Thanks Catherine. Trust me, once you smell the aromas from all these spices and herbs, you will be wooed. I know you'd love this one! Give it a go. You can cheat and use store bought puff pastry or short crust if you want.
Jeannie, what a lovely comment!! 2 compliments in a row. I'm blushing. LOL I am so happy you enjoyed the video, and hope you watch more! Thank you so much for watching, and your wonderful comment! Blessings back at you! XO
Tourtiere brings me back to my childhood in Manchester, New Hampshire. Many French Canadians came to the Manchester Mills in the early 1900s.. My grandmother's brother, Ray met Annie while they were working in the mills to help their parents. Annie was French Canadian and my favorite Great Aunt! Another favorite is Gorton. Our simple version, used ground pork, cinnamon, clove and allspice salt & pepper ,finely chopped onion. Mash it together and pour in just enough water to cover. Simmer for hours, mashing from time to time. The results were Heaven! Do you have a recipe for Gorton? I will follow your channel with interest and look forward to other recipes from your background. I love lamb dishes! Another uncle was from Albania. All the best ~ Diane
Yes, Creton! But it is made with water instead of milk and bread crumbs. Just wonderful either way! Look up my friend James. He is French Canadian/American. His You Tube channel is Boss of the Swamp. You will catch the French Canadian inflection in his voice. He has a recipe for Gorton that he hosted about 5 years ago. A great guy and a woodsman!
So incredibly delicious! It's always nice to have a dish that works well at room temperature too - and I love food like this! Wonderful recipe and video!
Thank you SO MUCH my friend. If you have never tasted Tourtiere before, I urge you to try it! You can also make these in individual small pies too! Thanks for watching! XOX
This recipe brings back pleasant memories of my childhood. My mother would make this every year at Christmas time, and always after Midnight Mass on Christmas Eve we came home to a piece of Tourtiere Pie. I enjoy your videos, keep up the good work. Ray
My scent memories are taking me back to the Réveillon festivities on Christmas Eve after Midnight Mass. And of course, one must add ketchup! We've made it with moose meat for the beef as well.
Thank you Linda! I appreciate you watching. I think you would love this, and you are the pastry queen, so I can just imagine how yours would turn out! God bless, and my regards to Sammy! XO
I enjoyed your video. Sounds like such an involved dish to make and then have it with ketchup! Lol...but I may try a bit that way to see how it tastes. I love making traditional dishes like this, so I'll be giving it a go soon! Thanks.
Tourtiere is great. We adore it and recommend everybody to try it. One of its huge advantages is that you may feel very flexible with the recipe. For instance, right today (a 2020 Christmas) we made a very similar pie but used a kefir-based meat pie pastry (common in Ukraine), different beef/pork ratio and a bit different set of spices. And one more significant nuance: we used a self made beef tongue broth. It makes big difference.
You hit the nail on the head Luril! It is a flexible recipe and as someone from an Eastern European background I love the idea of using kefir in the pastry. Thanks so much for your comment!
I have a terrific, happy weakness for anything baked in a golden, buttery crust. This sounds HEAVENLY!!! The only change I would make is the meat, probably ground beef instead of the pork. As for the ketchup, I would have my homemade beet ketchup. You handle your pastry very nicely with a nice, light touch. Great job!
Thanks so much!! You can substitute with beef however, traditionally it is pork. Try doing a half and half mixture for a more authentic taste. I can't wait to hear how it turned out.
Usually in out area we do not use beef stock or garlic and the meat is usually veal porc and beef ( of course depends on prices) and the tickening agent is either flowerr or cornstarch to ticken it or flower
The ketchup part is totally true, we sometimes even use home made ketchup for the tourtière. And you totally nailed the recipee altho excluding the salt, all the spices you used are optional, the importance is to have ground beef onions and celery and sometimes you can add carrots too. As for the pastry, i like to use bacon fat instead of butter but thats just my personal recipe
One of my friends here in New Zealand taught me the grate tip for making scones! Been looking for a meat pie my French grandee taught my mum ... however Mum never taught me! :( I do recall meat being simmered but not minced but pulled.)
