I come from a large French Canadian family. This recipe is spot on. I will tell you though....usually we don’t put so much effort in the crust lol. So you can imagine how much more enjoyable this is. And in case you all are wondering, yes, eating it with ketchup is authentic lol
Oddly enough, I was the real lover of tourtiere in our family ... even though I'm pure Anglo and my wife was pure Franco. So I learned to make it myself, using a recipe very similar to this one. Our two children were indifferent to it ... until they grew up and moved out on their own. Now they ask me to make one every Christmas Eve. The side dish is always a simple "cream salad" which contrasts perfectly with the richness of the tourtiere. There is a recipe here: www.ricardocuisine.com/en/recipes/6494-whipped-cream-salad
I am a chef from Montreal and I make and sell Tourtiere every Christmas and this recipe is just about spot on, I would add a bit more ground cloves and I cook my potatoes in chicken stock, and that potato water has more flavor. Cooling it is just a way to make sure not to sog the bottom crust in case your meat mixture is too wet. This is fantastic! well done!
Having grown up in Montréal, I can tell you that EVERY French Canadian family has their own recipe! The meat in ours was equal parts ground beef, ground pork and ground veal.
My wife was crying while you made this. It brought back a thousand childhood memories of her mom, who has since passed away, making this for the reveillon a New Years Eve tradition. Very traditional and made almost like her moms. Thank you for sharing.
Food is so powerful...memories smells...I like to hear your comment I would make her a pie if I knew where you were♥️maybe you could make her one 4 me♥️
@@jdanielzuk For fricks sake. This is a video about Holiday Meat Pie. Must your ilk spread your politics and misery everywhere? Will it make you happy when everything is as twisted and unhappy as you?
Thank you! Thank you! Thank you! My stepfather made this every Christmas when I was a kid. His family was French-Canadian. He passed away nearly 20 years ago and never wrote the recipe down. I’m making it today as a trial run for the holiday season and it totally brought tears to my eyes from the flood of memories. I always put cheddar cheese and ketchup on mine. 😊😍
I’m French Canadian from Montreal and we always and still have this on Christmas Eve....I use my grandmothers recipe and she used grated raw potato, instead of cooked...I may try your recipe this year...thanks for sharing !
@@vincentlee7359 There are staples to it though, for instance « savory » (sarriette en français) is the spice that gives it its « traditionnal » flavor. Of course you can make it however you want, but what’s the point of making a traditionnal recipe to taste it for the first time, and using the spices you use in every other dish? You could make pastas with pepperonis and cheddar, add egg yolks and pasta cooking water and call it a carbonara, but it wouldn’t be. Kinda the same for the tourtière : there’s no cayenne.
Chef Martin Picard, here in Montreal, created his own version of this dish that involves replacing some of the original meat with duck confit. I've made it, it takes tourtière to a whole new level.
trevor perrydore I find his voice droll and, between the silly dad jokes, the obligatory rhyme, and the pinch of cayenne, somewhat soothing in that it reminds me not to take things too seriously.
I was just saying the same thing!!!! That mid sentence upward pitch inflection with EVERY SINGLE SENTENCE is fatiguing and annoying. It supersedes the actual content to the point that I almost can't understand what he is saying, AT ALL... You NEEEEEEEED to work on that man. SERIOUSLY!!!!!!!!!!
elbay2 The pastry looks so amazingly lovely. I haven't had a good Tourtière in forever, makes me feel the urge to make my own. Poutine would be great, but being from New Brunswick and having spent time in Acadian areas, I would love to see him make Rappie Pie. Tarte au sucre would be would be great as well.
@@TravisStewart42 I made this recipe for both Christmas and today for New Year's Eve. This is the most incredible tourtiere recipe I've come across and I've made plenty!
Thank you so much Chef John for this recipe. My husband is Canadian and always asked me for Tourtiere for Christmas or New Year's but my version was a mix of recipes I found online (note: I am from Italy so no help there). Finally I can say I found the right recipe. It's awfully hard try to cook something you haven't even tried. Many blessings to you and your family. Arrivederci a presto!
Replace cayenne with savory (sarriette in french), that’s the real traditionnal taste you’re looking for. Of course you can add cayenne if you want, just as you can make carbonaro with salami ;)
I made this, turned out so yummy. I can't wait for a holiday family gathering to serve this to extended family. Oh by the way, I made the best pie crust ever in my life when I made this. Love the recipe for the pie crust.
I like the idea that there's someone out there for whom this was their first Food Wishes video and they got to 4:32 and were momentarily befuddled by the normally sized wooden spoon quip.
I am a French Canadian,we make tourtière during Christmas, and we prepare 10 or more tourtières at the time it takes a day to do it....that is the best dishes during the holidays. You did very very well. And it makes me proud to be from Québec 💕
Thank you for reminding about putting the pie dough into the refrigerator for an hour. Believe it or not, no one ever taught me that and I spent 60 years making pies whose crust had to be glued back together as it cracked and refused to roll neatly. True I haven’t made pies that often, definitely because of this trouble so I didn’t seek out teaching. Thank goodness Food includes pies and you are a great man!
This brings back memories of the pies my mother used to make and serve in a wine bar, they were good enough to be mentioned in Egon Ronay’s good food guide.
I just made this, it is absolutely incredible. Thank you very much for this walkthrough. I added way more spices than you suggested as well as tons of garlic and a chopped jalapeno. I love spicy food and the end result is a Carribean/Quebec fusion that is brilliant. I highly recommend the additions to anyone making this.
This is in my wife’s repertoire and *every* time people think she is amazing. And, of course, she is for a thousand other reasons; this is just one moe. 👍
I did 4 yesterday, excellente recette ! Gave 2 to my sons and their mom. The pleasure of cooking is to make those you love happy. Merci Chef John. Hi from Québec !
I'm Quebecois myself and i have to say that this is a very good tourtiere John! Thanks for making this recipe. One thing that could have made it more "traditional" would be to have some chunky pieces of meat and potatoes but great recipe!
