Best The Best TourtiÈre French Canadian Meat Pie Recipes

TOURTIERE: CANADIAN MEAT PIE

Steps:

• Preheat oven to 375˚F.
• Heat a large skillet to medium high. Add the oil and onions, and sauté until translucent.
• Add garlic and continue cooking until fragrant, about 1 minute.
• Add ground beef and pork and cook until no longer pink, breaking up the meat into small pieces.
• Add mashed potatoes and spices.
• In a small jar or container, shake beef broth and flour until smooth and pour into the skillet.
• Cook until the broth has thickened.
• Place the bottom crust in a 9-inch pie plate. Fill the crust with meat filling and top with remaining pie crust.
• Seal the two crusts together, rolling to one over the other if needed, and press gently with a fork or fingers. Brush the top crust with egg wash.
• Bake for 45 - 50 minutes or until the pie crust is golden brown in color.

FRENCH CANADIAN TOURTIERE

Steps:

• In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
• Preheat oven to 425 degrees F (220 degrees C).
• Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
• Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.

TOURTIèRE (FRENCH CANADIAN PORK PIE)

Steps:

• Sauté the minced onion in the oil or butter in a heavy-bottomed pot or skillet with high sides over medium high heat.
• Once the onions are translucent, add the ground pork and spices. Cook until the meat has browned, stirring often.
• Remove your pan from the heat and add the potatoes to the un-drained meat mixture. (This is if you are using lean meat. If you're not sure if your meat is lean and you think you have A LOT of fat in there, then drain some off.)
• Roll out slightly more than half of your pie crust dough for the bottom crust. Place it into a 9 inch pie dish.
• Fill the crust with your (slightly cooled) meat filling mixture.
• Roll out the remainder of your crust dough for your top crust. Cut some air holes into the top crust.
• Moisten the edges of the bottom crust with a little water on your finger. Place the top crust over the filling. Press the two crust edges together to seal, fluting with your fingers or adding a decorative edge with the tines of a fork, if desired.
• If baking your pie immediately: Preheat your oven to 400F. Cover the edges of the pie with a strip of aluminum foil. (If you are using an aluminum pie tin, place the tin on a baking sheet.) Place the pie in the preheated oven and bake for 20-30 minutes. When the center starts to brown, pull off the aluminum foil from the edges and let the pie continue to cook until the edges are golden brown (30-40 minutes).
• If freezing immediately: Let the filing in the prepared pie cool completely before Wrap the pie in plastic wrap and place in a Ziploc bag. The pie will keep frozen like this for up to a year.
• To bake from frozen: Take the pie out of the freezer the night before and let thaw in the refrigerator overnight. Cover the edges of the pie with a strip of aluminum foil. (If you are using an aluminum pie tin, place the tin on a baking sheet.) Place the cold pie in a cold oven. Turn your oven to 400F. Allow the oven to preheat with the cold pie in it. Once the oven is up to temperature, bake for 1 1/2 - 2 hours, until a knife stuck in the center comes out warm or a thermometer inserted in the center reads 160F and your crust is golden brown. Pull the foil off of the edges for the last 10-15 minutes of baking.
• To warm a pre-cooked (but not frozen) pie: Cover the edges of the pie with a strip of aluminum foil. (If you are using an aluminum pie tin, place the tin on a baking sheet.) Place the pie from the refrigerator into a cold oven. Turn the oven to 350F. Once the oven is up to temperature, reheat for 30 minutes, until a knife stuck in the center comes out warm or a thermometer inserted in the center reads 160F.
• Let the cooked pie cool for 10-15 minutes before serving.
• Serve hot, warm, or cold. Store leftovers in the fridge.

FAVORITE FRENCH CANADIAN MEAT PIE

Steps:

• In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.