Being born in Quebec, I've had some killer Tourtière pies in my day. I'd have to say that nutmeg and cinnamon are commonly added by the Quebecois. Also commonly made by using pork or pork and beef. Some from the Eastern Townships of Quebec use venison and of course with pork. Another great addition is a warm beef gravy on the fresh cut pie. This is an absolute favorite of mine and your recipe is simple and nicely done. I do like your grated potato technique a lot!
With such vast regions of Canada, so goes the recipes for Tourtiere. Which is such a wonderful to research then prepare and eat. Thank you so much for sharing.
I remember my grandmothers toutare served with what she called chillie sauce what I called tomato relish. As part of our New Years day celebration. She had trouble resting the pie dough because we kids would devour it before she could use it for her pies she had to make At least 5 pies to serve us all and the pie pans where bigger than that shown in this video. She made enough dough so she could hide some and leave some available for us kids to get to it. We always wondered why they the can of paint in the fridge. It was exposed to us later that she bought an unfilled paint can that never seen a drop of paint in it from a hardware store that ordered paint cans for that purpose. They sold a lot of them because just about anyone who made pies had vouchers like us hanging around. They needed a way to protect the pie dough until it could use for making their pies. I am a 60 plus year old man and I sometimes make pie dough just to munch on just for old time sake. I still enjoy it.
My grandmother did too! Grew up in Rhode Island where you can even buy these pies at some stores and restaurants. Glad to see the tradition is still alive.
The chili sauce or tomato relish, we call it fruit ketchup or chowchow, my husband is from quebec and the recipe of this great fruit ketchup pass on to us from many generations, me and my husband are currently living in alberta, canada and we make homemade fruit ketchup and we sell them in farmers’ market. It’s perfect with tourtierre. Thats why i ended up here watching some recipe and will try to make one 😁
BEING A MONTREALER MOST OF MY LIFE I HAVE ALWAYS LOVED THIS DISH BUT NEVER ATTEMPTED TO MAKE IT. I HAVE SEEN SEVERAL RECIPES OF THIS AND THIS ONE WITH THOSE GRATED POTATOES MAKES ALL THE DIFFERENCE AS MOST OTHERS ARE DRY AND LITERALLY FALL APART WHEN SERVING. THANKS
I pray my sister in law Anna also cleaned when at kitchen's just like you also me too. I like you cause you very clean when's cooking very careful and soft when cooking. I wish all women's in this entire world can have cleaned kitchen with their own effort and cooking many delicious food for the kiddo's with all the ingredients they have just like a good mom. 🥰.And be a mother's and good nanny to all the kiddo's they must grow happy and eat delicious food with good education and facilities. I pray we all can living like normal as before with new Norma of life and follow SOP to stay safe from covid 19.I wish to meet you 🥰.
Hi Anna, I just found your tourtière recipe on your website. I'm so glad you've done a video too. I will definitely be making this for the holidays. Thank you.
Love the recipe my mom use too make this all the time its such a treat!! Mom and I alway usad pyrix pie plates so you can lift up and make sure baked under neath. I had a couple disaster pastry was raw under had too bake more and then top got too brown
I remember this one and the pie crust being done with a french technique that actually uses room temperature butter but i can no longer find that video anymore... it's a shame because it was so easy and delicious
Ah I missed these drawers full of ingredients I just saw your team asking why we are not seeing new episodes much Well this is my opinion I like the video choreography of these old episodes they are so neat and lovely to watch Though I love all your recipies anyway I tried to make them at home ❤️
I love that you didn't put cinnamon in it or ketchup on it. I understand those are traditional but I like it the way you made it. Thanks for the video.
Love your recipes and videos, Anna. Made this one yesterday. I'm french canadian myself, ate tourtière all my life, and found this one bland, unfortunately. Grated potatoes also not the typical/my preferred texture. But still a huge fan!
@@ohyum I made a salmon shrimp filling similar to a scampi or New-berg and now it is baking. I know I need more practice with the pie but I do the love the idea. Waiting is the hard part but the aroma is wonderful. .
I was surprised that her electic mixer is also a meat mincer.... Like I remember when she used the electric mixer turned into an ice cream maker, pasta maker and even a juicer. I was really surprised.
