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
Flaky Tourtière | French Meat Pie | Autumn Recipe’s
Flaky Tourtière aka French Meat Pie is a classic and traditional treat to enjoy around the holidays. My Family has always introduced this around thanksgiving time, which was always a big hit and the most talked about dish. Tourtière originated in Canada ???????? as the story goes… but, many other cultures have their own spin to “Meat Pie” using different choices in meat… you can say it’s an “All Around Dish” literally speaking…lol!
Below I listed the ingredients! Follow along with the video for directions!
Pie Dough Ingredients:
• 3 cups of AP Flour (non bleached)
• 2 sticks(16 tbsp) of unsalted Butter
• 1 cup of (ice cold) Water
• 1 tsp of Sea Salt
Pie Filling Ingredients:
• 1 lb. of Ground Beef
• 1 lb. of Ground Pork
• 1 Whole Onion (Diced)
• 2 Celery Stalks (Diced)
• 3 Garlic Cloves (Minced)
•1 Large Rustic Potato (chopped or Mashed)
• 1 Tbsp of Bell’s Poultry Seasoning
• 1 Tbsp of Nutmeg
• 1 Tbsp of Sea Salt
• 2 Tbsp of unsalted Butter
• 1/2 cup of Water
• 1 Egg(egg-wash)
#meatpie #autumnrecipes
Tourtière: Canadian Meat Pie Recipe
French Canadian meat pie, called tourtière in French, is a delicious savory pie served on Christmas Eve in Quebec. Ground beef and pork are cooked with onions, potato, celery, beef stock, and lots of aromatic spices to give this dish lots of flavor. You family will love this main dish served with mashed potatoes or ketchup. It’s a keeper!
???? SUBSCRIBE for more step-by-step cooking and baking videos:
???? INGREDIENTS
???? 1 1/2 pounds ground pork, preferably with 20% fat content (680g)
???? 1 pound ground beef, preferably with 20% fat content (453g)
???? 2 1/3 cups yellow onion, finely chopped (380g)
???? 1 large and 1 medium potato (590g)
???? 1/2 cup celery, finely chopped (71g)
???? 2 cups beef broth (473 ml)
???? 1 1/2 teaspoons poultry seasoning
???? 1 teaspoon dried thyme leaves
???? 1 teaspoon freshly ground black pepper
???? 1/2 teaspoon salt
???? 1/2 teaspoon ground cloves
???? 1/2 teaspoon ground cinnamon
???? 1/4 teaspoon ground nutmeg
???? 15 ounces flaky shortcrust pastry (425g)
???? 1 large egg, for glazing
❓ QUESTION? Leave a comment below, and we'll be happy to answer!
???????????? FULL RECIPE here:
???? PRINT RECIPE here:
???? FOLLOW US on social media so you don't miss out on any of our delicious recipes and pro tips!
Pinterest –
Instagram –
Facebook –
Twitter --
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 !
Classic TOURTIERE PIE. French-Canadian MEAT PIE. Recipe by Always Yummy!
Traditional Canadian tourtiere pie it is a thin unusual easy to make dough and any meat mince you like – pork and beef mince or pure pork with potato that makes a mince tender. You will be pleasantly surprised with a cooking process as no any special skills needed but result beyond all expectations. Serve your tourtiere pie with pickled cucumbers, mustard or tomato sauce.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• pork mince – 17 oz | 500 g
• beef mince – 17 oz | 500 g
• bulb onion – 5 oz | 150 g
• potato – 12 oz | 350 g
• wheat flour – 10 oz | 300 g
• butter – 5 oz |160 g
• 1 egg
• garlic – 3 cloves
• vegetable oil – 2 tbsp
• water – 6 tbsp
• ground coriander – ½ tsp
• ground cinnamon – ½ tsp
• ground cloves – ¼ tsp
• ground nutmeg – ¼ tsp
• ground black pepper – ½ tsp
• salt – 1,5 tsp
✔︎ You will need:
• oven
• baking dish Ø 10 in | 26 cm
• pan
• saucepan
• rolling pin
• pastry board or any applicable surface
• bowl
• carving board
???? Preparation:
1. Add the wheat flour, ½ tsp of salt and butter (should be cold) into a blender bowl and crush until crumbs.
2. Replace the flour mixture into a bowl and add 6 tbsp of cold water, knead the dough, cover with a food film and put into a fridge for 30 minutes.
3. Boil the potato and mash until puree.
4. Heat a pan, add the vegetable oil, lay the chopped bulb onion and fry over medium heat for 4 minutes stirring occasionally.
5. Add the pork mince and fry over medium heat for 3 minutes stirring constantly to have a crumbly mince.
6. Add the beef mince and fry for 6-7 minutes more over medium heat stirring until juice evaporates.
7. Add the ground coriander, 1 tsp of salt, ground cloves, nutmeg, black pepper and mashed potato into the pan, stir well and cool well.
8. Divide the dough into halves, roll one half into a disk a bit bigger than a baking dish size and place the disk into it forming the pie base including the dish walls.
9. Lay the cold mince filling on the dough spreading over the surface.
10. Make another disk of dough and cover the pie with it. Seal the edges, beat an egg and brush the pie with it.
11. Make 5-6 slits with a knife in the centre of dough top.
12. Put the pie into the oven preheated to 350°F | 180°C and bake for 40 minutes until golden brown.
13. Take your tourtiere meat pie out of the oven, leave for 15-20 minutes and serve then to the table.