Meat Pies Archive

Traditional Saguenay’s Tourtiere

Posted 28/10/2012 By Francois

Traditional Saguenay’s Tourtiere

Production: 8 – Serving
Preparation: 60 Minutes
Rest time: 24 Hours
Cooking: 6 Hours

In the Saguenay-Lac-St-Jean area, the Tourtiere recipe is treated like the one for the Bouillabaisse in Marseille. There are as many variations as there are families in this part of the country. It is our own version of this classic regional Saguenay dish that we ofer you today.

And as my father said so on Sunday evening when the tourtiere arrived on the table: “This dish is so good that it can wake the dead.”

For some people it is admittedly a bit heavy but it has a definite advantage when prepared for a dinner with guests. Anyone can sit at the table at the same time, even the hosts. You only need to scoop some good portions and serve. Nothing to cook on the side, nothing to do at the last minute: it’s wonderful. In the region we love our pie accompany a creamed salad (Latuce, green ognons and 35% cream with a touch of salt and pepper). In short .. according to the tastes you do what you like but the tourtiere dish that sits on the table is definitely fit for a king.

It is unfortunate that odors are not yet available on the internet because it smells so good in the house it is impossible not to salivate while waiting for the meal. And to make you wait until the final cooking you can always listen to floks music group LA BOTTINE SOURIANTE

Traditional Saguenay's Tourtiere

Stewing beef – [1 lbs.]  (454 g.)
Pork – [1 lbs.]  (454 g.)
Veal – [1 lbs.]  (454 g.)
Onion (large) – [1]
Beef consommé (10 oz can, 284ml) – [1]
Potatoes – [3 lbs.]  (1,4 K.)
Pie Crust – [2 lbs.]  (908 g.)
Salt & Pepper to taste – []

1- Cut the meat into small cubes and chop the onion coarsely.
2- In a large bowl (stainless steel or glass) mix the meat and onions. Cover with plastic wrap and let rest in refrigerator for 24 hours.
3- After 24 hours of marinating, preheat the oven to 400 F (205 C).
4- Peel and cut the potatoes into cubes of similar size to that of meat.
5- Add the potatoes and beef consommé to the meat+onion.
6- Mix well and add enough water to cover.
7- Roll half the dough and line two loaf molds.
8- Divide the mixture into the molds.
9- Cover with the rest of the dough. Cut out openings to allow steam to escape. Tightly seal and glaze the surface with beaten egg.
10- Bake for one hour at 400 F (205 C).
11- Reduce the oven temperature to 325 F (162 C). Cover the pies with a sheet of aluminum foil and cook for at least 5 hours.

White curry chicken pie

Posted 12/11/2011 By Francois

White curry chicken pie

Production: 6 – Serving
Preparation: 10 Minutes
Rest time: 20 Minutes
Cooking: 45 Minutes

Inspired by the traditional meat pie of the holiday season, however this version is prepared with chicken. The addition of a tiny bird pepper gives it just a touch of hot spice. The white Curry, meanwhile, gives a subtle exotic flavor while the whole cranberry, bursting under the tooth, adds a pleasant fruity flavor that reminds us of a classic of the holiday season. Leeks, supply a delicate scent of hazelnuts and, mix with onions, add a soft texture that helps to moisten the chicken meat.

In short, a success on the table during your Christmas dinner.

Note 1: White curry of Sri Lanka is perfect with poultry and fish. Neutral in color, unlike most curries, it does not color the dish.

Note 2: The bird pepper can be replaced by two crushed Piquin chilies or 1/2 c. teaspoon (3 ml) of regular crushed chili.

