Tourtière | French Canadian Meat Pie
One of the traditional holiday dishes for French Canadian Christmas is tourtière, a meat pie. What are your holiday traditional foods?
Join the Freezer Meals 101 Club and get your freezer stacked:
Tourtière recipe:
3 lbs. lean ground pork or combination of lean ground beef and ground pork
1 large onion, minced
1 potato, peeled and diced
1 clove garlic, minced
1 Tbsp. salt
lots of pepper
1/2 cup milk
Cook slowly on stovetop. Beat with mixer or masher.
Add:
1/2 tsp. all spice
1/2 tsp. ground cloves
1/2 tsp. cinnamon
Cool and scoop into pie shells. Cover with foil. Put into large freezer bag.
Freeze.
Thaw. Bake at 350° 45 minutes to an hour, removing foil last 10 minutes.
______________________________________________________________
We want busy moms like you to be able to spend less time cooking and more time living!
Sign up for our FREE What Freezes Cheatsheet:
Kitchen stuff we love:
As an Amazon associate, I earn from qualifying purchases.
Sharla's cutest tops:
Connect with us:
Our easy freezer recipes:
Freezer Meals 101 Facebook group:
Instagram:
Write to us:
PO Box 57184
RPO Eastgate
Sherwood Park, AB Canada
T8A 5L7
⏰ Subscribe for all the latest freezer cooking recipes.
Leave us a comment, we'd love to hear from you!
#FreezerMeals #EasyFreezerMeals #FreezerMeals101
Tourtiere traditional French Canadian meat and potato pie
Tourtiere traditional French Canadian meat and potato pie. Made with pretty much any kind of meat – in recent times tourtieres are made with a mixture of pork and beef and sometimes veal. Usually, a centrepiece for the family to share on festive occasions, Christmas and New Year. This Tourtiere recipe was requested by Eric in Canada so this is my take on the French Canadian Tourtiere – give it a go you will not be disappointed!
Hi Guys Rik here!
Support my little channel on Patreon (only if you want :)
Help chip in for ingredients on the next video
Or become a channel subscriber here on YouTube by clicking the ‘Subscribe’ button… :)
Lets chat ..leave a comment and if you like the recipes and want to be notified when i upload a new one press the notification bell ????
Thank you for watching! ❤️
#tourtiere #canadiantourtiere #canadianmeatpie
???? SUPPORT OUR CHANNEL ????
It would certainly go along way in helping me ❤️
Ingredients
Beef 500g
Venison 250 g _ sorry in the video I say Veal - appologies everyone! - Thanks to Greg
Pork 250g
Knob of butter – 4 tbsp
2 onions diced small
380g potato diced light boiled
3 bay leaves
Pinch of salt about ½ tsp
Pinch of black pepper about 1 tsp
1 tsp dried thyme
1 tsp sage
¼ tsp each cinnamon, cloves, nutmeg or use all spice
1 tbsp Worcestershire sauce
450 ml beef stock – or use chicken stock
Hot water crust pastry –
☑️ Follow me also @ my official ☑️
????
Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
Taking Cooking food back to basics.
If you like to see what its like eating out in Thailand and beyond check out my channel
Bustin’ A Gut
My Camera gear
Sony A6400 and kit lens 3.5 - 5.6 16-50
GOPRO Hero Black 9
My car an old Toyota Vigo 17 yrs old.
Editing software Davinici Resolve
Taste of Quebec: Tourtiere extravaganza! (3 types of pork pies!)
Joyeuses Fêtes! As a Quebecker, and now Franco-American of New England, nothing says the Holidays like a good ole Tourtière, known as Pork Pie in the US. Like so many old recipes, there are different versions depending where you live. No matter which version you enjoy, Tourtières are a delicious addition to any holiday table.
Thank you to our special guest, Marie-Josée Duquette from the Quebec Government Office In Boston, 2022 Franco foods Sponsor. Find out more about the office at
Taste the world with Franco Foods by subscribing :
Enjoy Franco Foods? Check out our Merch at
Merci et à la prochaine!
Find us on:
Facebook:
Instagram: franco_foods and facnh_official
Twitter: facnh_official
Contact: francofoods@facnh.com
Nathalie’s notes:
Although it is considered a Christmas dish, Tourtière is served throughout the Holiday season. We used to have it for dinner on the days leading up to and after Christmas and New Year, and on New Year as well.
If you plan to make ahead and freeze, you can freeze unbaked or baked. If freezing baked, put in the oven (frozen) covered with aluminum foil when ready to eat. If unbaked, put in the oven frozen and bake uncovered, but keep an eye on the crust and cover if it is getting dark but not yet ready. I prefer freezing after baking.
Recipes & Methods
Tourtière du Lac St-Jean (serves 8 to 12)
I halved the recipe, below are the ingredients per my mother’s recipe.
2lbs cubed pork
2lbs cubed beef
½ lb salt pork
3 large onions, minced
Salt, pepper & sage to taste
5lbs cubed potatoes
In a large bowl, mix all the ingredients together, except the potatoes. Cover and refrigerate overnight.
Next day: mix in the cubed potatoes.
Put the meat mixture in a large dough lined casserole dish and cover with another layer of pie dough. Cut out slits to let out steam.
Bake for 1 hour at 400F, then reduce the oven to 300F for the remainder (5 to 6 hours).
Might need to cover with aluminum foil to avoid the crust to burn.
