Tourtiere - Holiday Meat Pie - Food Wishes 

Check out the recipe: www.allrecipes.com/Recipe/261983/Tourtiere-French-Canadian-Meat-Pie/

I hope I'm not the only one who thought he said "urban spice blend" when he actually said "herb and spice blend."

I'm Quebecois myself and i have to say that this is a very good tourtiere John! Thanks for making this recipe. One thing that could have made it more "traditional" would be to have some chunky pieces of meat and potatoes but great recipe!

The sound of the crust crackling as you cut it made me suddenly and intensely hungry.

I made this, turned out so yummy. I can't wait for a holiday family gathering to serve this to extended family. Oh by the way, I made the best pie crust ever in my life when I made this. Love the recipe for the pie crust.

“Beer and a very specific dance performance.” Dude kills me.

"Take a completely normally sized spoon" 😂😂 ❤

Meat pie for breakfast has been a Christmas tradition at my parents house since I was a kid. Minced meat pie, my mom's homemade baked beans and cinnamon rolls and a tall glass of fresh eggnog. Yes, I know it sounds weird, but it's actually really good. Every other meal on Christmas was wide open, but breakfast is always meat pie and beans.

With all the French themed recipes lately, Chef John is certainly having a *love affair* with his *tourtière* You are after all, the *Marty McFly* of your *Meat Pie*

Delicious. Oh, and the crunchy sound while cutting the crust, absolutely divine 😍

My father who has since passed used to make French Meat Pie during the holidays. Its a dish that makes Christmas feel like home for me. It’s now a dish and tradition that I make for my kids. They may not understand the origins of it today but I hope that someday they’ll remember Dad making French Meat Pie during Christmas and make it for their kids.

OH SHIT CHEF JOHN IS A CONNOISSEUR OF THE MONTREAL NIGHT LIFE!

Oh chef Jon, a star of David on a pork pie, how michievious of you.

I'm a simple man, I see a Food Wishes video, I click "like".

In my small town in Northern NY 90% of our population was Canadian French including us! Every Christmas and New Year you could stop after Midnight Mass and have meat pie at nearly any house in town! I did it for 30 yrs and it brought new memories to my own family! Thanks & God Bless 🙏

Tourtiere is our xmas Eve tradition. We have it with a muesli salad with toasted walnuts and warmed herbed panko coated goat cheese slices. The maple balsamic dressing on the greens shouts.....we love Canada and our food and pairs perfectly with the pie and a glass of red 🍷.

I bet this would be amazing with 1/2 beef and 1/2 lamb, especially with the spices you use.

Oh no... I only have a freakishly small wooden spoon. Can I still complete the recipe?

Christmas pork pie with a Jewish star on top. Love it! Reminds me of just about every sausage recipe out there. First ingredient, 5# pork. Second ingredient, 200g KOSHER salt. Love it.

that's a pretty good Morealais tourtiere. However, I was in the middle of a tourtiere fight. I was the first Englishman to visit the village and all of my wife's aunts found out that I was really impressed with tourtiere. She has 7 aunts on one side of the family and a whole bunch more on the other side of the family. The jungle telegraph announced that I liked tourtiere. I was there for two weeks and I had tourtiere for breakfast, lunch, supper, evening snack and before bedtime snack. Every aunt prepared their best rendition of tourtiere and everyone expected a proper evaluation of her efforts. I didn't disappoint. I let my stomach do the talking. The tourtiere you made is a Montreal meat pie. The Lac St-Jean tourtiere is a minimum of three meats, herbs and vegetables from the garden (or the forest) cooked in a large roasting pan with a really thick crust. I had every rendition of that recipe in a broad variety of meats, domestic and wild, every one of which was a taste of heaven. There is another version called "six pates" (six pastries) with meat and vegetables layered between layers of pastry. It is supposed to be a south shore delicacy but damned devilish to prepare. I can cook but I refuse to make tourtiere simply because I wouldn't want to insult the magnificent offerings prepared by her aunts.

I'm of French Canadian decent...my grandmother made her version of this... since her passing there was none to be had... I'm not much of a cook but I gave it a try and was very happy with the results. Thank you chef John for the inspiration and confidence to try to fill a void in my families' special meals.

His voice is strangely comforting. I'll watch videos of things I have no intention of cooking just for the narration. That said, I'm trying this one.

