Ah, the French meat pie, or as the Québécois might fondly call it, Tourtière! This savory pie, a true classic during the festive season, has made its way to my kitchen table more times than I can count. Each bite, rich with spices and heartwarming flavors, reminds me of snowy evenings spent with family, laughter echoing around the room, and the anticipation of that first delicious slice. It’s not just a dish; it’s a memory maker.
The magic of this French meat pie isn’t just in its hearty filling or its flaky crust; it’s in the ability to bring people together. I first stumbled upon this recipe through a dear friend, who had inherited it from her grandmother. She shared it with me during one of our many holiday gatherings, whispering it was her secret weapon at family reunions. Intrigued and a bit adventurous, I decided to give it my own twist.
Cooking is all about making a recipe your own, and with this French meat pie, the possibilities are endless. Whether it’s tweaking the spices—adding a bit more cinnamon to enhance the warmth or a pinch more cloves for that deeper spice kick—each variation tells a story. And believe me, incorporating a bit of nutmeg or swapping ground beef with half ground pork can elevate this pie from familiar to extraordinary.
As you dive into the steps of crafting your own French meat pie below, think about the flavors that make your taste buds dance and the people you’ll share this meal with. This isn’t just food; it’s an experience. A piece of culinary tradition that you get to recreate and make memories around. So, tie on your apron, roll out that pastry, and get ready to create something truly special.
How to prepare the Best French Meat Pie
Ingredients:
- 1 1/2 pounds ground beef
- 1 large onion, minced
- 1 large baking potato
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pinch ground allspice
- 1/2 cup water
- 1 (14 1/10 ounce) package double-crust pie pastry, thawed
- 1 large egg, beaten
- 1/4 teaspoon paprika, or to taste
How to:
1. First things first, let’s preheat the oven to 450 degrees F (230 degrees C). Hot stuff coming through!
2. Grab that spud (potato), poke it all over with a fork, and pop it on a baking sheet. Bake it up until it’s fork-tender, around 50 minutes to an hour. Once it’s done, let it chill for about 10 minutes, then peel off the skin and mash it up. Oven can take a breather now.
3. Time to get cooking! Toss that mashed potato into a large skillet along with the ground beef, minced onion, water, pepper, cinnamon, cloves, and allspice. Bring it all to a boil, then simmer it down until it’s nice and thick, which should take at least an hour. Patience is a virtue, folks!
4. Now, let’s set the oven to 350 degrees F (175 degrees C). It’s showtime!
5. Line a deep-dish pie plate with one of your pastry sheets. Spoon in that flavorful beef and potato filling, then cover it all up with the remaining pastry. Give it a nice egg wash and a sprinkle of paprika for that extra oomph. Oh, and don’t forget to cut a little vent for the steam to escape. Safety first!
6. Into the oven it goes for about 50 minutes. Keep an eye on those edges; if they start getting too toasty, cover ’em up with a bit of foil. Safety first, again!
7. And there you have it, a mouthwatering Tourtière ready to be devoured. Serve it up warm and watch those taste buds dance with joy.
FAQ:
What is the difference between meat pie and tourtière?
Meat pie and tourtière are both savory pies, but they have distinct differences primarily based on their origins and ingredients. Generally, a meat pie can refer to any pie filled with meat and possibly vegetables, and it can be found in various cuisines around the world. Tourtière, on the other hand, is a Canadian dish, specifically from the Québec region, traditionally made with minced pork or a mixture of meats including beef and veal. Additionally, tourtière is often seasoned with spices like cloves, cinnamon, and nutmeg, which are less common in generic meat pies.
Why is it called tourtière?
The name “tourtière” likely originates from the vessel in which it was originally cooked—a “tourtière,” which is a type of deep pie dish. Alternatively, some believe the dish may have been named after the passenger pigeon, known as “tourte” in French, which was once a filling for the pie before its extinction. Nevertheless, the more widely accepted explanation links the name to the cooking dish rather than the bird.
What was the original meat in tourtière?
Historically, the original meat used in tourtière was likely wild game or passenger pigeon, known as “tourte” in French. As passenger pigeons became extinct, pork or beef became the standard filling for this dish. Today, while pork remains a traditional choice, variations of tourtière may include beef, veal, or even game meats like venison, reflecting local preferences and availabilities.
What is the English name of La tourtière?
In English, “La tourtière” is simply referred to as “tourtière.” The dish does not have a significantly different name in English and is known by its French name across Canada and in the United States, where it is enjoyed, particularly during the holiday season.
Best French Meat Pie
Ingredients
- 1 1/2 pounds ground beef
- 1 large onion minced
- 1 large baking potato
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pinch ground allspice
- 1/2 cup water
- 1 14 1/10 ounce package double-crust pie pastry, thawed
- 1 large egg beaten
- 1/4 teaspoon paprika or to taste
Instructions
- First things first, let's preheat the oven to 450 degrees F (230 degrees C). Hot stuff coming through!
- Grab that spud (potato), poke it all over with a fork, and pop it on a baking sheet. Bake it up until it's fork-tender, around 50 minutes to an hour. Once it's done, let it chill for about 10 minutes, then peel off the skin and mash it up. Oven can take a breather now.
- Time to get cooking! Toss that mashed potato into a large skillet along with the ground beef, minced onion, water, pepper, cinnamon, cloves, and allspice. Bring it all to a boil, then simmer it down until it's nice and thick, which should take at least an hour. Patience is a virtue, folks!
- Now, let's set the oven to 350 degrees F (175 degrees C). It's showtime!
- Line a deep-dish pie plate with one of your pastry sheets. Spoon in that flavorful beef and potato filling, then cover it all up with the remaining pastry. Give it a nice egg wash and a sprinkle of paprika for that extra oomph. Oh, and don't forget to cut a little vent for the steam to escape. Safety first!
- Into the oven it goes for about 50 minutes. Keep an eye on those edges; if they start getting too toasty, cover 'em up with a bit of foil. Safety first, again!
- And there you have it, a mouthwatering Tourtière ready to be devoured. Serve it up warm and watch those taste buds dance with joy.
