Tourtiere traditional French Canadian meat and potato pie
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- Опубликовано: 26 авг 2024
- Tourtiere traditional French Canadian meat and potato pie. Made with pretty much any kind of meat - in recent times tourtieres are made with a mixture of pork and beef and sometimes veal. Usually, a centrepiece for the family to share on festive occasions, Christmas and New Year. This Tourtiere recipe was requested by Eric in Canada so this is my take on the French Canadian Tourtiere - give it a go you will not be disappointed!
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Ingredients
Beef 500g
Venison 250 g _ sorry in the video I say Veal - appologies everyone! - Thanks to Greg
Pork 250g
Knob of butter - 4 tbsp
2 onions diced small
380g potato diced light boiled
3 bay leaves
Pinch of salt about ½ tsp
Pinch of black pepper about 1 tsp
1 tsp dried thyme
1 tsp sage
¼ tsp each cinnamon, cloves, nutmeg or use all spice
1 tbsp Worcestershire sauce
450 ml beef stock - or use chicken stock
Hot water crust pastry - • Hot water crust pastry
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I made tourtiere today. Well, 10, individuals pies. 5 with your shortcrust pastry and 5 with hot water crust. The shortcrust ones were SUPURB. We'll try the hot water crust tomorrow
Sounds great! What a good effort, impressed I don't have to cook like that anymore. Well done. Best, Rik
Well done , I like the gravy add. We usually eat it with Ketchup and pickle beets . You are now an honorary Quebecois .
I would graciously accept. Many on here say it's not a Tourtiere, and I reply it's my version. Best, Rik
it’s so funny to me watching others pronounce this word, because my grandparents are from new brunswick (moved to maine in the 40’s) and we’ve always pronounced it “too-chay”. and we’re super french 😂
I'm from Yorkshire so its going to sound funny to those in the know. Thank you for letting everyone know. Best, Rik
the mona lisa, that crust looks superb
Thank you. Best, Rik
Wow, you have so many delicious recipes now that I am documenting them
Thank you. Best, Rik
My mother used to cream soup cream of potato I’m making my own homemade potato soup. But the rest sound the same pork and beef
Thanks for your video Rik. When l was younger would watched my mom bake pie for Christmas every year. She passed when l was 16 so every Christmas l make pies but something was missing.Comming across your video l figured it out missing the gravey. Couldn't understand why mine was dry and hers was always moist. So so happy. Thank you.
Hi Nancy - I like my pies with some moisture in and my take on this Canadian classic certainly hits the spot in my opinion. Traditionally though I've learnt that most families make a dry pie. Your Mum was as like minded as me - hope you enjoy making this version as much as I do - its really tasty - wish as the very best and seasonings greetings. Best, Rik
Reserved potato water added to meat mixture while cooking for the starch to hold it together with the potatoes...no gravy of any kind added in the pie,... fat is spooned out.Traditionally eaten in Quebec & parts of Ottawa after Christmas eve Church mass Ottawa being across the bridge from Quebec
Great looking pie though Rik👍
Great advice- just what the comments needed - thank you Rookie. Best, Rik
Not quite my Memere's recipe, but looks delicious. I've used venison at times when I've got it. Also a grated carrot. I agree with the gravy. I dont like dry pies. I usually make a few at a time and freeze them. It can be a lot of work especially the crust. Will be making some soon. 👍🙂
Thanks David. Best, Rik
My mother stated that the ratio between the type of meat and potatoes indicated ones economic status.
Mums are always right. Best, Rik
totally charming and very effective training, good on you!
Thank you. Best, Rik
Just delicious 😊
Thank you. Best, Rik
My grandmother always made one for Christmas Eve and usually added game such as rabbit and venison. Not all the time but when she had it.
