Tourtière – A Meaty Holiday Main Course That’s Easy as Pie

Tourtière – A Meaty Holiday Main Course That’s Easy as Pie - Hi, friend Popular Recipes, in this article entitled Tourtière – A Meaty Holiday Main Course That’s Easy as Pie , we have prepared this article well and concise to be easy to understand for you to read and can be taken inside information. hopefully the contents of the post Article Beef, Article Pie, Article Pork, that we write this you can understand and useful. okay, happy reading.

Many holiday main course recipes involve expensive ingredients, and/or time consuming, complicated techniques, not to mention the anxiety that comes along with worrying whether all that time and money will have been worth it. I’m looking at you, dry, overcooked beef wellington.

If you want to avoid all that, maybe consider making tourtière. This French-Canadian meat pie is hearty, satisfying, easy to make, visually impressive, relatively affordable, and since it’s best served at room temperature, doesn’t require any kind of precise timing.

You can also easily tailor this to your own tastes, since other than the ground meat and mashed potato, pretty much anything goes. Or, make it just like this. I’ve only had tourtière a handful of times, so I’m certainly no expert, but I thought this came out extremely well, and I wouldn’t change anything when I make it again.

Although, I may try it with some beef gravy, as a few of my Canadian friends have suggested. Some even suggest ketchup, which I did try on a cold slice, and not surprisingly it was delicious. But, no matter how you serve this tourtière, I really do hope you give it a try soon. Enjoy!


Ingredients for one 9-inch Tourtière:

For the crust:
3 cups all-purpose flour
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, sliced, frozen
7 tablespoons ice cold *water
2 teaspoons white distilled vinegar
*add a little more if dough isn’t pressing together

1 large russet potato, boiled in enough salted water to cover (reserve water)

1 tablespoon butter
4 cloves garlic, crushed
1 large onion, finely chopped
1/2 cup finely diced celery
1 pound ground pork
1 pound ground beef
1 cup potato water, plus more as needed

For the spice blend:
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon ground cinnamon
1⁄2 teaspoon  ground ginger
1⁄4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground mustard
1/8 teaspoon ground clove
pinch cayenne

For the egg wash:
1 large egg
1 tablespoon water

Please note: Once your filling has cooled, taste for salt, and adjust before filling the crust.

- Bake at 375 F. for 1 hour, or until browned


Thank You and Good article Tourtière – A Meaty Holiday Main Course That’s Easy as Pie this time, hopefully can benefit for you all. see you in other article postings.

You are now reading the articleTourtière – A Meaty Holiday Main Course That’s Easy as Pie with the link address https://www.jendelamasa.com/2017/12/tourtiere-meaty-holiday-main-course.html
Previous
Next Post »

Tuscan Onion Soup (Carabaccia) – French Onion Soup Before It Was French

I’ve wanted to make carabaccia ever since I found out it was the ancient ancestor of French onion soup. Not only is that an interesting fac...