Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, tourtiere. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Tourtiere is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Tourtiere is something that I’ve loved my entire life.
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.
To begin with this particular recipe, we must prepare a few components. You can have tourtiere using 19 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Tourtiere:
- Take Filling
- Get 1.5 lb ground pork
- Prepare 1 onion
- Get 1/2 tsp pepper
- Take 1/2 tsp savoury
- Prepare 1/2 tsp salt
- Get 1/2 tsp cloves
- Get 1 clove garlic
- Prepare 1 leaf bay leaf
- Take 1 medium potato
- Make ready 3/4 cup potato water
- Make ready Pastry
- Make ready 2 cups all-purpose flour
- Get 1 tsp salt
- Prepare Pinch tumeric
- Take 1/2 tsp baking powder
- Get 1/2 cup lard
- Take 1/2 cup ice water
- Prepare 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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