Recipe: Perfect Tourtiere

Delicious, fresh and tasty.

Tourtiere. Tourtière is a Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. A traditional part of the Christmas réveillon and New Year's Eve meal in Quebec, it is also popular in New Brunswick. Tourtière, also known as pork pie or meat pie, is a combination of ground meat, onions, spices, and herbs baked in a traditional piecrust.

Tourtiere There is a common false etymology that it derives from the alternative meaning tourte ("passenger pigeon"). tourtière (plural tourtières). Chef John's tourtiere is hearty, satisfying, and easy to make--it's a great holiday main dish. Visually impressive, relatively affordable, and best served at room temperature, so a tourtiere doesn't require. You can cook Tourtiere using 19 ingredients and 16 steps. Here is how you cook that.

Ingredients of Tourtiere

  1. You need of Filling.
  2. Prepare 1.5 lb of ground pork.
  3. You need 1 of onion.
  4. You need 1/2 tsp of pepper.
  5. Prepare 1/2 tsp of savoury.
  6. It's 1/2 tsp of salt.
  7. Prepare 1/2 tsp of cloves.
  8. Prepare 1 clove of garlic.
  9. Prepare 1 leaf of bay leaf.
  10. It's 1 of medium potato.
  11. You need 3/4 cup of potato water.
  12. Prepare of Pastry.
  13. Prepare 2 cups of all-purpose flour.
  14. It's 1 tsp of salt.
  15. You need Pinch of tumeric.
  16. You need 1/2 tsp of baking powder.
  17. Prepare 1/2 cup of lard.
  18. It's 1/2 cup of ice water.
  19. Prepare 1/3 cup of unsalted butter.

This is my version of the classic Quebecois meat pie recipe - tourtiere. This recipe has been passed down for many generations on the French Canadian side. A tourtière is a meat pie originating from Quebec, usually made with ground pork and/or veal, or beef. It is a traditional Christmas and/or Christmas Eve and New Year's Eve dish in Quebec.

Tourtiere step by step

  1. Chop potato, place in pot, add 1 cup water and pinch of salt. Boil for 10-12min. Mash..
  2. 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..
  3. Add water. Simmer for 20 min, stirring occasionally..
  4. Remove from heat. Add mashed potatoes. Cool completely (a few hours in the fridge)..
  5. Stir together dry pastry ingredients. Cut butter into 1" squares, thin. Store in fridge..
  6. Cut lard in, stir until it has a corn meal consistency..
  7. Add ice water gradually, blending with a fork..
  8. 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..
  9. Pre-heat oven to 400F..
  10. Roll out half the dough. Line a 9" pie plate..
  11. Retrieve filling. Remove bay leaf. Skim excess fat..
  12. Put filling in the pie. Moisten edges of pastry..
  13. Roll out 2nd half of dough. Place on pie, crimp edges. Make an incision for steam..
  14. Bake for 30min or until crust is golden..
  15. Serve hot..
  16. Also good next day. To reheat, bake at 325F for 1 hour..

Tourtière Video (scroll down for printable recipe). Part nine in my Christmas Around the World series! Originally a tourtiére was a HUGE meat pie baked in the deep dish for which it is named. Tourtière synonyms, Tourtière pronunciation, Tourtière translation, English dictionary definition of Tourtière. n Canadian a type of meat pie Collins English Dictionary - Complete. Find tourtiere stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.