153 Washington St. East Walpole, MA 02032. If pickles aren't your thing, I have heard of families serving it with mashed potatoes and gravy. Activity Needed to Burn: 405 calories. You haven't lived until you've tried rich, savory tourtière (pronounced "toor-tee-AIR"), also known as "pork pie, " a traditional French-Canadian meat pie usually served around the Christmas holidays. If you can't find Bells, go ahead and substitute your favorite poultry seasoning. Order our French Meat Pies fully cooked and hot, or stock your freezer with our ready-to-cook pies. Step 3: Make the Tourtière Filling. 1 pound good-quality ground pork. Cut small slits in the top crust to allow steam to escape. Others prefer to believe that the name comes from the deep baking dish that families would traditionally use to cook their pies, also called a 'tourte'. In a state that loves to celebrate, the pies are the perfect festival food. Trim, seal and flute the edges. OR THAW IN REFRIGERATOR 24 HOURS: (preferred method).
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Cut some air holes into the top crust. What family traditions do you carry on? Your daily values may be higher or lower depending on your calorie needs. Place the pie in the preheated oven and bake for 20-30 minutes. With them came their culinary traditions, including French meat pies (les tourtières), which quickly became an essential component of church holiday dinners and events. Downtown Natchitoches — Photo courtesy of Caroline Eubanks. I have fond memories of going to Christmas Eve Mass in Maine with my French-Canadian Grandparents (typically is was just after dark, and not true midnight Mass). If you are using an aluminum pie tin, place the tin on a baking sheet. ) To cook the frozen meat pie: Preheat the oven to oven to 400°F/205°C. Brush the top of the piecrust with beaten egg wash, and place the frozen meat pie in a preheated oven. Several recipes for tourtière were printed in La Cuisinière canadienne (1840), likely the first French-language cookbook published in Canada. ¾ cup finely diced celery. Assemble the pie and bake in a preheated oven (400°F/205°C) for 30 to 35 minutes or until the pastry is golden brown and the filling is hot.
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Fill the crust with your (slightly cooled) meat filling mixture. Nice beer selection and they actually have a variety of British Pub food, not just Fish and Chips, but Bangers and Mash, Scotch Eggs, plus a variety of meat pies. Made with potatoes, pork, beef and spices, and wrapped in a light and flaky crust. In a large pot or Dutch oven, over medium heat.
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4 teaspoons chicken bouillon. We want to know: How do you serve and eat your tourtière? Readers seeking reliable recipes for the basics and mother sauces of French cuisine can earmark the Chef's Essentials chapter as their go-to resource. Place the top crust over the filling. Mash potatoes with a potato masher until smooth; set aside. It is famously served as part of réveillon, a traditional feast enjoyed by Catholic Québécois after midnight Mass on Christmas Eve. For those who are devoted fans of St. Lawrence, where J-C showcases time-honoured traditions in a transportive dining experience, readers will find his signature dishes, like the famous Pâté en Croûte, Coquilles St-Jacques à la Parisienne, and Tarte au Citron Flambée au Pastis. Beef appears as the main ingredient in a recipe for Pâtés de Noël, which follows the tourtière recipe and its variations. 1 teaspoon poultry seasoning. Tourtière can be a shallow pie that is filled with pork or other meats or a many-layered pie that is filled with cubed meats and vegetables, which is the way the dish is prepared along the shores of the Saguenay and Lac Saint Jean. But looking at the photos, they don't really look like Aussie meat pies. Let cool to almost room temperature before serving.
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Should only need a pinch of salt. Celery & onion – Chopped fine and will add a pop of flavor to this recipe. Place mashed potato into a large skillet with ground pork, onion, water, pepper, cinnamon, cloves, and allpsice. Press together until it forms a ball. Nathalie Cooke, editor of What's to Eat?
Brush with beaten egg and sprinkle with paprika. Which is much easier, but does result in a bit of a different texture than the original tourtières would have had.
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