MEDIEVAL Meat Pie?! (British Pork Pie)
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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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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.
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✅ 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.
Québécois Tourtière - Mémère Ouellette's Recipe - Christmas Meat Pie Recipe
Nana Murphy (nee Ouelette) wrote down this recipe and said that it came from her Mother - the Ouellete family is from Nicolet Quebec. This has always been on the table for our family feast on Christmas eve (Réveillon), and now the tradition of making it has passed to my generation and hopefully on to the next.
Nana's recipe was for 12 - 9 pies - I scaled it down for one 10 deep dish pie, to better suit the needs of Covid Christmas 2020.
Ingredients:
500g (1 pound) ground beef
500g (1 pound) ground pork
500g (1 pound) ground veal
3 small onions minced fine
2 smallish potato, diced and boiled (about 350g)
Salt and pepper to taste
2 mL (½ tsp) cloves
2 mL (½ tsp) allspice
2 mL (½ tsp) marjoram
1 recipe pie crust:
Method:
Preheat oven to 425ºF.
Cook onions, in a little bit of oil.
Add meat and cook without browning.
Remove excess fat, and add in the spices, salt, pepper, and potatoes.
Stir to combine.
Transfer to a lined 10 deep dish pie plate, and cover with pastry.
Bake at 425ºF for 10 minutes and then reduce temperature to 350ºF for 45 minutes - 1 hour.
#LeGourmetTV #GlenAndFriendsCooking
0:01 How to make Québécois Tourtière Recipe
0:29 Old Québécois Family Tourtière Recipe
1:29 What kind of meat is in Québécois Tourtière
1:45 Making a Québécois Tourtière filling
3:57 What spices are in a Québécois Tourtière Recipe
5:16 Are there potatoes in Québécois Tourtière meat pie
8:33 Tasting Québécois Tourtière
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.
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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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