Delicious. Shall try it with venison steak and lamb
Agreed 100% Thank you. Best, Rik
This is basically the same as my recipe except that I like to use just pork. I also use a bit of gravy mix. I use a bit of bread crumbs and a bit of evaporated milk. I really like the cloves and cinnamon. I I my make its pie at Christmas but I've been known to make twenty or more per year. Oh yes I'm from Canada and married a French Canadian and they like this pie after midnight mass on Christmas Eve for Revaille, not sure I spelled that right.
I also decorate this pie with a cut out of a cute cartoonist piggy.
Sounds good! Thank you. Best, Rik
Wow this looks fabulous! I’m Canadian and having some family over this weekend for tourtiere dinner. I’ll certainly use some of your tricks :).
Brilliant! Absolutely delicious looking! A must try!
Hello Rik wow you are one amazing chef Tourtiere looks so delicious I am hungry now lol 😍
Thanks Sue - this pie is usually a dry-ish pie however like I say iin the vid I'm not keen on dry pies -best, Rik
Apart from the Christmas spices the pie is much the same as a meat and tater pie which was my favourite as a kid.
Yes. Best, Rik
Really delicious
That looks so yummy!👅 I haven't had a meat pie since I first tried them in Australia. Gotta try this. Thanks so much for sharing.🥰
Thank you - Best, Rik
Looks yummy❤
Looks great Rik!
I saw the notification of this video being posted while at the office. Couldn't wait to get home to watch it. I have seen it with gravy in the pie, but more commonly the gravy would be poured over top. Great served with a side of mashed potatoes and green pees. Good research on the different versions.
I hope you enjoyed the Tourtiere as much as I enjoyed the video!
I have enjoyed it mate
Heck yeah!
Looks really good!
If you're going to cook French Canadian, try Pate Chinois!
Thank you. Best, Rik
adds a "table spoon of Worcester sauce" in yorkshire terms .... half the bottle lol
Deer does not equate to veal. Deer is venison. Veal is young (calf) beef.
Venison 250 g _ sorry in the video I say Veal - appologies everyone! - Thanks to Greg
i was never a fan of tourtiere... too bland and boring (at least the store bought ones are).... but i think i will be giving yours a go.... yours looks amazing
I've heard that said many times. What a shame. Give this a go. Let me know. Best, Rik
What size dish did you use?
About 9 inch Eddie. Best, Rik
You don't need gravy in your tourtiere to keep it from being dry. It shouldn't be dry.
Yes this is my take on the classic. Best Rik
I saw thai food equipment.
Same here, he must have used someone else’s kitchen, one who is Asian in origin. The sifter and steamer, some Asian sauces behind, etc. Very interesting aside from the delicious dish he made. I will try this dish sometime.
What do you mean veal? Are you talking about venison?
yes i corrected myself in the description. Best, Rik
Bacon is more a Manitoba thing.
Thank you. Best, Rik
spatula or stirry thing 🤣🤣🤣🤣🤣🤣
Yep - do you have one as well. Thank you. Best, Rik
@@BackyardChef haha, yes of course my friend 🤣
@@john-1964 Ha ha ha, Best, Rik
I'm sure you're Canadian French friend is cringing right now.
You know what - This is my take - my way of making pies - if you had something constructive to say that would be amazing instead of the flippant comments. Best, Rik
@@BackyardChef About my earlier comment... I too have modified my Mum's recipe on one occasion, and too be honest, it wasn't as well received.
That said, I might try a hint of worstchester sauce. but just a hint....
ARRRGH ......My Ancestors are screaming from beyond the Grave... Sacrilegious.!!!!
As soon as I saw the potato, I knew it neither Genuine Quebcois nor "Acadian".! But nice try anyway... Genuine 'Acadian' Holiday Festive meat pie used rabbit/porc as filling.
The Quebecois use either straight up Porc or mix of Porc and Beef. If Potatoes are added at all, it's mashed, and that's only used to suck up the excess water if any.
Please remember what he clearly said “my take on this dish”. You can continue doing how you do yours.