Never seen a tourière made with chunks... We have another name for that. I've eaten some in Montréal, Québec city, Gaspésie, Lac St-Jean and in the region of Lanaudière. This is about as traditionnal as it gets from what i've seen and cooked in these regions at least ^^
As a fellow Quebecker I 110% agree with this! This looks like an awesome tourtière, but it'd be great to see Chef John tackle a more traditional version too! Even better if he can make it with game meat like my granny in Gaspésie does! :9
In my small town in Northern NY 90% of our population was Canadian French including us! Every Christmas and New Year you could stop after Midnight Mass and have meat pie at nearly any house in town! I did it for 30 yrs and it brought new memories to my own family! Thanks & God Bless 🙏
With all the French themed recipes lately, Chef John is certainly having a *love affair* with his *tourtière* You are after all, the *Marty McFly* of your *Meat Pie*
I have been searching for this recipe all my life. I had this flavour combination tourtiere as a child and never forgot how it tasted. I will now replace your recipe with the one I’ve been making for 20 years. It was very good but yours is the real deal. Thank you, thank you Chef John.
I was literally just looking up this recipe yesterday. As a french canadian its one of my favorite holiday dishes. I haven't had it in years but hopefully I can have some home made soon!
Delicious looking Tourtiere...Memere would make this on Christmas or other special occasions...always served with pickled beets and baked beans...food paradise
In my opinion,you are a true superstar of culinary TH-cam videos,your humour and skill are the best.If I could go back in time,I would enroll in your classes at culinary school🇨🇦👍
OMGosh, I was so happy to get this recipe from you. My dad is French Canadian he he said his family always had meat pie on Christmas eve so mom found a recipe for meat pie. We never had a recipe for this or knew the actual name other than meat pie. Your pie has many more seasonings than the one mom has made. I am definitely going to try this Tourtiere. Thank you.
I'm a little surprised he didnt blind bake the bottom at least, if not the bottom and the top. I have no idea if they traditionally do it with this pie but I've seen people blind bake top crusts before: you just lightly bake the top so that the underside is facing up, then you can either use an egg wash or a little raw dough to seal the top and bottom when you bake the whole pie.
Meat pie for breakfast has been a Christmas tradition at my parents house since I was a kid. Minced meat pie, my mom's homemade baked beans and cinnamon rolls and a tall glass of fresh eggnog. Yes, I know it sounds weird, but it's actually really good. Every other meal on Christmas was wide open, but breakfast is always meat pie and beans.
Congratulations on that beautiful crust Chef John! Very nice indeed. Tourtiere is my absolute favorite from childhood. Mom made it Christmas eve and we ate it after Midnight Mass with ketchup at room temperature. Mom never used thyme, sage, ginger, mustard, or cayenne. She used all the other spices though (allspice, cloves, nutmeg). That is what I remember all that meat-- and those warm fragrant spices. Sooo good. Slept pretty good after that and the next morning opening Christmas presents. More tourtiere for breakfast. That's how we did Christmas in our French-Canadian family. St Joseph Church, Lafayette Square, Haverhill, MA back in the 60's and 70's. God bless you dear!
My family is from Michigan’s Upper Peninsula and we always had Tourtiere on Christmas Eve. Thank you for this I’ve tried a couple recipes and can’t wait to try this one
Christmas pork pie with a Jewish star on top. Love it! Reminds me of just about every sausage recipe out there. First ingredient, 5# pork. Second ingredient, 200g KOSHER salt. Love it.
Grandfather was French Canadian, we'd have this on Christmas, and I donno but for some reason I loved pickled banana peppers with it. I'm weird I also like this with my roast beef but I'd like to give this a try. This is one of the truly authentic Canadien piece of cuisine. Thank you for making this!
Thank you . I loved it . My first time . I didn't put ginger and i put brown sugar because i didn't have my glasses on. 😆 it's in the oven and the house smells so good .
That looks unbelievably delicious. Chef "St Jean" makes everything look so utterly simple too. Surely one of the best if not the best step by step Chefs on the whole of TH-cam. How perfect where those crumbles for his flaky pastry, and in seconds.
Made this yesterday and it was so good! This will be added to our regular rotation. I used mushrooms instead of celery but will try celery next time. Thank you!
Quebec has a lamb pie recipe you might want to look up. Please don’t put lamb in our tourtière. Actually think it would not work that well because the meat flavour is too strong and will compete with the spices.
A family tradition for hundreds of years - first ancestor came to New France as a member of the Royal French Navy in the 1670s. Since there are just the two of us, I make tarts instead of pies so I can freeze them and serve them warmed up a couple at a time. We especially enjoy them for breakfast with hashbrowns and eggs. Our recipe does not call for the potato - I think I'll give that a try this year as it looks like it adds nice texture. The spices are very similar to our recipe. Thanks so much!
Nice work. When I lived in the Manchester NH area there were a few neighborhoods that were French Canadian families who had resettled there and Tourtiers could be found for sale in some of the stores. They also were sold as pork pies.
I'm of French Canadian decent...my grandmother made her version of this... since her passing there was none to be had... I'm not much of a cook but I gave it a try and was very happy with the results. Thank you chef John for the inspiration and confidence to try to fill a void in my families' special meals.
That has to be the MOST BEAUTIFUL PIE CRUST!! I'm thinking I will make this the week before Christmas and, like Chef John, no one in our family has ever turned down gravy so I will make a light gravy too. You are the bomb Diggity Chef John! Merry Christmas to you and yours from me and mine! Kathi
My father who has since passed used to make French Meat Pie during the holidays. Its a dish that makes Christmas feel like home for me. It’s now a dish and tradition that I make for my kids. They may not understand the origins of it today but I hope that someday they’ll remember Dad making French Meat Pie during Christmas and make it for their kids.
This channel is in danger of becoming my favourite (non-news, non-political) TH-cam channel very quickly indeed. My wife loves to learn 'western' recipes, and these, as they are presented here, are just so ENJOYable.
