I'm from Saguenay, where this tourtière is a very popular dish specially during the holidays. GOD bless you Vonnie and Martin! Keep looking up, Jesus is about to snatch up his bride! 🥰🙏
I do keep looking and I can't wait until that sky splits open. Chantal, I'm curious about any more ingredients in traditional tourtiere that I didn't use
Just gotten out of bed and watching this while eating some fried eggs and bacon, but oh boy I know what i'm having for dinner today. This looks really good! Thanks for the video/recipe and have a great day.
Jan, I don't know why but I thought there would be more ingredients like veggies. But I bet 'back in the day' they did not have access to veggies year round like we do
Vonnie we all d0 our tourtieres differently but in my family we add sage to the meat too.I tell you in my generation all my aunts made it for Christmas and New Years and at every house the tourtieres tasted different but was good.I don't put mashed potatoes in mine but my Dad did.
Hi Vonnie, Just wanted to tell you how much I enjoy your recipes, finally someone who knows what they are doing and doesn’t make a huge production on how to boil water! Simple and good… Your mothers pie crust is definitely a “keeper”, pretty much no fail and delicious! Coming from a French Canadian upbringing I have been making tourtier pies for a very long time….everyone makes it differently, my family always used cinnamon, clove, and nutmeg, salt and pepper to season the meat and potatoes, but now I am going to try your version, I’m sure it will definitely be different but also very good! Thank you for taking the time to share your knowledge and of course your “kitchen “ with all of us… Suek
Sue, thanks for the comment. Yours is authentic sounding. Mine is probably like a copy. I had to fiddle around with the salt and pepper to get it how we would like it. You can try mine, but from the sounds of it, it may be quite dull compared to your version!!
My family is also French Canadian and we often had tortierre like this. We also used leftover turkey at Christmas and ground it with an old fashioned hand grinder to make pies, using up the extra meat and gravy for a different meal a day or two after Christmas.
Vonnie that looks amazing. You took me back 40 to 45 years .... The plate rim thing, at the end when you said Aluminium foil can be used, I remembered baking with my grandma and her doing just that! Thank you. 🙏🤗
LOL I realize I'm a throw back!! But seriously I enjoy how food it tied to so many wonderful memories. Well there can be bad memories like liver and onions and sauerkraut at our house!!
I really like this recipe and am definitely going to give it a go. I’m always intimidated by making pie/pastry crust however you make it look so easy; makes you want to give it a try! Thanks for the video.
You're welcome. Remember if it is hard to roll, add some more milk next time. If it is too moist, add more flour. The problem with too moist is it is too thin and sticky.
Dave and Luna’s kitchen- you’ll love this pie crust. It looks easy because it is! I’ve been using it since I first watched one of Vonnies videos and had to try it. It’s become a house favorite!
Oh yes, just seeing the title brought back a flurry of memories and new ideas at the same time. After leaving the Emerald Isle and coming to Canada we settled right in the heart of the far north of Ontario where the local culture introduced my mother to Canadian version of this classic. I grew up eating my meat pie filled with mostly rabbit and moose. I have all the ingredients you showed freeze dried in cans. I’m going to try to make this with only using those items.
Oh yes, my mother would do it as you do but would fry in duck fat and put a spoon in the pie before tossing it in the oven@@vonnieskitchenmartinsshack5544
@@wildwillyprepper I am looking for someone who has made Turducken. Did your mom do this? You know a turkey with a duck in it with a chicken in the duck.
I have cooked several. I was a chef here in Niagara at a local winery and this was a monthly dish. My mover cooked a lot of turkey with chopped up grouse inside but don’t tell Martin that.@@vonnieskitchenmartinsshack5544
Hey Vonnie! This is one of my all time favorite recipes- I make it with just ground pork or ground venison. And I’m using your Moms pie crust which is the best! I like making the little hand pies for lunch. Sooo good! Thanks for sharing !
