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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Saqibuddin Siddique
[email protected]This tourtière was a bit too salty for my taste, but otherwise it was delicious. The filling was moist and flavorful, and the crust was flaky and golden brown. I would recommend this recipe, but I would reduce the amount of salt in the filling.
bankole olabode
[email protected]This tourtière was delicious! The filling was moist and flavorful, and the crust was flaky and golden brown. I especially liked the addition of the spices, which gave the pie a nice depth of flavor. I would definitely recommend this recipe to anyone
Basir Basir
[email protected]This tourtière was okay, but not great. The filling was a bit bland and the crust was a bit too thick. I think I would try a different recipe next time.
Pinky Kaur
[email protected]I was really looking forward to trying this tourtière, but it was a let down. The filling was dry and the crust was tough. I think I might have used too much flour. I will try this recipe again with less flour and see if that makes a difference.
Humasha Ontiyislam
[email protected]This tourtière was a disappointment. The filling was bland and the crust was soggy. I think I used the wrong type of flour. I will try this recipe again with a different flour and see if that makes a difference.
HAkieM Pepe
[email protected]I'm not sure what I did wrong, but my tourtière turned out dry and bland. The filling was not very flavorful and the crust was tough. I think I might have overcooked it. I will try this recipe again, but I will be more careful with the cooking time.
Jimmy Phiri
[email protected]This tourtière was a bit too salty for my taste. I think I would reduce the amount of salt in the filling next time. Otherwise, the pie was delicious and the crust was flaky and golden brown. I would recommend this recipe with the adjustment to the s
sam germa
[email protected]I followed the recipe exactly and the tourtière turned out perfectly. The filling was savory and flavorful, and the crust was flaky and golden brown. I highly recommend this recipe to anyone looking for a delicious and festive dish to serve at their
most. marfia
[email protected]This tourtière was delicious! The filling was moist and flavorful, and the crust was flaky and golden brown. I especially liked the addition of the spices, which gave the pie a nice depth of flavor. I would definitely recommend this recipe to anyone
Marmi Marmi
[email protected]I made this tourtière for my family and friends, and they all loved it! The filling was so flavorful and the crust was perfectly flaky. I will definitely be making this recipe again.
M c Daddy boy
[email protected]This tourtière was a bit more work than I expected, but it was definitely worth it. The end result was a beautiful and delicious pie that was the star of our Christmas dinner. The filling was rich and flavorful, and the crust was flaky and golden bro
Linda William
[email protected]I'm not usually a fan of meat pies, but this one was really good. The filling was moist and flavorful, and the crust was flaky and buttery. I especially liked the addition of the spices, which gave the pie a nice depth of flavor.
Hajia Tani Mahama Sakina
[email protected]This tourtière was a hit at our holiday dinner! I followed the recipe exactly and it turned out perfectly. The filling was savory and flavorful, and the crust was flaky and golden brown. I highly recommend this recipe to anyone looking for a deliciou