 | This is a recipe that my French Canadian friend (Claudine) sent to me quite a few years ago. She didn't enclose a photo, but this photo from dishmaps.com shows what it looks like ** |
Claudine's FRENCH CANADIAN TOURTIERE * meat pie
store-bought pastry dough for 2 double crusts
3-4 TB extra virgin olive oil ………………........… 2 cups chopped onion
1/2 lbs EACH ground veal ~ AND ~ ground lamb
3/4 lbs lean ground beef ……………………......… 2 cloves crushed garlic
1/3 cup shredded carrots ……………………....... 1 tsp dried parsley
1-1/4 cups finely chopped celery ………….......... 3/4 tsp salt
1/2 cup beef or chicken stock ………………........ 1/2 tsp black pepper
2 TB (maximum) dry bread crumbs
1/4 tsp EACH dried sage ~ AND ~ dried savoury ~ AND ~ thyme
1/16 tsp EACH ground cloves ~ AND ~ cinnamon ~ AND ~ nutmeg
***
Preheat oven to 400. Roll pastry dough into 4 equal-sized circles to fit a 9” deep-dish pie pan. Line the bottom of the pie pan with 1 circle and set aside the prepared pie pan and remaining pastry for later.
Using a large skillet, heat the oil over medium-high heat and sauté the pork, beef, onion, garlic, carrots, and celery until the vegetables are tender and the meat is cooked through. Drain any excess fat from the pan. Add the beef stock, herbs, and spices to the meat and vegetables; simmer the mixture over low-medium heat, covered, for about 35 minutes.
Remove the skillet from the heat and stir dry breadcrumbs into the mixture. Allow the meat filling to sit for 3 minutes. Spoon the filling into the prepared pie pans (very full) and top with the remaining pastry dough. Crimp the dough shut, flute the edges, cut vents in the top, and bake the pie for 12 minutes. Reduce the oven heat to 350 and continue baking the pie for 25 to 30 minutes, until the pastry is golden brown.
This tourtiere recipe makes 8-10 servings.
MY NOTE: This is how the recipe was given to me. I think an egg wash (lightly beat 1 egg with 1-2 TB water) brushed on top crust before baking would be nice. Also, if you can’t find ground veal, then just substitute extra-lean ground beef.
store-bought pastry dough for 2 double crusts
3-4 TB extra virgin olive oil ………………........… 2 cups chopped onion
1/2 lbs EACH ground veal ~ AND ~ ground lamb
3/4 lbs lean ground beef ……………………......… 2 cloves crushed garlic
1/3 cup shredded carrots ……………………....... 1 tsp dried parsley
1-1/4 cups finely chopped celery ………….......... 3/4 tsp salt
1/2 cup beef or chicken stock ………………........ 1/2 tsp black pepper
2 TB (maximum) dry bread crumbs
1/4 tsp EACH dried sage ~ AND ~ dried savoury ~ AND ~ thyme
1/16 tsp EACH ground cloves ~ AND ~ cinnamon ~ AND ~ nutmeg
***
Preheat oven to 400. Roll pastry dough into 4 equal-sized circles to fit a 9” deep-dish pie pan. Line the bottom of the pie pan with 1 circle and set aside the prepared pie pan and remaining pastry for later.
Using a large skillet, heat the oil over medium-high heat and sauté the pork, beef, onion, garlic, carrots, and celery until the vegetables are tender and the meat is cooked through. Drain any excess fat from the pan. Add the beef stock, herbs, and spices to the meat and vegetables; simmer the mixture over low-medium heat, covered, for about 35 minutes.
Remove the skillet from the heat and stir dry breadcrumbs into the mixture. Allow the meat filling to sit for 3 minutes. Spoon the filling into the prepared pie pans (very full) and top with the remaining pastry dough. Crimp the dough shut, flute the edges, cut vents in the top, and bake the pie for 12 minutes. Reduce the oven heat to 350 and continue baking the pie for 25 to 30 minutes, until the pastry is golden brown.
This tourtiere recipe makes 8-10 servings.
MY NOTE: This is how the recipe was given to me. I think an egg wash (lightly beat 1 egg with 1-2 TB water) brushed on top crust before baking would be nice. Also, if you can’t find ground veal, then just substitute extra-lean ground beef.
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