OH MY, being from a family whose mothers side is Quebecoise and fathers side is Acadian we had this pie in the house especially at xmas - The only thing mom could not cook, she even burnt water!! and even now 30 yrs after she has passed my sisters will be speaking about how good the pie was and I will speak up saying it was absolute horrible, dry and tasteless - and we laugh at how different our memories are - That said it is a good pie if you can cook or fine someone that is able to cook it properly - You use to be able to buy it here in the grocery stores
They take away all the good stuff from stores! Give this recipe a try. I thought it was bland, too, until I started adding more salt and pepper while it was cooking on stovetop. I was shocked to hear my sister say 'mom made a pie every day'. That is not how I remember it at all. Probably because she was not really a good cook but she excelled at pies!! So much that we never wanted cake for our birthdays but rather a pie!
Just good old fashioned food! Thanks Vonnie!
I was surprised at the few ingredients it needed.
I'm from Saguenay, where this tourtière is a very popular dish specially during the holidays. GOD bless you Vonnie and Martin! Keep looking up, Jesus is about to snatch up his bride! 🥰🙏
I do keep looking and I can't wait until that sky splits open. Chantal, I'm curious about any more ingredients in traditional tourtiere that I didn't use
My favorites are Pork pies & Mince meat pies 😋❤️😀
Really can't go wrong can you?!
Good ole home cooking can’t be beaten!!! 👍
Thanks Vonnie, I really like the old time recipes, keep them coming! Say hi to Martin.
You got it
Just gotten out of bed and watching this while eating some fried eggs and bacon, but oh boy I know what i'm having for dinner today. This looks really good! Thanks for the video/recipe and have a great day.
It amazes me how adding sausage or ground pork to a dish makes such a difference. Bon Appetit!
Looks delicious!
It is!
Vonnie, love this recipe! Can’t wait to make this. Thanks 🥧
Jan, I don't know why but I thought there would be more ingredients like veggies. But I bet 'back in the day' they did not have access to veggies year round like we do
Vonnie we all d0 our tourtieres differently but in my family we add sage to the meat too.I tell you in my generation all my aunts made it for Christmas and New Years and at every house the tourtieres tasted different but was good.I don't put mashed potatoes in mine but my Dad did.
Wow, this can really be individualized. We found it to be so tasty.
Hi Vonnie,
Just wanted to tell you how much I enjoy your recipes, finally someone who knows what they are doing and doesn’t make a huge production on how to boil water! Simple and good…
Your mothers pie crust is definitely a “keeper”, pretty much no fail and delicious!
Coming from a French Canadian upbringing I have been making tourtier pies for a very long time….everyone makes it differently, my family always used cinnamon, clove, and nutmeg, salt and pepper to season the meat and potatoes, but now I am going to try your version, I’m sure it will definitely be different but also very good!
Thank you for taking the time to share your knowledge and of course your “kitchen “ with all of us…
Suek
Sue, thanks for the comment. Yours is authentic sounding. Mine is probably like a copy. I had to fiddle around with the salt and pepper to get it how we would like it. You can try mine, but from the sounds of it, it may be quite dull compared to your version!!
You amaze me with all your good recipes. It really looked delicious. From deep southeast Mississippi.
Wow that's a must try thank vonnie
🧑🍳Good luck, Donna!
My family is also French Canadian and we often had tortierre like this. We also used leftover turkey at Christmas and ground it with an old fashioned hand grinder to make pies, using up the extra meat and gravy for a different meal a day or two after Christmas.
Bonnie, I know folks who do not like leftovers. Go figure!! I love the memories that come with food.
That looks delicious. I also really like your specialized tools, I buy most of mine from yard sales but yours look handmade,lol.
Fresh off the farm!!! But washed
Vonnie that looks amazing.
You took me back 40 to 45 years ....
The plate rim thing, at the end when you said Aluminium foil can be used, I remembered baking with my grandma and her doing just that!
Thank you. 🙏🤗
LOL I realize I'm a throw back!! But seriously I enjoy how food it tied to so many wonderful memories. Well there can be bad memories like liver and onions and sauerkraut at our house!!
