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How To make Tourtiere Quebecoise
Ingredients
1/2
pound
pork - lean
1/2
pound
beef - lean
1/2
pound
veal
1/2
pound
chicken
1/4
pound
salt pork fat
1
salt
1
pepper
1
each
onion
2 1/2
pound
potatoes
SUET PAStrY:
1/2
pound
suet, finely minced
4
cup
all purpose flour
2
teaspoon
baking powder
1 1/2
teaspoon
salt
1 1/3
cup
water (approx)
Directions:
At night prepare the meat by cutting the pork, veal, beef, chicken and pork fat into small cubes. Season with salt, pepper and onion cut in rings. Cover and put in a cool, fresh place.
The next morning, cut the potatoes in small cubes. Roll suet pastry into a 28x4x1/2 inch strip. Cut lengthwise into halves. Line a 10-inch three-quart casserole (or two smaller casseroles) with one strip, bringing pastry over top edge. Fill pastry with alternate layers of meat and potatoes until all ingredients are used. Cover all with boiling water and seal pie with top layer of pie shell. Cut hole in centre of pie shell to let steam escape. Cover casserole with foil.
Bake in moderate oven (350 F) for four hours. Remove the foil for the last 30 minutes of baking time to brown the crust.
Note: The original recipe of the Naskapis (native Indians of Quebec) called for one rabbit, a partridge, one pound of moose meat and one pound of lean pork instead of the more mundane meats used today.
Variation: minced meats may be used in lieu of cubes.
Suet pastry: Mix suet with flour, baking powder and salt. Stir in enough water to moisten the flour. Gather dough together and shape into a ball.
How To make Tourtiere Quebecoise's Videos
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
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
#keefcooks #magicknife
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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.
❤️ 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.
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
Pâté à la viande (tourtière)
Voyez cette recette sur Allrecipes Québec:
Découvrez une nouvelle recette de pâté à la viande - tourtière pour certains- et faites changement de la recette à maman! Préparez-en une bonne fournée pour le temps des Fêtes et congelez-les pour pouvoir en profiter lors des froides journées d'hiver!
Crédit musique: Dirt Rhodes, Kevin MacLeod,
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!
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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 –
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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.
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