The sound of that pastry when you cut into the tourtiere!! Wowee! My tourtiere recipe is from my french mother in law and is similar to this one. I think there were regional differences but they all taste great! My husband is in charge of the filling and I make the pastry. I might try this recipe as well as ours and see how they compare. It looks wonderful. Thanks for the recipe.
I love your pronunciation of tourtière, chef John! I'm pretty sure my grandmother would approve this recipe too! Random fact: originally ''tourtières'' were made with tourtes, or passenger pigeons in English. Unfortunately this specie of bird is now extinct due to over hunting.
fun fact, in France its still called "tourte" "tourtiere" is usually the plate where you bake the tourte in ^^ depending on régions obviously, some place just like in canada call the dish tourtiere as well
Made this tonight for a party with a bunch of my coworkers. It took a while, but it was worth it. Absolutely delicious, everyone was very impressed - as was I. Thank you for showing us this recipe in such an easy to follow way. I only used some nice ground beef, but I'll definitely make it again and try a mix of other meats!
My mom has been making the best pies you ever had for over 40 years, and she always had to wrestle with the top of the pie, that neat little trick with a rolling pin would have saved so much time for Thanksgiving Christmas and Birthdays. So cool. That is a delicious sounding crust.
You must ask yourself, W.W.C.J.D. What would Chef John Do. He would soldier on, make a bad pun about it, and make some awesome food. If he can do it, so can you. There is no spoon. I might have confused Food Wishes with The Matrix at the end, but you get the idea. You are the Eddie Moon, of your wooden spoon.
Well, if you put steaming hot cooked meat into a pie crust, it's going to soften the crust and make it more likely to rip, and less likely to keep its shape in general.
that's a pretty good Morealais tourtiere. However, I was in the middle of a tourtiere fight. I was the first Englishman to visit the village and all of my wife's aunts found out that I was really impressed with tourtiere. She has 7 aunts on one side of the family and a whole bunch more on the other side of the family. The jungle telegraph announced that I liked tourtiere. I was there for two weeks and I had tourtiere for breakfast, lunch, supper, evening snack and before bedtime snack. Every aunt prepared their best rendition of tourtiere and everyone expected a proper evaluation of her efforts. I didn't disappoint. I let my stomach do the talking. The tourtiere you made is a Montreal meat pie. The Lac St-Jean tourtiere is a minimum of three meats, herbs and vegetables from the garden (or the forest) cooked in a large roasting pan with a really thick crust. I had every rendition of that recipe in a broad variety of meats, domestic and wild, every one of which was a taste of heaven. There is another version called "six pates" (six pastries) with meat and vegetables layered between layers of pastry. It is supposed to be a south shore delicacy but damned devilish to prepare. I can cook but I refuse to make tourtiere simply because I wouldn't want to insult the magnificent offerings prepared by her aunts.
DO IT.... !!!! I've tried quite a few of his recipes and they're quite awesome... though I don't know what I'd replace the pork with since I try to avoid it now... maybe lamb. This makes me realize how bad I need to get a food processor so I can do the crusts. :)
Tourtière!!! Not quite the way our Qeubecois Nan made it - but still a great rep of the recipe. Most would make the dough with pure lard, but we understand that pure lard is harder to get in the U.S.A.
Good to hear - We've worked, travelled, and have family across the U.S., and anytime we've looked we can find 'lard' but it's not pure (like we get here). It's always hydrogenated and mixed with other fats (like shortening) which changes the texture, taste, and how it reacts for cooking. It has always puzzled us why a simple ingredient is so different across a border. But I guess that's why Chef John came North of the border during school for beer and artistic dancing...
Americans have a phobia of lard, although we're slowly finding out how terrible crisco is for you, and that lard actually has some good sides besides flavor and flaky crusts. You can more often find it in mexican neighborhood groceries. I live in the pasty white north, so I render my own, I ask the butcher to grind the fat when I have my pig butchered.
Kevin Journeau What kind of fruit ketchup? Here in the States it’s difficult to find ketchup that isn’t tomato ketchup (unless you’re looking in some ethic shops).
Mildred Cady This ketchup is usually homemade with tomato (green ou red), onion, celery, carrots, vinegar, sugar and cabbage (if your budget is low and you want to can a lot of ketchup) and spices.
I 💙 Chef John. I have lived my life south of the St. Lawrence, with famialial ties to Quebec and the Maritimes, and feel I am qualified to say this is an excellent version of a regional and family favorite! With all due respect, I would like to offer a transliteration for the name of this holiday favorite here in the north woods.... Toutièrer = "too Tee air". It is the quintessential New Years Eve late night snack-with ketchup! In this one instance, I disagree with Chef - Heinz ketchup is 'insurpassable' I too have fond memories of Montréal back to the early 70's, the remarkable quality of the restaurants, and a deep appreciation for the traditions of cooking of my new world forebears. Bon jours tout le monde!
Yeeeeeeeeeeesssssssssssss I was so happy to see that you made a recipe from my province! Yaaaaaaaaaaayyyyyyyy! Merci Chef John! Oh by the way, I could send you a recipe for homemade chunky ketchup if you like. The sweetness and little acidity of the ketchup goes very well with this.
@@MrKmoconne Omg I never posted it!! THanks for reminding me! Here it is, my Grandma's famous chunky ketchup. This recipe has fruits, but they're optional! 15 large red tomatoes 5 pears (optional) 5 peaches (optional) 6 apples (optional) 1 red bell pepper 1 green bell pepper 1 stalk of celery (optional) 5 big onions 2 cups of distilled white vinegar 0.5 tsp fine sea salt (or more to taste) 1 tsp ground cinnamon pepper to taste 0.5 tsp ground clove white sugar to taste (my grandma puts about 1.5 cups, I like just 1 cup) Cut the vegetables and fruits in small cubes. The smaller you cut them, the smoother the ketchup will be. If you want a very chunky ketchup, you can keep the pieces as big as 1/2 inch cubes. Bring everything (Except the sugar) to a simmer on low heat. Simmer for 30 minutes, then add the sugar. Simmer for another hour, making sure you stir once in a while to make sure it doesn't stick to the bottom. Store in sterilized mason jars, and you can boil the jars to seal properly, with common jarring techniques. Make sure you boil the new mason jar lids for 5 mins in water, before you use to seal the jars.
