Spiced Meat Phyllo Pie (Tourtière) Recipe | Cookin' Canuck (2024)

FAQs

What is the difference between a meat pie and a tourtière? ›

Meat pie is primarily made of ground meat (pork, beef or veal) and aromatics (onion, garlic, spices, etc.). In Saguenay–Lac‑Saint‑Jean and Charlevoix, however, “real” tourtière is a lot heartier than meat pie and contains other meats (such as game) and potatoes that have been simmered in stock.

It gets its name from the tourte, which is what it was originally made from. Though the name "tourtière" is derived from its filling, the tourte—the French name for the passenger pigeon that is now extinct in North America—was historically used as its filling before the 20th century.

Tourtière is a meat pie that can be a combination of beef, pork, or veal, as well as potatoes and other vegetables, and seasoned with spices.

As the breadcrumbs and the broth help add moisture to this recipe, added fat is an unwanted quantity that tends to make the tourtiere fall apart when cutting and also is just not very pleasant.

Traditionally, Tourtière is served with roasted vegetables or a light frisseé salad. An assortment of pickled foods is always delicious; pickled beets, spicy carrots, gherkins or pickled onions. Many enjoy a tomato-based chutney but most… just break out the ketchup.

You want the pastry golden, but if it starts to get too brown, cover with foil. To freeze, cool the pies completely. Wrap them in plastic wrap tightly, then in foil. The pies will keep for two days in the fridge or up to three months in the freezer.

A pot pie, in US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, consisting of flaky pastry.

“A 'tourte' was the name of a bird like a pigeon, and they were making pie with these types of birds,” says Ricardo. “So they called it 'tourtière. ' Another other explanation is that it got the name from the dish — a tourtière is also the [pie pan] in which this meat pie was cooked and baked.”

The history of the pie has its roots in ancient Egypt and Greece. The ancient Greeks ate pie (artocreas), though it was of the savory type with meat in an open pastry shell. The Romans may have been the first to create a pie that included a top and bottom crust.

"cottage pie" if it is made with beef. If it is made with. lamb it is usually called "shepherd's pie" (because a.

What do Germans call pie? ›

tldr: why are both cake and pie translated to “kuchen” in German and how are they different than “torte”?

For best results, freeze your Tourtière after assembling and before baking. When ready to enjoy, cook from frozen, brushing the top with the egg wash before putting it in the oven. Baking time will be a longer from frozen. Cooked tourtière may be frozen for 4 months or so.

If your Tourtiere is already baked, please store it in the fridge. For best results, the pie should be consumed within 4 days of purchase. To warm, place on a baking sheet in a preheated oven at 350°F. Bake a 9” pie for 45 minutes, a 5” pie for 25-30 minutes, and a hand pie for 15 minutes.

2) Let the pastry rest and chill before rolling it out

This step accomplishes two things: It ensures the fat is cold, which encourages pastry that's flaky rather than crumbly. And it gives the gluten in the flour a chance to relax, making it easier to roll (and less likely to shrink later on).

Watery filling

Water can be released from your pie filling while cooking in the oven. To avoid turning your pie into a sloppy mess, add flour to the filling or add some nuts to thicken it up, like in our Chicken and Leek Pie. This will help to absorb any excess water while it's cooking and will keep the pastry crispy.

tourtière, a double-crusted meat pie that is likely named for a shallow pie dish still used for cooking and serving tourtes (pies) in France.

The main difference between pie and tart is that a pie is covered on top with the same dough used to make the crust of the pie (mostly some beautiful, intricate designs). Tart and quiche on the other hand, are open from top. A pie has a pastry top/lid. A quiche does not.