Just Like Home: Secrets of traditional Québec tourtière
What makes traditional Québec tourtière recipes different from other meat pies?
Well, it doesn’t use ground beef. As chef Louis-Eric Emond reveals, it combines large cubes of at least four different types of meat.
Finally, it's baked overnight and then left out in the snow to cool at the perfect temperature.
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CLEARLY CANADIAN ~ TOURTIERE (French Canadian Savoury Meat Pie)
Tourtiere is a special French Canadian meat pie. It's warm spices and herbs go perfectly with the Christmas season, but one can enjoy this any time of the year. Traditionally, this meat pie is eaten at room temperature with a side of ketchup. But you can have this warm with gravy too. Maybe some cranberry sauce? The possibilities are endless. You will love Tourtiere!
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YOU NEED:
2 1/2 cups Pastry or All Purpose Flour
1 tsp. Salt
1 cup (2 sticks) Cold Butter (grated or cubed)
Ice Water (as needed)
1/2 kg Minced Pork
1/2 kg Minced Beef
1/2 Large Onion, finely diced
1 Celery Stalk, finely diced
5 Garlic Cloves, grated or finely minced
bit of olive oil
1 heaping tsp. each of: Cinnamon, Allspice, dried Thyme, dried Sage, dried Savoury
1/2 tsp each of freshly ground Nutmeg (or bottled), and ground Cloves
Salt and Pepper to taste
2 cups Beef Broth (or stock)
1 cup of Quick Oats (or bread crumbs. Can also use mashed potatoes or grated potatoes, but it changes the texture)
Egg wash (1 beaten egg with a dash of water)
Canadian Meat Pie Recipe - How to cook Tourtière Québécoise
What do lumberjacks eat? Probably something like this French Canadian Meat pie...
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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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The PERFECT Meat Pie | Cookin’ Somethin’ with Matty Matheson
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HOME STYLE COOOOOKERYYYY TODAYS FRENCH LESSON ITS THE BEEF TOURTIERE BUTTER SWIRLS MINCED MEAT FLAKY CRUST ITS NOT THE INDIVIDUAL INGREDIENTS BUT HOW YOU BRING THEM TOGETHER THAT COUNTS!! MEAT PIES COOKIN’ SOMETHIN'
INGREDIENTS
FOR THE PÂTE BRISÉE:
31⁄3 cups (425 g) all-purpose flour, plus more for rolling 2 teaspoons kosher salt 12⁄3 cups (375 g) cold unsalted butter
1⁄2 cup (120 ml) ice water, plus more as needed
FOR THE BEEF:
1⁄2 cup Unsalted Butter
1 cup (150 g) finely chopped onions
1 cup (150 g) finely chopped celery
1 cup (150 g) finely chopped leeks
1 1⁄2 teaspoons ground cloves
1 1⁄2 teaspoons ground cardamom
1 1⁄2 teaspoons ground cinnamon
1⁄2 teaspoon ground mace
1⁄2 teaspoon ground star anise
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
3 pounds (1.3 kg) lean ground beef 1⁄2 cup (75 g) all-purpose flour 1 egg, beaten with 1 teaspoon water to make egg wash
2 cups (480 ml) Heinz ketchup, for serving
FOR THE RUTABAGA MASH:
1 Rutabaga
1⁄4 cup Unsalted Butter Kosher Salt
METHOD:
1. Make the pâte brisée: In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the
cold water and pulse again until a dough just begins to form, adding more water as needed.
2. Remove the dough from the food processor and form 2 disks; wrap with plastic wrap and let rest for 30 minutes. You can make the dough a day ahead and store in the fridge. Pull out
1 hour before making your pie crust.
3. Set an oven rack to the middle position and preheat the oven to 375°F (190°C).
4. Make the beef: While the dough is resting and the oven is preheating, in a large Dutch oven, melt the butter in the oil over medium heat. Add the onions, celery, and leeks and cook until the onions are translucent with no color, about 10 minutes. Add the ground beef and cook for 8 minutes. Add the cloves, cardamom, cinnamon, mace, and star anise.
5. Once the spices are toasted, sprinkle in the flour to thicken the fat in the pan and bring the meat mixture together, cooking for 3 to 5 minutes. Cool completely.
6. Prepare the dough: Roll out half of the dough on a floured work surface to a 1/8-inch (3 mm) thick sheet, about 13 inches (33 cm) long, and set it into a 9-inch (23 cm) pie pan. Roll out the second half of the dough.
7. Fill the crust with the meat mixture, place the second crust on top, and seal the edges by pinching the lid and base together with your thumb and index finger, creating a pleated look. Cut an X to make a steam hole in the top center of the tourtière.
8. Brush the top of the tourtière with egg wash and bake for 45 minutes, or until the crust is golden and beautiful.
9. While your tourtiere is in the oven, peel and dice the rutabaga into 1” cubes. Boil in a pot of water until tender, about 20-30 minutes. Drain and add butter and salt, then mash with a fork. 10. Pull your tourtiere out of the oven, then let cool for 5 to 10 minutes, cut a big old slice, and serve with a side of rutabaga mash and a large dollop of Heinz ketchup on the side.
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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