White curry chicken pie

Ground Chicken meat – [1 1/4 lbs.]  (569 g.)
Leek – [1 cup]  (250 ml.)
Onion (medium) – [1]
Garlic cloves – [2]
White Curry from Sri Lanka – [1 teaspoon]  (5 ml.)
Hot bird pepper – [1]
Salt & Pepper to taste – []
Frozen Cranberries – [3/4 cup]  (190 ml.)
Olive oil – [3 tablespoons]  (45 ml.)
Pie crust – [2]

1- Preheat the oven to 375F (190C).
2- Wash and slice the leek into rings and measure 1 cup (250 ml).
3- Mince the onion and garlic. Finely chop the pepper.
4- In a large skillet, heat oil over medium heat.
5- Cook the leeks and onions for 3-4 minutes.
6- Add the garlic, chop chilli and curry powder. Mix well.
7- Add the chicken and cook until browning of the meat.
8- Remove from heat and add cranberries. Let cool 20 minutes.
9- Pour into a pie shell.
10- Cover with remaining pie crust.
11- Bake 45 minutes.

Meat pie with exotic flavors

Posted 10/10/2011 By Francois

Meat pie with exotic flavors

Production: 4 – Serving
Preparation: 20 Minutes
Cooking: 60 Minutes

What could be more ‘traditional’ than the meat pie? With vegetable soup it is found on the tables of most Western families at Christmas.

There are probably as many recipes as there are regions on a world map. Made of Beef, pork, veal, chicken, turkey or venison, the meat pie is often associated with festive occasions and large family meals.

We offer you a very simple version, but overflowing with subtle flavors that will surprise your taste buds and delight your appetite. We get these flavors from a wonderful blend of spices, the Ras El Hanout which combines 24 of them in a perfectly balanced mix. We also added a small amount of wild pepper from Madagascar for a little spicy touch.

Note: The RAS ELHANOUT is a complex mixture and has no equivalent. It is therefore difficult to replace in this recipe. Any good spice merchant should have it in-store or by special order. (Small tip: check out the merchants from North Africa since Ras El Hanout is originaly a Morocan spice mix)

Meat pie with exotic flavors
Ground Beef – [1 lbs.]  (454 g.)
Onion (medium) – [1]
Celery (branch)  – [1]
Olive oil – [2 tablespoons]  (30 ml.)
Butter – [1 tablespoon]  (15 ml.)
RAS EL HANOUT spices mix – [1 teaspoon]  (5 ml.)
wild Madagascar  pepper (Voatsiperifery) – [1/2 teaspoon]  (3 ml.)
Salt – [1 teaspoon]  (5 ml.)
Pie crust – [2]
Egg  – [1]

1- Chop the onion and celery.
2- In a large skillet, heat butter and oil.
3- Cook the onions and celery over medium heat for 3 minutes.
4- Add the Ras El Hanout and freshly ground pepper from Madagascar. Stir well to mix the spices with vegetables.
5- Add the meat and cook 5 minutes, stirring regularly.
6- Remove from heat and let cool for 15 minutes.
7- Preheat the oven to 350 F (180 C).
8- Pour the mixture into a pie shell.
9- Cover with second crust. Seal the edge and glaze the top with a beaten egg.
10- Bake for 60 minutes.

Chicken pot pie

Posted 16/09/2011 By Edith

Chicken pot pie

Production: 4 – Serving
Preparation: 15 Minutes
Cooking: 60 Minutes

You have cooked a chicken a few days ago and have not eaten it all? You do not know what to do with the remains of that chicken? And you do not want to waste it!
The solution is a delicious chicken pot pie. It’s quick and easy to prepare. It has nothing to do with the bland store bought pies laced with chemicals, Instead it is full of good home flavors.
Add a tomatoes and cucumber (from your garden) salad, a good wine and create a meal that will delight everyone

Chicken pot pie
Pie crust – [2]
Carrots – [1 cup]  (250 ml.)
Frozen Green Peas  – [1 cup]  (250 ml.)
Onion (medium) – [1]
Butter – [2 tablespoons]  (30 ml.)
Vegetable Oil  – [1 tablespoon]  (15 ml.)
Flour (all purpose) – [2 tablespoons]  (30 ml.)
Milk – [2 cups]  (500 ml.)
Salt & Pepper to taste
Cooked Chicken – [3 cups]  (750 ml.)

