Tourtiere: French Canadian Holiday Meat Pie

[fzxdoc]

Well, 58limited started something with his excellent post featuring the tourtiere he made over on the SUWYC topic.

It got me to thinking of the delicious cold meat tourtiere pie that my French Canadian grandmother used to make at Christmas time. She used chopped meats, not ground beef or ground pork. It was so delicious. It is meant to be enjoyed at room temp or cold. We always ate it cold, cut into thin slices because it was very rich.

This is the recipe that 58limited used:
https://www.youtube.com/watch?v=0TKz...ature=youtu.be

Here is a recipe that another (former?) member, Jhirshon posted on his foodie website, which I used to follow:
https://www.thefooddictator.com/the-...oba-tourtiere/

I would like to try my hand at making a tourtiere but thought to use pulled pork and perhaps pulled beef instead of ground meats. I came across this recipe by the famous Quebecois chef, Martin Picard, published in Bon Appetit. His restaurant is Au Pied de Cochon, where my husband and I have dined many a time on trips to Montreal. He uses pulled pork as well as ground pork and a super buttery crust:

https://www.bonappetit.com/recipe/tourti-re-du-shack

Here is what his looks like:


With the holiday season coming up and a bunch of pulled pork and pulled beef in the freezer, I think I'll tip my hat to my Grandma and give Picard's recipe a go, perhaps riffing on it a bit as I do with most recipes.

I'd love to hear tips and suggestions from seasoned (or not) tourtiere aficionados. This looks like such a fun recipe to try, and another way to use pulled pork and pulled beef leftovers.

Thanks to 58limited for the inspiration to dig out a recipe similar to the one my grandmother used to make.

Kathryn

[58limited]

Watching this thread. Please post your version of the recipe when you make this..

Here lately I've been watching youtube video recipes of meat pies - mostly British or Scottish recipes. The French Canadian recipe looked good and easy to make. It was a spur of the moment thing and I was able to start it at about 7 pm and eat at 10pm. I took it to work for the Halloween party Friday and they all liked it. With the holiday seasonings this is something very different than what we normally eat down here but I like it.