Tourtiere Quebecoise (meat pie)
Tourtiere Quebecoise (meat pie)

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, tourtiere quebecoise (meat pie). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Roll remaining dough disk until ¼" thick, and place over filling. Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits. Originating in Quebec, Tourtiere is a traditional French Canadian Christmas recipe.

Tourtiere Quebecoise (meat pie) is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Tourtiere Quebecoise (meat pie) is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have tourtiere quebecoise (meat pie) using 17 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Tourtiere Quebecoise (meat pie):
  1. Prepare essence of emeril
  2. Get savory
  3. Take flour
  4. Make ready double crust pie crust
  5. Prepare ground pork
  6. Get bacon, cut into pieces
  7. Prepare celery, sliced
  8. Make ready chicken broth
  9. Get minced garlic
  10. Make ready water
  11. Prepare onion
  12. Get cloves
  13. Prepare cinnamon
  14. Make ready salt
  15. Take bay leaf
  16. Get pepper
  17. Make ready egg, lightly beaten

Bake in a preheated oven until the pastry is golden brown. Yes, meat pies can be made ahead and frozen. In fact, it is common for families to gather and make up multiple meat pies at once and then freeze extra for later. A low fat content will make the pie dry and bland.

Instructions to make Tourtiere Quebecoise (meat pie):
  1. In a large pan cook the bacon until crisp.
  2. Add the ground pork, cinnamon, salt & pepper, cloves and essence of emeril.
  3. Brown the meat, breaking up any lumps.
  4. Add celery and onion, cook until soft.
  5. Add garlic, savory and flour, cooking for an extra 2-3 minutes.
  6. Add water, chicken broth and bay leaf. Cook stirring once in awhile for about 30 minutes or until most of the liquid has evaporated.
  7. Remove bay leaf and set filling aside to cool.
  8. The meat mixture filling may be made a day ahead.
  9. Preheat oven to 425° F.
  10. Place crust in a 9 inch pan and spoon in chilled meat mixture.
  11. Brush the edges of the piecrust with beaten egg and place second crust on top, sealing the edge.
  12. Cut vents in the top and put in the fridge for 15 minutes.
  13. Brush the entire pie with the remaining egg and bake on the lowest rack in the oven for 20 minutes.
  14. Reduce heat to 350° F and bake for an extra 35-40 minutes.
  15. Great paired with salad of your choice.

In fact, it is common for families to gather and make up multiple meat pies at once and then freeze extra for later. A low fat content will make the pie dry and bland. Taste and adjust seasonings as the filling cooks for the best results.; Let the meat filling cool for a while at room temperature before putting it in the pastry, or it may melt the butter in the pastry. French Meat Pie, also called Tourtiere, is a classic French-Canadian dish that combines potatoes, onions, and spices, all enveloped in a buttery pie crust. Tourtiere is often served at the holidays and specifically Canadian Thanksgiving where it is served in smaller slices alongside the Turkey and trimmings.

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