Tourtiere recipe

Tourtiere recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Tourtiere is a traditional French-Canadian meat pie that is both comforting and delicious. This classic recipe brings together perfectly seasoned ground meat, such as pork or beef, with fragrant spices, onions, and herbs, all encased in a flaky pastry crust. The result is a hearty and flavorful dish that is perfect for cold winter nights or special occasions. With its rich history and mouthwatering taste, tourtiere is sure to become a favorite in any kitchen.

Keywords: tourtiere, recipe, French-Canadian, meat pie, flaky pastry.

Tourtiere recipe details

Tourtiere recipe, recipe Rating: 4.4
Number of votes:95

Ingredients

1 pound ground pork

1/2 cup beef broth

1 medium onion, finely chopped

1 clove garlic, minced

1 bay leaf

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

1/4 teaspoon pepper

2 large potatoes — peeled, cooked, drained, and mashed (3 cups)

Tourtiere Pastry Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup shortening

1 egg, beaten

1/4 cup cold water

1 teaspoon lemon juice

1/2 teaspoon dried thyme, crushed

Instructions:

French for meat pie and great served at breakfast during the cold months.

Brown pork; drain off fat. Stir in broth, onion, garlic, bay leaf, ginger, cloves, salt, and pepper. Bring to a boil; reduce heat. Cover; simmer about 20 minutes or until onion is tender, stirring often. Discard bay leaf. Stir in potatoes; cool.

Tourtiere Pastry:Stir together flour, baking powder, and salt. Cut in shortening until pieces are the size of small peas. Stir together well-beaten egg, cold water, lemon juice, and dried thyme. Sprinkle the egg mixture over flour mixture, 1 Tablespoon at a time. Gently toss with a fork. Form into 2 balls.

On lightly floured surface, roll out pastry to a circle 12 inches in diameter. Line a 9-inch pie plate. Trim to 1/2 inch beyond edge. Fill pastry shell with meat mixture. Roll out remaining pastry to a circle 12 inches in diameter. Cut slits in top crust. Place atop filling. Seal and flute edge. Brush with egg wash. Bake in 400-degree oven about 25 minutes or until golden brown. Let stand 20 minutes.

Serves:6