TOURTIERE (FRENCH CANADIAN MEAT PIE) - DAIRY FREE
This recipe makes 3 pies. A delicious meat pie that can be served with a wide variety of things. It is our Christmas Eve tradition to serve this with eggs and pan fried potatoes, but it is also yummy with mashed potatoes and veggies or anything else you can think of.
Provided by Chelle_N
Categories Savory Pies
Time 2h15m
Yield 3 pies
Number Of Ingredients 12
Steps:
- Place meat onion, celery, garlic and salt and pepper in sauce pan, cook until meat is granular.
- Put into dutch oven and fill pot until liquid covers the meat. If not enough consomme then add water.
- Cook for 1 hour.
- When done (mixture should still be "wet"). Remove from heat and mix in:.
- ½ to ¾ tsp cinnamon.
- ¼ tsp clove.
- Pinch of savory.
- Fill 3 bottom pie shells (quite full) and wet edges with egg/water combination.
- Put top crust on all 3 bottoms and using a fork, press down edges to seal.
- Slice top a few times to allow steam to escape.
- Bake at 350°F for 45 minutes or until deep golden.
- *You can add sprinkles of flour to meat mixture to thicken.
Nutrition Facts : Calories 2268.9, Fat 154.3, SaturatedFat 51, Cholesterol 414.7, Sodium 2042.3, Carbohydrate 86.7, Fiber 7.8, Sugar 1.8, Protein 125.8
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Sithil Liyanage
[email protected]This is the best tourtière recipe I've ever tried! The filling is flavorful and the crust is flaky and golden brown. I will definitely be making this again and again.
Taiwo Ojebisi
[email protected]This tourtière was a labor of love, but it was worth it! The filling was rich and flavorful, and the crust was flaky and golden brown. I will definitely be making this again for special occasions.
Ahsan Rasheed
[email protected]This is my go-to tourtière recipe. It's easy to make and always a crowd-pleaser. The filling is flavorful and the crust is flaky and golden brown. I highly recommend this recipe!
Hdhd Hdhdhd
[email protected]I've made this tourtière several times and it always turns out great! The filling is flavorful and the crust is flaky and golden brown. It's a perfect dish for a special occasion or a casual meal.
Jousha Hurst
[email protected]This recipe is not worth your time. The tourtière was bland and the crust was tough. I would not recommend this recipe to anyone.
tayyabali
[email protected]The recipe was easy to follow, but the tourtière was not as good as I had hoped. The filling was a bit dry and the crust was not very flaky. I will try a different recipe next time.
Lance Klein
[email protected]This tourtière was a disappointment. The filling was bland and the crust was soggy. I will not be making this again.
Tanzeel Ahmad
[email protected]This was the best tourtière I've ever had! The filling was flavorful and the crust was flaky and golden brown. I will definitely be making this again!
The Ngugi's
[email protected]This recipe is a keeper! The tourtière turned out perfectly. The filling was delicious and the crust was flaky and golden brown. I will definitely be making this again!
Rebecca Rodriguez
[email protected]This tourtière was amazing! The filling was flavorful and the crust was flaky and golden brown. I will definitely be making this again!
Kiran Adnan
[email protected]This recipe was easy to follow and the pie turned out delicious! I made it for a potluck and it was a big hit. The filling was flavorful and the crust was flaky and golden brown. I will definitely be making this again!
Tebby Tsheko
[email protected]This was my first time making tourtière, and it turned out great! The filling was delicious and the crust was flaky and golden brown. I used a store-bought pie crust to save time, and it worked out perfectly. I will definitely be making this again!
Rabika Thapa
[email protected]I've been looking for a good tourtière recipe for ages, and this one is definitely a keeper. The instructions were easy to follow and the pie turned out beautifully. The filling was rich and flavorful, and the crust was flaky and golden brown. I will
Salma Ashura
[email protected]This tourtière was a hit at our New Year's Eve party! I made it dairy-free by using almond milk and vegan butter, and it turned out perfectly. The filling was savory and flavorful, and the crust was flaky and golden brown. I will definitely be making