g) and seal it using a vacuum sealer system.
• Line two 8 inch pie shells with pastry. Divide the tourtière filling between the two pies and spread evenly. Brush the outer edges of the pie crust with water and place the top crust onto the pie and press the edges gently to seal.
• Trim the edges and crimp the edges with a fork like my Mom did or create your own scalloped edge. Cut a few steam vents in the top of the crust. Decorate the pie, if desired.
• Bake in a preheated 425°F oven (400°F if using a Convection oven) for 10 minutes and then lower the temperature to 375°F (350°F if using a Convection oven) for a further 25 minutes or until the crust is golden.
• To Serve: Cut each 8 " pie into 6 - 8 pieces. Serve the tourtière warm (or cold the next day). Refrigerate any leftovers. Enjoy!

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.

CLASSIC TOURTIèRE

Steps:

• Prepare the filling: Mix all of the filling ingredients together in a saucepan. Cook over medium heat, stirring constantly, until the meat is no longer pink. Do not brown the meat. Lower heat and simmer uncovered for 30 minutes. Crumble bread crusts into mixture and stir until absorbed into the mixture. Remove mixture to a bowl, cover and refrigerate until chilled before using.
• Make the pastry: In a large bowl, combine the flour, sugar, baking soda and salt. Cut in the lard with a pastry blender or two knives until the lard is incorporated. In a one cup measuring cup, beat together the egg and vinegar, then add enough water to the measuring cup until it measures 1 cup. Add this mixture to the flour mixture, adding about 2/3 of it at first, stirring, then adding just as much more as is needed to make a moist dough. Divide dough into 4 pieces, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
• Preheat oven to 400F.
• Take out 1 piece of dough and place onto a well-floured work surface. Roll dough into a circle large enough for a 9-inch pie plate. *Note: You will have plenty of dough. Roll to the desired thickness and trim off the excess. Place in bottom of pie plate. Add 1/2 of the meat filling. Roll another piece of dough large enough to cover. Pinch or use a fork to seal the edges together around the outside. Repeat with two more pieces of dough and the rest of the meat filling to make 2 pies. *Your excess dough can be refrigerated or frozen for another time and purpose, if you like.
• Mix an egg with 1 Tbsp of water and generously brush the tops of the pies. Cut a few slits in the middle to allow the steam to escape.
• Place in preheated oven (*If using glass pie plates, reduce the oven to 375F once the pies are placed in the oven and bake for about 40-45 minutes), otherwise, bake at 400F for 35-40 minutes, or until golden. If at any time you think your pastry may over-brown, simply lay a sheet of aluminum foil over-top for the last part of baking.
• Serve warm.