Wow Anna, u are almost at a million subscribers! Come on everybody! Let’s go! Hit like and Subscribe. I live your videos Anna, and of course the recipes. What a talented chef you are...please stay well and be safe. Blessings to your family as well. Never heard of this pie? Looks so-good. I can almost states it. Look how elegant it is...thank you Anna! Yum 😋!
Everyone in England makes jam tarts with the left over pastry. They are a favourite with children especially. I’ve heard that in Canada some people sprinkle brown sugar butter and cinnamon on pieces of dough and bake them. You could mix in some grated cheese and cut the rolled dough into strips, twist them and bake for a savoury snack.
With all due respect, my Memere is rolling over in her grave. That ain’t anything like what she made, a French Canadian Tortierre, which is a 3 meat Trinity pie, to welcome the Christ Child. In the old times, meat was scarce, so it was a great honor to use three meats to honor the occasion. The spices include Marjoram, aromatic ground cloves, allspice, salt, and pepper, there’s no garlic. The liquid added in her recipe was from drained off finely diced boiled potatoes, a starchy water, maybe some red wine, not beef broth. The pie’s spices made the whole house smell like Christmas while baking.
There are as many tortiere recipes as there are French-Canadian families in Canada. Just because your grandma made it a certain way doesn't mean this lady's version isn't delicious nor authentic. People like you, who find fault with YT recipes "because that's not how my grandma made it" come across as childish and immature; not to mention unlikeable and self-centered. Take some introspection time. You are a nasty, passive-aggressive person.
First of all .... I suggest you half the SALT requested... Second...... Tourtiere is a French Canadian traditional Xmas-Eve dish ! Subbing with Jimmy Dean Sausage.... or adding cheese or veggies or whatever.... is sacrilege...and not considered to be a Tourtiere but just a "Meat-Pie" . Serving this pie warm or chilled the following day is deliciously acceptable. Ketchup is tasty, but REAL Canuck's garnish with Blackstrap Molasses ! Cheers !
Saw Anna, bout to play herself, with seasoning her meat 😁, and then BAM, she showed me, wit dat fresh garlic, ' worshipping ' sauce 😁, sum more than just salt & pepper, taaaaaught me, sheeeeeet, Anna is more than just a Baker'ette, can cook her tushh off too hunh 😁👍🏽👍🏽, Lawrys seasoning wud have been a bit much for your audience, except I know you use it, am playinnng, a good pie, may try it, in sum unique way, corn or cabbage added, ☺☺1
Can see sum sauce drizzled on dat, as well, a sumpthin creamy, or, cheezy, or gravy, or tomato -y or sum veggie based sauceeee, whatever palette says to 🙂😍 1
Yeah I was waiting for some kind of sauce or gravy to be added into the mix and it wasn't? I imagine her pie tastes nice but it would be very dry (especially as she didn't add any fat to the beef either).
Traditional tourtière don't have garlic bay leaves or a need for beef stock.. on top of that ground pork was always added so there wasn't a reason to add stock. If you're going to show people how to make a traditional tourtière like how us Canadians make ours, do it right. Thank you.
So, you neither sauteed nor browned the meat, as you said you did. That is good in the sense that you don't brown nor sautee anything for tourtiere, but really disturbing that a "professional" would describe what they did in those ways.
The method of cooking the meat in this recipe is flawed. You don't EVER sauté the meat! The meat mixture should be cooked very slowly in a cast iron pot on the stove top to preserve the moister. There is nothing worse than a Tourtière that is dry like this one with meat that falls out all over the place.
Being born in Quebec, I've had some killer Tourtière pies in my day. I'd have to say that nutmeg and cinnamon are commonly added by the Quebecois. Also commonly made by using pork or pork and beef. Some from the Eastern Townships of Quebec use venison and of course with pork. Another great addition is a warm beef gravy on the fresh cut pie. This is an absolute favorite of mine and your recipe is simple and nicely done. I do like your grated potato technique a lot!
As a French Canadian, you did tourtière justice. It looks real good! But then again, everything you do is amazing!
OH YUM! Looks amazing! My Hubby will be thrilled when I make him this! (We adore ST Hubert's Tourtiere!)
Not only an AMAZING PASTRY CHEF but a WONDERFUL COOK too!!
With such vast regions of Canada, so goes the recipes for Tourtiere. Which is such a wonderful to research then prepare and eat. Thank you so much for sharing.