Hi Laura. Well, this is a French Canadian recipe, so not sure if it was the one you were looking for, however, I encourage you to try it, as it is so unique in flavour, and just lovely. Thanks so much for your comment, and for watching!
Hi chef I didn't have savory spice but I had the rest of them like fresh nutmeg and cloves .The crust came amazing .My family my 3 boys are crazy about your crust because it's soo flaky and I would like to know , can I use your pie 🥧 to make an apple pie? Too bad I can't show you the result because you would be impressed .I'm glad I found you and, because of you now I learned how to do this French Canadian delight .Soo happy .
If you don't mind, where do you buy your lovely Macedonian clay pottery? I have a friend in Manastiri, and I'm hoping to visit them when the COVID travel restrictions have been relaxed. I've searched for Macedonian pottery stores online and in Google Maps, but I haven't had much luck.
Thanks for noticing. I bought them all in Macedonia. If you can find a Mexican or Latin American shop that sells pottery, it is very similar. Good luck!
@@GoranMak Thank you for replying. I meant could you please recommend any pottery shops in or around Bitola? I can't seem to find any shops specializing in pottery on Google maps. Maybe I'm searching with the wrong keywords?
This is one of my favorite foods from Quebec. I never saw anyone serve or use the kind of ketchup one uses on a hamburger, but rather homemade "ketchup," similar to what's called "chou-chou" in the US. It's a condiment preserve of various veggies and fruits with spices, served cold with tourtiere. I was able to find it at grocery stores, but homemade is (of course) the best.
Yes, I know what you are taking about, but to be honest, I just like it on ot's own, so I wasn't going to make the ketchup chutney. LOL Thanks for watching and your comment!
I just made your Tourtiere for Thanksgiving. The pie turned out fabulous, and grating the cold butter greatly simplified the process of making the piecrust. The recipe and the technique are keepers for sure. Thank you for sharing! I have one question though. On which rack did you bake your Tourtiere? I baked mine on the middle rack, and I had to double the baking time to get the crust to brown. Although I brushed the crust with an egg wash before I baked the pie, the crust still was not as deeply golden and lovely as yours was. The crust did brown a bit and was nice and flaky/crispy, but how did you get the gorgeous deep golden brown color?
Thank you so much. Glad to hear you liked the recipe! As far as the crust goes, I did bake mine on the middle rack also . If you aren't getting the colour you want, try turning up the temperature and in case your oven has a hotspot, turn the pie for even cooking. All ovens vary and it's just one of of those things that you need to play around with. Even the size of the oven can be a factor. I hope that answer is good for you as it was a great question. Thanks again!
@@GoranMak Yes, thank you. My stove/oven is only about a year old, and it was brand new when I got it. Still, I find that I have to bake/roast things much longer than recipe directions indicate, sometimes even up to twice as long at the same temperature. That's just seriously messed up. No properly working oven should be THAT far off. I'm kind of scared to increase the temperature much above the ones given in recipe directions because then my food might burn. Christmas is coming soon, so I'll have a chance to try again.
@@GoranMak. I think I'm going to use sourdough bread crumbs, mostly because that's what I have in my freezer. I'm new to French Canadian cooking, yet it seems oddly familiar to me.
Thanks for sharing my mother used to use the same meat and spices and we also,used ketchup,when eating it. Brings back so many memories thank you!
Great presentation ‼️
clear, precise, friendly. 🇨🇦
I like my Tourtiere with ketchup too. It seems to cut the richness a bit. ❤️🇨🇦
This reminds me of my great aunt who made tourtiere every Christmas 🎄 thanks for sharing 😋
You're welcome Maria. I'm so glad it's brought you back memories. Stay safe xo
Looks good and filling !!! Can smell it from here , interesting idea with the butter, thanks
Thanks Englishman! It's lovely and filling, yes! Glad you liked the butter tip. Thanks for watching!
