FRENCH CANADIAN TOURTIERES
This recipe comes from my big sister. Each fall, we get together and make about 20 of these pies to use at Christmas, give as gifts or freeze for unexpected company. -Pat Menee, Carberry, Manitoba
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4 pies (8 servings each).
Number Of Ingredients 18
Steps:
- Coarsely chop celery, carrots and onions; place in a food processor with garlic. Cover and process until finely chopped; set aside., In a stockpot or two Dutch ovens, cook vegetables, pork, veal and sausage until meat is no longer pink; drain. Stir in broth, parsley and seasonings. Cover and cook over low heat 20 minutes. Stir in bread crumbs., Preheat oven to 400°. On a lightly floured surface, roll?half of dough into four 1/8-in.-thick?circles;?transfer to four 9-in. pie plates.?Trim?even with rims.??Add?about 4 cups filling to each crust.??Roll remaining dough into four 1/8-in.-thick circles. Place over filling. Trim, seal and flute edges. Cut slits in tops.?, Cover edges of pies loosely with foil. Bake 25 minutes. Reduce oven setting to 350°. Remove foil and bake pies until crusts are golden brown, 15-20 minutes longer. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a baking sheet; cover edge loosely with foil. Bake 25 minutes. Reduce heat to 350°. Remove foil. Bake until crust is golden brown and a thermometer inserted in center reads 165°, 50-60 minutes longer.
Nutrition Facts : Calories 469 calories, Fat 29g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 672mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
TERRI'S TOURTIERS (FRENCH-CANADIAN SANTA PIES)
This recipe is a Christmas tradition first given to me by my French-Canadian sister-in-law in the form of a lovely homemade pie. Her family has made dozens of these to share every year with friends and family during the holiday season for generations. In fact, earlier generations stored their newly made pies in the snow banks outside their Quebec homes for keeping through the winter. The tradition of gathering the family to share the assembly of dozens of pies still thrives to this day. Her little grandson could not pronounce the name so he renamed them Santa pies, and the tradition continues. Serve with cornichons or gherkins and grainy Dijon mustard.
Provided by mauigirl
Categories Ground Pork
Time 3h20m
Yield 30
Number Of Ingredients 7
Steps:
- Bring water to a boil in a large saucepan; crumble pork into the boiling water. Reduce heat and simmer until pork is no longer pink, 10 to 15 minutes. Drain water into a large bowl and transfer pork to a separate bowl; refrigerate pork. Refrigerate broth until fat separates from water, at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Place pork in a large skillet; add onions and salt. Cook and stir pork mixture over medium heat until onion is soft and translucent, 10 to 15 minutes.
- Skim and discard the fat from the broth. Pour the remaining broth over the pork-onion mixture; stir in bread crumbs and allspice until well mixed. Add more bread crumbs if mixture is runny. Remove skillet from heat.
- Press 5 pie crusts into five 9-inch pie dishes. Divide ground pork mixture among the 5 prepared pie crusts. Place 1 pie crust over each pie, crimping edges together to seal. Cut slits into the top crust of each pie for ventilation.
- Bake in the preheated oven until pies are golden brown, about 1 hour.
Nutrition Facts : Calories 499.1 calories, Carbohydrate 35 g, Cholesterol 49.1 mg, Fat 31.3 g, Fiber 2.9 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 882.5 mg, Sugar 1.1 g
TERRI'S TOURTIERS (FRENCH-CANADIAN SANTA PIES)
This recipe is a Christmas tradition first given to me by my French-Canadian sister-in-law in the form of a lovely homemade pie. Her family has made dozens of these to share every year with friends and family during the holiday season for generations. In fact, earlier generations stored their newly made pies in the snow banks outside their Quebec homes for keeping through the winter. The tradition of gathering the family to share the assembly of dozens of pies still thrives to this day. Her little grandson could not pronounce the name so he renamed them Santa pies, and the tradition continues. Serve with cornichons or gherkins and grainy Dijon mustard.
Provided by mauigirl
Categories Ground Pork
Time 3h20m
Yield 30
Number Of Ingredients 7
Steps:
- Bring water to a boil in a large saucepan; crumble pork into the boiling water. Reduce heat and simmer until pork is no longer pink, 10 to 15 minutes. Drain water into a large bowl and transfer pork to a separate bowl; refrigerate pork. Refrigerate broth until fat separates from water, at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Place pork in a large skillet; add onions and salt. Cook and stir pork mixture over medium heat until onion is soft and translucent, 10 to 15 minutes.
- Skim and discard the fat from the broth. Pour the remaining broth over the pork-onion mixture; stir in bread crumbs and allspice until well mixed. Add more bread crumbs if mixture is runny. Remove skillet from heat.
- Press 5 pie crusts into five 9-inch pie dishes. Divide ground pork mixture among the 5 prepared pie crusts. Place 1 pie crust over each pie, crimping edges together to seal. Cut slits into the top crust of each pie for ventilation.
- Bake in the preheated oven until pies are golden brown, about 1 hour.
Nutrition Facts : Calories 499.1 calories, Carbohydrate 35 g, Cholesterol 49.1 mg, Fat 31.3 g, Fiber 2.9 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 882.5 mg, Sugar 1.1 g
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