Tourtiere - Holiday Meat Pie - Food Wishes
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- čas přidán 7. 12. 2017
- Learn how to make Tourtiere! This French Canadian meat pie is easy to make, visually impressive, and absolutely delicious! Visit foodwishes.blogspot.com for the ingredients, more information, and many, many more video recipes. I hope you enjoy this classic Holiday Meat Pie recipe!
- Jak na to + styl
Check out the recipe: www.allrecipes.com/Recipe/261983/Tourtiere-French-Canadian-Meat-Pie/
You are amazing! Thank you
I come from a large French Canadian family. This recipe is spot on. I will tell you though....usually we don’t put so much effort in the crust lol. So you can imagine how much more enjoyable this is. And in case you all are wondering, yes, eating it with ketchup is authentic lol
double w I
Oddly enough, I was the real lover of tourtiere in our family ... even though I'm pure Anglo and my wife was pure Franco. So I learned to make it myself, using a recipe very similar to this one. Our two children were indifferent to it ... until they grew up and moved out on their own. Now they ask me to make one every Christmas Eve. The side dish is always a simple "cream salad" which contrasts perfectly with the richness of the tourtiere. There is a recipe here: www.ricardocuisine.com/en/recipes/6494-whipped-cream-salad
Make your recipe every year,thanks from BC 🇨🇦 yes room temp is our favorite,he likes gravy, I like ketchup.
“Beer and a very specific dance performance.” Dude kills me.
@@jdanielzuk wooow life must be realy hard for you.
@@jdanielzuk oh, come on... geezus
@@jdanielzuk For fricks sake. This is a video about Holiday Meat Pie. Must your ilk spread your politics and misery everywhere? Will it make you happy when everything is as twisted and unhappy as you?
@@jdanielzuk Well we can agree on at least part of that statement. Good luck, we all gunna need it here in a month or so.
... im sure he meant Square Dancing... why is your mind in the gutter?
I am a chef from Montreal and I make and sell Tourtiere every Christmas and this recipe is just about spot on, I would add a bit more ground cloves and I cook my potatoes in chicken stock, and that potato water has more flavor. Cooling it is just a way to make sure not to sog the bottom crust in case your meat mixture is too wet. This is fantastic! well done!
Yes, it is a beautiful recipe. I have made on more than one occasion. My mother was a Québécoise and had her own recipe.
I am a French Canadian,we make tourtière during Christmas, and we prepare 10 or more tourtières at the time it takes a day to do it....that is the best dishes during the holidays. You did very very well. And it makes me proud to be from Québec 💕
Thank you! Thank you! Thank you! My stepfather made this every Christmas when I was a kid. His family was French-Canadian. He passed away nearly 20 years ago and never wrote the recipe down. I’m making it today as a trial run for the holiday season and it totally brought tears to my eyes from the flood of memories. I always put cheddar cheese and ketchup on mine. 😊😍
My wife was crying while you made this. It brought back a thousand childhood memories of her mom, who has since passed away, making this for the reveillon a New Years Eve tradition. Very traditional and made almost like her moms. Thank you for sharing.
That is so beautiful. I love how we all have special memories connected to food. Food is powerful stuff! Thank you Chef John!
Ted Lascola
The great thing about memories is that no matter how long you keep them they never spoil.
Yah mine is my grandmother's potato and rivil soup 😋
Food is so powerful...memories smells...I like to hear your comment I would make her a pie if I knew where you were♥️maybe you could make her one 4 me♥️
Christmas eve tradition in my family. Add a coke and three tums and your heartburn attack is minimized.
“We crossed the boarder for beer and a specific type of dance performance” Chef John, you are excellent.
adam wild ii
#iiiiii
"Border" Lol.
Jason's or Cheetah!
They went to Canada to watch Morris dancing? I suppose you can expect a little of that in a cooking school.
I just made this, it is absolutely incredible. Thank you very much for this walkthrough. I added way more spices than you suggested as well as tons of garlic and a chopped jalapeno. I love spicy food and the end result is a Carribean/Quebec fusion that is brilliant. I highly recommend the additions to anyone making this.
I'm from Montreal and this is exactly how we make toutiere. (Minus the celery and cayenne) Great job !👌👍
Yeah my mom did not add celery or cayenne, she was from Quebec
Chef John adds cayenne to everything it's just his thing:p
@@sandramajeau2829 There is not one specific way to make it. Each household has their own way.
Hot water crust should be used
@@vincentlee7359 There are staples to it though, for instance « savory » (sarriette en français) is the spice that gives it its « traditionnal » flavor.
