I need a Tourtiere Recipe

[CdnMN 0]

Does anyone have an authentic tourtiere recipe.

Friends of mine used to make it but I never got the recipe from them. There are hundreds on line but they are all so different that I thought someone here might be able to share an authentic Canadian recipe.

Thanks

K

[lgg 2]

I LOVE tortiere. I made a whole pile last year. This is my fave recipe but it's better as you tweak it to your taste. I use this one as a guideline but a tortiere is as different as every family.

I always add more clove and lots of onion. ANd I make a homemade ketchup maison for it. that is like a tomato and onion chutney but en francais! It's sweet and sour-ish and great with your tortiere. I make that from my head but I'd be happy to give you a low down for it if you like. It's simple.

Torteire Recipe

I always make my own crust and I also skip celery as I hate it. I'll put a little dash of celery salt instead. I like a half pork and half ground beef myself. My dad used to make it with venison and pork mix. Really good.

Edited December 4, 2009 by lgg

[CdnMN 0]

lgg,

Thanks soooooo much. I'm going to make this tomorrow to try it and then make it next week when I have some US friends over. I told them I would serve some real Canadian specialty and I can't ger peameal bacon.

And yes, your ketchup maison sounds great. Please send me the directions for this to. I use either ketchup or freat tomato slices usually, but this sound really good.

Thanks again.

Ken

PS...now I'm at work and hungry and nothing seems like what I want.

[lgg 2]

That's a nice little recipe. It's hard to find a good one as most french maman's just get them from their heads!

Will PM you the Ketchup Maison specs. It too is a fly by the seat of your pants sort of thing... as normally, you'd preserve it, as in can it, but I make it stove top like a chutney, it cooks for the better part or the day though, jsut so you know...

it too is very open to interpretation.

Edited December 4, 2009 by lgg

[lonie 0]

I have an original French Canadian recipe from my grandmother, my aunt wrote it down for us. I have it in a word document, not sure how to attach that here, but I'd be happy to share with whoever would like to have it!!

PM me for a copy!

[Carlawarla 1]

I have an original French Canadian recipe from my grandmother, my aunt wrote it down for us. I have it in a word document, not sure how to attach that here, but I'd be happy to share with whoever would like to have it!!

PM me for a copy!

You can cut and paste from the word document into this reply post.

[Lona.C. 16]

I didnt try it yet ,( so I dont know how it will taste but it looks good , and i will make it for xmas )

http://www.google.com/gwt/x?q=Tourtiere&am...2Ftourtiere.htm

[lonie 0]

I have an original French Canadian recipe from my grandmother, my aunt wrote it down for us. I have it in a word document, not sure how to attach that here, but I'd be happy to share with whoever would like to have it!!

PM me for a copy!

You can cut and paste from the word document into this reply post.

Hi Carla,

Here is the recipe if you are interested. My dad used to use equal parts, ground beef, ground pork and ground veal, he said it gave it a "smoother" taste,

Enjoy!

Quantity : 3 Tortières of 9 inches

2lbs of ground pork, very lean

1lb of ground beef, very lean

1 medium onion

1 stalk of celery with leaves

¼ green pepper

1 large clove of garlic

Salt to taste

½ tsp pepper

¼ to ½ tsp ground cinnamon

¼ to ½ tsp ground cloves

Parsley to taste

Other seasonings to taste if you choose :

Savory, sage, thyme ¼ to ½ tsp each

½ cup boiling water ( to add if neccesary)

Pastry, either your favorite or store bought

Cook the meat, in a large pot with the vegetables. Salt, pepper and the other seasonings to taste.

Stir constantly during the first part of cooking, add water gradually if necessary.

After cooking is finished (aprox 30 minutes, cool and remove any fat. Verify seasoning and adjust to taste.

Place the mixture in a prepared pie plate and proceed as you would make a pie..

Bake on the rack in the lowest position at 450F for 10

Reduce eat to 350F for 10 to 20 minutes.

If the pastry is not golden enough on top, raise the rack to finish the baking..

Total baking time in the oven: 20 to 30 minutes

PASTRY RECIPE (Quantity = 2 tourtières)

4 cups of all purpose flour

1 to 1 1/3 cups of lard and butter room temperature (half /half)

2 tsp baking powder

2 tsp salt

1 cup cold liquid, 3/4 cup water and ¼ cup milk

Blend flour, baking powder and salt..

Cut in the lard and butter into the flour with the help of a pastry cutter or 2 knives,until the consistency of the mixture resembles small peas..

Make a well in the middle of the dry igredients, add the liquid and mix together gently with two knives. Work the pastry as little as possible to avoid toughening the pastrydough.

As soon as the pastry has the the proper consistency , leave the dough to rest 15 minutes, even 1 hour if you have the time, before using it. Roll dough and prepare pie plates as neccessary.