Tourtiere Spices Recipes

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MEAT PIE (TOURTIERE)



Meat Pie (Tourtiere) image

French Canadian Tourtiere. Contains pork, potatoes, onions and spices.

Provided by Maggie Rogers

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Yield 8

Number Of Ingredients 12

1 ½ pounds ground pork
1 large baking potato
1 large onion, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 dash ground allspice
½ cup water
1 recipe pastry for a 9 inch double crust deep dish pie
1 egg
¼ teaspoon paprika

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.

Nutrition Facts : Calories 485.4 calories, Carbohydrate 30.5 g, Cholesterol 84.5 mg, Fat 32 g, Fiber 1.7 g, Protein 17.9 g, SaturatedFat 8.9 g, Sodium 565 mg, Sugar 2.9 g

TOURTIERE (FRENCH CANADIAN MEAT PIE)



Tourtiere (French Canadian Meat Pie) image

This French Canadian meat pie is hearty, satisfying, and easy to make so it's a great choice for a holiday main course. Visually impressive, relatively affordable, and best served at room temperature, so a tourtiere doesn't require any kind of precise timing.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 2h15m

Yield 8

Number Of Ingredients 28

3 cups all-purpose flour
1 teaspoon kosher salt
2 sticks unsalted butter, sliced, frozen
7 tablespoons ice cold water
2 teaspoons distilled white vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground mustard
⅛ teaspoon ground cloves
1 pinch cayenne pepper
1 large russet potato, peeled, quartered
1 teaspoon kosher salt
1 tablespoon butter
1 large onion, finely chopped
1 pinch salt
4 cloves garlic, crushed
½ cup finely diced celery
1 pound ground pork
1 pound ground beef
1 cup potato cooking water, plus more as needed
1 large egg
1 tablespoon water

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.

Nutrition Facts : Calories 663 calories, Carbohydrate 47.3 g, Cholesterol 159.2 mg, Fat 40.5 g, Fiber 2.6 g, Protein 26.9 g, SaturatedFat 21.4 g, Sodium 1074 mg, Sugar 1.5 g

FRENCH CANADIAN TOURTIERE



French Canadian Tourtiere image

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

1 pound lean ground pork
½ pound lean ground beef
1 onion, diced
1 clove garlic, minced
½ cup water
1 ½ teaspoons salt
½ teaspoon dried thyme, crushed
¼ teaspoon ground sage
¼ teaspoon ground black pepper
⅛ teaspoon ground cloves
1 recipe pastry for a 9 inch double crust pie

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

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

TOURTIERE SPICE MIX



Tourtiere Spice Mix image

Use this spice mix in the traditional French Canadian "pork pie" (Tourtiere)

Provided by Mikekey *

Categories     Seasoning Mixes

Time 5m

Number Of Ingredients 8

1 tsp celery salt
1/2 tsp ground black pepper
1/2 tsp dried savory
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp dried thyme
1/4 tsp ground sage
1/4 tsp mustard powder

Steps:

  • 1. In a small bowl, combine all ingredients and mix well.
  • 2. Store in a sealed jar.

TOURTIERE: CANADIAN MEAT PIE



Tourtiere: Canadian Meat Pie image

Originating in Quebec, Tourtiere is a traditional French Canadian Christmas recipe. Learn how to make this meat pie with flaky crust and hearty filling, just in time for the holidays.

Provided by Melissa Belanger

Categories     Christmas

Time 1h15m

Number Of Ingredients 15

2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
1 1/2 pounds ground beef
1 pound ground pork
1 cup mashed potatoes *see note
2 teaspoons cinnamon
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground mustard
1 1/2 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons coarse salt
1/2 cup beef broth
1/2 tablespoons flour
1 egg for egg wash

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.

Nutrition Facts : ServingSize 1 slice, Calories 337 calories

TOURTIERE (MEAT PIE)



Tourtiere (Meat Pie) image

This easy meat pie is made is a hearty and delicious mixture that is baked inside a flaky pie crust!

Provided by Holly Nilsson

Categories     Beef     Dinner     Entree     Main Course

Time 1h45m

Number Of Ingredients 14

1 pound lean ground pork
½ pound lean ground beef
1 small onion (finely diced)
2 cloves garlic (minced)
1 large russet potato (peeled & cubed)
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon ground sage
¼ teaspoon dried thyme leaves
½ teaspoon allspice
⅛ teaspoon cloves
½ cup beef broth
1-2 tablespoons breadcrumbs (if needed)
pastry for a 9-inch double-crust pie

Steps:

  • Bring potatoes to a boil in salted water. Simmer 15 minutes or until tender. Drain well and mash.
  • While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for pie crust and bread crumbs.
  • Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes.
  • Preheat oven to 425°F.
  • Line a deep-dish pie plate with crust and add filling.
  • Add top crust and seal edges. Add a few slits to allow steam to escape. Brush crust with beaten egg if desired.
  • Bake for 45-55 minutes or until bubbly and crust is golden.