Best Tourtiere recipe I’ve ever seen. Thank you 😊 Chef John!!

In my opinion,you are a true superstar of culinary RU-vid videos,your humour and skill are the best.If I could go back in time,I would enroll in your classes at culinary school🇨🇦👍

All spice and ground cloves are absolutely essential in a tourtière. In my family we do our tourtieres with ground pork instead of beef but still I find that you knocked that one out of the park. Cheers from Quebec!

I like this channel on an inappropriate level.😳 his is just the best.

Looks so perfect! I want to make. And that crust would go well for my salmon pie!!!

I cannot believe I dint get the “specific type of dance” joke and actually googled “folk dance of Canada “

Love how you picked up every last crumb for no wasting! True cook!

My mom has been making the best pies you ever had for over 40 years, and she always had to wrestle with the top of the pie, that neat little trick with a rolling pin would have saved so much time for Thanksgiving Christmas and Birthdays. So cool. That is a delicious sounding crust.

Well, if you put steaming hot cooked meat into a pie crust, it's going to soften the crust and make it more likely to rip, and less likely to keep its shape in general.

My grandmaman makes like 6 of these every Christmas, and even though meat pie sounds strange, it is one of the best foods ever

My mother made this for Christmas breakfast. Her recipe (she was from PEI & not French Canadian so I don't know where she got it from) used minced pork & shredded rabbit, but as rabbit wasn't sold in grocery stores, she replaced it with chicken. And we always use summer savory - never sage - in tourtiere & turkey stuffing.

That has to be the MOST BEAUTIFUL PIE CRUST!! I'm thinking I will make this the week before Christmas and, like Chef John, no one in our family has ever turned down gravy so I will make a light gravy too. You are the bomb Diggity Chef John! Merry Christmas to you and yours from me and mine! Kathi

I would love love to come back and find food wishes John with this great meat pie that keeps you coming back here after year🏆🏆🏆

That looks unbelievably delicious. Chef "St Jean" makes everything look so utterly simple too. Surely one of the best if not the best step by step Chefs on the whole of RU-vid. How perfect where those crumbles for his flaky pastry, and in seconds.

Looks lovely Chef John. I live in a French region of Ontario and I believe your Toutiere is Très Bon!

Yeeeeeeeeeeesssssssssssss I was so happy to see that you made a recipe from my province! Yaaaaaaaaaaayyyyyyyy! Merci Chef John! Oh by the way, I could send you a recipe for homemade chunky ketchup if you like. The sweetness and little acidity of the ketchup goes very well with this.

BEING FROM QUEBEC I MUST SAY YOU DID A GREAT JOB! A couple of things I would like to comment on, "Tourtiere" is almost always served hot. Can be eaten at room temp but rarely is. Could be served with gravy but to think of putting ketchup would be a sacrilege and would ruin the taste. The mixture of the pork & beef is what adds to the moisture in the pie.

The sound of you cutting that crust.....wow. I can smell it, taste it. Thank you so much.

This channel is in danger of becoming my favourite (non-news, non-political) RU-vid channel very quickly indeed. My wife loves to learn 'western' recipes, and these, as they are presented here, are just so ENJOYable.

I 💙 Chef John. I have lived my life south of the St. Lawrence, with famialial ties to Quebec and the Maritimes, and feel I am qualified to say this is an excellent version of a regional and family favorite! With all due respect, I would like to offer a transliteration for the name of this holiday favorite here in the north woods.... Toutièrer = "too Tee air". It is the quintessential New Years Eve late night snack-with ketchup! In this one instance, I disagree with Chef - Heinz ketchup is 'insurpassable' I too have fond memories of Montréal back to the early 70's, the remarkable quality of the restaurants, and a deep appreciation for the traditions of cooking of my new world forebears. Bon jours tout le monde!

What a beautiful pie, made by my favorite chef.

I love how you inject humor into your delivery. Crossing the border into Canada........LOL

I was making this for Fathers Day which is today. I made the pie dough yesterday and put it in the fridge. When I went to roll it out, it was so hard, I couldn't budge it. Had to run to the store and get some premade piecrusts. During the week when I have more time, I'll let the dough sit and warm up on the counter and see if I can work with it then. Thank goodness for the nearby store. It's not gonna look very nice but judging how good the meat tastes, it'll be just fine.

Oh how I love this! Thank you haven't had one since living in Nova Scotia.

