THE BEST TOURTIÈRE ( FRENCH-CANADIAN MEAT PIE)
Steps:
- In a saucepan, combine the ground pork, water, ground clove, allspice, salt, pepper and onion. Cook over moderate heat for 30 minutes, stirring often to prevent sticking. Remove from heat; add the mashed potatoes and mix well. Cool. 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 a hot oven, 425 degrees F, for 40 minutes. Serve hot.
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Amerikwu midia
[email protected]This recipe is a great way to show off your culinary skills. The tourtiere is sure to impress your guests.
Binod Bista
[email protected]I've made this tourtiere several times now and it's always a hit. It's the perfect comfort food for a cold winter day.
Alamin poramanik
[email protected]I'm allergic to pork, so I substituted ground turkey in this recipe. It turned out great!
Vjf Bfkhg
[email protected]This recipe is a bit too complicated for me. I'm going to try a simpler tourtiere recipe next time.
Tina Tallbrother
[email protected]The tourtiere was delicious, but it was a bit too salty for my taste. I'll reduce the amount of salt next time.
Emmanuel Ongom
[email protected]I'm new to French-Canadian cooking, but this recipe helped me create a delicious and authentic tourtiere.
eleni milissis
[email protected]This recipe is a great way to use up leftover pork. I made a double batch and froze one for later.
Venah Badza
[email protected]I've tried other tourtiere recipes before, but this one is by far the best. The crust is flaky and the filling is moist and flavorful.
Antoine Maxarry
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The tourtiere was a big hit at my holiday party.
WH FAMILY & FRIENDS
[email protected]I'm not a huge fan of pork, so I substituted ground beef in this recipe. It turned out great!
Shea Brown
[email protected]The tourtiere was a bit dry for my taste, but the flavor was still good. I think I'll add more liquid next time.
Nasir Shimul
[email protected]This recipe is a great starting point for a classic tourtiere. I made a few adjustments to the spices and herbs, but the overall result was delicious.
Officialprivate Chat
[email protected]This was my first time making tourtiere and it was surprisingly easy. The instructions were clear and concise, and the pie turned out beautifully.
Makhsen Saidy
[email protected]I've made this tourtiere several times now and it's always a hit. The crust is so light and fluffy, and the filling is packed with flavor.
massimo Mackenzie
[email protected]This recipe is a keeper! The tourtiere turned out perfectly - golden brown and flaky crust, and a savory, flavorful filling. My family loved it!