Tourtiere is our xmas Eve tradition. We have it with a muesli salad with toasted walnuts and warmed herbed panko coated goat cheese slices. The maple balsamic dressing on the greens shouts.....we love Canada and our food and pairs perfectly with the pie and a glass of red 🍷.
Check out the recipe: www.allrecipes.com/Recipe/261983/Tourtiere-French-Canadian-Meat-Pie/
You are amazing! Thank you
I come from a large French Canadian family. This recipe is spot on. I will tell you though....usually we don’t put so much effort in the crust lol. So you can imagine how much more enjoyable this is. And in case you all are wondering, yes, eating it with ketchup is authentic lol
double w I
Oddly enough, I was the real lover of tourtiere in our family ... even though I'm pure Anglo and my wife was pure Franco. So I learned to make it myself, using a recipe very similar to this one. Our two children were indifferent to it ... until they grew up and moved out on their own. Now they ask me to make one every Christmas Eve. The side dish is always a simple "cream salad" which contrasts perfectly with the richness of the tourtiere. There is a recipe here: www.ricardocuisine.com/en/recipes/6494-whipped-cream-salad
Make your recipe every year,thanks from BC 🇨🇦 yes room temp is our favorite,he likes gravy, I like ketchup.
I am a chef from Montreal and I make and sell Tourtiere every Christmas and this recipe is just about spot on, I would add a bit more ground cloves and I cook my potatoes in chicken stock, and that potato water has more flavor. Cooling it is just a way to make sure not to sog the bottom crust in case your meat mixture is too wet. This is fantastic! well done!
Yes, it is a beautiful recipe. I have made on more than one occasion. My mother was a Québécoise and had her own recipe.
Having grown up in Montréal, I can tell you that EVERY French Canadian family has their own recipe!
The meat in ours was equal parts ground beef, ground pork and ground veal.
@@johnlafleur9251 Yes, I have made it this way as well.
In fact, sometimes you find packs of these 3 meats together at the supermarket.
My wife was crying while you made this. It brought back a thousand childhood memories of her mom, who has since passed away, making this for the reveillon a New Years Eve tradition. Very traditional and made almost like her moms. Thank you for sharing.
That is so beautiful. I love how we all have special memories connected to food. Food is powerful stuff! Thank you Chef John!
Ted Lascola
The great thing about memories is that no matter how long you keep them they never spoil.
Yah mine is my grandmother's potato and rivil soup 😋
Food is so powerful...memories smells...I like to hear your comment I would make her a pie if I knew where you were♥️maybe you could make her one 4 me♥️
Christmas eve tradition in my family. Add a coke and three tums and your heartburn attack is minimized.
As a French Canadian, I approve of this video.
I am nether French or Canadian but I also approve.
Me too, being a French Canadian I approve 👍🏻
Living in Swiss Romand I didn't see any subtitles under your comments and so have to question if you are really French Canadian.
@@rush2124u2 Horrible mess
Merci
“Beer and a very specific dance performance.” Dude kills me.
@@jdanielzuk wooow life must be realy hard for you.
@@jdanielzuk oh, come on... geezus
@@jdanielzuk For fricks sake. This is a video about Holiday Meat Pie. Must your ilk spread your politics and misery everywhere? Will it make you happy when everything is as twisted and unhappy as you?
@@jdanielzuk Well we can agree on at least part of that statement. Good luck, we all gunna need it here in a month or so.
... im sure he meant Square Dancing... why is your mind in the gutter?
Thank you! Thank you! Thank you! My stepfather made this every Christmas when I was a kid. His family was French-Canadian. He passed away nearly 20 years ago and never wrote the recipe down. I’m making it today as a trial run for the holiday season and it totally brought tears to my eyes from the flood of memories. I always put cheddar cheese and ketchup on mine. 😊😍
“We crossed the boarder for beer and a specific type of dance performance” Chef John, you are excellent.
adam wild ii
#iiiiii
"Border" Lol.
Jason's or Cheetah!
They went to Canada to watch Morris dancing? I suppose you can expect a little of that in a cooking school.
That has to be the most perfect pie crust I've ever seen! Thanks for showcasing Canadian food and recipes.
I’m French Canadian from Montreal and we always and still have this on Christmas Eve....I use my grandmothers recipe and she used grated raw potato, instead of cooked...I may try your recipe this year...thanks for sharing !
I'm from Montreal and this is exactly how we make toutiere. (Minus the celery and cayenne) Great job !👌👍
Yeah my mom did not add celery or cayenne, she was from Quebec
Chef John adds cayenne to everything it's just his thing:p
@@sandramajeau2829 There is not one specific way to make it. Each household has their own way.
Hot water crust should be used
@@vincentlee7359 There are staples to it though, for instance « savory » (sarriette en français) is the spice that gives it its « traditionnal » flavor.
Of course you can make it however you want, but what’s the point of making a traditionnal recipe to taste it for the first time, and using the spices you use in every other dish?
You could make pastas with pepperonis and cheddar, add egg yolks and pasta cooking water and call it a carbonara, but it wouldn’t be. Kinda the same for the tourtière : there’s no cayenne.
Chef Martin Picard, here in Montreal, created his own version of this dish that involves replacing some of the original meat with duck confit. I've made it, it takes tourtière to a whole new level.
I'm drunk and Chef John's voice is making me so happy 💜
Turn the playback speed down to .75 or .5 and Chef John will join you
His speech cadence is annoying and distracting
trevor perrydore I find his voice droll and, between the silly dad jokes, the obligatory rhyme, and the pinch of cayenne, somewhat soothing in that it reminds me not to take things too seriously.