HAHAHA! That "specific dance performance" you were referring to, it didn't happen to have a pole involved, did it? Chef John, you sly dog! 😅😅

Chef John and I have the same placemats! I have no idea why that makes me so happy but it does.

That spice mixture sounds really good! It sounds like a middle eastern spice blend.

I'm scared of making a pie crust. I've followed so many of your recipes to amazing results...but pie crusts are scary. But the food gods hate a coward, right? I'm going to try it. Wish me luck.

My mother is french Canadian but her family left Quebec 3 generations ago and farmed in Lafleche Sakatchewan in Canada, anyway they make this very similar to your recipe but it is eaten not with gravy or ketchup but maple syrup. The meat is usually 2/3 pork though so it is kind of like eating a sweet apple sauce with pork and all of the holiday flavors of clove cinnamon and a bit of cayenne or chili for heat. It is usually only eaten on Christmas eve and has become a tradition with my extended family here in Australia now...

Oh Man, that looks out of this world!

I'm a French Canadian.... your recipe is really close to my mom's. For hunters, it is possible to replace the beef with minced deer or moose meat. It's delicious

That is some beautiful looking pastry.

I am French-Canadian and your recipe (except for the Cayenne .... oops!) is accurate. This dish is a Holiday family favorite and has been for generations since the 1600s. We eat ours with ketchup or homemade fruit ketchup called Chow-Chow. On New Year's day, we eat it for brunch with warm (real) maple syrup.

It's ironic cause I hate to cook but your my fav show...I have learned in spite of self, plus your a home town bro...love ya

Tourtière growing up my family always made it and is amazing

Thanks for inspiring me to cook.. got a question. do i have to use a ceramic bowl? how would a glass one differ in cooking time? would it matter?

For people that are allergic to cinnamon (like my mother), I've found that Nutmeg and Star Anise makes a good substitute.

You nailed it !!! I made this exactly the same(except for the cayenne pepper), wow it was delicious

WERE MAKING THIS JAN. 2024-BUSY ON NEW YEARS ( working).. BUT WE ARE EXCITED TO BE MAKING THIS AGAIN THIS YEAR!🎉YUM!! THANKS AGAIN CHEF JOHN and YES! NO NEED FOR A GRAVY😂

Don't mind me.. just here to watch and like the video. *And to remind you to PLEASE maybe make pineapple fried rice.* 😆

The crust turned out spectacular. Crisp and flaky.

Oooooh.. Tellement une belle Tourtière, Chef John! 😳😍. Many Canadians do like it with ketchup - very true.. but I love mine as is, or even better - cold as a leftover out of the fridge.. YUM!!!

Good day Chef John I'm from Québec and I can say that this is a great recipe and thank you for sharing it :) My Mother and I are food preping for Christmas today and we are doing "ragoût de pattes de cochons" and "tourtière du Lac St-Jean" even if it's called a tourtière I suggest you give it a try... It's a tourtière level 1000 and it's DELICIOUS! Merry Christmas to you and you family :)

Grew up on this once a week in Quebec ,we had it with homemade tomato catsup but I like mustard as my dip

Arghh! That crunch when the pastry was cut! I want that pie.....

Grew up on Tourtiere, we would cut into it late at night, sometimes we would use grated potato and always cold with ketchup. Now you gotta make Canadian Butter Tarts

chef John, about 34 years ago, I would get my cousin who made great pie crust to make me one in her deep dish Pyrex and I would make a Quiche Lorraine in it and have friends over for dinner , everyone raved about her crust and how she had to use butter, so I asked her and it was a old flour and Crisco crust recipe. The "food critic" that was always there and loved it was shocked to hear how it was made

I love that you made this with onions, celery, and potatoes. I've had so many Tourtiere that were purely a pork filling and they always taste bland and dry to me. My grandmother always made hers with these veggies (though she would put in shredded potatoes instead of mashed.) and it'll always be the GOAT in my books.

Cranberry sauce as an a compliment is our tradition. It is a sweet tart addition to the herbal goodness of the pie.

2:10 I could have sworn you said "urban spice blend" until I realized it was "herb and spice blend"... Lol.

"A very specific kind of dance", *hint hint* chef John was a player

“Take that, sceptics! “ 😂🤣 Chef John you crease me up every time.

I've just finished reading Alex Trebek's biography, this was his favorite dish, growing up in Sudbury, Ontario

Thats quite a bit of spices, did you just make French garam masala?

