Traditional Acadian Tourtière Christmas Meat Pie Recipe | Learn How To Make CANADIAN MEAT PIE!
This is our family recipe for Canadian Tourtiere, passed down from generation to generation. We typically eat it this acadian meat pie on Christmas morning. Tourtière is a French-Canadian meat pie traditionally served around Christmas and New Years Eve in eastern Canada. There is no one correct tourtiere filling. In years past, the meat typically depends on what is regionally available. Wild game is often added to enhance the flavour of the meat pie.
We use 7lbs of Beef Sirloin, 3lbs of Pork Loin Rib End - Bone in. Approx 15 potatoes, 3 onions and seasoned with ground black pepper, summer savoury and salt to season the meat mixture. These pies freeze very well, so don't worry if you make too many of them.
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Tourtiere - ep.5 - Serge's Christmas Special! French-ie Cuisine
Mama’s Tourtière recipe
Tourtière 1 pie
• 500 gr raw ground beef
• 300 gr raw ground pork
• 150 gr dice potato
• 150 gr diced onion
• 2 cloves chopped garlic
• 1 teaspoon cinnamon
• 1teaspoon all spice
• 1 teaspoon savory
• 2 teaspoon of salt
• 1 teaspoon black pepper
• ¼teaspoon Fresh ground Nutmeg
• ¼ teaspoon dry thyme
• ¼ teaspoon ground cloves
• 250 ml chicken stock or beef stock
• 50 gr roux (25 gr butter / 25 gr flour)
• 20 ml oil
• 30 gr butter to finish
• 200 gr dice foie gras (Optional)
• 2 sheets puff pastry (or house made pie dough)
Pie dough 2 circle 10-inch sheet for the Tourtière
• 250 gr All Purpose flour
• 205 gr Butter cubed and chill
• 3 gr Salt
• 55gr Water, ice cold
House Ketchup Sauce (this yield 200 gr)
• 200 gr Fresh tomato
• 40 gr diced onion
• ½ teaspoon all spice
• 1 garlic clove
• 25 gr white sugar
• 10 ml maple syrup
• 20 gr white wine vinegar
• One cinnamon stick
• 100 ml water
• 15 gr tomato paste
• 1 teaspoon salt
Smashed Potato: 4 portions
• 500 gr Russet potato
• 1 kg water
• 20 gr of salt for water plus more to taste
• 100 gr cream
• 150 gr butter
• Black pepper to taste
• 20 gr Chive Optional
Carrot Vichy 4 portion
• 220 gr young Carrots if possible, or older ones cut into lengths of around 1/2 inch by 2 inches, trimmed and peeled
• 30 gr diced shallots
• 15 gr honey
• 40 gr butter
• 10 gr apple cider
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How to Make Tourtière Pie (Meat Pie)
We wanted to share this authentic French Canadian Tourtière pie recipe with you. So I brought in the expert on this - my Mom. She grew up in Quebec where this creation originated from and this recipe is what’s been handed down in our family over three generations at this point.
#Tourtiere #Pie #MeatPie
Pie Filling Recipe (enough for 2 pies)
- To a large pot add 1.5 lbs of ground pork and 1.5lbs of ground beef
- Add in 2 cups of diced white onion, 3 teaspoon of salt, 1 teaspoon of dried thyme, half a teaspoon of pepper, half a teaspoon of cloves, two large bay leaves and 1 cup of water
- On a medium high temperature, break the ground beef & pork up until you have removed all of the redness and no chunks of meat remain. Once the redness is gone, turn the heat down to simmer, put a lid on the pot and let it simmer for 45 minutes
- Peel two pounds of potatoes and cut them into small chunks. Add to a pot filled with water and boil the potatoes until done. Then mash/whip the potatoes.
- Remove bay leaves from meat mixture. Remove the majority of the liquids from the meat mixture and then add the mashed potatoes in and mix until even.
