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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Traditional Pork Pies Recipe & Ploughman's lunch | Step by step
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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
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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
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100-year-old French Canadian Meat Pie Recipe - Tourtière
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One of the missions of this overall project to bring recipes to those who are interested has been to preserve old recipes from word-of-mouth sources such as family and friends. Here we present a recipe for traditional Canadian meat pie which dates back at least 100 years. This is as close as we could bring ourselves to making the original recipe, which does not involve browning the meat. Items marked “*optional” did not appear in the original recipe.
We have some further ideas about how to make a more modern version of this pie with additional aromatic elements which will help to give it some appeal today. We don’t think about it much, but salty food was not nearly so prevalent in the 1920s as it is today, and so at the time when this recipe was written down, it probably came across as significantly more tasty than most people will find it today.
This pie is dense food, at least equivalent to a pot pie. An eighth of the pie is certainly a meal-sized serving. I like to serve it alongside some pickles (such as gherkins) at a minimum, or with salad and/or soup. Onion soup which is also quite economical to make is a fine accompaniment.
Makes enough for two 9” pies, or enough for 16 servings.
Equipment:
• 1 or 2 9” pie tins + pie dough (storebought shells are not the same volume and will hold roughly half as much)
• stew pot or dutch oven for preparing the filling
• parchment-lined sheet pan to go under the pies, to catch drips
Ingredients:
2 lb ground pork
1 ea potato large; we used 226g or 1/2 lb of potato
2 ea onion medium; we used ~400g of onion, or almost 1lb
1 ea shallot *optional
1 cup breadcrumbs
1 Tbsp maple syrup originally sugar
1 Tbsp apple cider vinegar *optional
1 tsp nutmeg
1 tsp fresh sage leaves *optional; chopped; or 1/4 tsp dry
4 cups water
to taste salt and pepper
Procedure:
1. Chop or shred the vegetables; we chopped the onion and shallot and used a grater for the potato because hand-grating onions and shallots is unpleasant and seemed un-necessary. If you’re using a power tool to grate potato, grate everything!
2. The original instructions are to add everything to the pot and bring it to the boil for 15 minutes.
3. Instead of that, we sweated the onion and shallot in the stew pot for a few minutes before adding the potato, and used a skillet to try to put a bit of a color on the meat without reducing it to dry crumbly bits.
4. If you also do this, use some of the 4 cups of water as needed to keep the sweating vegetables from going dry and sticking to the bottom of the stew pot.
5. Once the meat has been browned to your liking and has been added to the stew pot with the veg, add all the remaining ingredients: the rest of the water, the syrup or sugar, the vinegar, the breadcrumbs, salt and pepper.
6. Let the pot simmer about 15 minutes; the texture changes a bit and becomes a little tighter.
7. Take the pot off the heat and roll out a pie shell for your pan(s). Use a quarter of a recipe of pie dough for each in order to have enough for lids also.
8. Add half the filling to each pie shell and place in the center of a 450F oven for 10 minutes.
9. If there is leftover filling, it freezes well.
10. Reduce the heat and bake at 350F for an additional 30 minutes.
11. Allow the pie to rest 10-15 minutes out of the oven before serving. Its flavor does develop over time so it may be best to bake the pies a day before they are to be eaten.
12. Serve with ketchup, or your favourite side dishes.
Music:
Tourtiere - BEST MEAT PIE ever!
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 our family, and is a staple at Christmas and Thanksgiving. Essentially this is simply a savoury meat pie with a unique blend of spices. Tourtiere is fantastic fresh out of the oven as a main course, or cold for breakfast the day after. For the full recipe visit:
Spice Mixture:
- 1/4 tsp Ground Clove
- 1/4 tsp Ground Allspice
- 1/2 tbsp Cinnamon
- 2 tsp Savoury
- 1/2 tsp salt
- 1/2 tsp pepper
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?
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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.
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Tourtiere French Canadian Meat and Potato Pie
Tourtiere is a traditional French Canadian meat and potato pie. Historically, tourtieres would be made with pretty much any kind of meat - squirrel or rabbit, all the way up to moose. Modern tourtieres are made with a mixture of pork and beef and sometimes veal. The tourtiere is associated with New Year's Eve, but is also eaten at Christmas, Thanksgiving and actually any time you feel like a pie. Tourtieres are family-sized pies, made as a centrepiece for sharing. I don't know if there's such a thing as an individual tourtiere. Homemade tourtieres are not difficult to make, so why not give it a go.
The written recipe for tourtiere is here:
CHAPTERS
00:00 Intro
1:44 How to make shortcrust pastry
3:16 Ingredients for tourtiere filling
4:47 Magic Knife potato cutting
4:53 How to boil potatoes
6:08 Magic Knife onion cutting
6:20 How to cook tourtiere filling
8:50 How to roll pastry and make a tourtiere pie
11:50 Bake the tourtiere
12:22 Taste Test Time
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