Bisous des caribou pour la bonne tourtières des familles

had to give those potatoes the ole masha masha

Yep, that's some French level effort to make something as simple as a pie. Looks delicious!

I was taught to use vegetable shortening instead of butter, but the dough making technique is on point. Also, for the meat, everyone will have their own blend. I use stewing cuts of beef, pork, and veal. Lastly, you don't pre-cook the meat or potatoes. Cut the potatoes into small 3/4" cubes, and soak in a bowl in the fridge overnight. Mix the cubed meats, diced onions, and spices in another bowl, and cover with cling film in the fridge overnight. Then you can layer the potatoes and meat (2-3 layers each) and cook in the oven at 250F for 4-8 hours, depending on the size of the pie. I'll even start the over at 375, and drop it to 250 once in the oven. If you're going to celebrate réveillon, then do it! Also, it's best when served with green ketchup (ketchup vert).

As a New Zealander i had a strong urge to put ketchup on that slice at the end hahaha

Try adding some dried fruit (raisins chopped dates, even chopped apricots) and whatever nuts you have to hand (walnuts, pecans, almond). Also substitute red wine for the potato water. I make a recipe for a medieval meat pie that includes fruits and nuts and it is YUMMY,

I went to college at Potsdam State just up the road from Paul Smith’s. I know exactly what he was talking about for road trips to Canada.

That is some thicc meat.

Pretty similar to what my Memé used to make, but she used apple, not celery. Also, we always mixed the meat with the spices and left to sit over night, then cooked the meat baked it on the 23rd and served it on Reveillon de Noel at room temperature. Also, she used to do a lard crust, which I think still gives the flakiest crust. However there are as many recipes as there are french grandmothers. Now I want tourtier, and it's not even the holidays!

love this! will have to try it sometime - maybe when fall rolls around again -

bon, des beaux souvenirs du réveillons chez grand-maman :)

Looks delicious. I am going to try this. Great dinner pie for fall and winter. Thank you

HP Sauce and Tortiere is heavenly.

So glad he eats the food after he makes it

Pretty smooth crustification there Chef! I make my Scottish grandfather's (a baker) version of a meat pie, but am going to try this one out. Thanks!

I followed this recipe. It turned out well.

Looks wonderful!! It is on my to do list..thank you!

I'm French-Canadian, but from northern Quebec, and we don't call this tourtière. To us it's just "pâté à la viande" (meat pie). The "original" tourtière (and yes, there are as many variations on the recipe as there are families in the province) uses cubed meats, preferably wild meats, with cubes of potato, cooked in a very deep pie shell (I use a rotisserie pan with cover). It cooks at low heat, covered, for 6-8 hours. Our family recipe has been in the family for a couple hundred years. Some French-Canadians refer to this tourtière recipe as a "six-pâtes" (six doughs), however that is a slightly different recipe that uses layers of dough to divide the ingredients within the deep pie. Others call it a "cipaille", which is a deformation of the name of a recipe from the Maritimes called originally "sea pie". Look it up some day, I can assure you you will NOT regret it. "Tourtière du lac-St-Jean".

I would really like to know more about you, *please do a Q&A*

Hmmm, that's not quite how my grandparents made it, and yes, they were French Canadian from Quebec. However, it's true, the pie is not to be served oven hot, you have to let it sit until it's warm, not hot. The pie has to settle for a while before you cut into it, otherwise it tends to fall apart and makes a mess. So letting it cool down helps it to solidify. Some people will even eat it cold from the fridge the next day. It's also true that many people like to eat it with ketchup. My family never called it Tourtiere, we just call it Pork Pie even though it's made with half pork and half hamburger. My grandfather recited his mother's recipe to me and I wrote it in a blank book.

Stilton seems like a great accompaniment. Maybe on a salad? Maybe with green apples? Yum.

Hi Chef John... I enjoy your videos immensely. I particularly liked this one because I’m a Montrealer and I got a kick out of your mentions of beer and ‘dance’ in my fine city. This tourtiere looks fabulous. I’ll have to give it a try.

As usual, enjoyed your presentation from beginning to end.

Made this for dinner and the family raved! Very easy filling (all beef) and I did use store bought crust (forgive me - but I CAN do a decent homemade one). I hand-cut a crooked little star ⭐️ on top and my Instagram friends were quite impressed with the final look!