From The Vault – French Canadian Tourtiere

January 13, 2012 · 22 comments

What a fun week- busy but fun!  With limited time to bake, second best thing???  Share a fun recipe from the vault of CafeTerraBlog!

When I shared this recipe last January, I also shared all the memories that this dish brought back to me!  You can enjoy the orginal post here!  The tourtiere is commonly made around the holidays, but honestly should be enjoyed all year long.  It is full of flavor, and a perfect comfort food.

You will find the tourtiere made in a pie form.  However, growing up I loved eating pasties, which were usually in a individual hand pie.  I also love having my own little pie, something fun about a mini pie!


Recipe adapted from Nights Around The Table

French Canadian Tourtiere
 
Prep time
Cook time
Total time
 
A flaky outer crust, with a full meal wrapped inside!
Author:
Recipe type: Dinner
Serves: 24
Ingredients
  • 1 lb ground pork
  • 1 lb venison
  • 2 cups potato, diced
  • 1 cup breadcrumbs
  • 4 cups beef stock
  • 1 onion, finely diced
  • 3 bay leaves
  • 2 Tbsp olive oil
  • 3 cloves garlic, minced
  • ¼ tsp paprika
  • ¼ tsp nutmeg
  • ¼ tsp sage
  • Pinch of cloves
  • Salt and pepper to taste
Instructions
  1. Heat large pot or dutch oven with olive oil on Medium heat. Soften onions until translucent, and then add garlic, bay leaves and spices, heat for 20 seconds before adding stock so that garlic doesn’t burn. Add potatoes and bring to a boil, then remove bay leaves and add uncooked meat to stock. Simmer for 20 minutes (or until meat is no longer pink) skim the fat as it cooks.
  2. Stir in breadcrumbs and turn off the heat. Cool and let sit in fridge overnight before preparing hand pies.
  3. For hand pies:
  4. Preheat oven to 425 degrees F.
  5. You can use pre-made or homeamade pie crust. Cut a circle to about 6-8 inches in diameter for each individual pie. Put about 2-3 Tbsps of meat mixture on one side of dough. Fold dough over, and pinch edges together. Brush top of dough with egg wash, and bake for 20 minutes depending on oven.
  6. Enjoy!
Notes
This mixture will make 3 pies with double pie crust, or several individual pies. I used venison, you could use veal or beef to replace the venison.

If you search for what tourtiere is, you will find wonderful information.  I love where the name tourtiere came from! “The name is derived from the now extinct Passenger Pigeon, or tourte in French- which was the original ingredient in Tourtière.

I will bring more recipes out of the vault this year.  I discovered several recipes that needed some extra love, especially some of my Chobani Greek Yogurt recipes!

Have you ever had a tourtiere?

Until next time, Come on in, Have a seat,

Hugs, Terra

 

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  • http://www.orgasmicchef.com/ Maureen

    Doesn’t this bring back memories of growing up in Maine.  My mother would serve these every Christmas Eve after mass.  We never had venison in ours, though!   I can buy venison at our local butcher here so I’m going to try your way next!

    • http://cafeterrablog.com Terra

      I adore venison, my Dad always keeps my freezer stocked:-) Someone just told me that venison is used in the old traditional Quebecois tourtiere, so I was pretty excited to learn that:-) Enjoy! Hugs, Terra

  • Heather

    Looks delish Terra!

    • http://cafeterrablog.com Terra

      Thank you so much! oxox

  • http://www.yummychunklet.wordpress.com/ Yummychunklet

    Terrific vault choice!

    • http://cafeterrablog.com Terra

      Thank you so much!!! oxox

  • http://shescookin.com/ Priscilla

    No I haven’t ever had a tourtiere, but it looks like a delicious savory hand pie or pastie :) Good choice from the vault – we all have posts from the past that could use some extra love!

    • http://cafeterrablog.com Terra

      Tourtiere is a fun blend of flavors, and the house will smell amazing when it is done baking! I hope you enjoy:-) oxox Terra

  • Liasim

    Question – text of recipe says “add uncooked meat” and cook “until meat is no longer pink” but the ingredients say “browned” – do you brown the meat first and then add it to the stock?

    • http://cafeterrablog.com Terra

      Hi there! Thank you for that, when I rewrote the recipe, I should not
      have included browned with the meat.  You cook the raw meat in the stock.  I hope that helps:-) Enjoy! Take care, Terra

  • http://lisamichele.wordpress.com/ Lisa

    My friend Mary at Mary Mary Culinary just made a Tourtiere for X-Mas, and I just saw it right before seeing yours! I love that you turned them into hand pies! They look amazing, Terra! I’m dying to try this Canadian treat!

    • http://cafeterrablog.com Terra

      You really should try a tourtiere, you will be so happy after every bite:-) Hugs, Terra

  • http://www.creative-culinary.com/ Barbara | Creative Culinary

    I have not had one; probably closest thing I’ve had is a pot pie! Looks so good; won’t you be my neighbor?

    • http://cafeterrablog.com Terra

      The flavors used in a tourtiere are so unique, compared to the flavors used in a pot pie.  Both delicious, but both so different:-) Enjoy! Hugs, Terra

  • Nancy Buchanan

    Oh my… good thing the boys aren’t around right now otherwise I’d be out buying venison as we speak… at least this way I will have a bit more time to get it before making these!!!

    • http://cafeterrablog.com Terra

      LOL! Let me know what you think? I adore venison, love finding others that enjoy it too! Thank you so much! Hugs, Terra

  • Gloriadelpilar_1994

    Love this recipe terra really look amazing and delicious!!!

    • http://cafeterrablog.com Terra

      Thank you so much!! Hugs, Terra

  • http://www.theardentepicure.com/ Magic of Spice

    I love that your tourtiere is in little individual pastries…beautiful savory pies and should be enjoyed year round :)  

    • http://cafeterrablog.com Terra

      Thank you so much!!! Hugs, Terra

  • Myfudo

    Savoury pies aren’t really my expertise but I am stepping up a bit with my cooking and baking and I resolve I’ll be be more aggressive with the recipes I try for 2012. Thanks for sharing a delicious recipe. Looks like I am gonna need a lot of practice. But I am sure everything will be all worth the try as soon as i take a bite. Yummy!

  • Kim Bee

    This is wonderful. My hubby is French Canadian. I am just plain old Canadian. Lol. 

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