This and that: Individual Tourtière Pie

Tuesday, January 8, 2013

Individual Tourtière Pie

                              You would think that being Canadian I would have tried Tourtière
but no not never. But then I am not French Canadian.
I have to tell you a little secret.... I didn't even know really what it was.
I had to look it up and after I did I thought that it was something that I would enjoy.
Here in Upper Michigan we have something similar called pasties but without all the spices.
I went to allrecipes.com for the basis of my recipe.
I wrote down a few combinations of spices from a few of the recipes and as I was making them I decided what I wanted in my Tourtière.
Although the real Tourtière, I don't think anyways, doesn't have potatoes or carrots, I had some that were cooked and that I needed to use up.   I also used leftover ground chuck roast and ground pork tenderloin tips.
So these are a combination of the pasties and Tourtière.


Tourtière made as individual pie.  

Individual Tourtière Pie

1 lb ground chuck roast (approx 2 cups)
1 lb ground  pork tenderloin tips (approx 2 cups)
1 1/2 cup diced carrots (cooked)
1 cup diced potatoes (cooked)
3/4 cup onions diced
1 cup mushrooms diced
1 1/2 cup water mixed with 2 maggi beef cubes
2 tsp garlic
1/2 tsp cinnamon
1/4 tsp clove
1/4 tsp sage
1/2 tsp thyme
1/4 tsp black pepper
1 tsp salt
pie crust - enough for one double crust pie (either homemade or bought) ~ I cheated and used bought this time
2 tsp whipping cream


Place all ingredients except pie crust and whipping cream in large pan.  Cook on medium heat until sauce thickens about 1 hour.
During this time you can prepare your pie crust, as if you make your own, it need time to chill before rolling out.  Here is a recipe for homemade pie crust.
Once the mixture is thickened, I set mine aside while I rolled out my pie crust.  Roll out pie crust and cut them into 6 inch diameter circles.  I place 6 circles into my large muffin tins and the left overs I made individual pies.
I rolled out my pie crust really thin, as I don't like lots of crust.  Place the crust in the muffin tins and fill with meat mixture.  I topped the meat mixture with a small piece of pie crust cut in the shape of a flower.  For the individual ones I cut my 6 inch diameter circles, place maybe a 1/4 cup of meat. to one side and flipped the other side over  top.  I used a fork to seal the edges.  Brush tops with whip cream.  Bake at 350 degrees for approximately 45 minutes until crust is brown.  If edges gets brown to fast, cover edges with tinfoil.

* the individual meat pies that I made in the muffin tins were very hard to come out, I am thinking that it was because the crust was too thin.  If you use a thicker crust it would be perfect.
* my husband loved the individual ones that were little pies as he could eat them anywhere
* I used one store bought pie crust that has 2 crust in the package to make 6 muffin pies and 3 small pies.  I would reroll the leftovers.
* you could make this into one big pie, but as there is only 2 of us, I thought that I could freeze the left overs... The individual mini pies would be easier to freeze.


pie crust in large muffin tins, filled with meat mixture


tops brushed with whip cream
and
ready to go into the oven

Tourtière made in muffin tin... Enjoy


  
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19 comments :

  1. Oh wow Marlys this dish is what we called in my country (Panama)"Empanada"!!!! they are delicious and a meal on itself!!! Thanks for liking my FB page! I'm just starting and it brings such a warm feeling to my heart when other people like the little things I do! Thank You so much for your support! Looking forward for more of your interesting recipes! Also Joining your blog and liking your FB page!...oh Beautiful Photography too! I found food is one of the hardest things to photograph and make it speak to people!!!

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    1. Thanks Lizabeth for coming by and your comments...I had to look up empanada when someone left me a comment about them on facebook... they look delicious too. Thanks for following me.

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  2. These sound lovely, and what a clever idea to cook some in a muffin tray! I wonder if leftover mashed potatoes could be used instead of cooked diced potatoes...

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    1. I am sure mashed potatoes would work just as well Elizabeth.. When I was review recipes there were a few with mashed potatoes.

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  3. Those sound very interesting. The spices are different combination than I have ever tried. I think they would be fun to try!

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    1. The spices are wonderful in this recipe.

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  4. I don't know how to say that, but I know I would love them! They look delicious!
    Cynthia at http://FeedingBig.com

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  5. Thank you so much for linking up to the GYB hop! I hope some new bloggers will visit you and join you in your cooking adventures! I know they would love you, like I do!

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  6. thanks for linking up GYB and following! have a great weekend! ~ Paula www.callmepmc.com

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  7. I put potatoes in my tourtiere...delicious! :) Yours look great!

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    1. Thanks Isabelle. I am not sure why I haven't made them before as they are delicious... Even my husband liked them.

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  8. I have never heard of these, but they look delicious! Thanks for sharing on Foodie Friends Friday! Please come back and VOTE on Sunday!

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  9. oh that looks good, i been thing about trying to make a pot pies but maybe ill try this. thanks for the info.

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    1. Thanks Deanna Lyn.. let me know how they turned out if you make them.

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  10. I would love these, any meat in a crust is good with me but I especially love that you used a chuck roast and pork tenderloin. These are going to have a great meat flavor. Thanks for sharing on Thursdays Treasures.

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  11. My Grandmother used to make Tourtiere all the time. I miss it. I need to try this one.

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  12. You know these are on my list of things to make! Thank you for linking up to In and Out of my Kitchen. Cynthia at http://FeedingBig.com

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