Best 5 Pere Beaudrys Tourtiere Recipes
Pѐre Beaudry’s tourtiѐre is not only a dish with a long history in Quebec, but also a culinary delight that has become a staple at Christmas dinners and other special occasions. Savory and flaky, the traditional meat pie is similar to a shepherd’s pie, consisting of layers of pork and beef, veal, potatoes, onions, and spices, topped with a delicious crust. It is a dish that has been handed down through generations, with each family adding their own twist to the recipe. If you’re looking for a recipe for this iconic dish, you’ve come to the right place. In this article, we’ll guide you through the process of making a classic Pѐre Beaudry’s tourtiѐre, so you can enjoy this timeless dish in the comfort of your own home.
Check out the recipes below so you can choose the best recipe for yourself!
FRENCH CANADIAN TOURTIERE
Traditional French Canadian Tourtiere (meat pie), served on Reveillon (Christmas Eve).
Provided by Rayna Jordan
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
- Preheat oven to 425 degrees F (220 degrees C).
- Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
- Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.
Nutrition Facts : Calories 404.6 calories, Carbohydrate 22.1 g, Cholesterol 55.3 mg, Fat 26.6 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 8.1 g, Sodium 748.9 mg, Sugar 0.7 g
FRENCH CANADIAN TOURTIERES
This recipe comes from my big sister. Each fall, we get together and make about 20 of these pies to use at Christmas, give as gifts or freeze for unexpected company. -Pat Menee, Carberry, Manitoba
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4 pies (8 servings each).
Number Of Ingredients 18
Steps:
- Coarsely chop celery, carrots and onions; place in a food processor with garlic. Cover and process until finely chopped; set aside., In a stockpot or two Dutch ovens, cook vegetables, pork, veal and sausage until meat is no longer pink; drain. Stir in broth, parsley and seasonings. Cover and cook over low heat 20 minutes. Stir in bread crumbs., Preheat oven to 400°. On a lightly floured surface, roll?half of dough into four 1/8-in.-thick?circles;?transfer to four 9-in. pie plates.?Trim?even with rims.??Add?about 4 cups filling to each crust.??Roll remaining dough into four 1/8-in.-thick circles. Place over filling. Trim, seal and flute edges. Cut slits in tops.?, Cover edges of pies loosely with foil. Bake 25 minutes. Reduce oven setting to 350°. Remove foil and bake pies until crusts are golden brown, 15-20 minutes longer. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a baking sheet; cover edge loosely with foil. Bake 25 minutes. Reduce heat to 350°. Remove foil. Bake until crust is golden brown and a thermometer inserted in center reads 165°, 50-60 minutes longer.
Nutrition Facts : Calories 469 calories, Fat 29g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 672mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
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 @EmilyJo
Categories Beef
Number Of Ingredients 11
Steps:
- Preheat oven to 450'F
- 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.
- 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.
- Put the bottom crust in the pie pan and add the cooked meat. Put the top crust on and brush with the cream.
- 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!
TOURTIERE
Try this Christmassy French-Canadian meat pie from one of our Good Food members. Encased in puffed pastry, it's a delicious mix of pork, beef and veal
Provided by GF member Dianna Ashworth
Categories Dinner
Time 2h40m
Yield Serves 4-6
Number Of Ingredients 19
Steps:
- Heat 1 tbsp of the oil in a large frying pan over a medium heat. Fry the meat in batches until browned. Tip into a large bowl and set aside.
- Heat the remaining oil in the same pan, then add the onions, carrot, celery and garlic. Fry for 8-10 mins until softened. Add this to the meat.
- Simmer the wine in the pan for 10 mins to reduce. Tip in the meat and veg, then the spices, thyme, bay and stock. Cook for 30 mins, uncovered. Stir in the oats and simmer for 15 mins. Discard the bay, then season. Cool completely.
- Heat the oven to 200C/180C fan/gas 6. Line a 20cm loose-bottom tin with the shortcrust pastry, pushing it into the sides of the tin. Leave 2cm of pastry overhanging and trim away the excess. Prick the bottom with a fork, cover with baking parchment and fill with baking beans. Bake for 15 mins. Remove the parchment and beans, and bake for another 15 mins until golden.
- Trim the edges with a serrated knife and pack in the meat filling. Brush some of the egg around the edge of the pastry, then drape the puff pastry over the top, trim the edges and crimp all the way round with a fork. Use the puff pastry offcuts to make decorations for the pie, if you like (or see tip, below). Brush with more egg and make 4-5 holes in the top. Can be frozen for up to six weeks at this stage. Defrost thoroughly before baking. Bake at 190C/170C fan/gas 5 for 40-50 mins. Leave to rest for 10 mins before serving.
Nutrition Facts : Calories 724 calories, Fat 45 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium
PERE BEAUDRY'S TOURTIERE
I grew up eating this pie. My father was an avid cook and he was an excellent baker. I used to love when Christmas came round because I knew he would make this meat pie. I have also created a vegan version of this pie. You will need 2-9" pie crusts for this recipe. I use my Easy Spelt Pie Crust. This pie is delicious and tastes great with cranberries on the side.
Provided by Chef Joey Z.
Categories Savory Pies
Time 50m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450'F.
- In a skillet, cook the onion, garlic and spices on medium low heat in the oil. When onion is transparent, add the meat. Let simmer stirring occasionally until meat is no longer pink.
- Make a gravy by adding the flour to the water. Stir well and add to the cooking meat to thicken the mixture.
- Put the bottom pie crust in the pie pan and add the cooked meat. Put on the top crust.
- Brush the top of the crust with the cream.
- Pere Beaudry says that the meat can dry out in the pie, so the gravy helps keep it moist.
- In the 450'F oven bake the pie for 10 minutes. Then turn it down to 350'F and bake for a further 20 minutes until golden brown.
- Bon Apetit!
Nutrition Facts : Calories 444.7, Fat 33, SaturatedFat 12.8, Cholesterol 126.2, Sodium 401.1, Carbohydrate 3.8, Fiber 0.4, Sugar 1.2, Protein 31.2
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the final flavor of your tourtière.
- Don't overwork the dough. Overworking the dough will make it tough.
- Chill the dough before rolling it out. This will make it easier to work with and prevent it from shrinking in the oven.
- Use a sharp knife to cut the pastry. This will help to prevent the edges from becoming ragged.
- Bake the tourtière at a high temperature for the first 15 minutes. This will help to create a golden brown crust.
- Reduce the temperature and continue baking until the filling is cooked through. This will take about 45 minutes to an hour.
- Let the tourtière cool slightly before serving. This will help the filling to set.
Conclusion:
Tourtière is a delicious and hearty dish that is perfect for a winter meal. It is a classic French-Canadian dish that is enjoyed by people of all ages. If you are looking for a new and exciting recipe to try, I encourage you to give tourtière a try. You won't be disappointed!
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