The PERFECT Meat Pie | Cookin’ Somethin’ with Matty Matheson
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- Опубликовано: 2 окт 2024
- Thanks again to Noom for sponsoring this video! Click here noom.com/matty... to take your free Noom Evaluation. #Noom #Noomfluencer
HOME STYLE COOOOOKERYYYY TODAYS FRENCH LESSON ITS THE BEEF TOURTIERE BUTTER SWIRLS MINCED MEAT FLAKY CRUST ITS NOT THE INDIVIDUAL INGREDIENTS BUT HOW YOU BRING THEM TOGETHER THAT COUNTS!! MEAT PIES COOKIN’ SOMETHIN'
INGREDIENTS
FOR THE PÂTE BRISÉE:
31⁄3 cups (425 g) all-purpose flour, plus more for rolling 2 teaspoons kosher salt 12⁄3 cups (375 g) cold unsalted butter
1⁄2 cup (120 ml) ice water, plus more as needed
FOR THE BEEF:
1⁄2 cup Unsalted Butter
1 cup (150 g) finely chopped onions
1 cup (150 g) finely chopped celery
1 cup (150 g) finely chopped leeks
1 1⁄2 teaspoons ground cloves
1 1⁄2 teaspoons ground cardamom
1 1⁄2 teaspoons ground cinnamon
1⁄2 teaspoon ground mace
1⁄2 teaspoon ground star anise
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
3 pounds (1.3 kg) lean ground beef 1⁄2 cup (75 g) all-purpose flour 1 egg, beaten with 1 teaspoon water to make egg wash
2 cups (480 ml) Heinz ketchup, for serving
FOR THE RUTABAGA MASH:
1 Rutabaga
1⁄4 cup Unsalted Butter Kosher Salt
METHOD:
1. Make the pâte brisée: In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the
cold water and pulse again until a dough just begins to form, adding more water as needed.
2. Remove the dough from the food processor and form 2 disks; wrap with plastic wrap and let rest for 30 minutes. You can make the dough a day ahead and store in the fridge. Pull out
1 hour before making your pie crust.
3. Set an oven rack to the middle position and preheat the oven to 375°F (190°C).
4. Make the beef: While the dough is resting and the oven is preheating, in a large Dutch oven, melt the butter in the oil over medium heat. Add the onions, celery, and leeks and cook until the onions are translucent with no color, about 10 minutes. Add the ground beef and cook for 8 minutes. Add the cloves, cardamom, cinnamon, mace, and star anise.
5. Once the spices are toasted, sprinkle in the flour to thicken the fat in the pan and bring the meat mixture together, cooking for 3 to 5 minutes. Cool completely.
6. Prepare the dough: Roll out half of the dough on a floured work surface to a 1/8-inch (3 mm) thick sheet, about 13 inches (33 cm) long, and set it into a 9-inch (23 cm) pie pan. Roll out the second half of the dough.
7. Fill the crust with the meat mixture, place the second crust on top, and seal the edges by pinching the lid and base together with your thumb and index finger, creating a pleated look. Cut an X to make a steam hole in the top center of the tourtière.
8. Brush the top of the tourtière with egg wash and bake for 45 minutes, or until the crust is golden and beautiful.
9. While your tourtiere is in the oven, peel and dice the rutabaga into 1” cubes. Boil in a pot of water until tender, about 20-30 minutes. Drain and add butter and salt, then mash with a fork. 10. Pull your tourtiere out of the oven, then let cool for 5 to 10 minutes, cut a big old slice, and serve with a side of rutabaga mash and a large dollop of Heinz ketchup on the side.
Thanks again to Noom for sponsoring this video! Click here noom.com/mattymatheson to take your free Noom Evaluation.
Look good but that's not a tourtière
That's a meat pie .
A tourtiere is not ground meat you cut the meat in cubes it normally beef moose pork and deer with potatoes cube in it too.
You would have a fight on your hands calling meat pie tourtière in Québec
POST MORE i want MOREEEE!! maybe more quick snacks????/
thats not a tourtière bro, its a fucking meat pie read the title i can hook you up with my grandma real tourtière du lac st-jean recipe if you want
@@p4sitiv374 the title say meat pie but in the video he said tourtière and tks for the recipe but already got mine la la
U rock Matty!! 🤘🏽😎💚
Matty is so over the top he improves my mood 100% of the time. Looking forward to more 'Just a Dash'! Shout out from Cincinnati and god bless you Matty!
