Tourtiere

What are we cooking today? Tourtiere

What are Tourtiere? Well, before we go to describe this classic French meat pie, this particular French-canadian Meat pie has a history of its own and a story to tell. Originated in Quebec, it is said that when the French migrated to Quebec, they brought their favorite French Recipes from home; Tourtiere being one of them.Traditionally served for Christmas with pickled beet, unfortunately there is no specific recipe as to how to make Tourtiere. Apparently, every family has their own version and although traditionally made only with meat, the variation may include anything including root vegetables, veal, or seafood for the filling.

Also, a pastry that depends much on one’s individual interpretation, our Tourtiere classic pastry dough, as mentioned here is the most widely-known version while some might also use breadcrumbs as base and seasoned mashed potato topping.

Best part is regardless of how you make it, served on a cold evening, Tourtiere makes up for every gloom in life, including cleaning the meat and making the dough in the process.

Here are the Ingredients:

  • Oil — 2 tablespoons
  • Onion, chopped finely – 1
  • Ground pork — 2 pounds
  • Stock or water — 1 cup
  • Thyme — 1 teaspoon
  • Salt and pepper — to taste
  • Breadcrumbs — 1/4 cup
  • Pie Crust — 1 double-crust

Procedure:

  • In a large skillet or pan, sauté onion is about 1 tbsp oil. Just when it starts getting brown, add the pork. Remember to cook pork very thoroughly.
  • Once cooked, drain off the excess fat and add stock or water, salt, pepper and thyme.
  • Cook it to a gravy, stir in the breadcrumbs and set aside.
  • Prepare your double crust and take a 9” pie pan. Line the bottom with the pie crust, pour pork, cover with top crust and cut a hole about the size of a finger on the middle of the top crust.
  • Brush the crust with a beaten egg and water and bake for 10 minutes in an oven.
  • The oven was preheated to 400 degree F.
  • Now, reduce heat to 300 and bake for another 20-25 minutes.
  • Remove, cool and serve
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