- Allow mixture cool down before filling your pies
Pie Crust Recipe (enough for 2 pies)
- Add 5 cups of all purpose flour and 1 pound of lard/tenderflake to a mixing bowl. Knead the dough until it is the right consistency (aim for no lumps)
- Now add 1 egg and add 1 tablespoon of white vinegar into a measuring cup. Fill up the measuring cup to 1 cup with cold water. Then whip the liquids with a fork until even and add to the dough
- Add 1 teaspoon of kosher salt to the bowl and continue kneading dough until done. You'll need to add the remaining 1 cup of flour to get the right consistency and workable.
Tourtière Recipe
- Roll out a pie crust base and put in a 9 inch pan. Ensure there is no air between the pie plate and the crust
- Add meat mixture to desired filling
- Roll out a pie crust top and place it on top. Fuse top and bottom of the crust together as shown in the video (see 24:30). Then poke a few holes in the top of your pie to allow steam to escape as it cooks.
- As an optional step, you can add an egg wash to the top of the pie crust to get an extra golden brown appearance to your crust
- Place pie into a preheated oven at 425°F for 15 minutes. Then turn the oven down to 350°F for another 30 minutes or until the pie crust is golden brown. Note, I kept mine at 425°F the whole time on the BBQ
- Let the pie cool down and serve!
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Professional Baker Teaches You How To Make TOURTIERE!
Tourtière is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 1 9-inch tourtiere
Servings: 6 to 8
Prep Time: 30 minutes
Cook Time: 50 minutes
Ingredients
1 ½ lbs (675 g) ground beef
1 cup (250 mL) minced onion
2 cloves garlic, minced
2 bay leaves
1 tsp (5 mL) celery salt
¼ tsp (1 mL) ground black pepper
¼ tsp (1 mL) ground allspice
2-3 dashes Worcestershire sauce
1 ½ cups (375 mL) beef or chicken stock
1 medium Yukon Gold potato, peeled
salt, to taste
1 recipe savoury pie dough -
1 egg yolk mixed with 2 Tbsp water for brushing
Directions
1. In a large sauté pan or skillet, sauté the beef over medium-high heat until no longer pink. Drain off any excess fat, add the onion, garlic, bay leaves, celery salt, pepper, allspice and Worcestershire and sauté until the onions are tender, about 5 minutes.
5. Add the stock and bring up to a simmer. Use a box grater to grate the potato over the sauté pan and stir it in. Let mixture simmer, uncovered, for about 15 minutes, until most of the liquid is absorbed. Remove the bay leaves and add salt to taste. Remove the pan from the heat and cool to room temperature. This can be prepared a day in advance and chilled.
6. Preheat the oven to 375 °F (190 °C). On a lightly floured surface, roll out one disc of the pie dough to just less than ¼-inch thickness and line a 9-inch pie plate. Fill this with the cooled tourtière mixture. Roll out the remaining dough to the same thickness, cut a hole in the center (for steam to escape) and place on top of the filling. Trim and pinch the edges of the crust together and then, brush with the egg wash. Bake for about 45 minutes, until the pastry is a rich golden brown. Let cool for 15 minutes before slicing to serve.
The tourtière can be made up to 2 days in advance and reheated in a 300 °F (140 °C) oven.
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Canadian Meat Pie Recipe - How to cook Tourtière Québécoise
What do lumberjacks eat? Probably something like this French Canadian Meat pie...
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French-Canadian Tourtiére (PORK PIE)
#avianmariner #porkpie #meatpie
Recipe for Canadian Meat Pie (old version)
1 1/2 pounds ground pork butts
1 1/2 cups water
1 medium to large Onion
Dash of Salt and Pepper
1/4 - 1/2 teaspoon Clove powder & Cinnamon powder ( to taste)
1 1/2 cup mashed yellow potato
Pastry dough or pie crust ( 2 pieces. One each for top and bottom of pie )
Simmer pork and onion for one hour until no liquid remains. Stir. In the last 15 minutes, add salt, pepper, cinnamon, and clove.
Blend meat and potato in bowl. Add to pastry crust in pie pan. Cover with second rolled dough. Crimp edges of pie.
Bake at 400 degrees for 40 minutes.
Cool . May be eaten and enjoyed hot or cold!