Wanted Recipe

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jusgrinnin
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Wanted Recipe

Post by jusgrinnin »

A friend of mine is looking for a recipe for Tourtiere. Please no death threats for revealing family secrets, he really just wants an authentic recipe.
Thanks BARRY

Gecha (Gerry)
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Re: Wanted Recipe

Post by Gecha (Gerry) »

Ingredients for 8 to 10 portions
1 tbsp (15 mL) vegetable oil
2 lb (907 g) ground pork
1-1/2 cups (375 mL) beef stock
3 onions, finely chopped
3 cloves garlic, minced
2 cups (500 mL) sliced mushrooms
1 cup (250 mL) finely chopped celery
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) pepper
1/2 tsp (2 mL) dried summer savory
1/4 tsp (1 mL) cloves1 cup (250 mL) chopped fresh bread crumbs
1/2 cup (125 mL) chopped fresh parsleyPastry for 10-inch double-crust pie or Pastry for 9-inch double-crust pie
1 egg, beaten
1 tsp (5 mL) water
Image
Last edited by Gecha (Gerry) on Thu Jan 08, 2015 7:16 pm, edited 1 time in total.
Gecha (Gerry North of the Border)

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jusgrinnin
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Location: canaan nh

Re: Wanted Recipe

Post by jusgrinnin »

Gecha (Gerry) wrote:Tourtiere or meat pie? They are different
Well I'm not sure I'll take whatever you have or both and pass it on Gerry and he can make up his mind.
Thanks BARRY

Gecha (Gerry)
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Joined: Mon Aug 29, 2011 12:26 pm
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Re: Wanted Recipe

Post by Gecha (Gerry) »

Here's another one for 8 portions.
Prep time = 40 minutes, total time = 2 hours 15 minutes

Ingredients
8 oz (227 g) button mushrooms, trimmed
1 small onion, quartered
2 cloves garlic
2 tsp (10 mL) vegetable oil
1-1/2 lb (680 g) lean ground pork
2 tbsp (30 mL) quick-cooking rolled oats, (not instant)
3/4 tsp (4 mL) salt
3/4 tsp (4 mL) pepper
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) dried savory
1/4 tsp (1 mL) ground cloves
1 egg, beaten

Really Flaky Pastry:
3 cups (750 mL) all-purpose flour
1 tsp (5 mL) salt
1/2 cup (125 mL) cold unsalted butter, cubed
1/2 cup (125 mL) cold lard, cubed
1 egg2 tsp (10 mL) vinegar
Ice water

Preparation
In food processor, pulse together mushrooms, onion and garlic until finely chopped.

In large nonstick skillet, heat oil over medium-high heat; cook mushroom mixture, stirring occasionally, until no liquid remains, about 5 minutes. Transfer to bowl; set aside.

In same skillet, brown pork, breaking up with spoon, about 8 minutes.

Stir in rolled oats, salt, pepper, thyme, savory and cloves. Return mushroom mixture to pan along with 1/3 cup water; cook over medium-low heat, uncovered and stirring occasionally, until almost no liquid remains, about 10 minutes. Transfer to bowl; cover and refrigerate for 45 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Really Flaky Pastry: Meanwhile, in bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with a few larger pieces.

In liquid measure, beat egg with vinegar; add enough ice water to make 2/3 cup. Drizzle over flour mixture, tossing with fork until ragged dough forms. Divide in half; press into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 2 days.)

