Ricardo’s Tourtière

This year Chris and I decided to give some of our Christmas gifts in food form, and settled on traditional, meaty and hearty tourtière.  For many people it’s a Christmas-time comfort food and it’s a great one dish meal that can easily be thrown into the oven some busy winter evening.   I personally think it’s a great gift idea, mostly because I love it whenever people give me food as a gift.  It doesn’t exactly wrap well for under the tree, but I haven’t encountered anyone who will turn away a home cooked item for their freezer!

Get your recipe out and line up some of your ingredients.  I used Ricardo’s recipe for tourtière this time, and it also passed Chris’ french-upbringing-tourtiere-eating test.  This is a legitimately québecois recipe!

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Get out a big pot for the filling (which I neglected to photograph for some unknown reason).  A mixture of beef, pork,potatoes, onion, garlic, nutmeg, cinnamon and cloves.  And salt and pepper, of course.  The spices are pretty mellow but add a nice subtle flavour to the filling.  Pretty traditional and highly delicious….this recipe makes enough for six pies!

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Cook the onions and garlic in a bit of melted butter until they get soft and golden.

onion

Then throw in the beef and pork, and cook, stirring regularly, until no more pink remains.  Then dump in the rest of the ingredients and let it cook for about 45 minutes.  Not complicated at all!

In the meantime, prepare your dough, using the crust recipe from this pot pie recipe.  Light, flaky and perfect.

crust

There is a serious lack of counter space in my apartment, so Chris McGyvered up a chair-table to fit all the pies!

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Scoop the filling out into the crusts, and use whatever dough you have leftover to make fancy patterns on the top!

triple tourtiereAll of these went in the freezer to be used (mostly) as Christmas gifts, so stay tuned for pictures of the cooked, finished product!

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UPDATE!

The tourtières turned out excellently!  Just like I had hoped they would.  The crust was light, flakey and buttery, 🙂 and the filling was exactly how I remembered it tasting when my french-Canadian babysitter used to make it when I was little. But this time, because we served one of these at our New Year’s Eve dinner party, I decided to fancy it up a little bit by serving it alongside some homemade ketchup. It was the perfect compliment, and I will post the recipe soon!

Here is the one we cooked up on New Year Eve!  Maybe in the oven for slightly too long, but not so long that it ruined it. No complaints from the dinner crowd!

Tourtière

Tourtière

Here it is alongside some homemade ketchup and poutine (also homemade :)).  Did I mention it was a Quebecois themed dinner party?  We also had a variety of beers, including 50.  Très authentic.

Quebecois Dinner Party

Quebecois Dinner Party

And here is another one we pulled out of the freezer a few nights ago.  The ketchup was done, so we served it with a few slices of cheddar cheese instead.  I’m sad there are no more of these left in the freezer, they were such a treat!

Tourtière

Tourtière

Ricardo’s Tourtière Recipe

4 onions, chopped
4 cloves garlic, finely chopped
45 ml (3 tablespoons) olive oil
1.4 kg (3 lbs) ground pork
1.4 kg (3 lbs) ground veal
4 potatoes, peeled and diced
250 ml (1 cup) chicken broth
180 ml (3/4 cup) breadcrumbs
2.5 ml (1/2 teaspoon) ground nutmeg
2.5 ml (1/2 teaspoon) ground cinnamon
Salt and pepper
Rolled-out pastry dough from this pot pie recipe (x 2), or store-bought crust

  1. In a large saucepan, soften the onions and garlic in the oil. Add the meat and continue cooking for about 15 minutes, stirring to crumble the meat. Season with salt and pepper.
  2. Add the remaining ingredients and cook, stirring frequently, for about 45 minutes or until the potatoes begin to fall apart. Let cool. Adjust the seasoning.
  3. Cover and refrigerate for 4 hours or until completely chilled.
  4. With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
  5. Line six 23-cm (9-inch) pie plates with pastry. Cover with the cooled meat mixture, about 1 pound of meat per pie. Cover with a second crust, and make an incision in the center. Or top with crust pattern or shapes of your choice. Press the lip the seal with a fork or your fingers. Bake for 50 minutes to 1 hour or until the crust is golden brown.

From:  Ricardo

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2 Comments

Filed under Comfort Food, Main Courses

2 responses to “Ricardo’s Tourtière

  1. Marilyn

    My families favorite too, have been making them for years.

  2. Pingback: Sucre à la crème | The Admirable Admiral

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