TOURTIÈRE DU SHACK RECIPES
TOURTIÈRE DU SHACK RECIPE | EPICURIOUS
Blizzard food at its best. This buttery crusted pie, filled with rib-sticking pork, will fortify you for any winter's night.
Provided by Martin Picard
Yield Makes 6 to 8 servings
Number Of Ingredients 21
Steps:
- Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form. Transfer to a medium bowl. Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry. Divide dough in half; flatten each half into a disk. Wrap disks in plastic wrap and chill for at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
- Preheat oven to 325°F. Combine broth, 1/2 chopped onion, 1 chopped garlic clove, whole peppercorns, thyme, and bay leaves in a medium pot. Add pork shoulder; season with salt and pepper. Bring to a simmer over medium heat.
- Cover pot. Transfer to oven; braise until pork shoulder is tender and shreds easily, about 2 hours. Remove from oven; let cool.
- Transfer pork shoulder to a work surface. Shred meat with your fingers and transfer to a medium bowl. Strain pan juices through a fine-mesh sieve; add 1/2 cup juices to pork; discard solids in strainer.
- Melt butter in a large skillet over medium heat. Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5-7 minutes. Add mushrooms; cook, stirring often, until almost all liquid is evaporated, 5-7 minutes. Add wine; stir, scraping up browned bits. Bring to a boil; cook, stirring often, until liquid is almost evaporated, about 5 minutes.
- Add ground pork, cinnamon, and cloves. Cook, stirring to break up into small pieces, until pork is cooked through, about 5 minutes. Add potato. Cook until potato is soft, about 10 minutes. Remove from heat. Stir in shredded pork with juices. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
- Roll out 1 dough disk on a lightly floured surface into a 12" round. Transfer to pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10" round. Place dough over meat filling. Fold overhang over top crust and crimp edges. Brush crust with egg yolk. Cut three 2" slits in top crust. Chill for 1 hour.
- Preheat oven to 400°F. Bake tourtière for 30 minutes. Reduce heat to 350°F; bake until crust is golden brown and filling is bubbling, 40-50 minutes. Let cool for 20 minutes before serving.
TOURTIÈRE DU SHACK RECIPE | BON APPÉTIT
Blizzard food at its best. This buttery crusted pie, filled with rib-sticking pork, will fortify you for any winter's night.
Provided by Martin Picard
Yield Makes 6 to 8 Servings
Number Of Ingredients 20
Steps:
- Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form. Transfer to a medium bowl. Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry. Divide dough in half; flatten each half into a disk. Wrap disks in plastic wrap and chill for at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
- Preheat oven to 325°. Combine broth, 1/2 chopped onion, 1 chopped garlic clove, whole peppercorns, thyme, and bay leaves in a medium pot. Add pork shoulder; season with salt and pepper. Bring to a simmer over medium heat.
- Cover pot. Transfer to oven; braise until pork shoulder is tender and shreds easily, about 2 hours. Remove from oven; let cool.
- Transfer pork shoulder to a work surface. Shred meat with your fingers and transfer to a medium bowl. Strain pan juices through a fine-mesh sieve; add 1/2 cup juices to pork; discard solids in strainer.
- Melt butter in a large skillet over medium heat. Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5–7 minutes. Add mushrooms; cook, stirring often, until almost all liquid is evaporated, 5–7 minutes. Add wine; stir, scraping up browned bits. Bring to a boil; cook, stirring often, until liquid is almost evaporated, about 5 minutes.
- Add ground pork, cinnamon, and cloves. Cook, stirring to break up into small pieces, until pork is cooked through, about 5 minutes. Add potato. Cook until potato is soft, about 10 minutes. Remove from heat. Stir in shredded pork with juices. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
- Roll out 1 dough disk on a lightly floured surface into a 12" round. Transfer to pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10" round. Place dough over meat filling. Fold overhang over top crust and crimp edges. Brush crust with egg yolk. Cut three 2" slits in top crust. Chill for 1 hour.
- Preheat oven to 400°. Bake tourti&egrav;re for 30 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbling, 40–50 minutes. Let cool for 20 minutes before serving.