Of course you can make it however you want, but what’s the point of making a traditionnal recipe to taste it for the first time, and using the spices you use in every other dish?
You could make pastas with pepperonis and cheddar, add egg yolks and pasta cooking water and call it a carbonara, but it wouldn’t be. Kinda the same for the tourtière : there’s no cayenne.
As a French Canadian, I approve of this video.
I am nether French or Canadian but I also approve.
Me too, being a French Canadian I approve 👍🏻
Living in Swiss Romand I didn't see any subtitles under your comments and so have to question if you are really French Canadian.
@@rush2124u2 Horrible mess
Merci
I'm drunk and Chef John's voice is making me so happy 💜
Turn the playback speed down to .75 or .5 and Chef John will join you
His speech cadence is annoying and distracting
trevor perrydore I find his voice droll and, between the silly dad jokes, the obligatory rhyme, and the pinch of cayenne, somewhat soothing in that it reminds me not to take things too seriously.
I was just saying the same thing!!!! That mid sentence upward pitch inflection with EVERY SINGLE SENTENCE is fatiguing and annoying. It supersedes the actual content to the point that I almost can't understand what he is saying, AT ALL... You NEEEEEEEED to work on that man. SERIOUSLY!!!!!!!!!!
Lewis Regner or maybe you can ignore it. There’s that
This is in my wife’s repertoire and *every* time people think she is amazing. And, of course, she is for a thousand other reasons; this is just one moe. 👍
What a sweet thing to say about your wife!
Awww you're the best
More folks should speak of their partners as you do. What a wonderful thing to say. Thank you for this refreshing and loving comment.
Chef Martin Picard, here in Montreal, created his own version of this dish that involves replacing some of the original meat with duck confit. I've made it, it takes tourtière to a whole new level.
I hope I'm not the only one who thought he said "urban spice blend" when he actually said "herb and spice blend."
So did I
Same here!!!
Oh, is herb and spice blend what he actually said.. :-)
Yeah, it’s the way he speaks, he has a weird cadence to his voice.
i heard holiday spice blend . and was like what?🤔
I’m French Canadian from Montreal and we always and still have this on Christmas Eve....I use my grandmothers recipe and she used grated raw potato, instead of cooked...I may try your recipe this year...thanks for sharing !
Thank you so much Chef John for this recipe. My husband is Canadian and always asked me for Tourtiere for Christmas or New Year's but my version was a mix of recipes I found online (note: I am from Italy so no help there). Finally I can say I found the right recipe. It's awfully hard try to cook something you haven't even tried. Many blessings to you and your family. Arrivederci a presto!
Replace cayenne with savory (sarriette in french), that’s the real traditionnal taste you’re looking for. Of course you can add cayenne if you want, just as you can make carbonaro with salami ;)
Thank you for reminding about putting the pie dough into the refrigerator for an hour. Believe it or not, no one ever taught me that and I spent 60 years making pies whose crust had to be glued back together as it cracked and refused to roll neatly. True I haven’t made pies that often, definitely because of this trouble so I didn’t seek out teaching. Thank goodness Food includes pies and you are a great man!
That has to be the most perfect pie crust I've ever seen! Thanks for showcasing Canadian food and recipes.
I like the idea that there's someone out there for whom this was their first Food Wishes video and they got to 4:32 and were momentarily befuddled by the normally sized wooden spoon quip.
Lol....I laughed at that.
😆
Me lol
That would be me.
This was my first Chef John video. And yes I was befuddled. I did a search for meat pie, and God led me here.
I did 4 yesterday, excellente recette ! Gave 2 to my sons and their mom. The pleasure of cooking is to make those you love happy. Merci Chef John. Hi from Québec !
I love how chef talks about method. Much appreciated.
I live in Québec and I have to say: that looks like an amazing tourtière.. well done!
Poutine next... yes!
elbay2 The pastry looks so amazingly lovely. I haven't had a good Tourtière in forever, makes me feel the urge to make my own. Poutine would be great, but being from New Brunswick and having spent time in Acadian areas, I would love to see him make Rappie Pie. Tarte au sucre would be would be great as well.
@@TravisStewart42 I made this recipe for both Christmas and today for New Year's Eve. This is the most incredible tourtiere recipe I've come across and I've made plenty!
Yes! Just found cheese curds in the store.
Poutine rapee
Oui! Poutine!
"Take a completely normally sized spoon" 😂😂 ❤
AAAHAHAHAAAA OOHHHH SOO FUNNY AHAHAHA SOOOOOO FUNNNY LIKE SOOOOOOO HILARIOUS LIKE OH EM GEE LOLLLLLLLLL
The sound of the crust crackling as you cut it made me suddenly and intensely hungry.