I read that as "He Improvs my mood 100% of the time." and it still makes plenty since to me lol XD
Shout out to sludge
@@nervousbabbs2769 He has quite the range as an improv actor.
I see the just a dash crew on Benny and Matty's show now. I think they brought the extra weird to Benny's channel and Matty does these now as well. Just a Dash had a hard time keeping sponsors because of that time Matty took a dump after cooking 😂
He's on cocaine
Buddy you’ve literally told us if we see you in public to come up and hug you from behind and whisper “I’m subscribed to your RUclips channel” in your ear.
Sometimes I like to imagine matty matheson as a math teacher and visualize how funny that would be.
My High School calculus teacher had this schtick where he would jump up onto his desk from standing on flat ground and yell "Just do it!" I'm trying to picture Matty...
Matty Math-eson
"the ketchup is crucial" from the scots to the Quebecois truer words have never been spoken when it comes to a delicious meaty pie
I nerd on Japanese cooking, can testify they ketchup too
As an Australian with meat pie in my DNA I can wholeheartedly agree with that
"When it comes together...like a loving couple." Hehe, yeah Matty, we see what you did there.
Seeing that slice of tourtiere with ketchup beside it just made my heart feel so warm and content. I learned to make tourtiere from my maternal grandmother, who sadly passed away a few years ago, and it has always been a staple of our Christmas festivities. If she were still with us, I'd have loved to show her this video. Definitely gonna show it to my dad's side of the family though cause half of them think mustard goes better with it than ketchup.
gotta have the ketchup
My Mémère made a great tourtière. Traditionally it's made with pork and veal, but we only ever made it with beef and pork. Still rediculously delicious.
ma mere = my mother en francais
@@millsykooksy4863 Mémère is grandmother in French. Like Nana or Grannie in English.
@@peanuttygoodness1588 I'm not going to debate you Jerry.... you're right tho... :) thank you for teaching me something
@@millsykooksy4863 I hate to break it to you, but French is spoken in many different places with many different local dialects... And get this, they're all valid French! Shocker, I know.
@@peanuttygoodness1588 it's a 'Fargo' reference doll, pardon moi "poupee"
Came for the tourtierre and stayed for Matty's invaluable life lessons.
WE NEED JUST A DASH BACK! Another season brotha!
"The ketchup is CRUCIAL!" - *Australians nodding vigorously in agreement*
"There is a pot of gold at the end of every rainbow, you just have to let it a rain...a little bit"
No rain….no rainbows❤️💛💚
Maui No Ka Oi🤙🏽
Pray for Maui….aloha🌸
Something I love about Matty is that he takes the time to make these meals an experience. Like that little decorative edge on the pie crust is such a nice touch, I’d be stoked to be served that
Mark of a good chef in my opinion is 75% the food itself and a good 25% presentation. That being said, I've had plenty of delicious meals that looked funky. Really depends where I am and how much it costs.
I'm asian french canadian (yes we exist) we got so many tourtières versions through out the province and everyone claims theirs is best... but yo, your version sounds bomb. spread the love like that big fat dough, merry christmas my anglos :)
Mr. Matheson, I knew in my heart that you were a man of substance. When you put le ketchup on your tourtiere you proved it to the world. Thak you for being you
my Grandma would make this every Christmas growing up, since she is gone now my mom does it and it tastes just as good :)
Actually never seen a beef version of this, always pork or pork/veal in Quebec, which I’ve eaten hundreds of times. Will try this way!
Did you try this yet?
my family does a mix of beef and pork
i will have to disagree with you as a quebecer from quebec city, this is a version of pâté à la viande not tourtière, BUT will have to agree with the ketchup 👌🏻
You're right that's pâté a la viande not tourtière at all 👍
I don't know if there is a word in English for the real "Tourtière" from Lac St-Jean or for cipâte?
@@louis-jeanlebel5097 "Canda"? No one is talking about that!
I'm from Sask, and I agree. Not tourtiere at all.
I bought Homestyle Cookery for my wife for Christmas last year, but then coincidentally we started doing Noom a couple months later in February. And uhh, well, we haven’t really been able to cook much from the book since haha.
@Martin Simple math, if you burn more calories than you consume, you lose weight. Where those calories come from doesn't really matter. Now, being healthy as possible means watching more than that, but weight loss is literally just calories in < calories out = weight loss.