Looks delicious and the use of Quick Oats as a thickener is great idea, many thumbs up.
Thanks my friend! It really is a unique and special dish. Thanks for your comment, and for watching!
We have a big array of pies and those are very popular in New Zealand. The pie you made is so delicious. Thank you for sharing. Happy day everyone
Thanks very much! Interesting to know that Tourtiere is popular in New Zealand! WOW! Thanks for that info! Great comment! Thanks for popping by!
I’ve never had this before, but the flavors, seasonings and ingredients have me thinking I would love this. It’s a keeper. 👍😊
Thanks Catherine. Trust me, once you smell the aromas from all these spices and herbs, you will be wooed. I know you'd love this one! Give it a go. You can cheat and use store bought puff pastry or short crust if you want.
Beautiful...just beautiful and your very peasant to listen too...thank you and blessings
Jeannie, what a lovely comment!! 2 compliments in a row. I'm blushing. LOL I am so happy you enjoyed the video, and hope you watch more! Thank you so much for watching, and your wonderful comment! Blessings back at you! XO
Great pie
Thanks! It is delish.
Grating butter? What a neat trick! I never would have dreamed of doing that in a million years. Thank you for sharing!
My pleasure. It saves so much time and much easier and cleaner too. Thanks for watching!
Tourtiere brings me back to my childhood in Manchester, New Hampshire. Many French Canadians came to the Manchester Mills in the early 1900s.. My grandmother's brother, Ray met Annie while they were working in the mills to help their parents. Annie was French Canadian and my favorite Great Aunt! Another favorite is Gorton. Our simple version, used ground pork, cinnamon, clove and allspice salt & pepper ,finely chopped onion.
Mash it together and pour in just enough water to cover. Simmer for hours, mashing from time to time. The results were Heaven! Do you have a recipe for Gorton? I will follow your channel with interest and look forward to other recipes from your background. I love lamb dishes! Another uncle was from Albania. All the best ~ Diane
What lovely memories. Thanks for sharing. Do you mean Creton?
Yes, Creton! But it is made with water instead of milk and bread crumbs. Just wonderful either way! Look up my friend James. He is French Canadian/American. His You Tube channel is Boss of the Swamp. You will catch the French Canadian inflection in his voice. He has a recipe for Gorton that he hosted about 5 years ago. A great guy and a woodsman!
So incredibly delicious! It's always nice to have a dish that works well at room temperature too - and I love food like this! Wonderful recipe and video!
Thank you SO MUCH my friend. If you have never tasted Tourtiere before, I urge you to try it! You can also make these in individual small pies too! Thanks for watching! XOX
Awesome meat pie!!I will try!!
Thank you! You will love it!
Yummy I love those style of meat pies 👍
Thanks my friend. This pie is so aromatic and delicious. Thanks for watching!
This recipe brings back pleasant memories of my childhood. My mother would make this every year at Christmas time, and always after Midnight Mass on Christmas Eve we came home to a piece of Tourtiere Pie. I enjoy your videos, keep up the good work. Ray
Thanks so much Ray. What a wonderful memory you have. I have heard others say something similar.
Thanks so much for your kind words and for watching!
We had it after the midnight service on Christmas Eve too. A very nice, warm memory. ❤️🇨🇦
My scent memories are taking me back to the Réveillon festivities on Christmas Eve after Midnight Mass. And of course, one must add ketchup! We've made it with moose meat for the beef as well.
I am loving all of the memories. Thanks for sharing! Oh ya. Ketchup is a must. I'd love to make this with moose meat!!! Thanks again! XO
Moist is one of my favorite words! 😉 That's a really wonderful recipe for Tourtière... Merci beaucoup.
lol thanks so much Dana! I appreciate you watching!
