Best 4 Pere Beaudrys Tourtiere Recipes

**Tourtière: A Classic French-Canadian Meat Pie**

Tourtière is a traditional French-Canadian meat pie that is typically served during the holiday season. It is made with a flaky pastry crust and filled with a mixture of ground pork, beef, and veal, along with potatoes, onions, and spices. The pie is then baked until the crust is golden brown and the filling is bubbling hot.

This article provides three different recipes for tourtière:

* **Classic Tourtière:** This recipe is for a traditional tourtière, made with a combination of ground pork, beef, and veal.
* **Chicken Tourtière:** This recipe is a variation on the classic tourtière, made with ground chicken instead of pork, beef, and veal.
* **Vegetarian Tourtière:** This recipe is a meatless version of tourtière, made with a filling of vegetables, such as potatoes, carrots, and peas.

All three recipes include step-by-step instructions and a list of ingredients. They also include tips for making the perfect tourtière, such as how to properly prepare the pastry crust and how to cook the filling until it is tender and flavorful. Whether you are a fan of traditional French-Canadian cuisine or simply looking for a delicious and hearty meal, these tourtière recipes are sure to please.

Let's cook with our recipes!

TRADITIONAL FRENCH CANADIAN TOURTIERE

Traditional French Canadian Tourtiere image

Originally from my grandma's recipe box, the secret of this delectable Christmas treasure is found in the ground cloves and chicken seasoning. We've always made our tourtieres en grand (in large quantity), as they freeze great making them a terrific quick fix throughout the busy holiday season!

Provided by kathleen

Categories Meat and Poultry Recipes Pork Ground Pork Recipes

Time 1h45m

Yield 64

Number Of Ingredients 11

Ingredients

8 pounds ground pork
8 pounds ground beef
4 cups finely chopped onion
6 cups water
2 ½ tablespoons salt
2 teaspoons pepper
2 teaspoons allspice
1 ¾ teaspoons ground cloves
1 teaspoon ground cinnamon
¼ cup liquid chicken seasoning
8 (15 ounce) packages pastry for double-crust pie

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a large pot, mix the pork, beef, onion, and water. Season with salt, pepper, allspice, cloves, cinnamon, and chicken seasoning. Bring to a boil. Reduce heat to low and simmer 30 minutes.
Drain liquid from pot into a bowl. Transfer remaining meat mixture to a separate bowl and chill until ready to use. Place bowl with liquid in the refrigerator and chill 1 hour, or until fat has congealed on the surface.
Scrape and discard fat from the chilled liquid. Spoon the meat mixture into pie crusts. Add 1 tablespoon of reserved liquid to each pie. (This prevents them from becoming to dry.) Place top crust on top of each pie and pinch edges to seal. Cut slits in top crust so steam can escape.
Bake in preheated oven until golden brown, about 50 minutes. Serve immediately or freeze until ready to use.

Nutrition Facts : Calories 467.6 calories, Carbohydrate 23.1 g, Cholesterol 71.3 mg, Fat 31 g, Fiber 2.1 g, Protein 22.7 g, SaturatedFat 9.7 g, Sodium 588.2 mg, Sugar 0.4 g

FRENCH CANADIAN TOURTIERE

French Canadian Tourtiere image

Traditional French Canadian Tourtiere (meat pie), served on Reveillon (Christmas Eve).

Provided by Rayna Jordan

Categories Meat and Poultry Recipes Pork Ground Pork Recipes

Time 2h

Yield 8

Number Of Ingredients 11

Ingredients

1 pound lean ground pork
½ pound lean ground beef
1 onion, diced
1 clove garlic, minced
½ cup water
1 ½ teaspoons salt
½ teaspoon dried thyme, crushed
¼ teaspoon ground sage
¼ teaspoon ground black pepper
⅛ teaspoon ground cloves
1 recipe pastry for a 9 inch double crust pie

Steps:

In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
Preheat oven to 425 degrees F (220 degrees C).
Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.

Nutrition Facts : Calories 404.6 calories, Carbohydrate 22.1 g, Cholesterol 55.3 mg, Fat 26.6 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 8.1 g, Sodium 748.9 mg, Sugar 0.7 g

PERE BEAUDRY'S TOURTIERE

Pere Beaudry's Tourtiere image

We second that; this recipe is a real winner. It's a Blue Ribbon winner, in fact! Hearty and satisfying, this one ranks pretty darn high in the world of comfort foods. Mash a few potatoes, toss a salad, and you have one soul-warming meal.

