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

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, tourtiere quebecoise (meat pie). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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

Brown the meat breaking up any lumps as you go along. Add the celery and onion cooking until they are soft. Brush the edges of the pie crust with beaten egg and.

To begin with this recipe, we must prepare a few components. You can cook 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):
  1. Make ready 1 1/2 tsp. essence of emeril
  2. Make ready 1 tsp. savory
  3. Make ready 2 tbsp. flour
  4. Make ready 1 double crust pie crust
  5. Prepare 1 1/2 lb. ground pork
  6. Get 1/4 lb. bacon, cut into pieces
  7. Make ready 1/3 cup celery, sliced
  8. Get 2 cups chicken broth
  9. Take 2 tbsp. minced garlic
  10. Prepare 1 cup water
  11. Take 1 1/2 cups onion
  12. Prepare 1/8 tsp. cloves
  13. Get 1/4 tsp. cinnamon
  14. Take 1/4 tsp. salt
  15. Prepare 1 bay leaf
  16. Prepare 1/4 tsp. pepper
  17. Prepare 1 egg, lightly beaten

It's total comfort food, loved by all and needs nothing save a tossed salad or bowl of steamed peas to make up a complete meal. It can be enjoyed warm or cold, for brunch. Originating in Quebec, Tourtiere is a traditional French Canadian Christmas recipe. Learn how to make this Canadian meat pie recipe with flaky crust and hearty, spiced filling, just in time for the holidays.

Steps 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.

Four centuries later, the pie remains a staple dish both at réveillon and in Québécois households. Tourtière québécoise : La meilleure recette expliquée ici ! A healthy spin on a traditional French Canadian tourtiere (meat · Tourtière, also known as pork or meat pie, is a traditional French-Canadian pie made from ground meat, onions. Tourtière is a traditional French-Canadian spiced meat pie that is often prepared between Christmas and New Year's Eve, but since it is so savory and fragrant, it doesn't stay on the menu for too long. Usually made with pork, it sometimes also includes beef for a different texture and flavor.

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