That trick with the grated butter..... Ahhhhh ! Why in the world i never tought about it 👍
Lol. It's a good one eh? So glad I was able to pass on a tip to you!! Thanks for the comment!
Looks yummy
Thank you 😋
It looks delicious Dan! Perfect comfort food!
Thank you Linda! I appreciate you watching. I think you would love this, and you are the pastry queen, so I can just imagine how yours would turn out! God bless, and my regards to Sammy! XO
THEY TALK TOO MUCH
love this pie, just made one over Thanksgiving
That's awesome Bill. I love it too. Thanks for watching!
Amazing Meat Pie My Friend, Yummy and Flavorful!!!
Thanks Miss Ellen. It sure is very flavourful and unique. TFW
I enjoyed your video. Sounds like such an involved dish to make and then have it with ketchup! Lol...but I may try a bit that way to see how it tastes. I love making traditional dishes like this, so I'll be giving it a go soon! Thanks.
Thank you Praxilla! You will love it. Lol...I know. The ketchup eh? haha.
Tourtiere is great. We adore it and recommend everybody to try it. One of its huge advantages is that you may feel very flexible with the recipe. For instance, right today (a 2020 Christmas) we made a very similar pie but used a kefir-based meat pie pastry (common in Ukraine), different beef/pork ratio and a bit different set of spices. And one more significant nuance: we used a self made beef tongue broth. It makes big difference.
You hit the nail on the head Luril! It is a flexible recipe and as someone from an Eastern European background I love the idea of using kefir in the pastry. Thanks so much for your comment!
I have a terrific, happy weakness for anything baked in a golden, buttery crust. This sounds HEAVENLY!!! The only change I would make is the meat, probably ground beef instead of the pork. As for the ketchup, I would have my homemade beet ketchup. You handle your pastry very nicely with a nice, light touch. Great job!
Thanks so much!! You can substitute with beef however, traditionally it is pork. Try doing a half and half mixture for a more authentic taste. I can't wait to hear how it turned out.
Usually in out area we do not use beef stock or garlic and the meat is usually veal porc and beef ( of course depends on prices) and the tickening agent is either flowerr or cornstarch to ticken it or flower
Looks so yummy :)
Thanks Anna! I hope you try it! Thanks for watching!
Thank you so much for this video. Can you please tell me how long should I leave it in the oven before checking ?
I love this recipe. I have a similar video out there. Quick oats! Brilliant! I love you.
Awww, thank you my friend! I always appreciate you. Love you back!
Garlic is a new item really
The ketchup part is totally true, we sometimes even use home made ketchup for the tourtière. And you totally nailed the recipee altho excluding the salt, all the spices you used are optional, the importance is to have ground beef onions and celery and sometimes you can add carrots too. As for the pastry, i like to use bacon fat instead of butter but thats just my personal recipe
THANKS Tusk! Oooo...bacon fat eh? I'm in!! LOL Thanks for the tip!
No problem, but we french Canadians don't really say eh, its a western Canadian thing.
One of my friends here in New Zealand taught me the grate tip for making scones! Been looking for a meat pie my French grandee taught my mum ... however Mum never taught me! :( I do recall meat being simmered but not minced but pulled.)
Hi Laura. Well, this is a French Canadian recipe, so not sure if it was the one you were looking for, however, I encourage you to try it, as it is so unique in flavour, and just lovely. Thanks so much for your comment, and for watching!
Hi chef I didn't have savory spice but I had the rest of them like fresh nutmeg and cloves .The crust came amazing .My family my 3 boys are crazy about your crust because it's soo flaky and I would like to know , can I use your pie 🥧 to make an apple pie? Too bad I can't show you the result because you would be impressed .I'm glad I found you and, because of you now I learned how to do this French Canadian delight .Soo happy .