Nutrition Facts : ServingSize 1 slice, Calories 558 kcal, Carbohydrate 36 g, Protein 25 g, Fat 34 g, SaturatedFat 12 g, Cholesterol 79 mg, Sodium 742 mg, Fiber 2 g, Sugar 1 g

CLASSIC TOURTIèRE



Classic Tourtière image

Classic French-Canadian ground meat pie, traditionally served at Christmas.

Provided by Jennifer

Categories     Main Course

Time 2h35m

Number Of Ingredients 19

2 lb ground pork
1 medium onion (finely diced)
2 tsp salt
1 tsp dry mustard
1 tsp thyme
1/2 tsp sage
1/4 tsp savoury
1 cup water
Crust from 4 or 5 slices of bread (crumbled)
1 lb lard
5 1/2 cups cake and pastry flour
4 Tbsp brown sugar
1/2 tsp baking soda
1 tsp salt
1 large egg
1 Tbsp vinegar
Water (as needed)
1 large egg
1 Tbsp water

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.

Nutrition Facts : Calories 450 kcal, Carbohydrate 26 g, Protein 14 g, Fat 32 g, SaturatedFat 9 g, Cholesterol 67 mg, Sodium 515 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

TOURTIèRE: A FRENCH-CANADIAN MEAT PIE RECIPE



Tourtière: A French-Canadian Meat Pie Recipe image

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

2 cups unbleached all purpose flour
1/2 teaspoon kosher salt
2/3 cup butter or lard (chilled)
6-7 tablespoons ice cold water
2 large Russet or Yukon Gold potatoes (about 1 pound)
1 tablespoon extra virgin olive oil
1 small onion (finely chopped)
1 clove garlic (finely minced)
1 pound ground pork
1 pound ground beef
1/2 teaspoon Bells poultry seasoning (or your favorite poultry seasoning)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 large egg (scrambled for glazing)

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

CLASSIC TOURTIèRE OR QUéBEC PORK PIE



Classic Tourtière or Québec Pork Pie image

Provided by Aimee

Categories     Main Dishes

Time 1h55m

Number Of Ingredients 14

2 1/2 pounds ground pork (ideally organic & local)
1 1/2 cups cold water
1 cup finely chopped onion
1/2 cup finely chopped celery
1 teaspoon ground black pepper
2 bay leafs
1 teaspoon dried savory
1/2 teaspoon dried rosemary
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
Salt
1/2 cup old-fashioned rolled oats
Pastry for two double-crust (9-inch pies)
1 egg (beaten, for glaze)

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

MY MOM'S FRENCH CANADIAN TOURTIèRE



My Mom's French Canadian Tourtière image

CHEF TALK: My Mom's French Canadian Tourtière is more of a ratio than a recipe. This is the recipe that I was raised with. When you consider that the ladies of the church made 700 pies at a time for fundraising efforts, you will understand why the ratio method was more efficient. Ratio: for every pound of lean ground beef, use 1/3 lb. ground pork and 1/3 lb. ground veal. Mom always filled the pie shells to a shallow level because when sliced, the pie will cut cleanly and hold together. This is not a deep-dish type of pie.

Provided by Denise - The Urb'n'Spice Chef

Categories     Dinner

Time 2h

Yield 1 kg tourtière filling

Number Of Ingredients 13

1 lb (454 g) of lean ground beef
1/3 lb (150 g) of ground pork
1/3 lb (150 g) of ground veal
½ of a medium onion, diced finely
1 small clove garlic, minced
1 chicken bouillon cube or 1 teaspoon chicken bouillon paste
Water or unsalted chicken stock or beef stock to cover meat (approximately 1 Litre)
2 teaspoons dried chopped sage leaves or 1 teaspoon ground sage
1 teaspoon poultry seasoning, ground
½ teaspoon garlic salt
1/2 teaspoon pepper, freshly ground
1 teaspoon seasoned salt
Soda Crackers, crushed, as needed (approximately 24 crackers)

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!

Nutrition Facts : ServingSize 1 slice

TOURTIERE SPICES



Tourtiere Spices image

A blend of spices used in the traditional French-Canadian tourtiere (meat pie). I use beef, pork and veal, but this mix goes with any combination.

