PERE BEAUDRY'S TOURTIERE
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
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!
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Ordena Hope
[email protected]The tourtiere was delicious and easy to make. I would definitely make it again.
Hassen Ahmednur
[email protected]I loved the flavor of the tourtiere, but the crust was a bit too thick for me. I'll try rolling it out thinner next time.
Iziah Waters
[email protected]The tourtiere was a bit bland for my taste, but the crust was flaky and the filling was cooked evenly. I might try adding more spices next time.
June Boris Villanera
[email protected]The tourtiere was delicious! The crust was flaky and the filling was moist and flavorful. I would definitely make this again.
David achibong akpan
[email protected]This was my first time making tourtiere. The filling was tasty but the crust was a bit tough. I'll try a different recipe next time.
Dear comrade Samejo
[email protected]This tourtiere was a bit dry for my taste, but the flavor was still good. I think I might try using a different recipe next time.
Erin Nunez
[email protected]I've been making this tourtiere recipe for years, and it's always a hit. The crust is always flaky and the filling is always flavorful. I highly recommend this recipe.
LUCIFER
[email protected]This was my first time making tourtiere, and I'm really happy with how it turned out. The crust was flaky and the filling was flavorful. I would definitely make this again.
Arshad Waran
[email protected]This tourtiere was a bit time-consuming to make, but it was worth the effort. The crust was golden brown and flaky, and the filling was flavorful and juicy. I would definitely make this again for a special occasion.
Neil M
[email protected]I'm not a huge fan of tourtiere, but I made this recipe for my husband, who loves it. He said it was the best tourtiere he's ever had. The crust was flaky and the filling was flavorful and moist. I'll definitely be making this again for him.
As Das
[email protected]This tourtiere was a labor of love, but it was worth it! The end result was a beautiful and delicious dish that my family loved. The filling was rich and flavorful, and the crust was flaky and buttery. I highly recommend this recipe.
Paige Polegato
[email protected]I was a bit skeptical about making my own tourtiere, but I'm so glad I tried this recipe. It was easier than I thought, and the results were amazing. The crust was perfectly flaky, and the filling was flavorful and moist. I will definitely be making
Md Johurul
[email protected]This was my first time making tourtiere, and it turned out great! The instructions were easy to follow, and the result was a delicious and impressive dish. I'll definitely be making this again.
Leannon Chikoz
[email protected]I've made this tourtiere several times now, and it's always a hit. The combination of pork, beef, and veal is perfect, and the spices give it a wonderful flavor. I highly recommend this recipe!
Bradley Genave
[email protected]This tourtiere recipe is a winner! The filling is flavorful and juicy, and the crust is flaky and golden brown. I'll definitely be making this again.