(via Venison Meat Pie) Tourtière remains a staple in Québécois households, both during Réveillon and throughout the year. Serve along with pickled beets, gherkins, and ketchup.
I was asked if I'd share this recipe so I'll try lol. It's hard because nothing is written down, the recipes I know are just from learning watching my Gramma & Aunties. Adjust as necessary I guess.
Pihtohkasikana: (Meat pies)
Filling:
2 Tbsp garlic butter
1 LB ground meat
1 sm onion, diced
1 carrot, diced
1 cup diced potatoes
1 Tbsp French's mustard
1 Tbsp Siracha
Add celery salt, pepper, parsley, garlic, and Italian seasoning to taste (uhm measure with your heart I guess?)
1 cup water + 1 cup beef broth
It's best to let the filling cool completely before assembly so you can make it the night before which is what I usually do, but you can make it the same day. Just follow Food Safety rules for cooling!
Melt butter in a large pot over medium heat. Cook onions in butter until they start to caramelize. Add meat and cook, stirring, until browned. Stir in vegetables, spices, and broth. Mix well. Do not put a lid on the pot! Bring to a boil and boil for 5 minutes. Reduce heat and simmer 20 minutes or until veggies are soft and most of the water is evaporated off. Let cool.
Dough:
I usually triple this recipe to make a lot of pies because you can freeze them easily, but you can make about a dozen give or take with this, and use the left over filling for a casserole.
2 cups all purpose flour
1 Tbsp sugar
1 tsp salt
1 packet Fleischmann's Quick Rise Instant Yeast
1 cup warm water (NOT HOT!)
In a large bowl add flour, sugar, salt, and yeast. Whisk together. Make a well in the middle. Add water. Fold altogether until a wet dough forms. Turn out onto floured surface and knead, adding flour as needed until you have a smooth dough. Place dough ball back in bowl, cover with tea towel and let rise, this takes anywhere from 10 to 30 minutes. (You'll know it's done if when you poke it with your finger the dent stays.)
Assembly:
Preheat oven to 400*F. On lightly floured surface roll out dough until about an inch and a half thick. Cut out large circles (I just measured the cup I use and it's 4.5 inches in diameter). Pinch and turn dough circles until they are as big as your whole hand or about 6 inches in diameter. Add a scoop of filling (guys I don't know, if you've ever made a perogie that's going to be super helpful, if not it's trial and error, try a big Tbsp and go from there, I use a specific soup spoon that my mom used 😅)
The process is fill, fold, pinch, pleat, poke.
Scoop of filling in one half of the circle. Fold the dough over. Pinch the edges. Pleat the edges with a fork. Poke the top of the pie with the fork a couple of times so it can vent while baking. Place pies on greased baking sheets. Optional: Brush tops with egg mixture (1 egg + 1 Tbsp milk whisked together.) Bake for 20 minutes or until golden brown.
Eat hot or cold. They're good for 3 days in the fridge, or you can wrap & freeze them too, they last about 2 months in the freezer.
This is one of the delicious and tempting snack menus and is also suitable for weekend menus. Meat pie with egg is yummy.
Delicious and fit especially combined with a dipping sauce that can be adjusted to taste. Meatloaf stuffed with eggs and various other toppings. Delicious meat pie to try.
A hot Cafe con Leche and warm meat pie and Croquette hit the spot on a cold wet day. #bellaflan #coffee #cafeconleche #croquetas #pastelitodecarne #meatpie #croquet #richardsoneats #yelpdallas #dallasfoodie #dallasfood #cubanindallas (at Bella Flan Richardson) https://www.instagram.com/p/CmCQz2zuST2/?igshid=NGJjMDIxMWI=