More about "tourtière du shack recipes"
HOLIDAY PORK PIE RECIPE | ONTARIO PORK
This delicious savoury pie is adapted from Martin Picard’s excellent Tourtière du Shack.
From ontariopork.on.ca
Reviews 4.0
Total Time 5 hours 30 minutes
Category Dinner, Special Occasion
Cuisine Local, French
Calories per serving
From ontariopork.on.ca
Reviews 4.0
Total Time 5 hours 30 minutes
Category Dinner, Special Occasion
Cuisine Local, French
Calories per serving
- Preheat oven to 325°F (160°C).
- Cut pork into several large chunks. In a large ovenproof pot with a tight-fitting lid, combine pork, 1 tsp (5 mL) salt, pepper, stock, wine, onion, bay leaves and thyme. Bring to a simmer over medium heat, cover and bake in preheated oven for 2½ to 3 hours or until meat shreds easily. Remove pork from braising liquid and set aside.
- Remove and discard onion, bay leaves and thyme from braising liquid; skim as much fat as possible and reduce over medium-high heat to 1 cup (250 mL).
- Once pork is cool enough to handle, using both a knife and your fingers, pull pork apart and chop into ½-inch (1-cm) pieces; add to a large bowl. Sprinkle bread crumbs over and toss to combine. Pour reduced braising liquid over; stir gently and set aside.
- Fry bacon in a large skillet over medium-high heat; cook for 4 to 5 minutes or until bacon just begins to crisp. Remove with a slotted spoon to bowl containing pork mixture. Drain all but 1 tbsp (15 mL) bacon fat from pan and return to medium-low heat.
- Cook onion for about 6 minutes or until translucent; stir in garlic, cook 1 more minute. Add cinnamon, cloves, nutmeg and allspice; stir in potatoes and remaining 1 tsp (5 mL) salt. Cook, stirring often, for 8 to 10 minutes, until potatoes are tender. Scrape mixture into bowl over pork and bacon; stir to combine. Check seasoning; adjust if necessary. Cover and refrigerate until completely chilled, preferably overnight.
- For the crust, combine flour, butter, lard and salt in a food processor; pulse until butter and lard are pea-sized. Turn out onto counter and sprinkle with ¼ cup (60 mL) ice-cold water. Bring dough together with your hands, folding it over onto itself several times and flattening as you go. Divide into 2 pieces, one roughly one-third, and the other two-thirds. Wrap both pieces in plastic wrap and refrigerate for at least 1 hour or overnight.
- When ready to assemble and bake, preheat oven to 400°F (200°C).
- On a lightly floured surface, roll out smaller quantity of dough a scant ¼ inch (5 mm) thick; transfer to a 9-inch (23-cm) deep-dish pie plate. Trim dough leaving 1 inch (2.5 cm) of overhang. Fill with meat mixture and bring overhang up and over the edge of the meat; brush exposed dough with water.
- If making a decorative top, roll out dough ? inch (3 mm) thick; cut into as many pieces as you’re able to, using the cookie cutter of your choice. Arrange cut-outs in concentric circles overtop filling, being sure to brush bottom of each with a little water to adhere. Leave or cut out a 1-inch (2.5-cm) hole in centre.
- Brush pastry with egg and bake in preheated oven for 30 to 35 minutes or until golden. Reduce temperature to 350°F (180°C) and bake for another 40 to 45 minutes or until deeply golden and filling is hot. Let rest at least 30 minutes before serving.
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TOURTIERE DU QUEBEC (FRENCH-CANADIAN MEAT PIE) RECIPE ...
I grew in Quebec and always looked forward to Christmas to be able to eat meat pies. When I married & moved to the US, I took the recipe with me, no way I can spend Christmas without the smell of cooking meat pies. Luckily for me, hubby & kids are hooked. I've been making this recipe for years, delicious.
