GASPE TOURTIERE
This recipe is posted for play in Culinary Quest - Quebec. The recipe is from "Laura Secord Canadian Cookbook". A well loved book with many treasured recipes. There are many many versions of Tourtiere. This one is from Gaspe, Quebec. Originally the tourtiere would have been made with carrier pigeons or tourts as they were...
Provided by Baby Kato
Categories Savory Pies
Time 3h35m
Number Of Ingredients 10
Steps:
- 1. Cut chicken into 4 -6 pieces. Add the chicken to a pot with sufficient cold water to cover the chicken. Cover the pan and cook over low heat until chicken is tender. Cool in the broth for 1 hour.
- 2. Meanwhile in a lightly greased pan, lightly brown the lean grown pork.
- 3. Stir in enough of the chicken broth to just cover the ground pork. Cover and cook over low heat for 2 hours.
- 4. Remove chicken from the bone and chop. Add the chicken meat to the pork, mix well and taste to see if you need to add more seasonings. Allow to cool.
- 5. Preheat oven to 450 F. Prepare enough pastry for two - two crust pies. Divide into 4 equal portions and roll each out separately. Use two portions to line two deep dish 9 inch pie pans.
- 6. Divide the cooled mixture between the two pie pans. Cover with top crusts. Flute and seal edges and then slash the top crust, to allow steam to escape.
- 7. Bake in 450 F oven for 10 minutes than lower the heat to 350 F and continue baking for 30 - 40 minutes longer.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sahayla Bryant
[email protected]This is a great recipe! I've made it several times and it's always a hit with my family and friends.
Laraib Jutt
[email protected]I'm not a big fan of cloves, so I omitted them from this recipe. The tourtière still turned out great.
Thalukanyo Mulaudzi
[email protected]This recipe was a bit too spicy for me, but I still enjoyed it. I'll probably use less cayenne pepper next time.
Grace Edor
[email protected]I made this tourtière in a slow cooker and it turned out perfectly. It's a great way to cook it if you're short on time.
Charbel Bsaibess
[email protected]I'm allergic to pork, so I substituted ground beef in this recipe. It turned out great!
Baba Ail
[email protected]This recipe is a bit too complicated for me. I prefer simpler recipes.
Afrin Chowa
[email protected]I followed the recipe exactly, but my tourtière didn't turn out as good as I expected. The crust was too thick and the filling was bland.
AamirAaifi Arab boy videos
[email protected]This tourtière is a bit too dry for my taste. I think I'll add some more liquid to the filling next time.
Kamusiime Gilbert
[email protected]I'm not a fan of tourtière, but this recipe is pretty good. The filling is flavorful and the crust is flaky.
Darcy Ryan
[email protected]This recipe is a keeper! The tourtière is delicious and easy to make. I will definitely be making it again.
Namra Seher
[email protected]I've been making this tourtière for years, and it's always a family favorite. The filling is moist and flavorful, and the crust is flaky and golden brown.
Nabraj Mandal
[email protected]This is a great recipe for a classic Canadian dish. The tourtière is easy to make and always turns out delicious.
finn hackwood
[email protected]I made this tourtière for my family for Christmas dinner, and it was a huge hit. Everyone loved it, and I even got a few requests for the recipe.
Yoram Boris Kaluba
[email protected]This Gaspé tourtière is a delicious and hearty dish that is perfect for a cold winter night. The meat filling is rich and flavorful, and the crust is flaky and golden brown.
Mohibul Hasan
[email protected]I've made this recipe several times, and it always turns out perfectly. It's a great dish to serve for a special occasion or a weeknight dinner.
Danish Okz
[email protected]This is the best tourtière I've ever had. The crust is flaky and buttery, and the filling is moist and flavorful. I love the addition of the potatoes, which give the dish a nice texture.
Asmit bhagoriya
[email protected]I'm not a big fan of tourtière, but this recipe changed my mind. The meat filling is savory and flavorful, and the crust is perfectly crispy. I especially appreciate the addition of cloves and allspice, which give the dish a unique and festive flavor
Tieho Comba
[email protected]This Gaspé tourtière is an absolute delight! The flavors of the pork, beef, and spices blend perfectly, and the crust is flaky and golden brown. I followed the recipe exactly, and it turned out perfectly. My family loved it, and I will definitely be