Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, tourtiere quebecoise (meat pie). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Tourtiere Quebecoise (meat pie) is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Tourtiere Quebecoise (meat pie) is something that I’ve loved my whole life. They’re fine and they look wonderful.
Roll remaining dough disk until ¼" thick, and place over filling. Along Canada's coasts, it's not uncommon to find meat pie made with salmon or trout. In Montreal, it's all about ground pork, beef, or veal baked into a delicate shell, while others in Saguenay-Lac St.
To begin with this particular recipe, we must first prepare a few components. You can have tourtiere quebecoise (meat pie) using 17 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Tourtiere Quebecoise (meat pie):
- Get 1 1/2 tsp. essence of emeril
- Prepare 1 tsp. savory
- Prepare 2 tbsp. flour
- Make ready 1 double crust pie crust
- Prepare 1 1/2 lb. ground pork
- Prepare 1/4 lb. bacon, cut into pieces
- Take 1/3 cup celery, sliced
- Get 2 cups chicken broth
- Get 2 tbsp. minced garlic
- Make ready 1 cup water
- Prepare 1 1/2 cups onion
- Get 1/8 tsp. cloves
- Take 1/4 tsp. cinnamon
- Get 1/4 tsp. salt
- Get 1 bay leaf
- Get 1/4 tsp. pepper
- Prepare 1 egg, lightly beaten
Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits. Bake in a preheated oven until the pastry is golden brown. Yes, meat pies can be made ahead and frozen.
Instructions to make Tourtiere Quebecoise (meat pie):
- In a large pan cook the bacon until crisp.
- Add the ground pork, cinnamon, salt & pepper, cloves and essence of emeril.
- Brown the meat, breaking up any lumps.
- Add celery and onion, cook until soft.
- Add garlic, savory and flour, cooking for an extra 2-3 minutes.
- Add water, chicken broth and bay leaf. Cook stirring once in awhile for about 30 minutes or until most of the liquid has evaporated.
- Remove bay leaf and set filling aside to cool.
- The meat mixture filling may be made a day ahead.
- Preheat oven to 425° F.
- Place crust in a 9 inch pan and spoon in chilled meat mixture.
- Brush the edges of the piecrust with beaten egg and place second crust on top, sealing the edge.
- Cut vents in the top and put in the fridge for 15 minutes.
- Brush the entire pie with the remaining egg and bake on the lowest rack in the oven for 20 minutes.
- Reduce heat to 350° F and bake for an extra 35-40 minutes.
- 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. Cinnamin and cloves.put everything in pot on top of stove and cover with water cook till the meat changes color don't over cook.put meat in pie crust and cook.this is my mother's recipy her parents came from the Laurentien in northern Quebec. that's the recipy I use but you can add any. 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.
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