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Mme Benoits Tourtire

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Ingredients

Adjust Servings:
1 lb ground beef (or combination of beef and pork, or beef, pork & veal)
1 small onion, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon celery salt
1/4 teaspoon clove, ground (a must for authentic quebecois pie)
1/2 cup water
1/4 - 1/2 cup breadcrumbs
pastry for a double-crust 9-inch pie, of your choice

Nutritional information

279
Calories
156 g
Calories From Fat
17.4 g
Total Fat
6.8 g
Saturated Fat
77.1 mg
Cholesterol
417 mg
Sodium
6.8 g
Carbs
0.7 g
Dietary Fiber
1.2 g
Sugars
22.2 g
Protein
266g
Serving Size

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Mme Benoits Tourtire

Features:
    Cuisine:

    Tourtire is a French Canadian meat pie which is traditionally served at Christmas. It may be made from pork, beef or a combination of meats sometimes including veal. Different regions in Quebec have their own traditional recipes. Some regions use game such as hare or duck rather than beef and pork. The pies should not have too much filling as they are just a part of the whole traditional Christmas dinner. It's usually served with tomato ketchup. This recipe is the creation of Mme Jehane Benoit, a famous Quebec cooking expert who received the Order of Canada for her contributions to Canadian cuisine. I found this recipe on recipesource.com and on blogger.com where it was posted by Lizzy Ferland. It is originally from the Canadiana Cookbook.

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Mme Benoit’s Tourtire, Tourtire is a French Canadian meat pie which is traditionally served at Christmas It may be made from pork, beef or a combination of meats sometimes including veal Different regions in Quebec have their own traditional recipes Some regions use game such as hare or duck rather than beef and pork The pies should not have too much filling as they are just a part of the whole traditional Christmas dinner It’s usually served with tomato ketchup This recipe is the creation of Mme Jehane Benoit, a famous Quebec cooking expert who received the Order of Canada for her contributions to Canadian cuisine I found this recipe on recipesource com and on blogger com where it was posted by Lizzy Ferland It is originally from the Canadiana Cookbook , In Mrs Benoit’s 1963 version of tourtiere is made ONLY with pork The recipe also calls for celery pepper (not celery salt), which I have researched and is only available in finer food/gourmet shops in Quebec OR you cam make your own which is 2 parts celery powder (not seeds) & 1 part pepper I am French Quebecois by ancestry My mother used to make this traditional holiday staple with ragout de boulette (pork meat balls in gravy) and patte de cochon (pigs feet) So delicious!


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    Steps

    1
    Done

    Place All Ingredients Except Breadcrumbs and Pastry in a Saucepan.

    2
    Done

    Bring to a Boil and Cook, Uncovered, Over Medium Heat For 20 Minutes.

    3
    Done

    Remove from Heat and Add a 3 or 4 Spoonfuls of Breadcrumbs.

    4
    Done

    Let Mixture Stand For 10 Minutes.

    5
    Done

    If the Fat Is Sufficiently Absorbed by the Breadcrumbs, Do not Add More. If not, Add More Crumbs in the Same Manner.

    6
    Done

    Cool Mixture and Spoon Into a Pastry-Lined Pie Plate.

    7
    Done

    Cover With Crust and Bake at 400f Until Golden Brown (follow Directions For Pie Crust You Chose).

    8
    Done

    Serve Hot.

    9
    Done

    Note: Cooked Tourtire May Be Frozen For 4 to 5 Months and Does not Need to Be Thawed Before Reheating.

    10
    Done

    to Reheat, Place Your Frozen Tourtiere (covered in Foil) in a Medium Oven and Bake Until a Knife Inserted in the Center Is Hot When You Pull It Out.

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    Camila Long

    Culinary explorer eager to travel the world through its flavors and ingredients.

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