1- Cut the carrots into small pieces and steam cook them.
2- When the carrots are almost cooked add the frozen green peas and finish cooking. Approximately 2 minutes.
3- Prepare the bechamel sauce (click here for the bechamel receipe).
4- It is advisable not to put the nutmeg in the bechamel sauce as it could mask the taste of chicken and vegetables.
5- When the sauce is ready, add green peas, carrots and chicken and mix well.
6- Pour into the pie shell, cover and bake from 55 to 60 minutes in the oven at 350 F (180C).

Shredded pork and onions meat pie

Posted 07/09/2011 By Francois

Shredded pork and onions meat pie (part 1)

Production: 8 – Serving
Preparation: 15 Minutes
Cooking: 8 Hours

Here’s a delicious juicy and full of flavor meat pie.
The use of meat from pork shank requires a bit more preparation time but makes it very inexpensive. Cooking shanks is done effortlessly in a slow cooker (crock pot). This slow cooking will allow the meat to become very tender and juicy.
Once cooked and broken down in pieces, the meat can be kept several days in the refrigerator or even frozen for future use.

Note: This meat, very tender, although thin, is tasty in a salad or sandwich.

Shredded pork and onions meat pie

This first part describes the steps for the preparation of the pork meat.

Pork shank – [4]
Chicken broth  – [1 cup]  (250 ml.)
Laurel leafs – [4]
Mustard Seeds – [1 tablespoon]  (15 ml.)
Crushed Red Pepper – [1 tablespoon]  (15 ml.)
Celery – [1 cup]  (250 ml.)
Onions (medium) – [1 cup]  (250 ml.)
Carrot – [1 cup]  (250 ml.)
Salt – [1 tablespoon]  (15 ml.)
Coarsely ground black pepper  – [1 tablespoon]  (15 ml.)

1- Coarsely chop the vegetables.
2- Place all ingredients in a slow cooker or a large duch oven pot.
3- Heat to reach the boiling point.
4- Reduce heat to minimum power.
5- Simmer for a minimum of 6 hours.
6- Remove from heat and let cool slowly on the counter.
7- Remove the shanks and refrigerate for 6-10 hours.
8- Remove the meat from the bones and shred by hand into small pieces.


Shredded pork and onions meat pie (part 2)

Production: 8 – Serving
Preparation: 45 Minutes
Cooking: 60 Minutes

In this second stage, we will use the pork meat that have been previously cooked.

The meat pie filling consists of two main elements; pork shank meat and a simple onions and apples stew. We add some potatoes and a good aromatic pepper (wild Madagascar pepper) for the final touch of flavor.

Delicious with some steamed green vegetable (beans, broccoli or Brussels sprouts) or a nice crispy salad

Shredded pork and onions meat pie 2
Pork shank meat – [4 cups]  (1 L.)
Onions (large) – [4]
Apples – [4]
Potatoes – [4]
Chicken broth  – [1 cup]  (250 ml.)
wild Madagascar  pepper (Voatsiperifery) – [2 tablespoons]  (30 ml.)
Salt – [1 tablespoon]  (15 ml.)
Dried thyme – [1 tablespoon]  (15 ml.)
Lemon juice  – [3 tablespoons]  (45 ml.)
Pie crust – [4]
Olive oil – [3 tablespoons]  (45 ml.)

1- Cut the onions into large sections.
2- Cut the potatoes into small cubes and set aside in water.
3- Cut the apples into small cubes and set aside in the lemon juice.
4- In a large pot, heat olive oil.
5- Add the onions, apples and bay leaves. Cook over medium heat 5 minutes, stirring regularly.
6- Add the chicken broth.
7- Grind the Madagascar pepper (or any other good quality pepper). Add to the pot.
8- Add the pork, potatoes and all other spices and herbs.
9- Cook over medium heat about 10 minutes (until the potatoes are half cooked).
10- Pour into pie shell and cover with paste.
11- Bake at 375F (190C) for 60 minutes.