I was just saying the same thing!!!! That mid sentence upward pitch inflection with EVERY SINGLE SENTENCE is fatiguing and annoying. It supersedes the actual content to the point that I almost can't understand what he is saying, AT ALL... You NEEEEEEEED to work on that man. SERIOUSLY!!!!!!!!!!
Lewis Regner or maybe you can ignore it. There’s that
I hope I'm not the only one who thought he said "urban spice blend" when he actually said "herb and spice blend."
So did I
Same here!!!
Oh, is herb and spice blend what he actually said.. :-)
Yeah, it’s the way he speaks, he has a weird cadence to his voice.
i heard holiday spice blend . and was like what?🤔
I live in Québec and I have to say: that looks like an amazing tourtière.. well done!
Poutine next... yes!
elbay2 The pastry looks so amazingly lovely. I haven't had a good Tourtière in forever, makes me feel the urge to make my own. Poutine would be great, but being from New Brunswick and having spent time in Acadian areas, I would love to see him make Rappie Pie. Tarte au sucre would be would be great as well.
@@TravisStewart42 I made this recipe for both Christmas and today for New Year's Eve. This is the most incredible tourtiere recipe I've come across and I've made plenty!
Yes! Just found cheese curds in the store.
Poutine rapee
Oui! Poutine!
Thank you so much Chef John for this recipe. My husband is Canadian and always asked me for Tourtiere for Christmas or New Year's but my version was a mix of recipes I found online (note: I am from Italy so no help there). Finally I can say I found the right recipe. It's awfully hard try to cook something you haven't even tried. Many blessings to you and your family. Arrivederci a presto!
Replace cayenne with savory (sarriette in french), that’s the real traditionnal taste you’re looking for. Of course you can add cayenne if you want, just as you can make carbonaro with salami ;)
I made this, turned out so yummy. I can't wait for a holiday family gathering to serve this to extended family. Oh by the way, I made the best pie crust ever in my life when I made this. Love the recipe for the pie crust.
I like the idea that there's someone out there for whom this was their first Food Wishes video and they got to 4:32 and were momentarily befuddled by the normally sized wooden spoon quip.
Lol....I laughed at that.
😆
Me lol
That would be me.
This was my first Chef John video. And yes I was befuddled. I did a search for meat pie, and God led me here.
I am a French Canadian,we make tourtière during Christmas, and we prepare 10 or more tourtières at the time it takes a day to do it....that is the best dishes during the holidays. You did very very well. And it makes me proud to be from Québec 💕
Wow! A québécois recipe! Thank you so much John for representing us!
Thank you for reminding about putting the pie dough into the refrigerator for an hour. Believe it or not, no one ever taught me that and I spent 60 years making pies whose crust had to be glued back together as it cracked and refused to roll neatly. True I haven’t made pies that often, definitely because of this trouble so I didn’t seek out teaching. Thank goodness Food includes pies and you are a great man!
The filling is cooking away right now and OMG it smells AMAZING!
This brings back memories of the pies my mother used to make and serve in a wine bar, they were good enough to be mentioned in Egon Ronay’s good food guide.
I just made this, it is absolutely incredible. Thank you very much for this walkthrough. I added way more spices than you suggested as well as tons of garlic and a chopped jalapeno. I love spicy food and the end result is a Carribean/Quebec fusion that is brilliant. I highly recommend the additions to anyone making this.
This is in my wife’s repertoire and *every* time people think she is amazing. And, of course, she is for a thousand other reasons; this is just one moe. 👍
What a sweet thing to say about your wife!
Awww you're the best
More folks should speak of their partners as you do. What a wonderful thing to say. Thank you for this refreshing and loving comment.
Wow! That is totally my dream crust! When I get that crust down, I can cross one more thing off my bucket list! Thank you for sharing!
I did 4 yesterday, excellente recette ! Gave 2 to my sons and their mom. The pleasure of cooking is to make those you love happy. Merci Chef John. Hi from Québec !
Yaaaaaaasssssss toutière!!! Do a sugar pie and homemade poutine to complete the Québec Holy Trinity of Foodwishes :D
I'm Quebecois myself and i have to say that this is a very good tourtiere John! Thanks for making this recipe. One thing that could have made it more "traditional" would be to have some chunky pieces of meat and potatoes but great recipe!
chunky pieces of meat in addition to or instead of the ground meat? merci
Never seen a tourière made with chunks... We have another name for that. I've eaten some in Montréal, Québec city, Gaspésie, Lac St-Jean and in the region of Lanaudière. This is about as traditionnal as it gets from what i've seen and cooked in these regions at least ^^
Felix Desrosiers pea soup also compliments this nicely.
I prefer the Lac St-Jean version
As a fellow Quebecker I 110% agree with this! This looks like an awesome tourtière, but it'd be great to see Chef John tackle a more traditional version too! Even better if he can make it with game meat like my granny in Gaspésie does! :9
"Take a completely normally sized spoon" 😂😂 ❤
AAAHAHAHAAAA OOHHHH SOO FUNNY AHAHAHA SOOOOOO FUNNNY LIKE SOOOOOOO HILARIOUS LIKE OH EM GEE LOLLLLLLLLL
In my small town in Northern NY 90% of our population was Canadian French including us! Every Christmas and New Year you could stop after Midnight Mass and have meat pie at nearly any house in town! I did it for 30 yrs and it brought new memories to my own family! Thanks & God Bless 🙏
The sound of the crust crackling as you cut it made me suddenly and intensely hungry.
I'm a simple man, I see a Food Wishes video, I click "like".
The way that pastry sounded when he cut a slice, my tounge hit the table
I love it! So true! Funny, I seldom remember to click 'Like' on other video's but always on Food Wishes videos.
throathammer1 :-)
TheNewOceanic ii
TheNewOceanic iiii
With all the French themed recipes lately, Chef John is certainly having a *love affair* with his *tourtière*
You are after all, the *Marty McFly* of your *Meat Pie*
Feta Cheezz "The Marty McFly of your HEARYY meat pie" FTFY
my memere made this only with pork and a lard crust, served it room temp with pickled beets on the side, yummy!
