Best 2 Mme Benoits Tourtière Recipes

Tourtière is a classic French-Canadian meat pie that is typically served during the holidays. It is made with a flaky pastry crust and filled with a savory mixture of ground pork, beef, and veal, along with onions, celery, and spices. The filling is seasoned with a variety of herbs and spices, including thyme, rosemary, and cloves, and is often simmered in a flavorful broth before being added to the pie. Tourtière can be made in a variety of sizes and shapes, and is often served with a side of mashed potatoes, gravy, or cranberry sauce. In this collection of recipes, we'll explore the delicious world of tourtière, with variations that range from the traditional to the modern. Whether you're looking for a classic recipe or something with a unique twist, you're sure to find the perfect tourtière recipe here.

Here are our top 2 tried and tested recipes!

MME BENOIT'S TOURTIèRE

Mme Benoit's Tourtière image

Tourtière is a French Canadian meat pie which is traditionally served at Christmas. It may be made from pork, beef or a combination of meats sometimes including veal. Different regions in Quebec have their own traditional recipes. Some regions use game such as hare or duck rather than beef and pork. The pies should not have too much filling as they are just a part of the whole traditional Christmas dinner. It's usually served with tomato ketchup. This recipe is the creation of Mme Jehane Benoit, a famous Quebec cooking expert who received the Order of Canada for her contributions to Canadian cuisine. I found this recipe on recipesource.com and on blogger.com where it was posted by Lizzy Ferland. It is originally from the Canadiana Cookbook.

Provided by Dreamer in Ontario

Categories Savory Pies

Time 1h15m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb ground beef (or combination of beef and pork, or beef, pork & veal)
1 small onion, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon celery salt
1/4 teaspoon clove, ground (a must for authentic Quebecois pie)
1/2 cup water
1/4-1/2 cup breadcrumbs
pastry for a double-crust 9-inch pie, of your choice

Steps:

Place all ingredients except breadcrumbs and pastry in a saucepan.
Bring to a boil and cook, uncovered, over medium heat for 20 minutes.
Remove from heat and add a 3 or 4 spoonfuls of breadcrumbs.
Let mixture stand for 10 minutes.
If the fat is sufficiently absorbed by the breadcrumbs, do not add more. If not, add more crumbs in the same manner.
Cool mixture and spoon into a pastry-lined pie plate.
Cover with crust and bake at 400F until golden brown (follow directions for pie crust you chose).
Serve hot.
NOTE: Cooked tourtière may be frozen for 4 to 5 months and does not need to be thawed before reheating.
To reheat, place your frozen tourtiere (covered in foil) in a medium oven and bake until a knife inserted in the center is hot when you pull it out.

TOURTIERES

Tourtieres image

Some time ago, a co-worker brought a meat pie to lunch. The aroma was familiar-after one taste, I was amazed to discover it was the same pie my grandmother used to serve when I was a youngster! She shared the recipe, and I have been enjoying it ever since. -Rita Winterberger, Huson, Montana

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 pies (8 servings each).

Number Of Ingredients 11

Ingredients

2 large onions, thinly sliced
1/4 cup canola oil
2 pounds ground beef
2 pounds ground pork
3 cups frozen mixed vegetables
2 cups mashed potatoes
1 tablespoon ground allspice
2 teaspoons salt
1/2 teaspoon pepper
Pastry for two double-crust pies
1 large egg, lightly beaten

Steps:

In a Dutch oven, saute onions in oil until tender. Remove and set aside. In the same pan, cook beef and pork over medium heat until no longer pink; drain. Remove from the heat. Add the onions, vegetables, potatoes and seasonings., On a floured surface, rolled the dough to fit two 9-in. pie plates with bottom crusts; trim crust even with edge of plate. Fill each with about 5 cups filling. Roll out remaining dough to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in crust and brush tops with egg. Bake at 375° for 30-35 minutes or until golden brown., Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Bake 15 minutes. Reduce heat to 375°. Cover edges loosely with foil and bake 35-40 minutes longer or until crusts are golden brown.

Nutrition Facts : Calories 487 calories, Fat 31g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 620mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 25g protein.

Tips:

Use a well-seasoned cast iron skillet to achieve a crispy and flavorful crust.
Don't overcrowd the pan. Cook the tourtière in batches if necessary.
Cook the tourtière on low heat to prevent the bottom from burning.
Use a meat thermometer to ensure that the tourtière is cooked to an internal temperature of 165 degrees Fahrenheit.
Let the tourtière rest for 10 minutes before slicing and serving.

Conclusion:

Mme Benoit's Tourtière is a delicious and hearty dish that is perfect for a winter meal. The combination of ground pork, beef, and veal, along with the flavorful spices, creates a rich and savory filling. The crispy crust adds the perfect finishing touch to this classic dish. Whether you are making it for a special occasion or just a weeknight dinner, Mme Benoit's Tourtière is sure to be a hit.

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