Good job Keef! Remember me saying don't be shy with the spices I just keep adding them until it tastes right! It's a tasty treat for sure! Glad you like it. Thanks for making it! I am not french but it's one of my fav things to make this time.of year. Bravo!
I live in a small city named Woonsocket, RI. It is often referred to as "The French Town of Woonsockette," due to the preponderance of French Canadians who came here during the 19th Century to work themselves to death at various local textile mills. I can speak with some authority that you have made an utterly legit tourtiere. The slightly vague spice content is a hallmark of the dish. These days, I often see it served with ketchup/catsup, but I like it with a brown onion gravy, if I can muster the patience for the damn onions to caramelize. Nice job!
My wife and I both come from French Canadian families and have two different meat pie recipes. My family always made it with "holiday spices", while my wife will only make it with savory spices. It's a miracle we're still married. 🤣
My maternal grandfather's sister-in-law that was Québécois (she would be 125 if she was still alive) and made it with all pork. She would make a pure lard crust, the spices would be: nutmeg, allspice, cloves, thyme, sage, salt, black pepper, and savoury. It's not supposed to be over-spiced. It depends where in Quebec a family lives on how it's made (Lac St. Jean is the most common type made) with many different family recipes. I have seen it with moose and dear meat the more northwest you go in Quebec. It depended on what was available on hand.
This vid illustrates what is good about your output and that is perfection - is impossible to achieve practically. Little bits of pastry to patch up, an irregular Star, bit bland add some salt and Mrs Keef saying sensible practical things. I liked the explanation of why there was milk added to the beaten egg for the egg wash for the top. Thank you, Happy Christmas to you and Mrs Keef. Say safe.
Now that looks proper tasty and, if i survive the turkey & ham fest that is Christmas will look at this fir New Year Merry Christmas to you and Mrs Keef.
That looks really good! But I think that I would like to up the seasoning a bit. Maybe some worchester sauce? More onion in with the meat? Garlic? More of the listed seasoning? I plan to try it but not on Christmas Eve. The tradition in my family is shrimp and crab boiled then served cold. We eat it with cocktail sauce and maybe some lemon squirted on it. It is delicious, easy to serve and can be prepared ahead of time That is always a busy day with no time to cook. Merry Christmas to both you and Mrs. Cook and a Happy and Healthy New Year!
there is 2 schools on those, with and without potatoes...i am of course of the rigtheous superior race of the 'with potatoes' lol. très bien, une belle surprise!
My FC wife uses onion ground veal ground pork ground beef ground nutmeg ground cloves pepper in her dish .with the pastry . But no potatoes. .It's similar to yours too
Good job Keef. It definitely says Christmas to me! We always have it Christmas Eve and even better is leftovers Christmas morning with soft scrambled eggs! Thyme works well in place of savoury if you don’t have it. It should be Summer Savoury you use not winter savoury so keep that in mind if you try growing it. In eastern Quebec, Gaspé, Maritimes they do a tourtière with Salmon.
Oh, forgot: Keef, if you want to try a traditional, Southern USA New Years 'Good Luck' menu: hog jowls, collard greens, black-eyed peas and hoppin-john! :) (if you do, please, NO SUGAR in the cornbread---we don't do that in the region of the South I come from; yes, you'll see some Southerners claim this must be done, but resist, I implore you!)
@@Keefcooks Oh, Keef, also forgot, man: we (some of us heh) substitute ham, any type of greens, and black-eyed peas. Hoppin John is just black-eyed peas, rice, bell pepper, bacon and spices (like cayenne pepper or whatever). Can you get black-eyed peas in GB I wonder? Oh, I see you can. Well, I hope you try it, sir.
Looks delicious of course but mine was always only pork, no potatoes but some fresh bread cubes, allspice, nutmeg, savory, sage. It had to be ‘nun’s pastry’ made with all lard & some vinegar. We had it Christmas Eve to celebrate reveillon.
Well done. I haven’t made one in years but you have inspired me to possibly make one this week if time allows. Years ago, someone gave us quite a few packages of ground moose meat, complaining it was too lean to make burgers. LOL, just add some fat, right? I used most all of it to make tourtiere. Just added some ground beef or pork, whichever I had on hand. They were delightful. I may even attempt the pastry too. I’ve always thought it to be too difficult, but you make it look doable. I made some of your smaller meat pies (lamb) that required hot water pastry a month or so ago and was quite pleased with the result so maybe I can do the cold water pastry too. So thank you for the inspiration and wishing you and Mrs. a very merry, happy Christmas and better things in the New Year from VT, USA
Excellent! I've always wanted to try one. I like the idea someone said below for New Years. Alongside our usual black-eyed peas, collards, cornbread, of course :D Oh, and I saw vid where this New Hampshire guy served one with a little maple syrup...a bit splashed on. Would that work, I wonder? Clueless about tourtiere Southerner here heh
Grand pie keef! So really it's just the spices that jush this up from a normal mince pie? It's worth a try. All the best to you and Mrs. Stay safe & enjoy your xmas 🎅
@@Keefcooks Did you copy the star idea from a tourtière recipe, or is yours a pure coincidence? Just curious... (I'm not claiming a star *is* traditional, but it seems like too good a coincidence)
Hi Ralph, I usually only blind bake pastry for open-top things like flans and tarts because the fillings for those usually cook a lot quicker than the pastry. For a pie with a lid and a meaty filling the whole lot can be baked for 35-40 minutes which is about how long pastry takes to cook.
@@Keefcooks lol, I know I'm a pain in the arse with the pie pan thing so I'm trying to change my ways for next year and just accept whatever you want to use as a pie pan is fine
So the poor plants never got their home back! Since owning my own home(30 years) i've never bought lard or eaten bolied potatoes! I think the first is todo with not making pastry, and to be fair i dont think i've bought margarine in 20 years! We always have butter and ghee and i keep all my dripping! Dripping is in the broadest sense of the word as its not just beef but pork and chicken fat! So when frying vegies it will either be mixed animal fat or oil. Perhaps my new years resolution should be to stop buying Pastry!
