meat pie recipe

Tourtiere is a traditional French-Canadian pie that usually served on the holiday season. This meat pie can be made with ground beef, ground pork, ground veal or a combination of them. The meat mixture is cooked with onions, potatoes and spice mix and has a super delicious pie crust that melts in your mouth. 

Tourtiere - French Canadian Meat Pie Recipe

(900 grams) Ground beef/pork/veal

potatoes,

Onion,

Celery stalks, chopped

Garlic cloves, minced

Salt

Pepper

Thyme

Ground ginger

cinnamon

Mustard powder

cloves

(300 milliliters) Water/beef broth

Olive oil

(375 grams) All-purpose flour

(230 grams) Cold butter, cubed or lard

baking powder

Water

https://www.youtube.com/watch?v=dMGedTnVRI8

 Savory, seasoned ground beef and pork, tucked inside a crispy pastry.

Authentic Natchitoches Meat Pie

beef

lb. ground pork (,

onion

green bell pepper

garlic (minced, or 1 tablespoon prepared minced garlic)

oil (, canola or vegetable)

flour (,all-purpose)

sage

cayenne pepper

bay leaves

Worcestershire sauce

milk (, 2%

salt & pepper

flour

salt (, kosher)

eggs (, cold)

butter

milk (, cold)

egg (lightly beaten)

water

Cook

In a heavy skillet, add beef and pork; cook thoroughly until no pink is visible; drain and return to skillet

https://embed.mediavine.com/videos/yfz3x5jpkkovwt6tmbng

Watch How to Make Natchitoches Meat Pies!

In same skillet, add onions, bell peppers; saute 3 minutes on medium high or until green bell peppers are tender; add garlic; stir

Add cayenne, Worcestershire sauce, bay leaves and sage (if your pork doesn&#39;t already have sage in it);  allow to cook for 15 minutes on medium; (See Recipe Notes)

While meat is simmering, make a slurry: In a two-cup measuring cup, add 4 tablespoons flour (¼cup) and fill the measuring cup with milk; mix with fork until smooth; pour this mixture (slurry) into the skillet with the beef; combine well. (The &quot;slurry&quot; will thicken the meat mixture.)

Simmer

Allow this to cook for about 5-8 more minutes, or until the beef mixture begins to thicken; once the mixture thickens a little, turn off the heat; remove bay leaves; taste for salt &amp; pepper; cover and refrigerate; now make the pastry dough

Meat Preparation

Combine

In the large bowl, combine flour, salt, baking powder

In the small bowl, add cold eggs and cold milk; slightly beat together until combined

Slice cold butter into small (tiny) cubes

Add the tiny cubes of cold butter to the dry ingredients; &quot;cut it in&quot;using your fingers; (crumble the butter pieces and combine with the flour until butter until the mixture looks grainy)

Fold in

Once the flour mixture looks grainy, gradually fold in the cold egg/milk mixture; combine with a spatula; form into a ball; cover with plastic wrap and refrigerate for 20 minutes ( See Recipe Notes)

Sprinkle

Sprinkle some flour onto a clean surface; place the dough on the counter and roll it out till it&#39;s about ¼&quot; thick

Cut dough circles out of the dough that are approximately 7&quot; in diameter; use a saucer or the bottom of a 9&quot; salad plate as a guide--doesn&#39;t have to be perfect! (see recipe notes)

Pastry Instruction

Spoon

Spoon ⅓ cup of the cold meat mixture onto the center of dough disc; fold one side of the dough over the meat so the edges of the circle form a half moon; press the edges together using your finger and a little water

Use a fork to &quot;cinch&quot; the dough together; trim with a pizza cutter or sharp knife; repeat process for the remaining meat and dough rounds; set aside

Refrigerate

Meat Pie Assembly

Heat

Heat a heavy bottomed stock pot with oil; bring to 312-325ºF; if oil begins to smoke, remove pot from burner and reduce heat immediately

Place

Use a long handled, slotted spoon and place formed pies into hot oil; work in batches; usually 3 at a time; remove cooked pies and place on paper towel; repeat until all pies are done; each pie takes 2-4 minutes

Frying Instructions

Preheat

Make

In a small bowl, make an egg wash. Add one whole egg and a teaspoon of water to the bowl; combine well

Brush

Use a pastry brush and coat the top of each pie with the egg wash

Place pies on a parchment covered baking sheet

Bake

Bake pies for 20-30 minutes, or until the internal temperature reaches 160ºF

Baking Instructions

This recipe is straight out of Natchitoches Louisiana.  The delicious flaky pastry along with the wonderfully seasoned meat filling makes these pies so addictive you&#x27;ll be reaching for another, and another...

Natchitoches Meat Pie Recipe

Pound Ground Beef

Pound Ground Pork

Each Yellow Onions (diced)

Each Green Onions (diced)

Ribs Celery (diced)

Each Green Bell Pepper (diced)

Black Pepper

Cayenne Pepper

Cloves Garlic (minced)

Tablespoon All Purpose Flour

Cup Beef Broth

Tablespoon Hot Sauce

Cups All Purpose Flour

Baking Powder

Tablespoons Vegetable Shortening

Each Large Egg

Cup Whole Milk

Vegetable Oil

Each Large Egg (beaten for sealing pies)

Take a large skillet on a medium to high heat and add one tsp of oil

Cook the ground beef and pork until browned, keep stirring as needed.

Drain the liquid given off from the meat then add the onions, bell pepper, celery and green onions, salt, black pepper and cayenne.

Continue to cook until the vegetables are soft, about 8 minutes.  Now add the garlic and cook another 2 minutes.

Stir in the flour and allow to cook another 3 minutes, continuously stirring.

Now slowly add the broth and bring it to a simmer.

Continue cooking until the mixture starts to thicken a little.

Remove from the heat and stir in the hot sauce.

Allow the meat pie filling to cool completely before assembling the pies.  For best results allow the mixture to cool in the refrigerator overnight.  It makes for easier assembly.

Starting on the dough, make sure the flour is sifted.

Add the salt and baking powder.

Cut the shortening into the flour mixture until it resembles bread crumbs.

In a separate mixing bowl beat the milk and the egg together, then add to the flour mixture.

Work this dough into a ball then flatten into a disc.  Place this into plastic wrap and refrigerate for best results.  (it can be used immediately though)

When you are ready to start cooking the pies put a pan with vegetable oil on the heat.  The oil will need to be 350°F before you drop any pies in.

You'll also need a pan lined with paper towels handy at this point too.

Take the dough and roughly divide into approximately 24 parts.  Take one part and roll into a ball.  Flour the surface and the rolling pin and roll out the dough until it is nice and thin.  Take one to two tbsp of the meat mixture and place inside this disc.

Fold the one half of the disc over the top of the meat mixture.

Using a pastry brush, brush egg along the inside edge of the disc then crimp the edges closed with a fork, to form a seal.

Working in batches fry the meat pies until they are golden brown on both sides (approximately 3 minutes).  Remove from the oil and allow to dry on the paper towel.

https://content.jwplatform.com/videos/9Jz6wt8U.mp4

Natchitoches Meat Pies from Louisiana are the best meat pies.

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