I remember my grandmothers toutare served with what she called chillie sauce what I called tomato relish. As part of our New Years day celebration. She had trouble resting the pie dough because we kids would devour it before she could use it for her pies she had to make At least 5 pies to serve us all and the pie pans where bigger than that shown in this video. She made enough dough so she could hide some and leave some available for us kids to get to it. We always wondered why they the can of paint in the fridge. It was exposed to us later that she bought an unfilled paint can that never seen a drop of paint in it from a hardware store that ordered paint cans for that purpose. They sold a lot of them because just about anyone who made pies had vouchers like us hanging around. They needed a way to protect the pie dough until it could use for making their pies. I am a 60 plus year old man and I sometimes make pie dough just to munch on just for old time sake. I still enjoy it.
My grandmother did too! Grew up in Rhode Island where you can even buy these pies at some stores and restaurants. Glad to see the tradition is still alive.
The chili sauce or tomato relish, we call it fruit ketchup or chowchow, my husband is from quebec and the recipe of this great fruit ketchup pass on to us from many generations, me and my husband are currently living in alberta, canada and we make homemade fruit ketchup and we sell them in farmers’ market. It’s perfect with tourtierre. Thats why i ended up here watching some recipe and will try to make one 😁
BEING A MONTREALER MOST OF MY LIFE I HAVE ALWAYS LOVED THIS DISH BUT NEVER ATTEMPTED TO MAKE IT. I HAVE SEEN SEVERAL RECIPES OF THIS AND THIS ONE WITH THOSE GRATED POTATOES MAKES ALL THE DIFFERENCE AS MOST OTHERS ARE DRY AND LITERALLY FALL APART WHEN SERVING. THANKS
I never have seen something more beautiful than Anna's cooking u can tell it's just gooooooood by looking to it, i wanna taste her food one day
I made this for Christmas this year and everyone said it was amazing. The crust was perfection!
I love this French Canadian Tourtiere !!! It's super perfection !!!! I can't wait till I make this for thanksgiving,thanks for sharing,Anna !!!
All your recipes are amazing thank you!!!
WoW! You Anna are magical! Thank you!
Looks easy and yummy.Will surely try soon.Thanks alot
I pray my sister in law Anna also cleaned when at kitchen's just like you also me too. I like you cause you very clean when's cooking very careful and soft when cooking. I wish all women's in this entire world can have cleaned kitchen with their own effort and cooking many delicious food for the kiddo's with all the ingredients they have just like a good mom. 🥰.And be a mother's and good nanny to all the kiddo's they must grow happy and eat delicious food with good education and facilities. I pray we all can living like normal as before with new Norma of life and follow SOP to stay safe from covid 19.I wish to meet you 🥰.
that’s so fantastic I love it so much I have to try it
It looks amazing love your show.
Fantastic, i have to make this pie 🥧 today, thank you for recepie
I always like your recipes. You are such a good teacher of mine.plz teach more savoury recipes. Thnx
Hi Anna, I just found your tourtière recipe on your website. I'm so glad you've done a video too. I will definitely be making this for the holidays. Thank you.
delicious recipe.It's so perfect! friend. learned a lot to day. It looks Thank you so delicious.
Love the recipe my mom use too make this all the time its such a treat!! Mom and I alway usad pyrix pie plates so you can lift up and make sure baked under neath. I had a couple disaster pastry was raw under had too bake more and then top got too brown
Love your expertise in bakery😊
The pie is beautiful!😍😍
That looks so delicious...Thank you for sharing this recipe
Wow I loved it thank you so much Anna
I loved. Thank for sharing.
I'm not sure what looks the most tasty, the pie or Anna. ANNA!
This looks wonderful!
Thank you
Anna. God bless
Allspice and nutmeg are essential. Glad to see somenody get it right.
I am from Quebec and I come to see if yall are correct. That is all.
Hmmm Anna! You're the best could try this!
Amazing!! Delicious!
Hi Anna
Your recipes are amazing!!!
This looks yummm
If cooking from frozen would it be the same temp and cooking time?
I remember this one and the pie crust being done with a french technique that actually uses room temperature butter but i can no longer find that video anymore... it's a shame because it was so easy and delicious
I love watching your show especially when its on lifestyle food on foxtel
Lovely. What do you do with left over pie dough?
For a meat pie, make your pie crust with cold bacon fat, and cook in a cast iron skillet or clay type deep pie pan. Soul YUM
Hmmm.Looks so yummy!
