Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, tourtiere. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Tourtiere is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Tourtiere is something that I’ve loved my whole life.

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 begin with this particular recipe, we must prepare a few components. You can have tourtiere using 19 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Tourtiere:

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

It is famously served as part of réveillon, a traditional feast enjoyed. To make the filling: Put the salt, water, and potato in a medium saucepan, and bring the mixture to a boil over medium heat. Drain the potatoes, saving the water. Mash about half the potatoes, leaving the other half in chunks.

Instructions 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.

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. 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.

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