Tourtiere - Holiday Meat Pie
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Date: 2019-07-25
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Comments and reviews: 9
Carolyn Peterson
This recipe came out amazing A bit time consuming but well worth it I made the mistake of making a double recipe and attempting to mix a double recipe for the crust in a single food processor was a bad, flour-expolosive idea. Even with that mishap, this recipe was very well received and came out beautifully. People were asking for the recipe and the compliments were plentiful - Thank you John, for another excellent recipe and I give all the credit to you. Your recipes are tried and true and you give great instruction Such a fan: )
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This recipe came out amazing A bit time consuming but well worth it I made the mistake of making a double recipe and attempting to mix a double recipe for the crust in a single food processor was a bad, flour-expolosive idea. Even with that mishap, this recipe was very well received and came out beautifully. People were asking for the recipe and the compliments were plentiful - Thank you John, for another excellent recipe and I give all the credit to you. Your recipes are tried and true and you give great instruction Such a fan: )
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Suzanne Du4
I'm Ontario Francophone with my dad born and raised in northern QC. My mom made 'meat pies' with chunks of pork and potatoes (no ground meat) for Christmas Eve and our version of tourtiere was made in a cast-iron Dutch oven (lined with pie dough and layered with partridge, beef, chicken, wild rabbit, salt pork, potato, etc) and baked in the oven all night in time for Christmas Day. Recipe originated in Lac St-Jean region of QC. It was a 3-day food fest with leftovers and baked beans.
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I'm Ontario Francophone with my dad born and raised in northern QC. My mom made 'meat pies' with chunks of pork and potatoes (no ground meat) for Christmas Eve and our version of tourtiere was made in a cast-iron Dutch oven (lined with pie dough and layered with partridge, beef, chicken, wild rabbit, salt pork, potato, etc) and baked in the oven all night in time for Christmas Day. Recipe originated in Lac St-Jean region of QC. It was a 3-day food fest with leftovers and baked beans.
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Scott Martin
Real French-Canadien secret to the meat blend? Since the (very finely) ground meat was probably old dairy cow, tough venison, or some combination of both, the pork or veal was added primarily for the fat. You can use lard if you'd rather not waste good pork on what traditionally was 'ground shoe-leather pie'. Best tasting thing you'll ever eat with cold fresh milk, brown gravy, mashed potatoes, and roasted rutabaga- and best served at 20f. or less outdoor temperature: )
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Real French-Canadien secret to the meat blend? Since the (very finely) ground meat was probably old dairy cow, tough venison, or some combination of both, the pork or veal was added primarily for the fat. You can use lard if you'd rather not waste good pork on what traditionally was 'ground shoe-leather pie'. Best tasting thing you'll ever eat with cold fresh milk, brown gravy, mashed potatoes, and roasted rutabaga- and best served at 20f. or less outdoor temperature: )
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Milford Civic
Hm. There are so many versions of this. I'm not sure all of that spice is needed, but to each their own. Our family recipe just has salt, pepper, nutmeg, finely diced onion, 2lb of ground pork shoulder/butt in it. Cook for 1 hr on the stove, add 3 mashed potatoes to it, throw in a pie crust and bake at 375 for 45 minutes. Done.
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Hm. There are so many versions of this. I'm not sure all of that spice is needed, but to each their own. Our family recipe just has salt, pepper, nutmeg, finely diced onion, 2lb of ground pork shoulder/butt in it. Cook for 1 hr on the stove, add 3 mashed potatoes to it, throw in a pie crust and bake at 375 for 45 minutes. Done.
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NoThanksYoutube
Made this tonight for a party with a bunch of my coworkers. It took a while, but it was worth it. Absolutely delicious, everyone was very impressed - as was I. Thank you for showing us this recipe in such an easy to follow way. I only used some nice ground beef, but I'll definitely make it again and try a mix of other meats
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Made this tonight for a party with a bunch of my coworkers. It took a while, but it was worth it. Absolutely delicious, everyone was very impressed - as was I. Thank you for showing us this recipe in such an easy to follow way. I only used some nice ground beef, but I'll definitely make it again and try a mix of other meats
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L Jay
Chef, I love your recipes and videos. I was reading the comments regarding this recipe on your food wishes blog. Some people had some very valid questions. We would like to know why you never answer those valid questions? I realize some just need to rewatch the video or reread the recipe. But COME ON. You should answer the valid ones
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Chef, I love your recipes and videos. I was reading the comments regarding this recipe on your food wishes blog. Some people had some very valid questions. We would like to know why you never answer those valid questions? I realize some just need to rewatch the video or reread the recipe. But COME ON. You should answer the valid ones
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Wayne S
My mother used to make something remarkably similar to this, which she called French Pork Pie. She used pork sausage and well-browned onions, mixed with mashed potatoes. Since we had a large family, which means the food budget was rough on my parents, we'd have more mashed potatoes and less meat, but it was still quite good.
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My mother used to make something remarkably similar to this, which she called French Pork Pie. She used pork sausage and well-browned onions, mixed with mashed potatoes. Since we had a large family, which means the food budget was rough on my parents, we'd have more mashed potatoes and less meat, but it was still quite good.
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Justin Jahn
made a couple of these over the holiday season, and they are now on the menu as a regular recipe, everybody loved them. Was so inspired, I made my own version based on this recipe, which also went over well with people, though it's still a work in progress, as it's fairly complex.
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made a couple of these over the holiday season, and they are now on the menu as a regular recipe, everybody loved them. Was so inspired, I made my own version based on this recipe, which also went over well with people, though it's still a work in progress, as it's fairly complex.
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happy Gabby!!!
I'm sorry I really love your videos but your voice is annoying when you keep changing tunes back and forth I don't know if I'm the only one who noticed it but some times close do it too. Please forgive me if it sounds rude, that's not my goal. It's just uncomfortable to hear.
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I'm sorry I really love your videos but your voice is annoying when you keep changing tunes back and forth I don't know if I'm the only one who noticed it but some times close do it too. Please forgive me if it sounds rude, that's not my goal. It's just uncomfortable to hear.
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