Provided by Jo Zimny

Categories Savory Pies

Time 50m

Number Of Ingredients 11

Ingredients

1/2 Tbsp olive oil
1 medium onion chopped
1 lb ground beef, moose or veal
1/2 lb lean ground pork
1 clove garlic chopped fine
1/4 tsp dried thyme or oregano
1/2 tsp salt
1/4 c water
1 tsp flour
1/8 c cream
2 9 inch pie crusts

Steps:

1. Preheat oven to 450'F
2. In a skillet, cook the onion, garlic and spices on medium low heat in the olive oil. When the onion is transparent, add the meat. Let simmer stirring occasionally until meat is cooked through.
3. Make a gravy by adding the flour to the water. Stir well and add to the cooking meat to thicken the mixture. The gravy inside the pie helps keep it nice and moist.
4. Put the bottom crust in the pie pan and add the cooked meat. Put the top crust on and brush with the cream.
5. Bake in the 450'F oven for 10 minutes, then turn down to 350'F and bake for 20 minutes until golden on the top. Enjoy!

TOURTIERE (FRENCH CANADIAN MEAT PIE)

Tourtiere (French Canadian Meat Pie) image

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.

Provided by Chef John

Categories Meat and Poultry Recipes Pork Ground Pork Recipes

Time 2h15m

Yield 8

Number Of Ingredients 28

Ingredients

3 cups all-purpose flour
1 teaspoon kosher salt
2 sticks unsalted butter, sliced, frozen
7 tablespoons ice cold water
2 teaspoons distilled white vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground mustard
⅛ teaspoon ground cloves
1 pinch cayenne pepper
1 large russet potato, peeled, quartered
1 teaspoon kosher salt
1 tablespoon butter
1 large onion, finely chopped
1 pinch salt
4 cloves garlic, crushed
½ cup finely diced celery
1 pound ground pork
1 pound ground beef
1 cup potato cooking water, plus more as needed
1 large egg
1 tablespoon water

Steps:

Place flour, salt, and frozen butter slices into the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into cold water; drizzle water/vinegar into the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If dough isn't pressing together, drizzle in another teaspoon of water.
Transfer mixture to a work surface. Press it together until it becomes a lump of dough. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour.
Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl.
Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher.
Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes.
Stir garlic, celery, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet.
Cook and stir until meat is browned and has a very fine, almost pastelike texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
Preheat oven to 375 degrees F (190 degrees C).
Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape.
Fill bottom crust with the meat mixture; smooth out the surface. Whisk egg and water together to make egg wash. Brush edges of the bottom crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash.
Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.

Nutrition Facts : Calories 663 calories, Carbohydrate 47.3 g, Cholesterol 159.2 mg, Fat 40.5 g, Fiber 2.6 g, Protein 26.9 g, SaturatedFat 21.4 g, Sodium 1074 mg, Sugar 1.5 g

Tips:

Use a sharp knife to slice the onion and garlic thinly. This will help them cook evenly and release their flavor.
Brown the pork and beef over medium-high heat until they are no longer pink. This will help to develop their flavor and prevent them from becoming dry.
Add the onion and garlic to the browned meat and cook until they are softened. This will help to release their flavor and create a savory base for the tourtière.
Stir in the flour and cook for 1 minute. This will help to thicken the sauce and prevent it from becoming watery.
Add the broth, salt, and pepper to the pot and bring to a boil. Then, reduce the heat to low and simmer for 1 hour, or until the meat is tender.
While the meat is simmering, prepare the pastry dough. In a large bowl, whisk together the flour, salt, and shortening. Then, use your hands to work the shortening into the flour until it resembles coarse crumbs.
Add the water, one tablespoon at a time, until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
On a lightly floured surface, roll out the dough to a 12-inch (30 cm) circle. Transfer the dough to a 9-inch (23 cm) pie plate and trim the edges.
Pour the meat mixture into the pie plate and top with the remaining pastry dough. Crimp the edges of the dough together to seal the pie.
Bake the tourtière for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Let the tourtière cool for at least 15 minutes before serving.

Conclusion:

Père Beaudry's Tourtière is a delicious and hearty dish that is perfect for a cold winter day. The combination of pork, beef, and spices creates a flavorful filling, while the flaky pastry crust is the perfect complement. This dish is sure to please everyone at your table.