Pork/beef pie(tourtierre) #Christmasbaking. Tourtière, also known as pork pie or meat pie, is a traditional French-Canadian pie enjoyed throughout Canada and New England. Some versions of tourtière are made from only ground or chopped pork, but my family always made it with a mix of pork and beef. A mixture of ground beef, ground pork, carrot, celery, potato for the savory wedded with spices like nutmeg, cinnamon and cloves for the sweet - meet a Leave the spices out and that's what you've got - a regular meat pie not tourtiere.

This meat pie can be made with ground beef, ground pork, ground. Essentially, tourtière is a meat pie; lightly spiced ground pork layered between flaky pastry, and served with a chunky green ketchup. 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. You can cook Pork/beef pie(tourtierre) #Christmasbaking using 13 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Pork/beef pie(tourtierre) #Christmasbaking

Prepare of For the filling.
Prepare 500 grams of ground pork.
Prepare 250 grams of beef.
Prepare 1 of large potato,cubed.
Prepare 2 of large onions, cubed.
You need 4 cloves of garlic and ginger (minced).
Prepare of Spice mix- ground black pepper, cumin, Spanish paprika and some chilli.
It's 1/2 teaspoon of salt.
You need 1 cup of water.
You need of Pastry.
Prepare 2 cups of all-purpose flour.
Prepare 1/2 cup of cold margarine/oil.
You need 1/2 cup of warm water.

It can be enjoyed warm or cold, for brunch. Tourtière is a savory meat pie that is traditionally served at Christmastime in Quebec, accompanied by homemade tomato ketchup and pickled beets. These days pork is most common, although many use a mixture of pork, veal and beef. Along the Atlantic coast, salmon or seafood tourtières are common.

Pork/beef pie(tourtierre) #Christmasbaking instructions

Prepare all your ingredients.
Heat 2 tablespoons of vegetable oil and add the onions. Cook till soft. Add the minced ginger and garlic and let them cook till fragrant. Add the cumin for about a minute then the ground meat. Cover and let it cook..
Let the meat simmer and once it starts drying up, add about a cup of water or broth (bone soup) and add in your diced potato. Add some salt to taste and let it cook..
Once the water boils down, the diced potato should be softened. Mashup the potato chunks and mix it up. Add the black pepper and cook till the mixture is dry. let it cool..
Pastry:Rub the margarine into the flour until you get a breadcrumb like consistency. Add enough warm water(and oil to knead) to come up with a super soft dough..
I did not have a pie dish so I improvised and used my pan..
Roll out half of the dough and lay it into the pan/dish, press down the sides..
Add the cooled down mixture and decorate the top..
I-chose a simple weave design with a braid at the margin. Start with cutting long even strips from the dough and lay them vertically.
Weave others horizontally till you achieve a weaved pattern. Make a simple braid and lay it along the edge. Add other decorations you might like..
Rub a beaten egg on top of the pastry.
Cover the top with foil and bake at 180•C for 30 minutes and remover the foil to let the top brown for 10 minutes..
Slice and serve warm!.

Share: Rate this Recipe You may use either the Pie Crust for Two (Two-Crust) Pies or the more unusual Bride's Pie Crust, or your own favorite, for this traditional French-Canadian holiday dish. For such a simple meat-filled pie, tourtière certainly has a vast number of different incarnations! As one French baker we know says, "There are as many recipes for tourtière as there are cooks in Quebec." The meat can range from pork, chicken, or beef, to lamb, veal, or even duck. Learn how to make Tourtiere, a traditional Canadian meat pie with flaky crust and hearty, spiced filling, just in time for the holidays. In a small bowl, whisk together the beef broth and flour together (you can also shake it in a jar or container).