Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, my tourtiere. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
My Tourtiere is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. My Tourtiere is something that I’ve loved my entire life.
Tourtière, also known as pork pie or meat pie, is a combination of ground meat, onions, spices, and herbs baked in a traditional piecrust. Originating in Quebec, Tourtiere is a traditional French Canadian Christmas recipe. Learn how to make this meat pie with flaky crust and hearty filling, just in time for the holidays.
To get started with this particular recipe, we must first prepare a few ingredients. You can have my tourtiere using 15 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make My Tourtiere:
- Take 1 lb lean ground beef
- Take 1 lb ground pork
- Take 2 cloves minced garlic
- Prepare I medium onion chopped fine
- Take 2 tsp salt
- Take 1/4 ground cloves
- Prepare 1/4 ground pepper
- Get 1/4 dried thyme
- Make ready 1/4 tsp dried sage
- Get 1/2 tsp celery salt
- Get 1 bay leaf
- Get 1 tbsp Worcestershire sauce
- Prepare 1/2 cup beef stock
- Take 2 medium potatoes,peeled,chopped, boiled & mashed (1 cup or so)
- Prepare 1 (9 inch) double crust pie shell
Tourtière is a popular meat-filled pie enjoyed at Christmas. A French-Canadian staple, this double-crusted savory pie has many family-style variations; our recipe is made with a ground pork. Tourtière is a French Canadian meat pie that my mom used to make when I was a girl. It is traditionally made with ground pork, but over the years I've experimented with different combinations of meat.
Instructions to make My Tourtiere:
- Simmer all the ingredients except the mashed potatoes on low for 2-3 hours, stirring occasionally.
- Remove the bay leaf. You don't want the meat to be bone dry but there should be no liquid at the bottom. If it is too dry just add a bit of water. Cool completely.
- Fill the pie plate with the cooled meat mixture. Cover with the top part of pastry and seal the edges. Make an egg wash and brush on the pastry
- Bake at 400f for 10 minutes then reduce heat to 350 for another 40-50 minute bake. Serve warm
This recipe is for all my fellow Canadians and especially my fellow Quebecers. You can't have a proper Thanksgiving or Christmas holiday without a Canadian tourtiere. A simple PHILLY pastry transforms a classic tourtiere into a beautiful crowd-pleasing hors d'oeuvre. You'll find the results to be well worth the effort. help improve my tourtiere! Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
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