With all the French themed recipes lately, Chef John is certainly having a *love affair* with his *tourtière*
You are after all, the *Marty McFly* of your *Meat Pie*
Feta Cheezz "The Marty McFly of your HEARYY meat pie" FTFY
I'm a simple man, I see a Food Wishes video, I click "like".
The way that pastry sounded when he cut a slice, my tounge hit the table
I love it! So true! Funny, I seldom remember to click 'Like' on other video's but always on Food Wishes videos.
throathammer1 :-)
TheNewOceanic ii
TheNewOceanic iiii
I'm of French Canadian decent...my grandmother made her version of this... since her passing there was none to be had... I'm not much of a cook but I gave it a try and was very happy with the results. Thank you chef John for the inspiration and confidence to try to fill a void in my families' special meals.
I have been searching for this recipe all my life. I had this flavour combination tourtiere as a child and never forgot how it tasted. I will now replace your recipe with the one I’ve been making for 20 years. It was very good but yours is the real deal. Thank you, thank you Chef John.
Wow! A québécois recipe! Thank you so much John for representing us!
In a few years Chef John will be singing "and as always; enjoy!" in an operatic voice... Probably with a huge choir backing him...
That actually would be a logical progression. You can date a CJ video by how he delivers that signature line.
I would actually like that. Being a bit of an opera guy.
Wow! That is totally my dream crust! When I get that crust down, I can cross one more thing off my bucket list! Thank you for sharing!
The filling is cooking away right now and OMG it smells AMAZING!
This brings back memories of the pies my mother used to make and serve in a wine bar, they were good enough to be mentioned in Egon Ronay’s good food guide.
I made this, turned out so yummy. I can't wait for a holiday family gathering to serve this to extended family. Oh by the way, I made the best pie crust ever in my life when I made this. Love the recipe for the pie crust.
Delicious. Oh, and the crunchy sound while cutting the crust, absolutely divine 😍
In my small town in Northern NY 90% of our population was Canadian French including us! Every Christmas and New Year you could stop after Midnight Mass and have meat pie at nearly any house in town! I did it for 30 yrs and it brought new memories to my own family! Thanks & God Bless 🙏
I'm Quebecois myself and i have to say that this is a very good tourtiere John! Thanks for making this recipe. One thing that could have made it more "traditional" would be to have some chunky pieces of meat and potatoes but great recipe!
chunky pieces of meat in addition to or instead of the ground meat? merci
Never seen a tourière made with chunks... We have another name for that. I've eaten some in Montréal, Québec city, Gaspésie, Lac St-Jean and in the region of Lanaudière. This is about as traditionnal as it gets from what i've seen and cooked in these regions at least ^^
Felix Desrosiers pea soup also compliments this nicely.
I prefer the Lac St-Jean version
As a fellow Quebecker I 110% agree with this! This looks like an awesome tourtière, but it'd be great to see Chef John tackle a more traditional version too! Even better if he can make it with game meat like my granny in Gaspésie does! :9
As a Québécois, I approve this video. Btw, everyone eats it with Ketchup. But don't use the commercial one, make your very own!
With ketchup aux fruits!
ketchup is a must. i love this to the moon and back
Chow chow
I cannot believe I dint get the “specific type of dance” joke and actually googled “folk dance of Canada “
G G Ha!!!
GG. Thanks for a great laugh!! I am shaking I am laughing so hard. Adorable! So glad you shared that. I needed a great laugh today. 😂👍
Yes, Montreal is known for it's "folk" dances...
I thought he might have meant moshing or pogoing or slam dancing, ahahah (“m an old punk)
Oh, you sweet, sweet innocent summer child! I snorted so hard laughing at your comment that I almost woke my spouse.
OMGosh, I was so happy to get this recipe from you. My dad is French Canadian he he said his family always had meat pie on Christmas eve so mom found a recipe for meat pie. We never had a recipe for this or knew the actual name other than meat pie. Your pie has many more seasonings than the one mom has made. I am definitely going to try this Tourtiere. Thank you.
I was literally just looking up this recipe yesterday. As a french canadian its one of my favorite holiday dishes. I haven't had it in years but hopefully I can have some home made soon!
my memere made this only with pork and a lard crust, served it room temp with pickled beets on the side, yummy!
My dad did half pork and half beef. We always served it with a dollop of butter on top.
That looks unbelievably delicious. Chef "St Jean" makes everything look so utterly simple too. Surely one of the best if not the best step by step Chefs on the whole of CZcams. How perfect where those crumbles for his flaky pastry, and in seconds.