@@vonnieskitchenmartinsshack5544
🤢🤣
Looks really good. Thanks 😊
I really like this recipe and am definitely going to give it a go. I’m always intimidated by making pie/pastry crust however you make it look so easy; makes you want to give it a try! Thanks for the video.
You're welcome. Remember if it is hard to roll, add some more milk next time. If it is too moist, add more flour. The problem with too moist is it is too thin and sticky.
Dave and Luna’s kitchen- you’ll love this pie crust. It looks easy because it is! I’ve been using it since I first watched one of Vonnies videos and had to try it.
It’s become a house favorite!
My mouth was squirting, especially looking at that gravy.
I know. I have a video making a roast so you have all those drippings. Here's the url:
th-cam.com/video/0nPaYcG8n88/w-d-xo.html
YIKS this looks delicious!!!
It was! And not many ingredients either.
Oh yes, just seeing the title brought back a flurry of memories and new ideas at the same time. After leaving the Emerald Isle and coming to Canada we settled right in the heart of the far north of Ontario where the local culture introduced my mother to Canadian version of this classic. I grew up eating my meat pie filled with mostly rabbit and moose. I have all the ingredients you showed freeze dried in cans. I’m going to try to make this with only using those items.
Let me know how that goes, Wild Willy. BTW did your mom have any other ingredients included? I'm curious
Oh yes, my mother would do it as you do but would fry in duck fat and put a spoon in the pie before tossing it in the oven@@vonnieskitchenmartinsshack5544
@@wildwillyprepper
I am looking for someone who has made Turducken. Did your mom do this? You know a turkey with a duck in it with a chicken in the duck.
@@vonnieskitchenmartinsshack5544 I have cooked this
I have cooked several. I was a chef here in Niagara at a local winery and this was a monthly dish. My mover cooked a lot of turkey with chopped up grouse inside but don’t tell Martin that.@@vonnieskitchenmartinsshack5544
Hey Vonnie! This is one of my all time favorite recipes- I make it with just ground pork or ground venison. And I’m using your Moms pie crust which is the best! I like making the little hand pies for lunch. Sooo good! Thanks for sharing !
You're welcome, Beth. I just made a batch for my deer hunter to take on the stand. Yes, I usually use venison, too.
Here is the url on making the roast with the lovely au joust which can be used as is or made into a gravy
th-cam.com/video/0nPaYcG8n88/w-d-xo.html
That looks so good, I wonder if it would make a good hand pie.
Oh, yes, Sandy. In fact I will be making those for Mart to take out to the woods when he's there.
OH MY, being from a family whose mothers side is Quebecoise and fathers side is Acadian we had this pie in the house especially at xmas - The only thing mom could not cook, she even burnt water!! and even now 30 yrs after she has passed my sisters will be speaking about how good the pie was and I will speak up saying it was absolute horrible, dry and tasteless - and we laugh at how different our memories are - That said it is a good pie if you can cook or fine someone that is able to cook it properly - You use to be able to buy it here in the grocery stores
They take away all the good stuff from stores! Give this recipe a try. I thought it was bland, too, until I started adding more salt and pepper while it was cooking on stovetop. I was shocked to hear my sister say 'mom made a pie every day'. That is not how I remember it at all. Probably because she was not really a good cook but she excelled at pies!! So much that we never wanted cake for our birthdays but rather a pie!
If it ain't lumpy, it ain't homemade!!🤣🤣🤣
Hey, I like that. I like my veggies partly undercooked as well as potatoes and mashed potatoes lumpy!!!
@@vonnieskitchenmartinsshack5544 hey I should have been more specific . I was talking about the gravy !😏😏🥣🥣
@@robertrhodes9123 Well I am 71, give me a break with those lumps!!!
@@vonnieskitchenmartinsshack5544 Well I'm almost 75 & I like some lumps !!!🤣🤣🤣🤣
@@robertrhodes9123 Well then there you go! Maybe it's an age thing
AKA tortiere.
Is that what a tortiere is??!! Thanks, Susan. I've seen the name before