Canadian Meat Pie
Embark on a culinary journey with our comprehensive tutorial on crafting the quintessential French Canadian Meat Pie, known as Tourtière. This savory delight is a cherished part of Canadian culinary heritage, and we're here to guide you through each step of the process, ensuring your kitchen is filled with the comforting aroma of a traditional Québécois feast. Begin by creating the perfect flaky pie crust, a crucial foundation for this savory masterpiece.
Our tutorial walks you through the art of achieving the ideal balance of tenderness and crispiness, setting the stage for the rich filling that awaits. The heart of the Tourtière lies in the flavorful meat mixture, typically a blend of pork, veal, and aromatic spices. Learn the secrets of seasoning and simmering to perfection, as we unveil the techniques that elevate this dish from mere meat pie to a culinary symphony. As your French Canadian Meat Pie bakes to golden perfection, your anticipation will grow along with the tantalizing scents filling your kitchen. Once out of the oven, you'll marvel at the beautifully browned crust and the savory goodness within.
Whether you're embracing your Canadian roots or simply seeking a comforting and impressive dish, our tutorial guarantees success in creating a Tourtière that captures the essence of French Canadian culinary tradition. Bon appétit!
French Canadian meat pie, very popular dish prepare for holidays, Thanksgiving, Christmas. The pie dough can be wrap up in freezer ready to rolling.
One recipes use basic pie dough make two 9 in pies
Supplies:
Mixing bowl medium size or stand mixer
Food processor or stand mixer
Spatula
Rolling pin
Scale
Pie tin
Baking tray
Yield:
2 meat pies with bottom shell and cover top
Pie Crust Ricpe:
Ingredients:
480g pastry flour
15g salt
240g butter
150g water
Steps:
Prepare the dough:
In a food processor, combine flour, butter, and salt. Process briefly to crumb the butter and flour, then add cold water and mix until incorporated, taking approximately ten seconds. Stop the machine once the dough begins to form or becomes shaggy; do not overmix.
Form the dough into a flat disk, wrap it in plastic wrap, and refrigerate before rolling out.
Roll the dough to 1/8-1/4 thickness and to the size of the pie tart shell or tin shell (9x9 in), along with two rounds for the top. Chill the shell in the refrigerator before adding the filling.
Add the meat filling to the pie shell, brush the sides with an egg wash to seal the base and top, and brush the top for a golden brown color after baking, using one whole egg and a pinch of salt.
Bake at 375 F for 40 or until golden brown
it’s flaky pie dough.
Meat Pie Filling:
Ingredients:
400g ground beef
400g ground pork
1 large onion
1 potato peal and graded or chopped
1 tsp cinnamon
pinch of dry thyme
oil and butter
salt and pepper to taste
one recipe prepare basic pie dough
Other ingredients suggestion:
Salt egg yolks or boil whole eggs
left-over meat stew, pork stew
Sauté the meat:
In a small saucepan, heat butter and oil over medium heat. Add chopped onions, ground meat, and spice, breaking up the meat with a wooden spoon. As needed, add water, vegetable broth, or meat broth to aid in the process. This step requires approximately 5-10 minutes.
Season the mixture with salt and pepper to taste, then add fresh or dried herbs such as thyme or parsley. If using eggs, grate salted egg yolks or chop whole eggs.
Transfer the mixture to a container and refrigerate until ready for use.
Refrigerate the mixture, where it will remain fresh for a period of one week.
Keep cold in the fridge for one week.
In preparation for baking, pour the prepared cooked meat over the unbaked pie shell. If incorporating leftover stew, place it atop the prepared cooked mince meat.
Next, cover the pie and bake at 350 degrees for 30 minutes.
Optional: For the cheese course, if choosing a cheese such as Camembert, pre-cut the top pie shell to create a circular opening for the selected cheese. Position the cheese within the circular opening and broil before serving for 5 minutes on high, or until the cheese softens and melts before serving.
Canadian meat pie serve with roasted potatoes
Tips for Making Pâte Brisée
1. Use cold ingredients: Cold butter and ice-cold water are essential for creating a flaky crust.
2.Don't overwork the dough: Mix the ingredients just until they come together in a shaggy mass. Overworking can lead to a tough crust.
4. Keep the butter in small pieces: This helps to create a flaky crust by preventing the butter from melting and distributing evenly.
5. Add water gradually: Add the ice-cold water gradually, stirring with a fork until the dough just comes together.
6. Rest the dough: Let the dough rest for at least 30 minutes to allow the gluten to relax, making the dough easier to roll out.
7. Roll out the dough evenly: Roll out the dough to an even thickness to ensure that the crust bakes evenly.
Common Issues and Solutions
1. Dough too sticky: Add a small amount of flour and knead gently.
2. Dough too crumbly: Add a small amount of ice-cold water and knead gently.
3. Crust shrinks during baking: This can be caused by overworking the dough or not letting it rest long enough. Try to handle the dough gently and let it rest for a longer period.
Consider retaining this recipe for a meat pie as a convenient option for your lunch, midnight snack or brunch.
