Add cooled filling. Place top crust on top of each pie and pinch edges to seal. Somehow the spices come alive with the addition. Allrecipes is part of the Meredith Food Group. Serve immediately or freeze until ready to use. Brush egg wash all over pie crust. 8 (15 ounce) packages pastry for double-crust pie, Back to Traditional French Canadian Tourtiere. Amount is based on available nutrient data. Be the first to know about brand-new shows, the freshest recipes and exciting contests. Begin by making the pastry. A combination of spices ranging from ground cloves, cinnamon and allspice are added to the filling – but every family recipe has their own special combination! One question though- what is liquid chicken seasoning? Nutrient information is not available for all ingredients. All rights reserved. See what shows are casting today. Tourtière is a traditional French-Canadian dish that originated in Quebec. The "meat" that was left over went into plastic containers to be eaten on top of toasted bread with bananas in the morning. Cook until almost all the liquid has been absorbed, about 2 minutes. Being of French Canadian descent pork pies were a traditional meal on Christmas Eve. This is awesome. Preheat oven to 400 degrees F (200 degrees C). My earliest and fondest memories was my Ma Mere making meat pies on Saturday mornings at 5 o'clock in preparation for the annual get together of the "family" on Saturday night. Add the spices, salt and stock. This is as French Canadian as it gets. The smells and flavors of this dish make it the perfect fall or winter meal. Add onion and cook until starting to soften, about 3 minutes. the only thing I added was mashed potatoes to bind the filing. There’s a wide world of options designed to elevate any dish, but here are the top five essentials that all home chefs need in their kitchens to cook like a pro. Classic Tourtière Recipe Use a variety of meats Like meatballs and meatloaf, the best tourtière with the most flavour is made with a combination of meats. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The only changes I made were to scale the recipe to 2 pies add 2 potatoes boiled then mashed and I made my own concentrated chicken liquid. Bovril was made in Canada. In a large non-stick frying pan heat oil over medium heat. Place top crust on top of pie and pinch edges to seal. You saved Traditional French Canadian Tourtiere to your. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Most people won't think twice about serving basic cornbread when is on the table. Place dabs of butter on vent holes in pastry. Lay in a 9 inch pie tin. 3. We've always made our tourtieres en grand (in large quantity), as they freeze great making them a terrific quick fix throughout the busy holiday season! Season with salt, pepper, allspice, cloves, cinnamon, and chicken seasoning. I now cook a manageable 3 at a time. 1. Yours is the only one to have alspice in it that I've seen on the internet. (This prevents them from becoming to dry.) Add garlic and cook, 1 minute. Mix the ingredients up - make sure the meats are … We heard the USDA restricted all imports of products containing any beef ingredients from Canada to the US due to the Mad Cow scare. Bake, Beef, Christmas, Comfort Food, Eggs/Dairy, Great Canadian Cookbook, Main, Pastry, Pork, In a large pot, mix the pork, beef, onion, and water. … Cut slits in top crust so steam can escape. Wrap in plastic wrap and chill in the fridge for 1 hour. Congrats! I will be making this again soon. Available in Canada although I don't know about the USofA. I did and it took me days. In a small bowl, lightly beat egg. Slowly add the water 1 tbsp at a time, until the dough comes together. This Bold 5-Ingredient Sheet Pan Steak Supper From The Pioneer Woman Will Brighten Your Table, 5 Must-Have Kitchen Essentials to Buy Before Black Friday Ends. Stir in breadcrumbs and let cool. Cover edges of tourtiere with aluminum foil, and re-heat at 350 degrees F (175 degrees C) for 20 minutes, or until heated through. Dump the dough on a lightly floured surface and shape into two discs. Merci! It's like liquid bouillon (concentrated chicken broth). It should be with the regular bouillon in your grocery store. Add all the remaining ingredients (broth, spices, mashed potato, salt and pepper) and mix together. Add comma separated list of ingredients to exclude from recipe. While the dough is chilling make the filling. Percent Daily Values are based on a 2,000 calorie diet. This recipe probably comes the closest to the recipe that my grandmother told me about almost thirty years ago. 468 calories; protein 22.7g 46% DV; carbohydrates 23.1g 8% DV; fat 31g 48% DV; cholesterol 71.3mg 24% DV; sodium 588.2mg 24% DV. Boil the potatoes in a pot of boiling water until tender. Cook the Potatoes. Rub the lard and butter into the flour mixture until it is the size of peas. In the bottom of your instant pot, place all of the ingredients: onion and celery, beef, pork, parsley, water, and all of the spices and herbs. Traditionally made with a combination of meats like pork and veal tourtière is distinguished by the sweet spices added to the meat mixture. See more: Scrape and discard fat from the chilled liquid. Information is not currently available for this nutrient. Add ground pork and veal and cook until no pink remains, breaking the meat up with a wooden spoon as it cooks. Add 1 tablespoon of reserved liquid to each pie. Bake in preheated oven until golden brown, about 50 minutes.