From food.com
Reviews 5.0
Total Time 1 hours 35 minutes
Calories 751.4 per serving
From food.com
Reviews 5.0
Total Time 1 hours 35 minutes
Calories 751.4 per serving
- Note: If ground pork and ground veal cannot be found, you can use meatloaf mix which is all 3 meat but I'm not sure of the ratio.
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TOURTIERE (FRENCH CANADIAN MEAT PIE) | ALLRECIPES
This French Canadian meat pie is hearty, satisfying, and easy to make so it's a great choice for a holiday main course. Visually impressive, relatively affordable, and best served at room temperature, so a tourtiere doesn't require any kind of precise timing.
From allrecipes.com
Reviews 4.7
Total Time 2 hours 15 minutes
Category Meat and Poultry, Pork, Ground Pork Recipes
Calories 663 calories per serving
From allrecipes.com
Reviews 4.7
Total Time 2 hours 15 minutes
Category Meat and Poultry, Pork, Ground Pork Recipes
Calories 663 calories per serving
- Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.
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RECIPE: TOURTIÈRE DU SHACK – EXPLORE PARTS UNKNOWN
Apr 20, 2017 · Slice the cheese horizontally into 2 equal rounds. Place the cheese in the opening cut into the tourtière. Return to the oven until the cheese is half melted, about 2 minutes. Remove from the oven and set aside. Prepare the garnish ingredients. Heat the olive oil over high heat on a griddle. You can use a non-stick skillet instead of a griddle.
From explorepartsunknown.com
From explorepartsunknown.com
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TOURTIÈRE DU SHACK BY MARTIN PICARD OF AU PIED DU COCHON ...
Jan 18, 2012 · Tourtière du Shack adapted from Bon Appétit Magazine – January 2012. Crust: 3 1/2 cups all purpose flour 2 cups (1 block – 454g) chilled unsalted butter, cut into 1/2? cubes 1 tsp kosher salt. Filling: 2 1/2 cups low-salt chicken broth 1 1/2 medium onions chopped and divided into the 1/2 onion and full onion
From roastedmontreal.com
From roastedmontreal.com
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TOURTIERE DU SHACK MEAT PIE - CULINARY PEN
Oct 17, 2014 · Some garlic, thyme, and black pepper completed the seasoning for the filling. Mixed together, this filling gets loaded into a pie crust, covered with the top crust, and brushed with egg. Baked for an hour until golden brown and bubbling. Now, at this point, the Tourtiere looks and smells awesome.
From culinarypen.com
From culinarypen.com
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RECIPE: TOURTIÈRE DU SHACK | OFFAL RECIPES, FOOD, CANADIAN ...
Recipe: Tourtière du Shack. This dish, well, to tell the truth I could eat it every week until the end of my days. If I had three or four livers set aside for transplanting, I’d start working on that project right away! Also, the tourtière is really, really good served with a lightly dressed green salad.
From pinterest.com
From pinterest.com
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TOURTIÈRE DU SHACK | RECIPE | RECIPES, FOOD, SAVORY PIE
Jan 25, 2015 - Blizzard food at its best. This buttery crusted pie, filled with rib-sticking pork, will fortify you for any winter's night.
From pinterest.com
From pinterest.com
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TOURTIERE RECIPES
Combine the flour, salt and cheese in a food processor. Add the butter and pulse until the butter chunks are the size of peas. Combine the egg yolk and sour cream in a small bowl. Add the wet ingredients to the flour mixture and pulse together in the processor until you are able to shape the dough into a ball.
From tfrecipes.com
From tfrecipes.com
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TOURTIERE DU SHACK MEAT PIE - CULINARY PEN
Oct 17, 2014 · I spotted a recipe for a Tourtiere du Shack in the Au Pied du Cochon Sugar Shack cookbook. At first glance, this recipe looks like a pot pie gone ballistic. And that's pretty much was this dish is; a tourtiere is a name for a Quebec cooking vessel, but now is more of a generic name for a meat pie covered in a crust.
From culinarypen.com
From culinarypen.com
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RECIPE: TOURTIÈRE DU SHACK | OFFAL RECIPES, FOOD, CANADIAN ...