Im from Quebec and your tourtiere look amazing ! The ketchup is a must with it ! But next time try to mash your rutabaga with carotes ( 1/2 1/2 ) with a lot of butter , its like tasting heaven buddy , you got to try it
Noom as the sponsor for anything Matty is hilarious
This man lifts my sprits like no other.
SAME
Made this recipe into personal muffin size meat pies tonight, and they turned out insanely good. I also used some steak I already had instead of the ground beef.
what's your address
tought Tourtiere had potato in it ???
My mom makes a pork tourtierre that's an old french canadian recipe, but I want to try this one and knock my family's socks off!
PICKLED BEETS is the best tart pairing for Toutière. I sometimes make a pickled beet ketchup with mine. Love the side of rutabaga ❤️AWESOME vid🤘🏽(I’ve got THE book).
Ginger pear chutney on tourtiere is unmatched IMHO. But will try pickled beets as well.
@@tylermcmanus4 my French Canadian grandmother heard me ask for ketchup when we were having toutière once…I was reminded ONLY pickled beets was acceptable. She said something about ‘(ketchup) ces pour des burgers pis des frites’😬.
Pickled beet ketchup sounds AMAZING!
Yes on the pickled beets! I like warm beets with it too ,, and mustard .
Man, only two years and he’s almost at 1 million subs
Love ya Matty
'It's not sticky, it just comes togethee like a loving couple.'
-Matty
Hey Matty, your dough description can be the quote on which we can end the Year.
Cheers Brother!🤟🏾🤟🏾🤟🏾
This would be the BEST birthday dinner idea ❤️👄❤️
The fact that I was doing patricky schnayzee with this dude bout 8 years ago in an hours, makes me want to get sober and follow my passions.
Fruit ketchup gives it that extra little bit of Quebec. Love all of Matty's cooking videos!
Being a Quebecor, I love seeing Canadians make traditional meals accurately. My grandparents always made a potato, carrot and rutabaga mash. Now I have to make some out in "Sunny" BC 🖤
We made this when the cookbook came out and it was great! Leftover was great!
how he gonna just leave those onions stuck to the side of the pan not mixed in with the beef stock. love this guy lol
I'm from Montreal Quebec 🙋♀️🙋♀️🙋♀️
Tourtière is Christmas. My mom makes it every Christmas Eve and we always tell her it's dry and drown it in ketchup. Then we hug her and tell her its awesome and it's a whole big scene.
Ahhhh, my Irish mother used to make these back in the day. Feels.
18.10 was the day I got the Book, right on for my Birthday. Would NEVER have thought I got it from my best Friend, used to annoy him with Matty and his Screaming but I guess he really is a priceless person who actually listens and knew how much I all this meant to me. Thanks Matty and the whole team Whichever one it is
I remember eating tourtière with ketchup aux fruits as a kid
About a year ago I made a chicken pot pie from scratch, I have 4 kids, that pie was the 5th best thing I’ve ever made
I loved that you changed the pie clips to perfectly rested. Also, 13:20 is great!
thank you for this. tears in my eyes... when i first found Matty... Homestylecookery!!!!!
Thank you for you're cookbook. I got it as a christmas present and my goal is to make everything in it.
the two pictures are an hour and a half apart in the orgasmic rant of Matty when he’s plating- he just couldn’t wait for the pie to set so he just said “duck it”
In case you forgot where your MC helmet at, it’s on top of your fridge. Peace
Love what your doing on youtube. It's about the food and your good energy
I can't wait to make this. I made one based on another guy's recipe a couple years back and it was good stuff. Matty's version has to be killer
Are you selling those Blue Goose hats? I'd buy one fa show.
As a proud Canadian. It is so very crucial with ketchup or chili sauce. The vinegar and acidity it provides to each bite is greaaaat! Do not skip the CHUP
Just had Tourtiere this week! Plus I got the book! Gotta try it out myself!
"Do I even read my own books? Do I remember the recipe in my own books? We know the answers, NO!" haha
I want Matty as my friend. Can you imagine hanging with him in real life?! He is such a likeable guy!
Acadians make tourtière from rabbit and salt pork.