Provided by Peter Gagné

Time 5m

Yield 4

Number Of Ingredients 8

1 teaspoon celery salt
½ teaspoon ground black pepper
½ teaspoon crushed savory
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground thyme
¼ teaspoon ground sage
¼ teaspoon mustard powder

Steps:

  • In a small bowl, combine celery salt, pepper, savory, cloves, cinnamon, thyme, sage and mustard powder. Mix well and store in a sealed jar.

Nutrition Facts : Calories 5 calories, Carbohydrate 0.9 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.2 g, Sodium 371.8 mg

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  • In a large saucepan with a heavy bottom, (at least 3 quarts/litres) cook, beef, pork, chopped onion, celery, parsley, water, and all of the spices and herbs – on medium heat, until the mixture comes to a boil and the meat is broken down and looks crumbly – this will take 15-20 minutes (the meat should not be pink). Then let the mixture simmer on low heat until the liquid is cooked down– this will take 50 – 60 minutes TIP: keep checking to make sure your burner isn’t set to high and overcooks the mixture, you don't want the meat to dry out!
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  • Put half of the meat mixture into one pie shell. Roll out the top crust and with the edges moistened (see 5 Steps to Perfect Pie Crust!) flute the two crusts together with your fingers. Brush the crust with a mixture of the milk and egg yolk (this will give the crust a golden glow) Cut vents in the top crust to allow steam to escape. Repeat for the second pie.
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  • Drain the potatoes, saving the water. Mash about half the potatoes, leaving the other half in chunks., In a large skillet, brown the meat, draining off any excess fat when finished., Add the onion, garlic, spices, salt, and reserved potato water to the meat, stirring to combine., Bring the mixture to a boil, then lower the heat to simmer.
  • Stirring occasionally, continue simmering the mixture for 35 minutes or so, until the liquid has evaporated and the onions are tender., Add the mashed potatoes to the meat mixture, stirring until thoroughly combined.
  • Gently stir in the diced potatoes. Set the mixture aside to cool., To make the crust: Combine the flour, salt, and baking powder in a bowl.


HOW TO MAKE TOURTIèRE WITH PUFF PASTRY - GETTYSTEWART.COM
2021-02-15 Meat Filling. Heat large skillet over medium high heat. Add oil and canada online vibramycin heat. Add ground beef, pork and chicken and sauté until browned, 7-10 minutes. Remove from pan …
From gettystewart.com
  • Heat large skillet over medium high heat. Add oil and heat. Add ground beef, pork and chicken and sauté until browned, 7-10 minutes. Remove from pan and set aside.
  • Preheat the oven to 400°F and cut a large piece of parchment paper to fit a large sheet pan. Or use silicone mat for sheet pan.


TOURTIERE SPICES RECIPES
Tourtiere Spices Recipes 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. Ingredients ; 1 pound lean ground pork: ½ pound lean ground beef: 1 onion, diced: 1 clove garlic, minced: ½ cup …
From tfrecipes.com


HOW TO MAKE MEAT PIE | TOURTIèRE RECIPE - YOUTUBE
Tourtiere is a traditional French-Canadian pie that usually served on the holiday season. This meat pie can be made with ground beef, ground pork, ground vea...
From youtube.com


TOURTIERE SPICES | RECIPE | SPICE RECIPES, SPICES ...
Dec 17, 2012 - A blend of spices used in the traditional French-Canadian tourtiere (meat pie). I use beef, pork and veal, but this mix goes with any combination. This makes enough for 1 pie.
From pinterest.ca


TOURTIèRE (MEAT PIE) RECIPE • A DELICIOUS TRADITIONAL DISH ...
Bonjour my friends! In this episode I'll show you how to make my Tourtière recipe. Make sure to visit https://clubfoody.com/cf-recipes/tourtiere/ for ingredi...
From youtube.com


TOURTIERE SPICES RECIPE - ALL THE BEST RECIPES AT CRECIPE.COM
Tourtiere spices recipe. Learn how to cook great Tourtiere spices . Crecipe.com deliver fine selection of quality Tourtiere spices recipes equipped with ratings, reviews and mixing tips. Get one of our Tourtiere spices recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 96% Tourtiere Spices Allrecipes.com A blend of spices used in the traditional French ...
From crecipe.com


TOURTIERE - BEST MEAT PIE EVER! - YOUTUBE
This is my version of the classic Quebecois meat pie recipe - tourtiere. This recipe has been passed down for many generations on the French Canadian side of...
From youtube.com


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