How to make tourtiere meat pie recipe?
This is a delectable meat pie that is so hearty. For the one who loves his constant thick steaks, this tourtiere meat pie will be sure to satisfy as it is so filled with abundant meat. If you have some plan to cook this wonderful recipe some day, I need to tell you it will be great fun learning how to make tourtiere meat pie recipe.
In fact, the meat lover will be willing to trade off those steaks to have this delicious dish more often as part of the menu. And even if you cook at your home it will not spoil your dinner as long as you learn how to make tourtiere meat pie recipe in a traditional manner.
The tourtiere meat pie will be enjoyed by family members and it is perfect to present to guests as well. Further, it makes a delicious dish to take with you when you are invited to a potluck. It is easy to make and it is easy to learn how to make tourtiere meat pie recipe. And the great thing is that it also freezes well. This means you will always have a meal ready on hand when you need something quick.
The savory smells will be wafting in your kitchen and throughout your home. Surely the delectable aroma will make everyone’s appetite ravenous. They are all going to be so eager to delve into this tasty dish.
Okay, let’s chill now and let’s see how to make tourtiere meat pie recipe?
How to make Tourtiere Meat Pie Recipe
- Course Main Course
- Cuisine Canada, French
This tourtiere meat pie recipe is out of the world and it is a recipe that you will likely be passing down to your family throughout many generations. It is so tasty that your taste buds will be dancing with delight as each bite hits your tongue. I am going to give you today a wonderful chance of learning how to make tourtiere meat pie recipe so you can cook it even from your home.
- 2 1/2 Cup Of all purpose flour
- 10 tbsp butter
- 1 tsp baking powder
- Salt to taste
- Water as required (to make dough)
- 1 Large potato peeled and cut into 1/2 inch pieces
- 2 lb ground beef and pork or you can use mixture of meatloaf
- 1 Big Onion chopped
- 2 Cloves Of Garlic Finely chopped Or Minced
- 1/2 tsp Of Ground Clove
- 1/4 tsp Of Ground Nutmeg
- 3/4 tsp Of Ground Allspice
- 3/4 tsp Of Ground Sage
- 1 tsp Of Pepper
- 1/2 tsp Of Dried thyme
- Salt to taste
- Water as required
Use a saucepan and heat it on medium flame. Add water followed by potato and salt. Once the potato looks fork tender or they are well cooked turn off the flame. Save the water in a bowl and shift the potato to another bowl until it comes to normal temperature. Mashed the half potatoes and set aside the other half for further use.
Take a skillet and add meat to brown them and drain off excess fat when done.
Add potato water, salt, garlic, spices and onions and give it a good mix. Let it boil on medium flame and then low down the flame. Simmer and stir occasionally for next 35 minutes. At the end you will find the onions are pretty soft and water has been evaporated.
Add the mashed potatoes and butter to this mixture and mix it well. Now stir in diced potatoes and keep it aside to reach to the room temperature.
To make Crust
Take a bowl and add all purpose flour, salt and baking powder. Mix it well and add the butter. Keep mixing until the mixture looks like breadcrumbs.
Keep adding the water and squeeze the dough and toss it continuously. Make sure at end it holds together well. You can add water as much necessary but avoid adding all the water in one instant.
Divide the dough into 60%-40% manner (sizes) so the one dough gets large and the other gets medium size. This will be required as the larger dough will be needed on bottom and medium on top. Make the dough like hockey pucks. Wrap it using a plastic and shift it to freezer for 15 minutes. You can also left it in the least cooling side of your refrigerator for overnight.
Take it off from fridge and sit it cool for room temperature, generally it won't take more than 45 minutes.
Preheat the oven to 375 degree Fahrenheit.
Use a skillet that is 2 inches deep or take a 9 inches pie pan that is 2 inches deep. Roll the big piece into 13 inches circle (if using skillet) or roll 12 inches circle (if using pie pan). Let it stay for 10 minutes and need not to pull or stretch. Let the filling onto the crust and pat it well.
Now, roll the medium size dough to a 10 inches circle and lay on the top of the filling. Pinch and press from the edges of the top crust. Crimp the crust nicely. You can give it a circular cut that makes a hole or slashed in centre.
Now until the pie turns to golden brown in color bake it. Set the pie to trivet or on rack. Let the pie to cool down for 10 to 15 minutes before you are ready to serve it.
Before you plan to bake your pie, thaw the pie overnight. The pie freezes well so you don’t need to worry about that.
Many people like to use diced celery and many also add spices like cinnamon and rosemary with the filling. The combination used for filling the pie may vary from one location to another.
It is great paired with baked potatoes, fried rice, cauliflower or even simply a salad. It goes nicely with cranberry sauce as well if you wish to add a more festive flare to the meal. The reality is that often this dish is served among the French Canadians during a Christmas evening meal.
It is not only great for French Canadians. It is great for any part of the world you may be in. It is heart-warming and truly filling. It is a gratifying, warm dish to have after a day of fun sledding in the winter.
Tourtiere Meat Pie Recipe Also called as Pork pie and meat pie that is cooked in similar fashion. It just has a different name because of it is cooked in different geography. If you have known how to make tourtiere meat pie recipe then I am sure you can do a lot of variation too with this recipe, for sure.
How to make tourtiere meat pie recipe?
We also have learned previously homemade apple fie filling recipe, shepherd’s pie recipe and Easy whoopie pie filling recipe that you can learn to cook on a day when you are interested to take everyone by surprise.