Recipe: Tourtière du Shack. This dish, well, to tell the truth I could eat it every week until the end of my days. If I had three or four livers set aside for transplanting, I’d start working on that project right away! Also, the tourtière is really, really good served with a lightly dressed green salad.
From pinterest.com
From pinterest.com
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UN CHEF À LA CABANE
Préparations de la garniture de la tourtière du shack . Peler et couper la pomme de terre en cubes de 5 mm (1/4 po), les blanchir à l’eau bouillante, les égoutter et les réserver. Tailler le morceau de lard fumé en morceaux de 1 x 1 x 4cm (3/8 x 3/8 x 1 ½ po).
From unchefalacabane.telequebec.tv
From unchefalacabane.telequebec.tv
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TOURTIERE RECIPES
Tourtiere is a traditional favourite, and this recipe says it's been adapted to work with today's much leaner ground pork. The prep time listed is just based on making the meat filling and not the pie crust, which a recipe for is not given, so just use your favourite recipe.
From tfrecipes.com
From tfrecipes.com
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TOURTIERE RECIPE WITH GRATED POTATOES | DEPORECIPE.CO
Jan 14, 2022 · Tourtiere Recipe With Grated Potatoes. Classic tourtière recipe claine french canadian meat pie tourtière savor the flavour french canadian meat pie tourtière savor the flavour tourtiere meat pie spend with pennies. ... Tourtière Du Shack Recipe Epicurious
From deporecipe.co
From deporecipe.co
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TOURTIÈRE DU SHACK | RECIPE | RECIPES, FOOD, SAVORY PIE
Jan 25, 2015 - Blizzard food at its best. This buttery crusted pie, filled with rib-sticking pork, will fortify you for any winter's night.
From pinterest.jp
From pinterest.jp
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FRENCH CANADIAN TOURTIÈRE RECIPE
Dec 09, 2017 · This FRENCH CANADIAN TOURTIÈRE RECIPE also know as Tourtiere de Maman is a Canadian meat pie that is spiced.. Gather your friends and family to enjoy a stress-free comfort meal, with my French Canadian Tourtière . WHERE DID TOURTIERE ORIGINATE. Tourtiere originated from Quebec from as early as 1600.
From canadiancookingadventures.com
From canadiancookingadventures.com
WHAT TO SERVE WITH TOURTIERE FOR CHRISTMAS EVE?
Back to the topic: If you're going to do a roast anyway to make gravy, have you considered trying the "Tourtiere du Shack" recipe from the chef at Au Pied du Couchon? It includes pork shoulder along with the ground pork. You could increase and include some of the braising liquid. That's my plan. Here is a link that might be useful: Tourtiere du ...
From gardenweb.com
From gardenweb.com
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LATE AGAIN: WILL I EVER LEARN? | LIFE OF PIE | THEA 10
Jan 19, 2016 · The Tourtiere du Shack is a double crust pie that combines pulled pork and ground pork with mushrooms, onions, and garlic. The pulled pork is braised for a few hours until it can be easily pulled apart, while the ground pork is boiled in the juice from the pulled pork. For this pie, I decided to make an all butter pie crust that also made use ...
From sites.williams.edu
From sites.williams.edu
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HOLIDAY COOKING TRADITIONS THAT GO BEYOND COOKIE ...
Dec 15, 2017 · Tourtière du Shack Get This Recipe. Go with the season. Traditional wintry holiday foods tend to be seasonally driven, relying heavily on root vegetables, bright citrus, and other cold weather ...
From epicurious.com
From epicurious.com
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THE 14 BEST SAVORY PIE RECIPES ON THE INTERNET | FIRST WE ...
Tourtière Du Shack. Recipe: Bon Appétit. This Québécois pork pie from French-Canadian chef Martin Picard will warm your bones. The deep, meaty flavor is bolstered by cinnamon, cloves, and thyme. Cajun Pork and Beef Cheese Pie. Recipe: Serious Eats. Spiced ground meat paired with herb cream cheese and a slightly-sweet crust is never a bad ...
From firstwefeast.com
From firstwefeast.com
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