Hi Ana, I have been making a lot of the apple pies from your recipe and my family loves them. Can I use the same dough to make a tourtiere? Thank you!
I've never ate this or made this . I'm anticipating making it because I know it must be delicious. A little intimidating because of the crust.
Hi Anna.. can I use white wine instead of beef broth?
Hi I loved it. Just liked and subscribed
Amazing As usual 👌👍
Ah I missed these drawers full of ingredients
I just saw your team asking why we are not seeing new episodes much
Well this is my opinion I like the video choreography of these old episodes they are so neat and lovely to watch
Though I love all your recipies anyway I tried to make them at home ❤️
Merci de faire honneur à notre traditionnelle tourtière! XX
Yumyum. My mouth watering just watching ur video. Hope to try this one day ❤️❤️❤️
I love that you didn't put cinnamon in it or ketchup on it. I understand those are traditional but I like it the way you made it. Thanks for the video.
Great job, Anna:) That looks wonderful, I've never tried savory pie but it sure looks delicious! 😍😍
Love your recipes and videos, Anna. Made this one yesterday. I'm french canadian myself, ate tourtière all my life, and found this one bland, unfortunately. Grated potatoes also not the typical/my preferred texture. But still a huge fan!
Yummmm ☺️😊
😊. Happy holidays to you and yours 💫💫💫
Well done, Anna:)
Yummy😊
Delicious 😄😄
Can you make beef wellington? Or any pastry with meat? ☺
Une tourtière! Bonjour de Montréal.
Wow😋👌
Looks lovely but have to say that us Aussies have it when it comes to meat pies.
Wow. Looking forward to playing with this recipe.
Please let us know what you change about it! Experimenting with recipes is a wonderful experience!
@@ohyum Saumon et Crevettes Tourtiere a la Dame Alita. I think this is the direction we are going to do.
@@ohyum I made a salmon shrimp filling similar to a scampi or New-berg and now it is baking. I know I need more practice with the pie but I do the love the idea. Waiting is the hard part but the aroma is wonderful. .
Yummy time
wow
I was surprised that her electic mixer is also a meat mincer.... Like I remember when she used the electric mixer turned into an ice cream maker, pasta maker and even a juicer. I was really surprised.
KitchenAids are a specific brand that has those additional attachments.
All kitchen aids do that
@@JameZayer Oohhh...But are additional attachments sold separately?
@@lgaines4086 The question is...are the attachments sold separately?
@@QueennieMapula2000 Yes I think.
Hey TJ! When is anna doing her next live?
Hello! This is a very busy time of the year for Anna, but we are hoping to do something special for our 1M subscriber special. Stay tuned!
😋mmm se ve delicioso
En español por favor
Wow Anna, u are almost at a million subscribers! Come on everybody! Let’s go! Hit like and Subscribe. I live your videos Anna, and of course the recipes. What a talented chef you are...please stay well and be safe. Blessings to your family as well. Never heard of this pie? Looks so-good. I can almost states it. Look how elegant it is...thank you Anna! Yum 😋!
Canucks know the word you can get this at church dinner in the western townships along the river
Do you eat it with anything? Like a sauce or sour cream? Doesn't look dry but looks like it needs a sauce or a finishing of some kind.
cool
Looks delicious
What can I do with that extra pie dough? I have some but have no idea what to do with it
Everyone in England makes jam tarts with the left over pastry. They are a favourite with children especially. I’ve heard that in Canada some people sprinkle brown sugar butter and cinnamon on pieces of dough and bake them. You could mix in some grated cheese and cut the rolled dough into strips, twist them and bake for a savoury snack.
AND
U have to grind ur meat when its half frozen
These are tips ppl NEED to know Anna
It looks like Rendang in Indonesia 😁
With all due respect, my Memere is rolling over in her grave. That ain’t anything like what she made, a French Canadian Tortierre, which is a 3 meat Trinity pie, to welcome the Christ Child. In the old times, meat was scarce, so it was a great honor to use three meats to honor the occasion. The spices include Marjoram, aromatic ground cloves, allspice, salt, and pepper, there’s no garlic. The liquid added in her recipe was from drained off finely diced boiled potatoes, a starchy water, maybe some red wine, not beef broth. The pie’s spices made the whole house smell like Christmas while baking.