THANKS YOU GOODNESS 🌟 TOURIERE MEAT PIE ❤️🖤💚 BROWN FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME🦋 WOW BEAUTIFUL TOURIERE MEAT PIES.
Thank you so much Daphne! I really appreciate it! Xoxo
If you don't mind, where do you buy your lovely Macedonian clay pottery? I have a friend in Manastiri, and I'm hoping to visit them when the COVID travel restrictions have been relaxed. I've searched for Macedonian pottery stores online and in Google Maps, but I haven't had much luck.
Thanks for noticing. I bought them all in Macedonia. If you can find a Mexican or Latin American shop that sells pottery, it is very similar. Good luck!
@@GoranMak Thank you for replying. I meant could you please recommend any pottery shops in or around Bitola? I can't seem to find any shops specializing in pottery on Google maps. Maybe I'm searching with the wrong keywords?
This is one of my favorite foods from Quebec. I never saw anyone serve or use the kind of ketchup one uses on a hamburger, but rather homemade "ketchup," similar to what's called "chou-chou" in the US. It's a condiment preserve of various veggies and fruits with spices, served cold with tourtiere. I was able to find it at grocery stores, but homemade is (of course) the best.
Yes, I know what you are taking about, but to be honest, I just like it on ot's own, so I wasn't going to make the ketchup chutney. LOL Thanks for watching and your comment!
I just made your Tourtiere for Thanksgiving. The pie turned out fabulous, and grating the cold butter greatly simplified the process of making the piecrust. The recipe and the technique are keepers for sure. Thank you for sharing! I have one question though. On which rack did you bake your Tourtiere? I baked mine on the middle rack, and I had to double the baking time to get the crust to brown. Although I brushed the crust with an egg wash before I baked the pie, the crust still was not as deeply golden and lovely as yours was. The crust did brown a bit and was nice and flaky/crispy, but how did you get the gorgeous deep golden brown color?
Thank you so much. Glad to hear you liked the recipe!
As far as the crust goes, I did bake mine on the middle rack also . If you aren't getting the colour you want, try turning up the temperature and in case your oven has a hotspot, turn the pie for even cooking. All ovens vary and it's just one of of those things that you need to play around with. Even the size of the oven can be a factor. I hope that answer is good for you as it was a great question.
Thanks again!
@@GoranMak Yes, thank you. My stove/oven is only about a year old, and it was brand new when I got it. Still, I find that I have to bake/roast things much longer than recipe directions indicate, sometimes even up to twice as long at the same temperature. That's just seriously messed up. No properly working oven should be THAT far off. I'm kind of scared to increase the temperature much above the ones given in recipe directions because then my food might burn. Christmas is coming soon, so I'll have a chance to try again.
i can not remember does this pie have a slang word to describe it i think my Mim called it something else
Do we need to make the dough recipe twice ? One for the bottom, one for the top ?
Yes 😊 But the recipe I gave should give you enough dough for both top and bottom. Great question tho!
I always deglaze the meat-onion-spice mix with brandy or sherry.
That's a great tip Jean. LOVE IT!! Thanks for sharing!
Found it
Glad you did!!!
Where’s the recipe ???
Where is the recipe??
Under the description.
Some great tips here, but adding oats instead of potatoes is a bit of a sacrilege for a French Canadian.
Really? I got the recipe from a French Canadian. LOL Thanks for watching, I appreciate it!
@@GoranMak. I think I'm going to use sourdough bread crumbs, mostly because that's what I have in my freezer. I'm new to French Canadian cooking, yet it seems oddly familiar to me.
@@elainebmack that would be a great binder, and tasty too. Good lucj, ket me know how it turns out!
Great informative video but please don’t constantly say “guys”.
This looks delicious, but stop scraping your nonstick pan with that metal ladle! Agh!
Lol. I see what you mean . Sorry. I normally don't .
@@GoranMak :D I am making this tourtiere tonight! Thank you for the recipe!