Make Tourtiere or French Canadian Meat Pies

Edited by Maria, Mrmammoth, Anonymous, Robbi and 6 others

Julian Tourtiere 00.jpg

Tourtiere is a traditional meat pie which is a favorite during holidays and is best enjoyed as a winter meal. Originating from Quebec, it can be made with a variety of staple and game meats and is the perfect dish for large gatherings. Try out our mouthwatering recipe below to relive your childhood memories or just find out what you've been missing with the creme de la creme of meat pies.

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Instructions

Ingredients

  • 2 lbs of lean ground pork or a mixture of beef, pork and veal ground together.
  • 1 medium onion, finely or coarsely chopped according to preference.
  • 1 Tbsp of minced garlic.
  • 1 medium sized potato, diced.
  • Salt and pepper, to taste.
  • 1/4 tsp of ground cloves or nutmeg.
  • 6-8 inches of uncooked celery stalk, finely chopped.
  • 1/2 cup of water.
  • 1 deep dish pie shell with lid (crust).
  • 1 egg yolk.
  • 1 tsp full cream milk.
  • You will also need a pie dish for baking in.
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Preparation and Cooking

  1. 1
    Preheat your oven to 350 degrees Fahrenheit.
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  2. 2
    On medium heat, saute the ground meat in a pan for 5 minutes until browned.
    Add the onion, seasonings, and chopped celery.
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  3. 3
    Cover and cook the mixture for 10 minutes.
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  4. 4
    Add the diced potato and water.
    Lightly mix and cover and cook until all vegetables are soft.
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  5. 5
    Transfer the mixture to your pie shell.
    Add the crust and seal the edges with thumbprints, two fingers or the tines of a fork.
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  6. 6
    Brush the top of the pie with beaten egg yolk and a tsp of milk (or a mixture of milk and melted butter).
    Both methods will produce a golden finish to the pie top.
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  7. 7
    Cut vents in to the center.
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  8. 8
    Bake at 350 degrees Fahrenheit for 45-50 minutes, or until the crust is golden brown.
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  9. 9
    If you're serving side dishes, prepare those while the pie is baking.
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  10. 10
    Serve the pie while it's still warm.
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Variations and Side Dishes

  1. 1
    You can substitute the diced potato for 1 cup of breadcrumbs.
    This will add a smoother texture to the filling.
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  2. 2
    Side Dishes.
    The side dishes are up to your taste and imagination but there are some traditional favorites to consider that really compliment this recipe. See some of our suggestions below:  
    1. If you're using breadcrumbs in the pie instead of potato, prepare mashed potato and serve it with brown gravy.
      Julian Tourtiere 01.JPG
    2. Prepare a leafy green side salad topped with vegetables like tomato, bell pepper and shredded or baby carrots.
    3. Steamed or boiled vegetables can be served, such as: Corn kernels, Corn on the cob, sliced or baby carrots, or sauteed mushroom with onion.
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The Different Kinds of Tourtière

  1. 1
    Montreal Tourtière.
    The French-Canadian meat pie of Montreal is comprised only of finely ground pork. In order to make this kind of Tourtière, water needs to be added after the pie has turned brown. However, what makes this French-Canadian meat pie unique is the presence of cloves and cinnamon.
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  2. 2
    Eastern Quebec and Saguenay-Lac-Saint-Jean Tourtière.
    The French-Canadian meat pies in these areas are more on being slow-cooked and they're deep-dish. The Tourtière in these areas are combinations of various kinds of meats, as well as potatoes which are cut to tiny cubes.
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In the coastal areas, there are some people who utilize fish as the filling, like salmon. In the inland on the other hand, people typically utilize pork, rabbit, beef, as well as game. Nevertheless, many still prefer the classic Tourtière.

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Another Classic Tourtière

The Ingredients

  1. 1
    2 1/2 lbs.
    ground pork
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  2. 2
    1 cup finely chopped onion
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  3. 3
    1 1/2 cups cold water
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  4. 4
    1/2 cup celery, finely chopped
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  5. 5
    2 bay leaves
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  6. 6
    1 tsp.
    ground black pepper
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  7. 7
    1 tsp.
    dried savory
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  8. 8
    1/2 tsp.
    nutmeg
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  9. 9
    1/2 tsp.
    dried rosemary
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  10. 10
    1/2 tsp.
    cinnamon
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  11. 11
    1/2 cup old-fashioned rolled oats (1/2 cup)
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  12. 12
    Salt
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  13. 13
    Egg (beaten, will be used for glaze)
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  14. 14
    2 pie crusts
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Directions

  1. 1
    In a big frying pan, put in the cold water and ground pork, and then heat until it reaches boiling point.
    End-result: slightly soupy.
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  2. 2
    Add the celery, onion, bay leaves, pepper, nutmeg, rosemary, savory, and cinnamon.
    Cook it while it is covered. When cooking, be sure to use medium-low heat. It should be cooked for about 11 hours. Stir it often, and add water every time it dries out.
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  3. 3
    Season it with salt and then taste.
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  4. 4
    Put in the rolled oats while continuously stirring, for about two minutes.
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  5. 5
    The bay leaf must be removed from the mixture and then it must be cooled.
    It can be put inside the refrigerator, or just place the pot in the snow.
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  6. 6
    Once the mixture is lukewarm, spread it into two 9-inch pie crusts.
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  7. 7
    Using the beaten egg, the outer edge of the pies must be brushed, and then set the top crust.
    When sealing, make sure that you do so gently. If you want to, decorating the pie could be done.
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  8. 8
    In the preheated oven, specifically around 475 degrees Fahrenheit, bake the pies for about 15 minutes.
    Lessen the heat to around 375 degrees Fahrenheit, and then continue baking for 25 more minutes or until it is cooked.
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Tips, Tricks & Warnings

  • The meat mixture can be prepared and cooked in advance, then cooled, covered and refrigerated in a plastic or glass container.
  • You can even prepare and cook the entire pie and refrigerate for up to two days before reheating and serving or freeze the pie for up to a month before thawing and reheating.
  • To get the authentic flavor of Tourtiere, it is best to use at least two ground meats for the mixture. Adding veal really gives the pie a gourmet flavor.
  • You can use liquid meat stock instead of water to give the pie an even stronger meaty flavor.
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Questions and Answers

Does tourtiere needs to be covered when cooking?

You need to cover it a bit to be able to centralize the heat, but it would be best if it's not totally covered. You can use an aluminum foil instead and open up a bit at the corner so that it's not totally vacuum sealed as it heats. This will help cook it in a more balanced way and at the same time, cook it rather faster.

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How far in advance can the filling for tourtiere be refrigerated before baking?

The filling for the tourtiere can be refrigerated up to one day before baking them. This is best done if you are planning of making the filling ahead of time. This will maintain the freshness of your filling.

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Add water after the pie has turned brown? what? how?

That's pretty much it. how do you "add water to a pie"? Never heard of this.

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Why did my tourtieres leak liquid fat?

Why was there so much fat leaking from my tourtières, even though I added a shredded yellow potato to absorb the fat? There was not a lot of fat in the meat. It was the same Trendeflake pastry recipe that I have always used. There was so much fat leaking out into my oven and almost enough to start a fire.

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Article Info

Categories : Meats & Main Dishes

Recent edits by: Eng, Alma, Lynn

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