Tourtière à famille Boucher
Baked in a 9inch pie plate.
Equal parts ground pork, ground veal & ground beef (or can only be 2 meats, but must include the pork).
1 medium minced onion
Salt and pepper to taste
Ground clove to taste
Boiling water
In a heavy-bottomed pot, combine the meats and minced onion.
Add salt and pepper.
Cover the mixture with boiling water and simmer covered for 30 to 45 minutes (until the meat is cooked).
Once cooked, remove from heat, add the clove and mix. It will give the meat a nice light brown color.
Using a slotted spoon, add meat to a prepared pie plate and cover with another layer of dough. Make a slit or hole to let steam escape during cooking.
Bake at 375F until the mixture and dough are golden brown
Tourtière à Julie Martineau
Baked in a 9inch pie plate.
1lb ground pork
1 medium minced onion
¼ cup water or chicken broth
½ tsp salt
¼ tsp pepper
⅛ tsp sage
1 large potato, mashed (no butter or milk)
In a heavy-bottomed pot, brown the pork, chopped onion. Add the water or broth, salt, pepper and sage.
Simmer covered for about 1/2 to 3/4 hour.
If too much liquid, remove some and add enough crushed potato to absorb the liquid.
Cool and place in a pie plate lined with pie dough.
Cover with another layer of pie dough.
Freeze without cooking, if desired.
Bake at 375F until the mixture and dough are golden brown. For a frozen pie, the cooking time is about an hour and a quarter to an hour and a half.
Homemade Ketchup (Quebec condiment)
My mom made this every year with the tomatoes from her garden.
2 tbsps pickling spices
12 tomatoes, diced
6 apples, peeled, seeded and diced
3 onions, diced
1 red pepper, seeded and diced
1 green pepper, seeded and diced
1 cup white vinegar
2 ½ cups white sugar (I found it a bit sweeter than I usually like, so would reduce to 2 cups next time)
1tbsp salt
Place the pickling spices in a tea ball or make a spice bag with cheesecloth and set aside until ready to use.
In a large, heavy bottomed pot, mix all the ingredient.
Place the spice bag and bring the mixture to a boil, stirring frequently.
Reduce the heat to medium.
Simmer over medium heat for about 1 hour and 15 minutes, uncovered, stirring occasionally.
Pour into hot sterilized jars. Let cool and refrigerate.
A great condiment to go with tourtière, pork, turkey and chicken.
Learn more about the Lac St-Jean area :
Want to learn French? Check out
Filmed and edited by Oskar Hirte
Traditional Pork Pies Recipe & Ploughman's lunch | Step by step
ello folks!
Support my wee channel (only if you want :)
or why not consider clicking the ‘join’ button here on YouTube to become a channel member?
Hey folks! Tonight for tea we had a ploughman’s lunch…so made a couple of tasty pork pies to go with it :) The weather has been lovely over the past week and just perfect for this kind of thing. Everything I used in the video will be listed below…enjoy! These ingredients will give you two quite large individual pies or one even bigger pie.
-Cheryl x
______________________________________________________________________
What I used - Makes two 5 inch pies or one large pie
Hot water pastry:
260g (9oz) Plain flour
60g (2oz) Butter
70g (2½oz) Lard
1 teaspoon of salt
110ml (4 floz) Water
The filling:
400g (14oz) Pork mince (20% fat)
150g (5oz) Lean pork loin steak
Seasonings used:
½ teaspoon each of - salt, sage, thyme, parsley, paprika & white pepper
1 Beaten egg
For the savoury jelly:
200ml (7oz) Water
1 jelly stock pot or stock cube - I used a chicken stock pot
2 Gelatin sheets- I used Dr Oatker premium sheet gelatin
_________________
CONTACT ME:
New P.O. Box coming soon!
Instagram: whatsfortea3
Email...reach me here:
askwhatsfortea@outlook.com
Support my wee channel (only if you want :)
Want your Degustabox for £9.99? just click the link below
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!
Items we used in this video:
► Kamado grill -
Our Cookers:
► Gas grill -
► Charcoal grill -
► Pellet grill -
► Griddle -
► Kamado grill -
► Rotisserie -
► Smoker -
► Salamander -
Fuels:
► Premium Lump Charcoal -
► Lump Charcoal -
► Pellets (Traeger Signature Blend) -
► Pellets (Hickory) -
► Apple wood chunks for smoking -
Accessories:
► Black disposable BBQ gloves -
► My go to Salt -
► Wireless & Bluetooth Thermometer -
► 8' Shun Chef's Knife -
► Wood BBQ scrapers -
► Heat resistant dragon knuckle gloves -
► Cutting board (with drip groove) -
► Butchers block -
► Cooling Racks -
► Cast iron skillets for searing steaks -
► Electric BBQ Lighter -
► Smoker Tube -
► Blow Torch -
► Charcoal chimney -
► Charcoal baskets -
► Pizza Stone for the BBQ -
► Pizza Peel / Flipper -
► My Favorite Cookbook -
Don't forget to follow us on:
Website: bbqandbottles.com
Instagram: instagram.com/bbqandbottles/
Facebook: facebook.com/bbqandbotles
Twitter: twitter.com/bbqandbottles
Snap Chat: @BBQandBottles
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
Check out my Facebook page for updates
And also on Instagram
Please tag me when you create this masterpiece ????
Executive Producer, Camera Man,Developer,Coordinator : basically his a ROCK STAR !