Since you said you never read the comments I don’t know why I’m doing this but it looks really good. Good job
Matty is like pie dough. He is a top and a bottom
You are absolutely my favorite chef I'm absolutely inspired too cook and be a chef I'm 21 and been cooking for 5 years professionally and you have absolutely helped me keep going love the videos
Love you the way you are, Matty, but glad you are looking after yourself as well! We want to keep you around for a good long time, cooking beautiful food and making us feel great in the process. You're the best 😊
I never heard neeps be called rutabega before. Also I never thought of a mince pie being considered French. I never knew what a cultured student I was stumbling home on Friday and Saturday nights stuffing my face with French cuisine.
Common North American term since the 18th century. Comes from a Swedish word. In England they’re called Swedes for the same reason.
As a Canadian with family from the east coast, I’ve only known it as Rutabaga and we also used it in our boiled dinners (which he made on Just a Dash).
I’ve heard it be called Swede but never neeps,
That’s interesting.
Stupid fucking word. Neeps.
@@clintonisawsome so true. Everyone knows the best word in the whole wide world is "awesome".
@@LailandiAdventures 😂
i like how matty measures his butter in pounds
I absolutely LOVE YOUR ENERGY!
I love me some beef gravy
I wish I had the room to do the crust, I'm subjected to a nice little tort from Saint Hubert.😎
Who makes the pots you used and the knife !! They look awesome.
It's a Japanese style sauce pan, knife is probably Japanese also.
I just about leaned over the phone to smell that pot of veg with the spices blipping away. 🤤 I’m planning this one for Xmas holidays this year.
Canda? Ok. Hilarious nonetheless
As every Aussie knows: Tommy sauce (ketchup) with a meat pie is non negotiable.
NOOOOOOOOO no ketchup ever!!!! homemade gravy is your only choice!!! and you need a high fat meat option to off-set the ground beef. half and half ground beef and ground pork is an easy way. Also NEVER star anise in the traditional Quebecian tourtiere......clove, nutmeg, and cinnamon is the easiest version but NEVER anise! you also need to dice your par baked potatoes and add to your "pie"....do not serve as a side "mash".....also you NEED to pre-bake the bottom layer of your pie so that is holds firm after you add the filling.....otherwise during baking, the bottom layer will become mush
I would watch Matty do anything! Well, maybe not anything but most things.
Anyone able to describe what rutabaga mash tastes like? I’ve never had and am wondering if I should just make a garlicy or cheesy mashed potatoes to go alongside this guy.
It's super hard to describe, butttt -- if you like mashed potatoes, I doubt you'll be turned off. Aka, it's nothing of which to be scared
Ketchup needs to be COLD! We make ours with 1/2 ground veal 1/2 ground pork.
This is the first time I have watched you, Hilarious! Toutiere is a staple with Christmas dinner, along with ragout de pattes and turkey of course!
In Scotland a similar pie is a big Hogmanay thing. :)
You may not the best chef i have ever seen, but you have so a big heart and passion for food and cooking. This makes your uniqueness and entertaining so awesome. Thanks for all and best wishes for the future.
You may not be the best chef I have ever seen. What was the fucking point of that?
@@zacharyradford5552 It's the difference between a first impression and a longer experience. When you've never seen a video of him before and then you see one. Where he cooks cursing, burping and stained through video. Isn't it the best experience. And how i was written at first, that's not a big deal, because good intentions and passion for cooking. I hope this helps you to understand it better.
@@zacharyradford5552 PS.: better to ask people normally as to attack them with "the fucking point". Just simply "How do you mean that, with...?". Thats would be kind of you, and people would also reply to your question as well more politely i hope.
I come from a place where this is the type of food we specialize in, Matty nailed this one. Legitimately Gordan Ramsey would enjoy this Pie. It's nice to see Matty clearly happy with the finished product and he should be. Makes me wonder where Michelle is though. Nobody to sabotage him maybe? Maybe she is in the pie.
Michelle hasn't really left, I don't think. I'm thinking she's still his food stylist, but behind the camera.
well, ya'll. I am attempting to make this tonight. I've already got the meat cooling and I'm super nervous for the crust as I went the short route and bought pie dough for the top and bottom. And, Matty, You're right. It straight up smells like the holidays right now in my kitchen.
Ok. Update: hands down one of the best things I’ve ever made. No soggy bottom on the crust at all. New favorite recipe.
I got lost .. why the name of the show changed? Where’s Michelle? Could some one give me an update about it? I couldn’t find online ….
I AM SO EXCITED! These are the notifications that I live for!
