CLASSIC TOURTIèRE OR QUéBEC PORK PIE RECIPE - (4.6/5)
Provided by MaryA.
Number Of Ingredients 15
Steps:
- In a large, heavy frying pan, combine pork with cold water and heat to boiling point. It should be slightly soupy. Add onion, celery, pepper, bay leaf, savory, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/4 hours; stir often. Add more water if mixture dries out. Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to 2 minutes. If you're adding the flour, at this point sprinkle the TBSP's over the meat and saute for a couple of minutes then add the extra water to make the mixture sloppier and continue to cook until it thickens again. Remove bay leaf and allow to cool. Setting the entire pot in the snow bank speeds up this process! Meanwhile, line two 9-inch pie plates with pastry. When meat mixture is lukewarm, divide it between two pie shells and spread it out evenly. Brush around outer edge of pastry with the beaten egg. Place top crust on the tart and press gently around the edge to seal. Trim pastry, crimp edges and cut steam vents in top crust. Decorate as desired. Bake in preheated 425°F oven for 15 minutes, then reduce heat to 375°F and bake another 25 minutes or until crust is golden.
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Maira Queen
[email protected]This tourtière was okay. The filling was flavorful, but the crust was a bit too thick and doughy. I would have liked it better if the crust had been flakier and more buttery. Overall, it was a decent dish, but I wouldn't make it again.
Smart nwachukwu
[email protected]This tourtière was a disappointment. The filling was bland and dry, and the crust was tough and chewy. I followed the recipe exactly, but it still didn't turn out well. I would not recommend this recipe.
Isaac Badioo
[email protected]This was the best tourtière I've ever had! The filling was flavorful and moist, and the crust was flaky and buttery. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again!
Enoh Reneta
[email protected]This tourtière was absolutely delicious! The filling was perfectly seasoned, and the crust was flaky and golden brown. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again!
Imsad Boy
[email protected]I made this tourtière for my family's Christmas dinner, and it was a huge hit! Everyone loved it, and I even got requests for the recipe. The filling was flavorful and moist, and the crust was flaky and buttery. I highly recommend this recipe!
Savannah Sourwine
[email protected]This tourtière was delicious! The filling was perfectly seasoned, and the crust was flaky and golden brown. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again!
EXPERIMENTAL BD
[email protected]I've made this tourtière several times now, and it's always a hit. The filling is flavorful and savory, and the crust is flaky and golden brown. I highly recommend this recipe!
derick kurate
[email protected]This was my first time making tourtière, and it turned out great! The filling was flavorful and moist, and the crust was flaky and golden brown. I will definitely be making this again!
Tholakele Radebe
[email protected]This tourtière was a bit too salty for my taste. The filling was flavorful, but the crust was a bit too thick and doughy. I would have liked it better if the crust had been flakier and more buttery. Overall, it was an okay dish, but I wouldn't make i
Md Sobuj
[email protected]I would give this tourtière a 3 out of 5. The filling was tasty, but the crust was a bit dry. I also found that the recipe was a bit confusing to follow. Overall, it was a decent dish, but I probably wouldn't make it again.
Erik Denny
[email protected]This tourtière was okay. The filling was flavorful, but the crust was a bit too thick and doughy. I would have liked it better if the crust had been flakier and more buttery. Overall, it was a decent dish, but I wouldn't make it again.
Tookly Grg
[email protected]This tourtière was a disappointment. The filling was bland and dry, and the crust was tough and chewy. I followed the recipe exactly, but it still didn't turn out well. I would not recommend this recipe.
Saxes Prince
[email protected]This was the best tourtière I've ever had! The filling was flavorful and moist, and the crust was flaky and buttery. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again!
Rohoman Hassan
[email protected]This tourtière was absolutely delicious! The filling was perfectly seasoned, and the crust was flaky and golden brown. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again!
mian ehsan Bari
[email protected]I made this tourtière for my family's Christmas dinner, and it was a huge hit! Everyone loved it, and I even got requests for the recipe. The filling was flavorful and moist, and the crust was flaky and buttery. I highly recommend this recipe!
Orlando Fonseca
[email protected]This tourtière was delicious! The filling was savory and flavorful, and the crust was flaky and golden brown. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again for my family and friends.
Godwin Samsong
[email protected]This was my first time making tourtière, and it turned out great! The instructions were easy to follow, and the dish was ready in no time. I used a store-bought pie crust, which made it even easier. The filling was flavorful and comforting, and the c
Damani Bennett
[email protected]I've been making this tourtière for years, and it's always a crowd-pleaser. The key is to use high-quality ingredients and to take your time. The result is a delicious and authentic Québécois dish that's perfect for any special occasion.
Malik Shan
[email protected]This tourtière was a hit at our New Year's Eve party! The filling was savory and flavorful, and the crust was flaky and golden brown. I used a mix of ground pork and beef, and added some chopped apples and carrots for extra flavor. It was a lot of wo