Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, tourtiere. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Tourtiere — Tourtière Cette page d'homonymie répertorie les différents sujets et articles partageant un même nom. Tourtière, also known as pork pie or meat pie, is a combination of ground meat, onions, spices, and herbs baked in a traditional piecrust. Celebrate the season with a Quebecois classic - tourtière.
Tourtiere is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Tourtiere is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook tourtiere using 19 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Tourtiere:
- Take Filling
- Prepare 1.5 lb ground pork
- Get 1 onion
- Make ready 1/2 tsp pepper
- Get 1/2 tsp savoury
- Prepare 1/2 tsp salt
- Make ready 1/2 tsp cloves
- Prepare 1 clove garlic
- Prepare 1 leaf bay leaf
- Take 1 medium potato
- Prepare 3/4 cup potato water
- Prepare Pastry
- Take 2 cups all-purpose flour
- Take 1 tsp salt
- Take Pinch tumeric
- Get 1/2 tsp baking powder
- Make ready 1/2 cup lard
- Take 1/2 cup ice water
- Make ready 1/3 cup unsalted butter
Many holiday main course recipes If you want to avoid all that, maybe consider making tourtière. This French-Canadian meat pie is hearty. 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.
Steps to make Tourtiere:
- Chop potato, place in pot, add 1 cup water and pinch of salt. Boil for 10-12min. Mash.
- Peel, finely slice onion. Peel, chop, mince garlic. Add pork, onion, pepper, savour, salt, cloves, garlic, bay leaf to large pot. Heat till sizzling starts.
- Add water. Simmer for 20 min, stirring occasionally.
- Remove from heat. Add mashed potatoes. Cool completely (a few hours in the fridge).
- Stir together dry pastry ingredients. Cut butter into 1" squares, thin. Store in fridge.
- Cut lard in, stir until it has a corn meal consistency.
- Add ice water gradually, blending with a fork.
- Gather dough into a ball. Roll out on to lightly floured flat surface. Dot with butter and roll it all up like a jelly roll. Re-roll flat, and roll into jelly roll again. Chill in fridge for 30min.
- Pre-heat oven to 400F.
- Roll out half the dough. Line a 9" pie plate.
- Retrieve filling. Remove bay leaf. Skim excess fat.
- Put filling in the pie. Moisten edges of pastry.
- Roll out 2nd half of dough. Place on pie, crimp edges. Make an incision for steam.
- Bake for 30min or until crust is golden.
- Serve hot.
- Also good next day. To reheat, bake at 325F for 1 hour.
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 certainly predates the publication of La Cuisinière canadienne, and meat pies have appeared in nearly every culture (e.g., samosas, empanadas, and steak and kidney pie). For such a simple meat-filled pie, tourtière certainly has a vast number of different incarnations! As one French baker we know says, "There are as many recipes for tourtière as there are cooks in Quebec." From Canadian French tourtière, from a cooking vessel of the same name, from French tourte ("meat pie").
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