Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, tourtiere. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Tourtiere is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Tourtiere is something which I have loved my whole life. They’re fine and they look wonderful.

This French Canadian meat pie is hearty, satisfying, and easy to make so it's a great choice for a holiday main course. Visually impressive, relatively affordable, and best served at room temperature, so a tourtiere doesn't require any kind of precise timing. Tourtière (French pronunciation: , Quebec French: [tuʁt͡sjaɛ̯ʁ]) is a Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes.

To get started with this particular recipe, we have to prepare a few ingredients. You can have tourtiere using 19 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Tourtiere:

1. Get Filling
2. Take 1.5 lb ground pork
3. Prepare 1 onion
4. Get 1/2 tsp pepper
5. Prepare 1/2 tsp savoury
6. Take 1/2 tsp salt
7. Make ready 1/2 tsp cloves
8. Take 1 clove garlic
9. Make ready 1 leaf bay leaf
10. Take 1 medium potato
11. Prepare 3/4 cup potato water
12. Take Pastry
13. Take 2 cups all-purpose flour
14. Make ready 1 tsp salt
15. Take Pinch tumeric
16. Make ready 1/2 tsp baking powder
17. Get 1/2 cup lard
18. Make ready 1/2 cup ice water
19. Take 1/3 cup unsalted butter

Drain the potatoes, saving the water. Mash about half the potatoes, leaving the other half in chunks. Originating in Quebec, Tourtiere is a traditional French Canadian Christmas recipe. Learn how to make this Canadian meat pie recipe with flaky crust and hearty, spiced filling, just in time for the holidays.

Steps to make Tourtiere:

1. Chop potato, place in pot, add 1 cup water and pinch of salt. Boil for 10-12min. Mash.
2. Peel, finely slice onion. Peel, chop, mince garlic. Add pork, onion, pepper, savour, salt, cloves, garlic, bay leaf to large pot. Heat till sizzling starts.
3. Add water. Simmer for 20 min, stirring occasionally.
4. Remove from heat. Add mashed potatoes. Cool completely (a few hours in the fridge).
5. Stir together dry pastry ingredients. Cut butter into 1" squares, thin. Store in fridge.
6. Cut lard in, stir until it has a corn meal consistency.
7. Add ice water gradually, blending with a fork.
8. Gather dough into a ball. Roll out on to lightly floured flat surface. Dot with butter and roll it all up like a jelly roll. Re-roll flat, and roll into jelly roll again. Chill in fridge for 30min.
9. Pre-heat oven to 400F.
10. Roll out half the dough. Line a 9" pie plate.
11. Retrieve filling. Remove bay leaf. Skim excess fat.
12. Put filling in the pie. Moisten edges of pastry.
13. Roll out 2nd half of dough. Place on pie, crimp edges. Make an incision for steam.
14. Bake for 30min or until crust is golden.
15. Serve hot.
16. Also good next day. To reheat, bake at 325F for 1 hour.

PASTRY: Whirl flour and salt in a food processor until combined. Celebrate the season with a Quebecois classic - tourtière. While the best tourtière will always be the one grand-mere makes, these classic and not-so-classic meat pies are filled with expertly spiced meat and surrounded by flaky, golden crust. The result is a perfect pie worthy of your reveillon feast. Aube Giroux is a food writer and filmmaker who shares her love of cooking on her farm-to-table blog, Kitchen Vignettes.

So that is going to wrap this up for this exceptional food tourtiere recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!