There are as many tortiere recipes as there are French-Canadian families in Canada. Just because your grandma made it a certain way doesn't mean this lady's version isn't delicious nor authentic. People like you, who find fault with YT recipes "because that's not how my grandma made it" come across as childish and immature; not to mention unlikeable and self-centered. Take some introspection time. You are a nasty, passive-aggressive person.
Looks good but when I make tourtiere I use ground pork never ground beef. I’ve never heard of it made with just beef.
I was taught the same way by Canadiens in Lawrence, MA, from Ville Degelis and Lac St. Jean areas.
You forgot the cold pickled beets. Thats my Grandmother's condiment to this. And she's 103, so just do it! Lol
Plus its delicious.
Real tourtierre REQUIRES potato in the filling
I’m sad that the savory pie dough recipe was not included. I’ll search for one of hers online.
First of all .... I suggest you half the SALT requested... Second...... Tourtiere is a French Canadian traditional Xmas-Eve dish ! Subbing with Jimmy Dean Sausage.... or adding cheese or veggies or whatever.... is sacrilege...and not considered to be a Tourtiere but just a "Meat-Pie" . Serving this pie warm or chilled the following day is deliciously acceptable. Ketchup is tasty, but REAL Canuck's garnish with Blackstrap Molasses ! Cheers !
NOPE...Like it done with mashed potatoes much better! Holds the crumbly ground meat and set,s nicer!
Saw Anna, bout to play herself, with seasoning her meat 😁, and then BAM, she showed me, wit dat fresh garlic, ' worshipping ' sauce 😁, sum more than just salt & pepper, taaaaaught me, sheeeeeet, Anna is more than just a Baker'ette, can cook her tushh off too hunh 😁👍🏽👍🏽, Lawrys seasoning wud have been a bit much for your audience, except I know you use it, am playinnng, a good pie, may try it, in sum unique way, corn or cabbage added, ☺☺1
☺
Can see sum sauce drizzled on dat, as well, a sumpthin creamy, or, cheezy, or gravy, or tomato -y or sum veggie based sauceeee, whatever palette says to 🙂😍 1
Ur supposed to put SOME fat in meat when ur grinding it or else itturns out VERY dry
As an Aussie it's really weird seeing a dry pie filling.
Yeah I was waiting for some kind of sauce or gravy to be added into the mix and it wasn't? I imagine her pie tastes nice but it would be very dry (especially as she didn't add any fat to the beef either).
❤️❤️❤️❤️❤️👍🤩🙋♀️
Doesn't touch the meat.
My mom has always made something similar but she calls it cheeseburger pie
🤷
I like this kitchen better than the other...not that it matters...😂
you forgot the cloves. and yes, pork.
This isn't the original Tourtière!!!
The real one is from Lac st-Jean people across Québec have changed the recipe!!!
Nice but not as good as mine.
Traditional tourtière don't have garlic bay leaves or a need for beef stock.. on top of that ground pork was always added so there wasn't a reason to add stock. If you're going to show people how to make a traditional tourtière like how us Canadians make ours, do it right. Thank you.
No pork? Sorry not traditional
No. No. No.
That tourtière would stand in Quebec.
Where the pie crusts meet, at the edge, doesn't look cooked to me, sorry.
So, you neither sauteed nor browned the meat, as you said you did. That is good in the sense that you don't brown nor sautee anything for tourtiere, but really disturbing that a "professional" would describe what they did in those ways.
Wheres the pork? Tortiere is made with pork. I hope you enjoy youre meat pie... not Tortiere
AN okay meat pie if you like but NOT TOURTIERE. Try looking at some French Canadian recipes. For starters -- where's the pork?
The method of cooking the meat in this recipe is flawed. You don't EVER sauté the meat! The meat mixture should be cooked very slowly in a cast iron pot on the stove top to preserve the moister. There is nothing worse than a Tourtière that is dry like this one with meat that falls out all over the place.
Omg i dont eat meat sweetie.
OMG!
@@AirrowRocket Yeah? Is there a problem or so?
So don't make this pie then...not sure what your issue is?
@@alliebenson4653 I never said that there whas a issue sweetie. I only wanne mention that i dont eat meat.
@@lievevlindertjes.7933 I get that, I'm just not sure why? It's not really relevant to the video. You do you though...
stop doing savory stuff! please, stick to your sweets.