My dad did half pork and half beef. We always served it with a dollop of butter on top.
I have been searching for this recipe all my life. I had this flavour combination tourtiere as a child and never forgot how it tasted. I will now replace your recipe with the one I’ve been making for 20 years. It was very good but yours is the real deal. Thank you, thank you Chef John.
I love how chef talks about method. Much appreciated.
One of my greatest childhood memories is the tourtiere my Canadian grandfather cooked for us.
I was literally just looking up this recipe yesterday. As a french canadian its one of my favorite holiday dishes. I haven't had it in years but hopefully I can have some home made soon!
Chef John you're welcome back in Montreal anytime. I had a room temp Tourtiere at a holiday party yesterday. So good.
Delicious looking Tourtiere...Memere would make this on Christmas or other special occasions...always served with pickled beets and baked beans...food paradise
In my opinion,you are a true superstar of culinary TH-cam videos,your humour and skill are the best.If I could go back in time,I would enroll in your classes at culinary school🇨🇦👍
Oh chef Jon, a star of David on a pork pie, how michievious of you.
Omg, laughed so hard !
I was wondering if anyone caught it lol 😂😂
Mischievous. Not mischievious
Five points on star of david
Mina Ahn. No! Six.
In a few years Chef John will be singing "and as always; enjoy!" in an operatic voice... Probably with a huge choir backing him...
That actually would be a logical progression. You can date a CJ video by how he delivers that signature line.
I would actually like that. Being a bit of an opera guy.
OMGosh, I was so happy to get this recipe from you. My dad is French Canadian he he said his family always had meat pie on Christmas eve so mom found a recipe for meat pie. We never had a recipe for this or knew the actual name other than meat pie. Your pie has many more seasonings than the one mom has made. I am definitely going to try this Tourtiere. Thank you.
I formally declare you an honorary québécois - this brings nothing but good memories !!
Porc/boeuf/veau par chez nous !!
Merci énormément !!
My grandmother made this every Christmas - served it with a variety of diff pickles. Oh man so excellent!
Soggy crust. That’s what you’ll get if the mixture isn’t room temperature
Is that because warm filling melts the dough?
It melts the butter that is in the dough too soon. You want all the components in the dough to cook evenly.
Good to know!
I'm a little surprised he didnt blind bake the bottom at least, if not the bottom and the top. I have no idea if they traditionally do it with this pie but I've seen people blind bake top crusts before: you just lightly bake the top so that the underside is facing up, then you can either use an egg wash or a little raw dough to seal the top and bottom when you bake the whole pie.
Indeed. Also bake the pie on the bottom shelf of your oven for the first 30 min.
Delicious. Oh, and the crunchy sound while cutting the crust, absolutely divine 😍
Meat pie for breakfast has been a Christmas tradition at my parents house since I was a kid. Minced meat pie, my mom's homemade baked beans and cinnamon rolls and a tall glass of fresh eggnog. Yes, I know it sounds weird, but it's actually really good. Every other meal on Christmas was wide open, but breakfast is always meat pie and beans.
Is a very LUCKY persons in this life, you are one.
Dont sound weird to me. Sounds amazing actually especially with a killer holiday hangover !
Sounds fantastic! Lots better than my standard cold (homemade, though) pizza.
This reminded me of my late mother-in-laws amazing tourtiere. We don't have her recipe but I will try this one in her honour. Miss you Mom!
Congratulations on that beautiful crust Chef John! Very nice indeed. Tourtiere is my absolute favorite from childhood. Mom made it Christmas eve and we ate it after Midnight Mass with ketchup at room temperature. Mom never used thyme, sage, ginger, mustard, or cayenne. She used all the other spices though (allspice, cloves, nutmeg). That is what I remember all that meat-- and those warm fragrant spices. Sooo good. Slept pretty good after that and the next morning opening Christmas presents. More tourtiere for breakfast. That's how we did Christmas in our French-Canadian family. St Joseph Church, Lafayette Square, Haverhill, MA back in the 60's and 70's. God bless you dear!
My family is from Michigan’s Upper Peninsula and we always had Tourtiere on Christmas Eve. Thank you for this I’ve tried a couple recipes and can’t wait to try this one
Bonjour de la belle province😉. Your tourtière looked perfect👍🏼
Christmas pork pie with a Jewish star on top. Love it! Reminds me of just about every sausage recipe out there. First ingredient, 5# pork. Second ingredient, 200g KOSHER salt. Love it.
Grandfather was French Canadian, we'd have this on Christmas, and I donno but for some reason I loved pickled banana peppers with it. I'm weird I also like this with my roast beef but I'd like to give this a try. This is one of the truly authentic Canadien piece of cuisine. Thank you for making this!
Thank you . I loved it . My first time . I didn't put ginger and i put brown sugar because i didn't have my glasses on. 😆 it's in the oven and the house smells so good .
you are the Fido of your pie dough! ;)
love you, chef john!! ;)
As a Québécois, I approve this video. Btw, everyone eats it with Ketchup. But don't use the commercial one, make your very own!
With ketchup aux fruits!
ketchup is a must. i love this to the moon and back
Chow chow
Best Tourtiere recipe I’ve ever seen. Thank you 😊 Chef John!!
That looks unbelievably delicious. Chef "St Jean" makes everything look so utterly simple too. Surely one of the best if not the best step by step Chefs on the whole of TH-cam. How perfect where those crumbles for his flaky pastry, and in seconds.
Made this yesterday and it was so good! This will be added to our regular rotation. I used mushrooms instead of celery but will try celery next time. Thank you!
Looks so perfect! I want to make. And that crust would go well for my salmon pie!!!
I bet this would be amazing with 1/2 beef and 1/2 lamb, especially with the spices you use.
Wonderful idea!
I was just thinking that spice mix reminds me of moussaka..great idea
If you want that to turn out well, I highly suggest you use both meats at least 30% fat each.
Go italian, 3 meats blend with decent fat content. Pork, beef, lamb
Quebec has a lamb pie recipe you might want to look up. Please don’t put lamb in our tourtière. Actually think it would not work that well because the meat flavour is too strong and will compete with the spices.