Combine egg with 1 tbsp water to make egg wash. On lightly floured surface, roll out 1 of the pastry discs to scant oe-inch (5 mm) thickness; fit into 9-inch (23 cm) pie plate. Spoon in filling. Roll out remaining pastry. Brush pie rim with some of the egg wash; cover top with pastry. Trim, leaving 3/4-inch (2 cm) overhang. Gently lift bottom pastry rim and fold overhang under rim; press together to seal. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Brush pastry with egg wash; cut steam vents in top. Bake in bottom third of 400ºF (200ºC) oven until hot and golden brown, about 50 minutes. Let stand for 10 minutes before serving.
Gecha (Gerry North of the Border)

Gecha (Gerry)
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Joined: Mon Aug 29, 2011 12:26 pm
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Re: Wanted Recipe

Post by Gecha (Gerry) »

Tourtiere Du Quebec (French-Canadian Meat Pie)
1/3 lb each of ground beef, pork and veal (1lb mix if your butcher / grocer carries the mix packs)1 medium onion, finely chopped
1 medium potato, grated
1 small garlic clove, crushed
1/4 tsp salt1/2 tsp pepper1/4 tsp celery salt
1/4 tsp clove
1/8 tsp cinnamon
1/8 tsp nutmeg
1/2 cup water
1 pastry for double-crust pie (I usually make my own, using the tenderflake recipe)

Directions:
Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat.
Cool the meat mixture and pour in pastry lined pan. (If made in advance then you can cool over night for best results)
Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes.

Comments from the "COOK" who provided the recipe above:
I come from an Irish / French Canadian background and grew up in Montreal and this is how all the relatives and my Father made their tourtiere every Christmas. It is delicious. My Mother was not a veal lover so she would change the meat mix to 1/2 lb each of Beef and Pork. Still very tasty. These pies freeze very well and if covered well can keep for up to 6 months in a frost free freezer or up to 1 year in a manual defrost freezer.
Gecha (Gerry North of the Border)

Gecha (Gerry)
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Joined: Mon Aug 29, 2011 12:26 pm
Species: whatever crazy enough to bite

Re: Wanted Recipe

Post by Gecha (Gerry) »

The main difference between Tourtiere and Meatpie are the spices.
In a meatpie, you only use salt and pepper, while in the tourtiere, you use multiple spices.

Here's another one... Got to go... these recipes getting me hungry :lol: :lol:

Pastry:
2 1/2 cups flour
1/2 tsp salt
12 tbsp chilled butter
1 large egg
1/2 cup sour cream

Mix flour and salt and cut in could butter.
Mix egg and sour cream and add to flour, form into a ball and refrigerate for up to 2 days.

Filling:
3 tbsp butter
1/2 onion finely chopped
1 cup chopped mushrooms
2 pounds ground meat (use beef, pork and veal)
1/4 c parsley
1/4 tsp salt
Pepper
1/8 tsp savory
1/8 tsp ground cloves
1/4 tsp celery salt
1/2 cup milk
1/2 cup fine dry bread crumbs
1 egg lightly beaten
1 cup medium cheddar cheese

Melt butter, sauté mushrooms and onions and set aside.
Add meat to pan and brown.
Remove excess fat leaving only one tablespoon.
Add mushroom mixture, seasonings, milk, bread crumbs, egg and cheese.
Simmer on low for about 3 minutes. Taste to see if you like it and correct seasonings.
Roll the pastry into 2 rectangles, one slightly larger than the other and pile all of the filling on the smaller rectangle, cover with the larger one and crimp the edges all around.
Slash decorative holes along the top to let the air escape, brush with egg yolk wash(egg yolk and water) and bake at 375 for 45 minutes, covering with foil if it gets too brown.
Gecha (Gerry North of the Border)

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jusgrinnin
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Re: Wanted Recipe

Post by jusgrinnin »

Thanks Gerry I'll pass them on.
BARRY

Dodger
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Re: Wanted Recipe

Post by Dodger »

I believe you found a great resource in Gerry, Grinnin.

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jusgrinnin
Posts: 448
Joined: Fri Sep 02, 2011 12:53 pm
Species: warm&cold
Location: canaan nh

Re: Wanted Recipe

Post by jusgrinnin »

Dodger wrote:I believe you found a great resource in Gerry, Grinnin.
No doubt I can't wait to taste these, they may end up on the boat for a Lake "O" trip this spring.
Thanks again Gerry :D :D :D
BARRY

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