Traditional French Canadian Tourtiere Good Recipes

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Traditional French Canadian Tourtiere

"Originally from my grandma's recipe field, the name of the game of this delectable Christmas treasure is located inside the floor cloves and hen seasoning. We've always made our tourtieres en grand (in huge quantity), as they freeze exceptional making them a awesome short restore at some point of the busy excursion season!"

Ingredients :

eight pounds floor red meat
8 kilos floor red meat
four cups finely chopped onion
6 cups water
2 1/2 tablespoons salt
2 teaspoons pepper
2 teaspoons allspice
1 3/4 teaspoons ground cloves
1 teaspoon floor cinnamon
1/four cup liquid chicken seasoning
eight (15 ounce) programs pastry for double-crust pie

Instructions :

Prep : 25M	Cook : 64M	Ready in : 1H45M

Preheat oven to 400 tiers F (200 levels C).
In a large pot, mix the beef, beef, onion, and water. Season with salt, pepper, allspice, cloves, cinnamon, and chook seasoning. Bring to a boil. Reduce warmness to low and simmer 30 minutes.
Drain liquid from pot into a bowl. Transfer final meat combination to a separate bowl and kick back until prepared to apply. Place bowl with liquid inside the fridge and sit back 1 hour, or until fats has congealed on the surface.
Scrape and discard fats from the chilled liquid. Spoon the meat mixture into pie crusts. Add 1 tablespoon of reserved liquid to every pie. (This prevents them from becoming to dry.) Place pinnacle crust on pinnacle of every pie and pinch edges to seal. Cut slits in pinnacle crust so steam can escape.
Bake in preheated oven till golden brown, about 50 mins. Serve straight away or freeze until equipped to use.

Notes :

Place dabs of butter on vent holes in pastry. Cover edges of tourtiere with aluminum foil, and re-warmth at 350 degrees F (a hundred seventy five levels C) for 20 minutes, or until heated thru.
Reynolds® Aluminum foil can be used to keep meals moist, cook dinner it frivolously, and make smooth-up less difficult.

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