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 Post subject: Cooks Country Tourtiere Recipe or your favorite
PostPosted: Wed Dec 06, 2017 10:20 am 
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Joined: Thu Dec 18, 2008 7:43 am
Posts: 1424
A friend of mine has been baking these meat pies and he is looking for some interesting variations.

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 Post subject: Re: Cooks Country Tourtiere Recipe or your favorite
PostPosted: Wed Dec 06, 2017 10:48 am 

Joined: Sun Dec 21, 2008 11:18 am
Posts: 296
Location: Seattle
I love the Hachis Parmentier in Dorie Greenspan's "Around my French Table."
She gives directions for making it both with chuck steak and making your own broth or with ground beef and canned broth. I have made the ground beef version for a large crowd and it was a great hit.

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 Post subject: Re: Cooks Country Tourtiere Recipe or your favorite
PostPosted: Wed Dec 06, 2017 6:10 pm 

Joined: Thu Oct 06, 2011 7:53 pm
Posts: 941
This is the classic French Canadian one:

1 lb porc haché (1 lb ground pork)
1 lb veau haché (1 lb ground veal)
1 lb boeuf haché (1 lb ground beef)
1 1/2 tasse eau bouillante (1 1/2 cups boiling water)
2 petites gousses d'ail (2 small cloves garlic)
3 petits oignons finement hachés (3 small onions, finely chopped)
3 petites pommes de terre râpées (3 small potatoes, grated)
1/4 cuillère à thé cannelle moulue (1/4 teaspoon ground cinnamon)
1/2 cuillère à thé clou de girofle moulu (1/2 teaspoon ground cloves)
sel et poivre (salt and pepper to taste - should be well seasoned)

STEP 1: In a dutch oven, brown the meat with garlic and onion (don't add in any fat) until it changes color.
STEP 2: Add water, potatoes and spices.
STEP 3: Cover and cook gently for about 1 hour. Stir often.
STEP 4: Season with salt and pepper to taste.
STEP 5: Cool completely. Remove the excess fat (if refrigerated, this should be a solid layer on top of the meat).
STEP 6: Line a pie dish with pastry of choice (ideally lard based pastry). Fill with filling and top with second layer of pastry.
STEP 7: Seal the dough all around.
STEP 8: Make small incisions on the top.
STEP 9: Brush the entire surface of an egg yolk beaten in 1/2 cup (125 mL) milk.
STEP 10: Bake at 375 ° F (175 ° C) for about 45 minutes.

Makes about 3 or 4 pies.

This is also a classic French Canadian recipe made only with pork (which is a bit more common here than the mixed meat one):

1 grosse pomme de terre à cuire (1 large potato - raw, but is cooked before adding to the recipe)
1 ½ lb de porc haché (1 1/2 lb ground pork)
1 gros oignon émincé (1 large onion, minced)
1/2 c. à thé de sel (1/2 tsp salt)
1/2 c. à thé de poivre (1/2 tsp pepper)
1/2 c. à thé de cannelle (1/2 tsp cinnamon)
1/4 c. à thé de clou de girofle (1/4 tsp cloves)
1 pincée de allspice (1 pinch allspice)
1/2 tasse d’eau (1/2 cup water)
2 abaisses de 9 pouces de diamètre (2 9-inch pie crusts)
1 œuf battu (1 beaten egg)

Bake the potato in the oven at 400 ° F (200 ° C) until tender, about 30-45 minutes. Peel and mash. Put the potato, pork, onion, spices and water in a large pan and simmer until thickened, about 1 hour. Allow the meat to cool. Line the bottom of a pie dish with pie crust. Spread the meat mixture in the dish. Cover with the other pie crust and pinch the edges of the dough to seal. Brush with beaten egg. Make a ventilation slot in the crust. Bake 50 minutes at 350 ° F (180 ° C). If the edges brown too quickly, cover them with a strip of aluminum foil. Serve hot. (Makes 1 tourtiere)

This is the Anglo Canadian Living one (they added mushrooms, but no tourtiere that I have ever had has had mushrooms - I'm not saying they aren't tasty...I'm just saying they're not traditional): ... -for-eight


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