Recipe: Tasty Tourtiere

Tourtiere. Tourtière is a Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. A traditional part of the Christmas réveillon and New Year's Eve meal in Quebec. Tourtière, also known as pork pie or meat pie, is a traditional French-Canadian pie enjoyed throughout Canada and New England.

Contains pork, potatoes, onions and spices. My grandmother's tourtière tasted exactly like this except that she never used potatoes starch or bread crumbs in her tourtière. From Canadian French tourtière, from a cooking vessel of the same name, from French tourte ("meat pie"). You can have Tourtiere using 19 ingredients and 16 steps. Here is how you cook that.

Ingredients of Tourtiere

1. It's of Filling.
2. You need 1.5 lb of ground pork.
3. It's 1 of onion.
4. It's 1/2 tsp of pepper.
5. You need 1/2 tsp of savoury.
6. Prepare 1/2 tsp of salt.
7. You need 1/2 tsp of cloves.
8. It's 1 clove of garlic.
9. It's 1 leaf of bay leaf.
10. It's 1 of medium potato.
11. You need 3/4 cup of potato water.
12. It's of Pastry.
13. It's 2 cups of all-purpose flour.
14. You need 1 tsp of salt.
15. Prepare Pinch of tumeric.
16. It's 1/2 tsp of baking powder.
17. It's 1/2 cup of lard.
18. It's 1/2 cup of ice water.
19. Prepare 1/3 cup of unsalted butter.

There is a common false etymology that it derives from the alternative meaning tourte ("passenger pigeon"). tourtière (plural tourtières). This is my version of the classic Quebecois meat pie recipe - tourtiere. Tourtière Video (scroll down for printable recipe). Part nine in my Christmas Around the World series!

Tourtiere step by step

1. Chop potato, place in pot, add 1 cup water and pinch of salt. Boil for 10-12min. Mash..
2. Peel, finely slice onion. Peel, chop, mince garlic. Add pork, onion, pepper, savour, salt, cloves, garlic, bay leaf to large pot. Heat till sizzling starts..
3. Add water. Simmer for 20 min, stirring occasionally..
4. Remove from heat. Add mashed potatoes. Cool completely (a few hours in the fridge)..
5. Stir together dry pastry ingredients. Cut butter into 1" squares, thin. Store in fridge..
6. Cut lard in, stir until it has a corn meal consistency..
7. Add ice water gradually, blending with a fork..
8. Gather dough into a ball. Roll out on to lightly floured flat surface. Dot with butter and roll it all up like a jelly roll. Re-roll flat, and roll into jelly roll again. Chill in fridge for 30min..
9. Pre-heat oven to 400F..
10. Roll out half the dough. Line a 9" pie plate..
11. Retrieve filling. Remove bay leaf. Skim excess fat..
12. Put filling in the pie. Moisten edges of pastry..
13. Roll out 2nd half of dough. Place on pie, crimp edges. Make an incision for steam..
14. Bake for 30min or until crust is golden..
15. Serve hot..
16. Also good next day. To reheat, bake at 325F for 1 hour..

Originally a tourtiére was a HUGE meat pie baked in the deep dish for which it is named. Making a tourtiere is an annual Christmas tradition for many French Canadian families. This venison tourtiere recipe marries the complexities of a meat pie brought together with a special blend of herbs. Tourtiere definition: type of meat pie Meaning, pronunciation, translations and examples. tourtière in British English. (ˌtʊətɪˈɛə , French turtjɛr).