Love how you picked up every last crumb for no wasting! True cook!
Yaaaaaaasssssss toutière!!! Do a sugar pie and homemade poutine to complete the Québec Holy Trinity of Foodwishes :D
Best Tourtiere recipe I’ve ever seen. Thank you 😊 Chef John!!
Grandfather was French Canadian, we'd have this on Christmas, and I donno but for some reason I loved pickled banana peppers with it. I'm weird I also like this with my roast beef but I'd like to give this a try. This is one of the truly authentic Canadien piece of cuisine. Thank you for making this!
Such interesting flavorful spices... all mixed together!
Oh chef Jon, a star of David on a pork pie, how michievious of you.
Omg, laughed so hard !
I was wondering if anyone caught it lol 😂😂
Mischievous. Not mischievious
Five points on star of david
Mina Ahn. No! Six.
My family is from Michigan’s Upper Peninsula and we always had Tourtiere on Christmas Eve. Thank you for this I’ve tried a couple recipes and can’t wait to try this one
Made this tonight for a party with a bunch of my coworkers. It took a while, but it was worth it. Absolutely delicious, everyone was very impressed - as was I. Thank you for showing us this recipe in such an easy to follow way. I only used some nice ground beef, but I'll definitely make it again and try a mix of other meats!
Meat pie for breakfast has been a Christmas tradition at my parents house since I was a kid. Minced meat pie, my mom's homemade baked beans and cinnamon rolls and a tall glass of fresh eggnog. Yes, I know it sounds weird, but it's actually really good. Every other meal on Christmas was wide open, but breakfast is always meat pie and beans.
Is a very LUCKY persons in this life, you are one.
Dont sound weird to me. Sounds amazing actually especially with a killer holiday hangover !
Sounds fantastic! Lots better than my standard cold (homemade, though) pizza.
OH SHIT CHEF JOHN IS A CONNOISSEUR OF THE MONTREAL NIGHT LIFE!
One of my greatest childhood memories is the tourtiere my Canadian grandfather cooked for us.
Wow! The sound as you cut through the crust was amazing and it all looks so good. I'm definitely going to try this.
This reminded me of my late mother-in-laws amazing tourtiere. We don't have her recipe but I will try this one in her honour. Miss you Mom!
Bonjour de la belle province😉. Your tourtière looked perfect👍🏼
Made this yesterday and it was so good! This will be added to our regular rotation. I used mushrooms instead of celery but will try celery next time. Thank you!
Delicious looking Tourtiere...Memere would make this on Christmas or other special occasions...always served with pickled beets and baked beans...food paradise
Love all your recipes. Many thanks
First joke of the video had me laughing out loud. On point Chef John... on point 😂
Christmas pork pie with a Jewish star on top. Love it! Reminds me of just about every sausage recipe out there. First ingredient, 5# pork. Second ingredient, 200g KOSHER salt. Love it.
What a beautiful pie, made by my favorite chef.
The sound of you cutting that crust.....wow. I can smell it, taste it. Thank you so much.
You had me at "potatoes mixed with meat."
Wade, you are right. The potatoe is meant to have the meat stay together when cut. It makes a big difference. Otherwise, the meat falls by the side of the slice.
you are the Fido of your pie dough! ;)
love you, chef john!! ;)
I love all your recipes and explanations. Thank you
My grandmother made this every Christmas - served it with a variety of diff pickles. Oh man so excellent!
Hey John! I’m from Montréal so I grew up eating tourtières, really glad you did this video! Happy Holidays to you and your family 🙋🏻♂️
Me watching this hoping that I'll cook it someday. Silly me, silly silly me.
Paola García Mera Pick on of his recipes and try. I have done a few. They always turn out great. His Cassoulet is awesome.
tell me about it, i have like 50 videos from chef john added to "watch later", even from 2-3 years down the road
DO IT.... !!!! I've tried quite a few of his recipes and they're quite awesome... though I don't know what I'd replace the pork with since I try to avoid it now... maybe lamb. This makes me realize how bad I need to get a food processor so I can do the crusts. :)
You should! Quebec food is amazing
I just deboned a chicken from one of his videos. Sunday going to stuff it and cook it up. Can't wait. Yum.
Love this guy!
Well done,,,,again!
I will honor my French-Canadian heritage and give this a whirl. Great vid.
Chef John you're welcome back in Montreal anytime. I had a room temp Tourtiere at a holiday party yesterday. So good.
Looks so perfect! I want to make. And that crust would go well for my salmon pie!!!
One of the most awesome dishes you’ve done!
