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French Canadian Tourtière (Meat Pies) and Pets-de-Soeur Recipes

| December 19, 2014 | 36 Comments

The Tourtière is a French Canadian recipe that is traditionally cooked during the holidays, but it’s so delicious that you will make it all year long. With the leftover crust pasty, why not make succulent Pets-de-Soeur for dessert. Two other favourite French Canadian meals that I serve over the holidays are the French Canadian Ragoût de Boulettes (Meatball Stew) and the French Canadian “Ragoût de Pattes de Cochon” (Stewed Pig’s Feet)! Enjoy!

 Tourtière

Short Crust Pastry

In a large mixing bowl, combine the flour and salt.

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Cut the butter into the flour mixture with a pastry blender. Do not overwork.

DSCN3149 (Small)Add water by sprinkling over the dough and stir as you sprinkle. Stir to make the dough come together. You can use your hands to help mold the dough (like playdough). Divide dough in half (one bigger than the other) and form into a ball. Flatten each half into a round disc. Wrap in plastic wrap or container, and refrigerate for about 1 hour.

Tourtière Filling

Heat large skillet over medium heat and add oil.

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Add ground meats, salt and pepper. Cook until meat is browned and just cooked through, about 8 to 10 minutes. Add onions, water, and spices and cook for 5 -10 minutes. Let cool completely.

Assembly

Preheat oven to 450 degrees F.

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Lightly flour work surface. Roll each pastry round into an 11-inch circle, about 1/8-inch thick.

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Use one pastry round to a line a 9-inch pie plate.

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Add tourtière filling to pastry shell. Cover with a second pastry pastry round.

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Seal edges with tines of a fork.

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Brush pastry with egg yolk (optional).

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Score the top of the tourtière with a paring knife as this will allow steam to escape while baking.

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Bake tourtière for 15 minutes at 450 degrees F. Reduce oven temperature to 350 degrees F. and bake until crust is golden brown for about another 20-30 minutes.

Tourtière

 

French Canadian Tourtières (Meat Pies)
Serves 4
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Crust
  1. 2 1/4 cups all purpose flour
  2. 1 1/4 tsp. salt
  3. 1 cup butter, cut into cubes, cold (unsalted)
  4. 4 to 6 tbsp. ice water
  5. 1 egg yolk (optional)
Tourtière
  1. 1/2 pound ground veal
  2. 1/2 pound ground beef
  3. 1/2 pound ground pork
  4. 1 1/2 tsp of salt
  5. 1 tsp of pepper
  6. 1 cup of water
  7. 1 onion chopped
  8. 1/8 tsp of ground cloves
  9. 1/8 tsp. of nutmeg
  10. 1/2 tsp of cinnamon
  11. 1/2 tsp of all spice
  12. 1 tbs of vegetable oil or olive oil
Short Crust Pastry
  1. In a large mixing bowl, combine the flour and salt.
  2. Cut the butter into the flour mixture with a pastry blender. Do not overwork.
  3. Add water by sprinkling over the dough and stir as you sprinkle. Stir to make the dough come together. You can use your hands to help mold the dough (like playdough).
  4. Divide dough in half (one bigger than the other) and form into a ball. Flatten each half into a round disc. Wrap in plastic wrap or container, and refrigerate for about 1 hour.
Tourtière Filling
  1. Heat large skillet over medium heat and add oil.
  2. Add ground meats, salt and pepper. Cook until meat is browned and just cooked through, about 8 to 10 minutes.
  3. Add onions,spices, and water, and cook for 5-10 minutes. Let cool completely.
Assembly
  1. Preheat oven to 450 degrees F.
  2. Lightly flour work surface. Roll each pastry round into an 11-inch circle, about 1/8-inch thick.
  3. Use one pastry round to a line a 9-inch pie plate.
  4. Add tourtière filling to pastry shell. Cover with a second pastry pastry round.
  5. Seal edges with tines of a fork.
  6. Brush pastry with egg yolk (optional).
  7. Score the top of the tourtière with a paring knife as this will allow steam to escape while baking.
  8. Bake tourtière for 15 minutes at 450 degrees F. Reduce oven temperature to 350 degrees F. and bake until crust is golden brown for about another 20-30 minutes.
Ottawa Mommy Club - Moms and Kids Online Magazine http://ottawamommyclub.ca/

 

Pets-de-Soeur

Ingredients

  1. Left over crust pastry
  2. Soft butter
  3. Brown sugar
  4. Cinnamon

Directions

Roll out the dough flat into a square/ rectangle, about 1/4 inch thick.

