Tourtieretarts Recipes

TOURTIERE TARTS

Steps:

• In a medium saucepan, combine onion, water, pork, and seasonings. Cook over medium heat for about 15 minutes, stirring often, until pork is cooked and onion soft. Drain any excess fat.
• Combine egg and sour cream together. Stir into the meat mixture.
• Arrange tart shells on a baking sheet. Spoon a heaping tablespoon of the meat mixture into each tart shell.
• Bake at 425 degrees F. for 8 minutes. Reduce oven heat to 350 degrees, and bake for about another 14 minutes, until the pastry is golden. Serve immediately.

TOURTIERE TARTS

Steps:

• Add first ten ingredients to large skillet.
• Cook until done, stirring occasionally to break up meat.
• Drain any excess grease.
• Mix egg and sour cream; add to meat mixture.
• Spoon into tart shells and place on baking tray.
• Bake at 425 for 8 minutes, then reduce heat to 350 and bake an additional 10-15 minutes, until crust is golden brown.

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.

FRENCH CANADIAN TOURTIERES

Steps:

• Coarsely chop celery, carrots and onions; place in a food processor with garlic. Cover and process until finely chopped; set aside., In a stockpot or two Dutch ovens, cook vegetables, pork, veal and sausage until meat is no longer pink; drain. Stir in broth, parsley and seasonings. Cover and cook over low heat 20 minutes. Stir in bread crumbs., Preheat oven to 400°. On a lightly floured surface, roll?half of dough into four 1/8-in.-thick?circles;?transfer to four 9-in. pie plates.?Trim?even with rims.??Add?about 4 cups filling to each crust.??Roll remaining dough into four 1/8-in.-thick circles. Place over filling. Trim, seal and flute edges. Cut slits in tops.?, Cover edges of pies loosely with foil. Bake 25 minutes. Reduce oven setting to 350°. Remove foil and bake pies until crusts are golden brown, 15-20 minutes longer. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a baking sheet; cover edge loosely with foil. Bake 25 minutes. Reduce heat to 350°. Remove foil. Bake until crust is golden brown and a thermometer inserted in center reads 165°, 50-60 minutes longer.