tourtiere pie recipe

Preheat your oven and remove the pie pastry from the refrigerator to let it warm up a little to make it easier to roll. If baking your pie immediately.

Tourtiere Recipe How To Make The Best French Canadian Meat Pie Recipe Recipes Meat Pie Real Food Recipes

Now roll the pastry out and put it over the filling.

. Add the meat filling then brush the beaten egg around the outer edge of the pastry. Fry the meat in batches until browned. Brush the pastry with the egg wash before cutting the vent holes. Make the pie filling.

Tourtière as presented in this recipe adapted from the website of The Canadian Encyclopedia is made with a filling of ground beef pork and a dash of spices. 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. My French Canadian mother-in-law passed on her Tourtiere recipe simply a mix of beef pork onion and spices in a crust. Brush the top with a quick egg.

Bake at 375 degrees for 45 minutes or until the crust is. Tourtière bakes best when a cold filling is added to the pastry shell. Then roll out your top crust and place on top. My family wasnt crazy about the filling at all--we just really didnt like the spices in it.

Melt the butter in a large heavy-bottomed Dutch oven set over medium heat and when it foams add the onions garlic and parsley. Place the top crust over the filling. In a large saucepan with a heavy bottom at least 3 quartslitres cook beef pork chopped onion celery parsley water and all of the spices and herbs on medium heat until. Under the bottom crust fold the top crust then pinch or flute the edges.

Mash about half the potatoes leaving the other half in chunks. SaltpepperCinnamin and clovesput everything in pot on top of stove and cover with water cook till the meat changes color dont. Press the two crust edges together to seal fluting with your fingers or adding a decorative edge with the tines of a fork if desired. WHEN IS TOURTIERE EATEN.

The meat is first browned and after its been drained from fat and combined with the other ingredients added to a pie shell. Its your best protection against the dreaded soggy crust. Then place in the oven and bake at 375ºF 190ºC for one hour. Make sure theres at least one hole in the top of the crust through which steam can escape.

Drain the potatoes saving the water. I used my grandmas recipe for the crust and another womans recipe for the filling. When meat and potatoes are cooked mix the two until thoroughly blended and fill the pie plates with mixture. The assembled pie is then baked for an hour.

Moisten the edges of the bottom crust with a little water on your finger. Carefully fold the edges and press together to seal them and create a vent in the top crust piece with a fork cut out a shape whatever you prefer. Gobbys Christmas Eve Tourtière Meat Pie In May I shared a heritage recipe for Tourtière aka. Learn how to make Tourtiere.

Into the pie plate place the pantry. Cook the filling early. Heat 1 tbsp of the oil in a large frying pan over a medium heat. Cool the meat mixture and pour in pastry.

Tourtiere RecipyGround porkonions. Cover pies with crust pinch edges cut steam vents with fork and baste with milk. How To Make Canadian Tourtière. This French Canadian meat pie is easy to make visually impressive and absolutely delicious.

In a large skillet brown the meat draining off any excess fat when finished. Tip into a large bowl and set aside. Cook stirring often until soft 5 to 7. Nothing beats this pie on the table on Christmas day well next to some mashed potatoes and gravy of course.

Split the pie dough in half and place one half on the lightly floured. HERITAGE RECIPE. Preheat your oven to 400F. I like to cut a small star into the middle of my tourtière with a small star-shaped cookie cutter.

Id like to condense it to an individual 6 pie.

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