A family tradition for hundreds of years - first ancestor came to New France as a member of the Royal French Navy in the 1670s. Since there are just the two of us, I make tarts instead of pies so I can freeze them and serve them warmed up a couple at a time. We especially enjoy them for breakfast with hashbrowns and eggs. Our recipe does not call for the potato - I think I'll give that a try this year as it looks like it adds nice texture. The spices are very similar to our recipe. Thanks so much!
I would love love to come back and find food wishes John with this great meat pie that keeps you coming back here after year🏆🏆🏆
First joke of the video had me laughing out loud. On point Chef John... on point 😂
Nice work. When I lived in the Manchester NH area there were a few neighborhoods that were French Canadian families who had resettled there and Tourtiers could be found for sale in some of the stores. They also were sold as pork pies.
Tourtière (singular)
Tourtières (plural)
Tourtiers is nothing to my knowledge, although it does sound like it could be the name of a French village.
They still serve it at the Red Arrow dinner in Manchester.
Delicious !!!
Such interesting flavorful spices... all mixed together!
Our local church in my hometown in western bc makes tourtierre. So good and part of my heritage. Love it
I'm of French Canadian decent...my grandmother made her version of this... since her passing there was none to be had... I'm not much of a cook but I gave it a try and was very happy with the results. Thank you chef John for the inspiration and confidence to try to fill a void in my families' special meals.
I'm from Quebec and that sir, is a nice looking Tourtiere! You should make some poutine someday!
That has to be the MOST BEAUTIFUL PIE CRUST!! I'm thinking I will make this the week before Christmas and, like Chef John, no one in our family has ever turned down gravy so I will make a light gravy too. You are the bomb Diggity Chef John! Merry Christmas to you and yours from me and mine! Kathi
His voice is strangely comforting. I'll watch videos of things I have no intention of cooking just for the narration.
That said, I'm trying this one.
😂
My father who has since passed used to make French Meat Pie during the holidays. Its a dish that makes Christmas feel like home for me. It’s now a dish and tradition that I make for my kids. They may not understand the origins of it today but I hope that someday they’ll remember Dad making French Meat Pie during Christmas and make it for their kids.
I will honor my French-Canadian heritage and give this a whirl. Great vid.
Looks lovely Chef John. I live in a French region of Ontario and I believe your Toutiere is Très Bon!
Très bonne ;)
I like this channel on an inappropriate level.😳 his is just the best.
This channel is in danger of becoming my favourite (non-news, non-political) TH-cam channel very quickly indeed.
My wife loves to learn 'western' recipes, and these, as they are presented here, are just so ENJOYable.
The sound of you cutting that crust.....wow. I can smell it, taste it. Thank you so much.
Thank you. Made this for friends for New Year’s Eve. No recipe changes except to serve with mustard on the side. Happy 2023. :)
The sound of that pastry when you cut into the tourtiere!! Wowee! My tourtiere recipe is from my french mother in law and is similar to this one. I think there were regional differences but they all taste great! My husband is in charge of the filling and I make the pastry. I might try this recipe as well as ours and see how they compare. It looks wonderful. Thanks for the recipe.
If you cut two slices, the first that you cut will come out easily. Works on all pies.
MyHollowpoint thank you
I love your pronunciation of tourtière, chef John! I'm pretty sure my grandmother would approve this recipe too!
Random fact: originally ''tourtières'' were made with tourtes, or passenger pigeons in English. Unfortunately this specie of bird is now extinct due to over hunting.
So that's what happened to them!
shit come here,,,we got pigions up the ass,,,,and plenty of crows for pie also!
Not passenger pigeons.
fun fact, in France its still called "tourte"
"tourtiere" is usually the plate where you bake the tourte in ^^
depending on régions obviously, some place just like in canada call the dish tourtiere as well
You ate all the Passenger pigeons???
Made this tonight for a party with a bunch of my coworkers. It took a while, but it was worth it. Absolutely delicious, everyone was very impressed - as was I. Thank you for showing us this recipe in such an easy to follow way. I only used some nice ground beef, but I'll definitely make it again and try a mix of other meats!
My mom has been making the best pies you ever had for over 40 years, and she always had to wrestle with the top of the pie, that neat little trick with a rolling pin would have saved so much time for Thanksgiving Christmas and Birthdays. So cool. That is a delicious sounding crust.
OH SHIT CHEF JOHN IS A CONNOISSEUR OF THE MONTREAL NIGHT LIFE!
Oh no... I only have a freakishly small wooden spoon. Can I still complete the recipe?
size doesnt matter my friend its how you use it
If you try hard enough anything is possible with the F.S.W.S or the F.S.F.S.W.S :D
You must ask yourself, W.W.C.J.D. What would Chef John Do. He would soldier on, make a bad pun about it, and make some awesome food. If he can do it, so can you. There is no spoon.
I might have confused Food Wishes with The Matrix at the end, but you get the idea. You are the Eddie Moon, of your wooden spoon.
If you are determined enough
No.
Well, if you put steaming hot cooked meat into a pie crust, it's going to soften the crust and make it more likely to rip, and less likely to keep its shape in general.
Love how you picked up every last crumb for no wasting! True cook!
that's a pretty good Morealais tourtiere. However, I was in the middle of a tourtiere fight. I was the first Englishman to visit the village and all of my wife's aunts found out that I was really impressed with tourtiere. She has 7 aunts on one side of the family and a whole bunch more on the other side of the family. The jungle telegraph announced that I liked tourtiere. I was there for two weeks and I had tourtiere for breakfast, lunch, supper, evening snack and before bedtime snack. Every aunt prepared their best rendition of tourtiere and everyone expected a proper evaluation of her efforts. I didn't disappoint. I let my stomach do the talking. The tourtiere you made is a Montreal meat pie. The Lac St-Jean tourtiere is a minimum of three meats, herbs and vegetables from the garden (or the forest) cooked in a large roasting pan with a really thick crust. I had every rendition of that recipe in a broad variety of meats, domestic and wild, every one of which was a taste of heaven.
