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  • Hey, dudes. I'm Hilah. And today on Hilah Cooking's Christmas Around the World we're

  • headed to the land of sasquatches and maple syrup and partially legalized weed. That's

  • right. It's Canada. Oh, Canada. And I'm going to show you how to make a tourtiere. I'm pretty

  • sure that's how you pronounce it. It's a French Quebecois meat pie. And it's quite delicious

  • and savory, and I'm very excited to show it to you because I made them in little miniature

  • sizes, and they're really cute.

  • For the meat filling, I've got about a pound of ground pork here, and I'm going to add

  • some cold water. We're just going to sort of break the pork up in the water as it comes

  • up to a simmer. This recipe came to me from Sharon. She emailed it to me. She said she

  • makes this every year. It's a traditional Christmas dish. To me, it kind of reminds

  • me of the British mince pie because it's got a lot of those same spices that are usually

  • associated with like gingerbread and sweet things. So, it's a good mix of savory and

  • sweet. There's a ton of variations. Some people use veal or venison, but I think there's always

  • some kind of pork in there no matter what. So, just get this broken up.

  • It's unusual that it's not browned first. I saw some recipes that were and some that

  • weren't. So, let's do it this way. Contrary to the wives' tale, you don't have to brown

  • ground meat before you cook it. It's not going to make you sick or anything. So, we're just

  • going to kind of keep stirring this around until that water starts to simmer.

  • Okay. So, once you've got some little bubbles coming up here, like that, we're going to

  • add celery and onion that's chopped up pretty fine. I use quite a bit of the celery leaves

  • also. Our warm spices, which are cinnamon, nutmeg, and allspice. I'll turn my heat down

  • to medium. Then, the herbs we've got are thyme, rosemary, bay leaf, and some black pepper,

  • technically a spice.

  • Just mix all this in here. I'm not going to add any salt yet. We'll add salt about halfway

  • through the cooking process. Okay. So now, I'm just going to cover this and put the heat

  • down to a medium-low. Then, we're going to let it simmer for about an hour. Give it a

  • stir every ten or 15 minutes. [music].

  • Alright. So, it's been an hour. About 30 minutes in, I added my salt. This is what I've got

  • here. So, when you're checking it as it's cooking, if you notice that too much water

  • is cooking off, and it's getting really dry, then you can add a little bit of water as

  • it's cooking. At this point, I'm going to add in some oatmeal, the filler that's used.

  • It's really just to sort of help keep all the meat together. So, you're not using a

  • whole lot. Sometimes, people use potato. You could just grate up a potato and add that,

  • or breadcrumbs also are used. You just want to get the oatmeal kind of absorbing some

  • of that liquid. If you were using a raw potato or something, you'd want to cook it until

  • the potato was done, obviously. But, since oatmeal just kind of cooks really fast, I'm

  • just going to go ahead and turn this off now. I'm going to let it cool.

  • While this is cooling, you can go ahead and roll out your pie crust for your dough. You'll

  • need a top and a bottom crust for each pie. So, I'm going to let this cool. I'm going

  • to roll out some pie crust and see you back for the assembly and the baking.

  • Alright. So, this filling has cooled off a little bit, and I've got my little trays here

  • lined with pastry. I'm using little mini ones because I did a little bit of drunk shopping

  • on the Internet and decided to treat myself. So, if you wanted to use a regular nine inch

  • pie pan, that's fine. Otherwise, it'll fill three little of these mini, I think it's like

  • a four inch pie.

  • Anyway, whatever. So, we're just going to fill it up with this. You could even make

  • the filling a day ahead of time if you wanted to. So, once all your little pans are filled,

  • I've got a little egg white here. I'm just going to go around the edges of each of these

  • and plop down one of my discs. Get it centered. Yeah. Then, just kind of press it down. Get

  • a little more egg white and go around the outer edge. Then, kind of fold it up and press

  • it. You're trying to press it together with the bottom crust, with the edge to the bottom

  • crust there. Okay. We'll do the next one. [music].

  • Alright. Then, I'm going to show you-- If you want to make them a little bit fancier,

  • I'm going to show you how to do a little holly leaf decoration for the top of these. So,

  • I've got a small scalloped cutter. To make a little leaf shape out of a round shape,

  • just go in like halfway. Whoa. That was weird. Then, cut it the other direction, like that.

  • Then, you end up with this little sort of a holly leaf. It's implicative of a holly

  • leave. So, we'll set that aside and make a few more of these. Okay. So, we've got six

  • little holly leaves. And then, if you want to get super anal, you can get a straw and

  • use just a regular drinking straw to poke out some little holly berries. So, I just

  • do this. Hopefully, it sticks in the straw, and then you can kind of pop it out like that.

  • Hopefully, that doesn't gross you all out. So, I'll make a few of those. Okay. Then,

  • we'll use some of our little egg to sort of glue the leaves on top. [music].

  • Then, after your decorating them is over, you got to make sure you also cut some slits

  • in the top. It's going to let the steam and the liquid escape as they're cooking. Four

  • should be good. Just use the tip of the knife to kind of make a little X in the middle.

  • Alright. Then finally, last thing. We're going to brush the whole tops of everything with

  • a little bit of your egg, and that's just going to make sure that they get nice and

  • shiny. They'll look really pretty. Alright.

  • Once your pies are looking like this, they're ready to go in the oven. I'm going to put

  • them in at 425, for 15 minutes, and then reduce the heat to 375, for 20 minutes for these

  • guys, more like 25 or 30 if you're doing a whole nine inch pie. I'll show you what that

  • looks like when we get there.

  • It's tourtiere time. So, I've taken them out. They've cooled for a couple of hours. So,

  • they're handleable. Then, once they're done, you can just tip them out of their little

  • tins. This is what the finished one looks like. I'm really excited to cut it open and

  • show you what it looks like inside.

  • For this recipe and tons of other recipes and information, check out Hilahcooking.com.

  • And don't forget, I've also got three cookbooks in print right now, available through my website

  • or on Amazon. So, I'll put a link to that.

  • Let's see what this guy looks like on the inside. You're beautiful on the outside, tourtiere,

  • but how beautiful are you on the inside? Let's hope it's pretty beautiful. Always so nerve

  • racking. Oh. It smells awesome. I'll tell you that much. There we go. A little pork

  • pie for my Canadian buddies. Alright. I'm going to taste it. I'm going to taste your

  • pork pie, Canada. Wow. This is beautiful. This is serious comfort food. What a great

  • tradition.

  • Thank you so much, Sharon, for sharing that recipe with me. I'll see you all next time.

  • Thanks so much for watching and have a wonderful Christmas. Bye.

Hey, dudes. I'm Hilah. And today on Hilah Cooking's Christmas Around the World we're

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B1 pie holly pork crust meat leaf

Tourtière | French-Canadian Meat Pie for Christmas!

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    nckuba posted on 2014/04/06
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