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Lightly spread butter enough to cover the square

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Sprinkle brown sugar over the butter until the square is covered and some cinnamon to taste.

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Roll up the dough tightly into a log shape.

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Slice into 1 inch thick pieces.

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Place the rolls in a pan and cook them in an oven at 400 degree celsius for about 20 minutes or until golden brown.

Pets-de-Soeurs

Serve the Pets-de-Soeur hot.

Enjoy!

Have you ever tasted Pets-de-Soeurs?

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Category: Christmas, Desserts, Food, Holidays, Main Dish, Recipes

About the Author ()

Lyne is happily married and has two teenagers: a 16 year old son and a 20 year old daughter. She is a Certified Infant Massage Instructor (CIMI), Certified Professional Wedding Consultant, and an Event Planner. It has always been her dream to create a website dedicated just for Moms since her children were young. Thus, after 10 years, she finally accomplished it, and the Ottawa Mommy Club was born in May 2011. She is also the Queen B of the BConnected Conference, Canada's Digital Influencer and social media Conference in Ottawa. She coordinated the Annual Infant Information Day/Early Years Expo for the City of Ottawa for 8 years. She was also the co-chair of the Navan for Kraft Hockeyville 2009-2011 committee that organized five community events within 6 months, and helped Navan reach the top 10 finalists in Canada. In April 2011, she received the Mayor's City Builder Award. Author's website.

Comments (36)

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  1. kathy downey says:

    Thanks for the step by step,looks delicious.I cant wait for the moose meat pie on Christmas Eve.

  2. loriag says:

    Wow, these look great and easy to make. It is a meat pie I have not tried yet.

  3. Chandra Christine O'Connor says:

    dinner and dessert from one brilliant

  4. Heidi C. says:

    Growing up in Quebec, these were some of our holiday traditions. Yum!

  5. Jenny says:

    Wow, I love the idea of these! The Pets-de-Soeur look great and would be such a hit at my hosue!

  6. kathy downey says:

    Going to get this pie a try on Sunday for dinner

  7. Cheryl says:

    One thing I am no good at is pastry crust!!! My MIL used to say it was because my hands are too warm. She made the best pie crust and had the coldest hands around!!

  8. Elizabeth Matthiesen says:

    These sound fantastic, I’m a lover of brown sugar so I’ll be trying out the Pets-de-Soeur soon 🙂

  9. Debbie White Beattie says:

    You call them Pets-de-Soeur I grew up calling them brown sugar rolls. Either way they were always a favourite when I was growing up. I’ll have to make some over the holidays.

  10. Victoria Ess says:

    The meat pie looks delicious! I never made one before and need to try!

  11. Brenda A says:

    Being Anglophone and having some knowledge of French (but little Francophone culture), doesn’t Pets de Soeurs mean something impolite? Yummy, but rude….I like it!

  12. JaimeeM says:

    My grandma used to make meat pies, and my brothers best friend ALWAYS made pinwheels. Most delicious things ever

  13. Wanda Tracey says:

    The Pets-de-Soeur look great and they are a must try.I love the toutiere pie and have made a similar one before.Thank you for this great post.

  14. Stephanie LaPlante says:

    This all sounds sooo good!

  15. Shelley N says:

    looks wonderful. I am pathetic with pastry so I will probably not venture to try this.

  16. Wanda Tracey says:

    I love the tourtiere pie and will be making it often.My family loves it too.Thank you.

  17. Wanda Tracey says:

    I love this meat pie and have added it to my favorites file.It is so delicious and savory.

  18. Katherine Moore says:

    Both recipes look amazing!! Thanks for sharing. I have a lot of cooking to do to try all these recipes out!

  19. Treen Goodwin says:

    This looks delsih , i have never tried to make a meat pie , but i think i will when the weather cools , i love meat pie thanks for sharing your recipe !

  20. kathy downey says:

    omg it tasted so perfect

  21. kathy downey says:

    Your pieis delicious,it turned out perfect

  22. kathy downey says:

    I am going to use your pastry recipe to make my Moose meat pies for Christmas Eve

  23. Debbie White Beattie says:

    I love these meat pies. My inlaws make them for Christmas every year and my mouth waters in anticipation every time. As for the brown sugar role, my mother has made these for as long as I can remember and I just love them because they taste so good !

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