Updated: Added the pictures of the tourtiere after 5 hours 15 min. in the oven, best tourtiere I've ever cooked!

So, as requested by you in this thread viewtopic.php?f=2&t=37143&start=0, fellow meat and potato lovers, here is the recipe that has been created a long F*CKING time ago where I'm from. Here's for you, a lil' history course about tourtiere http://en.wikipedia.org/wiki/Tourti%C3%A8re

It might look familiar to you, since it's not really complicated, but everything is in the baking of the recipe. So be careful and enjoy!

You might want to spend your morning into making the meat, so be ready to wake up early at 8am to start cooking. The meat is the essential key of the recipe : since no grocery store outside Saguenay Lac-St-Jean (my region where it's made) sells real "Tourtiere meat", you'll have to make it yourself.

For the meat-step, you'll need :

- 1 pound of beef (the fatter the better... for the taste hehe )
- 1 pound of porc
- 2 onions
- at least 5 potatos (but people like it differently, if you love potatos, cut more potatos, but not more than 2 pounds, or more than the meat quantity that you already got, you need more meat than potatos)
- Salt and pepper
- water

Also, if you want to feed more people (this is for maximum 3-4 persons that don't eat like monsters (like I do), but since I live with only my mom, this feeds her and I and it gives us about 3 other meals of tourtiere) buy 2 pounds of each, add an onion and more potatos and it'll give you a LOT more tourtiere, and don't be scared to fill a big F*CKING bowl of meat, if you have a granite bowl, a tourtiere is better baked when it's in a bigger quantity.

Preparation

When you'll buy the ground meat, if it's available, buy a bigger size of ground meat, the bigger it is cut, the better it will be. in a bowl, mix the porc with the beef really well until it is perfectly mixed togheter (mix it for 10-15 min. to be really sure). Then, cut the onions into really tiny pieces, then add them to the mix. Now cut the potatos into some cubes not bigger as a dice, and, once again, add them to mix. Add some salt and pepper, not too much, but it depends on your tastes, But since it's your first time making this recipe, don't add too much, just add some more when you'll be eating it, there's almost no difference. Then, one of the most important part is to add water to the mix. Add enough water so the meat would be all wet, but not too much, it must not turn into a soup when you'll add the mix on the dough, the meat will absorb most of the water, and it must be wet, NOT TOO MUCH, AND NOT TOO DRY! That's one of the mistakes that most of other regions in Canada do : they either add too much water, so it turns into a meat soup, or they don't add enough, so it's all crusty, and it's not the goal here.

Now, you'll need a pretty much big baking bowl. A granite bowl is the best for this recipe (refer to the picture at the bottom of the thread for an example) but if you don't have one, choose the best baking bowl that you have that can contain the mix.

You can make your own dough, it's the same as pie dough, but without sugar. Press the dough, and put it at the bottom and on the sides, so it covers everything inside. Makes sure that add a lil bit of flour to your dough when u pressed it so it doesn't stick to the bowl. Make sure that you also have some more dough aside so you can put it on the top at the end. Now add the mix and make sure it fills every spaces in the bowl, and put the last piece of dough on the top. Dig some holes like on the picture so the steam doesn't ruin the dough.

Here's what it should look like when it's not baked yet.





Keep it in the fridge until it's ready to go in the oven.

Now the most important part of the recipe : the baking. You have to keep the top part of your baking bowl ON the bowl. Since every oven is different, I can't say exactly how long it will take to bake, but I can give you an idea. Bake it at 250 F, for about 5 hours. Do the math for when you'll need to eat it. Watch it every 2 hours to see how the dough is goin', if the dough becomes too crusty and the meat isnt ready, you should add a lil bit more water on the top and on the sides, and a bit in side. When the dough will be baked, it will be just a lil' brown, but I'll post another picture when it will be done baking in few hours (cuz I've cooked one while I did this post :D). Just be patient, it smells awesomly good in the house after only 1 hour, drink a good beer before eating it, and it's really good to eat with red wine! I personaly add Ketchup on it, but most of the time I just eat it as it is. It's also a really great breakfast!!! (lil hint hehe )

I hope it will turn out well for y'all, it's exactly how I made it, and if you have any question, feel free to ask, it's not comon to a lot of people to cook it so it's quite normal that you feel a lil' unconfident about doing a new recipe, but it's by far my favorite recipe so enjoy it!

Here's the final result! It was Deli-fucking-cious!!





PS. I used what is called Tourtiere meat, and that is why it doesnt give the same result as small cut ground beef. It didn't bake into some lil' beef balls, but as a whole beef-porc-and-potato fest, I highly suggest that you try to find a butcher that could cut you some ground beef a little bit bigger as usual, so it would bake and taste better!

BTW, sorry for my english, worked really hard to type it the best I could, and it's not a written recipe, I know it by heart so it makes it a lil' bit more difficult.

looks delicious ty.

Soon.

That sounds/looks F*CKING great! Thanks Lecoq!

Canadians, I like em.


Looks like the way we make pasties.

I could use one of those right now

Added some pictures! It was awesome, I've made at least 10 tourtieres in my life, and this one is by far the best. You should definetly try it at least once in your life, not hard to do, just some time to spend on it, then you got the best meal that we can cook here in Saguenay Lac-St-Jean! Hope you'll enjoy a lil' piece of my region

hey lecoq that is pretty much a meat pie >.> easyn nuff to make but I'll give you this it looks fuckn awesome and that apple pie next to it looked even better :) you just like cookn don't you?

I'll show you a meat pie when I'll do one, it's not the same, really not! the taste, the look of it, the smell, trust me! + it's not an apple pie, it's a sugar pie, I can type down the recipe too, but I'm pretty sure everybody knows how to do it...

And yes I love cooking good stuff every sunday, but not during the week cuz I'm a lazy F*CK. It's just that tomorrow I'm gonna go see some family members at a meeting and Coach and some others asked for that recipe so, why not cook it and type the recipe?

And btw you guys call in a meat pie because you use small cut ground beef, that's where it makes the difference to find the right size of ground beef : It doesn't bake the same!

well guess they got the name wrong when I had one but they called it ameat pie :/ but yah np on that it looks good but I'm for anything that has meat and potatoes in it lol and a sugar pie? Really looked appley to me but of course ud know since you made it lol

Haha, maybe the camera angle that makes it look like an apple pie, but it doesn't taste like apple at all :P Lol

I also cooked some "Pètes de Soeur" which can be translated by "Nun farts" (Lol yeah, that's right), You keep the rest of the dough, press it, add some soft brown sugar, then roll it, then you bake it for 10 min. and it gives a nice and quick dessert! I have no idea where the name comes from though, kinda gross if you ask someone if he wants some nun farts but anyway, that's how we call it here and people don't even react bad to it anymore... oh well

Thanks for this recipe,

I also wants to share with you a recipe :
Basic buttercream icing

Ingredients

140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk


few drops food colouring

Preparation method

1. Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
2. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture.
3. Stir in the food colouring until well combined.

dont bring up old post thanks