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Tourtière is a spiced meat pie made with shortcrust pastry and a generously seasoned stuffing consisting of ground or cubed meat, onions, and potatoes. Each region has its own different version of the dish, each with its own special intricacies. Nevertheless, some basic steps must be followed when preparing any version of the dish. The dough for the pie is shortcrust pastry — lard is often recommended as shortening, resulting in an especially delicious and flaky pastry. The type of meat varies from pork and veal to wild game or even fish. Whether ground or cubed, the meat is sometimes pre-cooked before being baked in the pie, and the stuffing can be thickened with the addition of oatmeal or breadcrumbs. Once the stuffing has been prepared, it is wrapped in dough and baked in a casserole dish. The exception to this rule is the Acadian version of the pie, which is baked in small, individual pie pans.
4.8
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The classic tourtière, as presented in this recipe, is made with a filling of ground beef, pork, and a dash of spices. The meat is first browned, and after it’s been drained from fat and combined with the other ingredients, added to a pie shell. The assembled pie is then baked for an hour. The pastry can be store-bought, but if you want to make one from scratch, use lard to produce that perfectly flaky dough. The recipe is adapted from The Canadian Encyclopedia website, the go-to place for accurate and up-to-date information on all things Canada-related.
4.2
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Seasoned cubed meat and potatoes set in a deep-dish crust and baked for at least five or more hours make this delicious tourtière of the Saguenay-Lac-Saint-Jean, Quebec. The recipe suggests starting with the preparation the day before serving; that way, the ingredients have enough time to develop the flavor. Once the ingredients — the pastry and the filling — have well rested, assemble the dish, preferably six hours before serving it.
5.0
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Acadian tourtière or pate a la viande, as it’s called in the Maritime provinces of Canada, is one of the staple dishes of Acadian cuisine. The filling is precooked and additionally flavored with red wine and beef stock. Naturally, the meat is heavily seasoned with spices, making these tartlets extremely scrumptious.
PREP 30min
COOK 2h
RESTING 2h
READY IN 4h 30min
4.8
Rate It
The classic tourtière, as presented in this recipe, is made with a filling of ground beef, pork, and a dash of spices. The meat is first browned, and after it’s been drained from fat and combined with the other ingredients, added to a pie shell. The assembled pie is then baked for an hour. The pastry can be store-bought, but if you want to make one from scratch, use lard to produce that perfectly flaky dough. The recipe is adapted from The Canadian Encyclopedia website, the go-to place for accurate and up-to-date information on all things Canada-related.
1 kg (2.2 lbs) lean ground beef
500g (1.1 lbs) lean ground pork
2 onions, chopped
175 ml (3/4 cups) water
¾ tsp ground allspice
½ tsp ground savory
salt and freshly ground pepper
pastry for two 23 cm (9-inch) double-crust pies
Combine pork and beef in a large saucepan, stir them to blend and help break up the lumps of meat while cooking on medium-high heat for seven to nine minutes, or until no longer pink.
When done, place in a sieve to drain the fat off, return the meat to the saucepan and add the following: onions, water, allspice, savory, salt, and pepper.
Now, reduce the heat to medium-low, partially cover, and let simmer while occasionally stirring for 1-1.5 hours. If the mixture gets dry while cooking, add some water. When cooked, let cool and refrigerate.
Divide the pastry into four parts and roll out two rounds of pastry on a lightly floured board. Place the two rolled-out pastry rounds on the bottom of two 23 cm (9-inch) pie plates, spread the filling, and cover with the remains of the rolled-out dough.
Seal the dough by trimming and crimping the edges. Also, make incisions on top of the pastry to allow the steam to get out.
Preheat the oven to 220°C/430°F, place the pies in and bake for 10 minutes. Reduce the temperature to 180°C/350°F and bake for another 20-25 minutes or until golden.
4.2
Rate It
Seasoned cubed meat and potatoes set in a deep-dish crust and baked for at least five or more hours make this delicious tourtière of the Saguenay-Lac-Saint-Jean, Quebec. The recipe suggests starting with the preparation the day before serving; that way, the ingredients have enough time to develop the flavor. Once the ingredients — the pastry and the filling — have well rested, assemble the dish, preferably six hours before serving it.
5.0
Rate It
Acadian tourtière or pate a la viande, as it’s called in the Maritime provinces of Canada, is one of the staple dishes of Acadian cuisine. The filling is precooked and additionally flavored with red wine and beef stock. Naturally, the meat is heavily seasoned with spices, making these tartlets extremely scrumptious.
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