There is another version called "six pates" (six pastries) with meat and vegetables layered between layers of pastry. It is supposed to be a south shore delicacy but damned devilish to prepare.
I can cook but I refuse to make tourtiere simply because I wouldn't want to insult the magnificent offerings prepared by her aunts.
Now that you're made tourtière, now you need to try your go at a sugar pie. Another very popular French Canadian dish.
missYuki Joly OMG YES
Also sucre à la crème!
Me watching this hoping that I'll cook it someday. Silly me, silly silly me.
Paola García Mera Pick on of his recipes and try. I have done a few. They always turn out great. His Cassoulet is awesome.
tell me about it, i have like 50 videos from chef john added to "watch later", even from 2-3 years down the road
DO IT.... !!!! I've tried quite a few of his recipes and they're quite awesome... though I don't know what I'd replace the pork with since I try to avoid it now... maybe lamb. This makes me realize how bad I need to get a food processor so I can do the crusts. :)
You should! Quebec food is amazing
I just deboned a chicken from one of his videos. Sunday going to stuff it and cook it up. Can't wait. Yum.
Tourtière!!! Not quite the way our Qeubecois Nan made it - but still a great rep of the recipe. Most would make the dough with pure lard, but we understand that pure lard is harder to get in the U.S.A.
legourmettv it’s actually not difficult to get. It’s everywhere, in all grocery stores
Good to hear - We've worked, travelled, and have family across the U.S., and anytime we've looked we can find 'lard' but it's not pure (like we get here). It's always hydrogenated and mixed with other fats (like shortening) which changes the texture, taste, and how it reacts for cooking. It has always puzzled us why a simple ingredient is so different across a border. But I guess that's why Chef John came North of the border during school for beer and artistic dancing...
Americans have a phobia of lard, although we're slowly finding out how terrible crisco is for you, and that lard actually has some good sides besides flavor and flaky crusts. You can more often find it in mexican neighborhood groceries. I live in the pasty white north, so I render my own, I ask the butcher to grind the fat when I have my pig butchered.
got to a butcher shop you can find pure lard or a grocery store with a butcher they usually have it
bc here fat is scary and lard is pure fat so we use shortening like crisco bc for some reason people think it’s better
I love this recipe! I have made it twice now, each time amazing! Today I am making it as empanada filling, can't wait to see how it goes!
Man I love my Country. God bless Canada.
Being a French Canadian, you tourtière est manique and goes great with home made fruit ketchup
Kevin Journeau
What kind of fruit ketchup? Here in the States it’s difficult to find ketchup that isn’t tomato ketchup (unless you’re looking in some ethic shops).
What kind of fruit? Only ketchup I've made is with tomatoes... which are technically a fruit, I guess, lol!
Angel with the Phonebox
I have recipes for mushroom ketchup that I’ve been wanting to try (after the restoration on the kitchen is complete).
Mildred -- Oooh, that sounds yummy! Good luck with the kitchen! I'm going to need a kitchen remodel soon as well. ^_^
Mildred Cady
This ketchup is usually homemade with tomato (green ou red), onion, celery, carrots, vinegar, sugar and cabbage (if your budget is low and you want to can a lot of ketchup) and spices.
I 💙 Chef John. I have lived my life south of the St. Lawrence, with famialial ties to Quebec and the Maritimes, and feel I am qualified to say this is an excellent version of a regional and family favorite!
With all due respect, I would like to offer a transliteration for the name of this holiday favorite here in the north woods....
Toutièrer = "too Tee air".
It is the quintessential New Years Eve late night snack-with ketchup! In this one instance, I disagree with Chef - Heinz ketchup is 'insurpassable'
I too have fond memories of Montréal back to the early 70's, the remarkable quality of the restaurants, and a deep appreciation for the traditions of cooking of my new world forebears. Bon jours tout le monde!
Yeeeeeeeeeeesssssssssssss I was so happy to see that you made a recipe from my province! Yaaaaaaaaaaayyyyyyyy! Merci Chef John! Oh by the way, I could send you a recipe for homemade chunky ketchup if you like. The sweetness and little acidity of the ketchup goes very well with this.
we are still waiting for the chunky ketchup recipe! 😉
@@MrKmoconne Omg I never posted it!! THanks for reminding me! Here it is, my Grandma's famous chunky ketchup. This recipe has fruits, but they're optional!
15 large red tomatoes
5 pears (optional)
5 peaches (optional)
6 apples (optional)
1 red bell pepper
1 green bell pepper
1 stalk of celery (optional)
5 big onions
2 cups of distilled white vinegar
0.5 tsp fine sea salt (or more to taste)
1 tsp ground cinnamon
pepper to taste
0.5 tsp ground clove
white sugar to taste (my grandma puts about 1.5 cups, I like just 1 cup)
Cut the vegetables and fruits in small cubes. The smaller you cut them, the smoother the ketchup will be.
If you want a very chunky ketchup, you can keep the pieces as big as 1/2 inch cubes.
Bring everything (Except the sugar) to a simmer on low heat.
Simmer for 30 minutes, then add the sugar.
Simmer for another hour, making sure you stir once in a while to make sure it doesn't stick to the bottom.
Store in sterilized mason jars, and you can boil the jars to seal properly, with common jarring techniques.
Make sure you boil the new mason jar lids for 5 mins in water, before you use to seal the jars.
@@Clairevoyante Oh my! This is so much more than I imagined. I hope chef John sees this recipe! Thank you!
@@MrKmoconne I hope you'll be able to make some!! It's soooo goood. Feel free to adjust the spices to your liking!
Tourtiere is our xmas Eve tradition. We have it with a muesli salad with toasted walnuts and warmed herbed panko coated goat cheese slices. The maple balsamic dressing on the greens shouts.....we love Canada and our food and pairs perfectly with the pie and a glass of red 🍷.
I have made this several times. It turned out great each time.