How to cook Tourtiere Quebecoise (meat pie) tasty

Tourtiere Quebecoise (meat pie) - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Tourtiere Quebecoise (meat pie)! A quick and easy dinner that is ready in under 15 minutes! 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. Probably something like this French Canadian Meat pie. Tourtiere - Quebecois Meat Pie recipe: A French Canadian Classic at its Best!!!

Tourtiere Quebecoise (meat pie) Add water just to cover meat. (almost soupy). Stir often to help break up the meat. The recipe for this French Canadian classic came from saveur kitchen assistant and resident Canadian Anne-Marie White. "This is my favorite kind of rustic home cooking," she says, "and the apple cider and warming spices make it a perfect holiday dish." Explore more.

You can cook Tourtiere Quebecoise (meat pie) with 17 Ingredients and 16 steps. See the following guide!

Ingredients for Tourtiere Quebecoise (meat pie):
  1. 1 1/2 tsp. essence of emeril.
  2. 1 tsp. savory.
  3. 2 tbsp. flour.
  4. 1 double crust pie crust.
  5. 1 1/2 lb. ground pork.
  6. 1/4 lb. bacon, cut into pieces.
  7. 1/3 cup celery, sliced.
  8. 2 cups chicken broth.
  9. 2 tbsp. minced garlic.
  10. 1 cup water.
  11. 1 1/2 cups onion.
  12. 1/8 tsp. cloves.
  13. 1/4 tsp. cinnamon.
  14. 1/4 tsp. salt.
  15. 1 bay leaf.
  16. 1/4 tsp. pepper.
  17. 1 egg, lightly beaten.

This is an excellent tourtiere recipe. I have always added some garlic and I don't think the egg and paprika are necessary because. In a large sauté pan or skillet over medium heat, cook the pork, beef and onion until the onion is soft and the meat is cooked. Four centuries later, the pie remains a staple dish both at réveillon and in Québécois households.

Step by step how to cook 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..
  16. .

Pork, ground beef, lean, veal, chicken, salt pork, salt, black pepper, onions, potatoes, suet, all-purpose flour, baking powder, water. At night prepare the meat by cutting the pork, veal, beef, chicken and pork fat into small cubes. Season with salt, pepper and onion cut in rings. Had a real great meat pie a few years back when visiting the Mohawk reservation near Montreal, Quebec. It was fairly similar to a tourtiere but different, only seemed to have a meat (probably pork) and potatoes filling.