The tourtière looks lovely,I would enjoy it on its own too,thank you for another of your yummy recipes x
That has to be the MOST BEAUTIFUL PIE CRUST!! I'm thinking I will make this the week before Christmas and, like Chef John, no one in our family has ever turned down gravy so I will make a light gravy too. You are the bomb Diggity Chef John! Merry Christmas to you and yours from me and mine! Kathi
His voice is strangely comforting. I'll watch videos of things I have no intention of cooking just for the narration.
That said, I'm trying this one.
😂
My mom has been making the best pies you ever had for over 40 years, and she always had to wrestle with the top of the pie, that neat little trick with a rolling pin would have saved so much time for Thanksgiving Christmas and Birthdays. So cool. That is a delicious sounding crust.
I love how you inject humor into your delivery. Crossing the border into Canada........LOL
Soggy crust. That’s what you’ll get if the mixture isn’t room temperature
Is that because warm filling melts the dough?
It melts the butter that is in the dough too soon. You want all the components in the dough to cook evenly.
Good to know!
I'm a little surprised he didnt blind bake the bottom at least, if not the bottom and the top. I have no idea if they traditionally do it with this pie but I've seen people blind bake top crusts before: you just lightly bake the top so that the underside is facing up, then you can either use an egg wash or a little raw dough to seal the top and bottom when you bake the whole pie.
Indeed. Also bake the pie on the bottom shelf of your oven for the first 30 min.
I like this channel on an inappropriate level.😳 his is just the best.
That is one of the most beautiful food-type thingies I’ve ever seen.
Our local church in my hometown in western bc makes tourtierre. So good and part of my heritage. Love it
That looks delicious - it will be tourtiere for me to have to wait until I can try it myself.
Good one!
Now that you're made tourtière, now you need to try your go at a sugar pie. Another very popular French Canadian dish.
missYuki Joly OMG YES
Also sucre à la crème!
OMG that crust looks amazing!
That is some beautiful looking pastry.
The sound of that pastry when you cut into the tourtiere!! Wowee! My tourtiere recipe is from my french mother in law and is similar to this one. I think there were regional differences but they all taste great! My husband is in charge of the filling and I make the pastry. I might try this recipe as well as ours and see how they compare. It looks wonderful. Thanks for the recipe.
Looks lovely Chef John. I live in a French region of Ontario and I believe your Toutiere is Très Bon!
Très bonne ;)
I would love love to come back and find food wishes John with this great meat pie that keeps you coming back here after year🏆🏆🏆
'A very specific dance performance' ROTFLMAO!!!!!!! chef john, you're the bestest!
I'm from Quebec and that sir, is a nice looking Tourtiere! You should make some poutine someday!
Nice work. When I lived in the Manchester NH area there were a few neighborhoods that were French Canadian families who had resettled there and Tourtiers could be found for sale in some of the stores. They also were sold as pork pies.
Tourtière (singular)
Tourtières (plural)
Tourtiers is nothing to my knowledge, although it does sound like it could be the name of a French village.
They still serve it at the Red Arrow dinner in Manchester.
Delicious !!!
I just found your recipe for Tourtiere. I was searching online and found others but none of the sounded so good to me. As always I then went to your channel and found that you did have the recipe I heard about. All the others I found had canned veg-al and/or other canned vegetables. I'd been told about this and knew they didn't sound like the one my friend told me about. You saved me AGAIN from a "flopped recipe" and I thank you so very much. PS Wanted to say thank you for your pie dough recipe. Until I found yours mine never turned out at flaky as your recipe. I love you channel and thanks again. Linda from Texas.
Years ago we lived in the New Bedford Ma area. We use to have French Meat Pie often. It’s a happy memory. Yours looks wonderful!!! 😋
Chef John likes big crusts and he cannot lie....
...No other brothers can deny!
I think there is some confusion between the recipe and the "special kind of dance" chef went out looking for.
I bet this would be amazing with 1/2 beef and 1/2 lamb, especially with the spices you use.
Wonderful idea!
I was just thinking that spice mix reminds me of moussaka..great idea
If you want that to turn out well, I highly suggest you use both meats at least 30% fat each.
Go italian, 3 meats blend with decent fat content. Pork, beef, lamb
Quebec has a lamb pie recipe you might want to look up. Please don’t put lamb in our tourtière. Actually think it would not work that well because the meat flavour is too strong and will compete with the spices.
Looks beautiful and perfect.
In my opinion,you are a true superstar of culinary CZcams videos,your humour and skill are the best.If I could go back in time,I would enroll in your classes at culinary school🇨🇦👍