Thank you for the video! ☺♥
A ru de what??.. Aaaah you mean turnip.. Aka neep... 😂 That's the proper name...
“…not a damn thing funny to say about Quebec-ers.”
No? OK here is something funny about “Quebec-ers”.
The Montreal Comedy Festival is 4 weeks long. The first 2 weeks are traditional Québécois humour…the last two weeks are actually funny!
Just make a fuckin meatloaf and put it on a croissant? I really see no difference. BUT I DID BUY THE BOOK AND HAVE IT AND I LOVE YOU but honestly it's just meatloaf with pastry and ketchup.. Quebec needs to figger it oot.
You are doing so good' would you try contemporary french japanese geometry style please? What do these influencers do, dumb it down to chims and potatoes to get a following? Women dont to japanese French geometry either: Start with a 90s Pizzázzo dashes of a steak sauce and a garlic sauce, then meat the size of a card deck in equal rectangular prisms set 0.75" apart, red spicier paste wealthier marinara (both a half inch high), and equal in size rare pastier mozzarella over it to melt very little. Then place fried onion quarter size half circles in a stylish aesthetic on top, and put small grilled garlic chunks in 1 0.25"^2 the same amount on top.
It is FRENCH to do Japanese aesthetic high fashion food and be able to add thicker cheeses and sauces that isnt allowed by people who are dumb.
Anyone who whinges about ketchup with a meat pie is banned from Australia. Facts only.
NOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!!!!!!!!!!!!!! IT"S NOT BEEF!!!! Tourtière is ALWAYS made with minced PORK!!! OMG. DUDE. AHHHHHHHHH
This looks good, but it's not tourtière. Tourtière is with potato cubes and pieces of meat (not ground meat) and comes from a region in the province of Québec called Saguenay Lac Saint-Jean . This is a ''paté à la viande'', but hey, still great video, keep on going.
on t'aime aussi Matty! But i'm from Lac St-Jean and the towns around the lake are knowed to make "true" Tourtière which is about triple the size of what you did and includes: Pork, Beef and veal, Potatoes (in little cubes) and onions. no shit it must weight between 5 and 10 pounds, you should google that and try it sometimes
Reading Matty's bio: Oh, he's from Canada. Nice. Seeing Matty: Oh, he's from the deepest possible southern state in the USA and probably owns four shotguns, a cat with 3 legs, and 3 possums.
HP sauce is dynamite with this as well!
Everything in this rocks, but the ketchup needs to get F'ed. I use it on a wealth of things, but this should never be one of those things. Meat loaf, check. Fries, check. Hot dogs, check. Etc., but not in this wonderfully sweet-savory dish. I get that the autumnal spices would play well with the ketchup, but it is just too sweet in this application. Barring that this was a wonderful dish to make.
MATTY...Ever think of doing a RUclips Live Stream?!? Maybe have a special guest...Like MICHELLE!!! or Rang!
That fuckin dig on the food critic at the end was the tits haha 😂 keep being yourself and keep these gems coming 💎
I am learning so fucken much about french canada rn. Canadiens amirite
French-Candian American here. Soy? SOY!? Diable me fait ca? Soy sauce in tourtiere. Tabernak. 😆
I make rutabaga a lot but I boil with carrot and lightly mash with butter and fresh dill. Trust me on it.
I feel like Matty is feeling convicted about his weight especially after Action Bronson's health journey...I am deffo making this though, it looks so bomb.
My buddy's dad (also my friend) makes a tourtiere at the local food Co-Op. It's so good. I'll have to try the ketchup. They're all old Quebecois who relocated to Northern NH.
I love Matty but this makes me miss Michelle. And Camera B. And Sound Guy. And Chef Rang. I miss Just A Dash....
That meat pie looks delicious
Keep the stache, broski. You look a hell of a lot better that way. Plus, I've been Squanchin my ass crack off your promo code, so at least keep it for the next vid. Please.
Scotian ex-pat livin in Montreal. Not makin fun of the quebecois is a fuckin smart call, bud. They are some ORNERY folk
GODDAMMIT MATTY- what kind of ketchup u use is essential!!! Fuck!!! not hunts !!!?
Fatty Fatheson is a talented chef,, but his over the top loudness. Had too turn off at singing stick to cooking more Rang and Stephanie would be good too. Also please respect the food throwing shit in hot oil, putting raw meat on head and putting fresh licked spoon back in the pot.