Tourtiere and Poutine in One! CTV Kitchener at 5pm
For our smaller holiday meals this year, try making tourtiere. It's a wonderful French Canadian meat pie that is perfect for smaller family meals. Start off with an easy cheese fondue that the kids will love too!
Easy Cheddar Cheese Fondue
Kids big and small will dip into this simple dip that is packed with cheese taste. Cut up your favourite bread, fruit or veggies to serve with it. Serve everyone a small bowl of their own to dip into.
Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: about 2 cups (500 mL)
1/2 cup (125 mL) vegetable broth
1/2 cup (125 mL) 35% whipping cream
1 tsp (5 mL) chili powder
3 cups (750 mL) shredded old orange cheddar cheese
2 tsp (10 mL) cornstarch
1 tbsp (15 mL) water
1 small clove garlic, minced
To serve with:
Baguette slices, pumpernickel cubes or rye bread cut into finger size pieces
Carrots, celery, apples, pears
In a saucepan, bring broth and cream to simmer over medium heat. Whisk in chili powder and add cheese. Whisk until melted.
In a small bowl, whisk together cornstarch and water. Slowly whisk into cheese along with garlic and pepper.
Simmer, stirring for 1 minute and transfer to fondue pot over medium low heat, adjusting heat as necessary, to maintain low simmer, stirring often. Alternatively pour into a small slow cooker and keep on warm.
Serve with bread, fruit and veggies to dip into.
Tip: If you have leftovers, simply use it as a filling for grill cheese or rewarm and dip into it again!
During the holidays, tourtière is one of the most traditional French Canadian meals to serve up your family. Take another Quebec favourite, poutine and add that to your tourtiere for a wonderful combination that will win over your meat pie family.
Prep time: 20 minutes
Cook time: 15 minutes
Bake time: 1 hour
1 tbsp (15 mL) canola oil
1 lb (454 g) lean ground pork
1 onion, finely chopped
1 celery stalk, finely chopped
1/3 cup (75 mL) finely chopped fresh parsley
1 tsp (5 mL) salt
1/2 tsp (2 mL) ground allspice
1/4 tsp (1 mL) each pepper and ground cloves
1/4 tsp (1 mL) ground cinnamon
1 cup (250 mL) beef broth
2 cups (500 mL) oven baked skinny fries
1 bag (200 g) cheese curds
Pastry for a 9-inch (23 cm) double-crust pie (store-bought or homemade)
1 large egg, beaten
1 tbsp (15 mL) milk
1 cup (250 mL) hot gravy (optional)
In a large skillet, heat oil over medium-high heat. Add pork, onion and celery; cook, stirring and breaking pork up with a spoon, for about 6 minutes or until pork is no longer pink. Add parsley, salt, allspice, pepper, cloves, cinnamon and broth; bring to a simmer. Simmer, stirring occasionally for about 10 minutes or until most of the liquid has evaporated. Let cool slightly. Stir in fries and cheese curds.
On a lightly floured surface, roll out 1 pastry disc to about 1/8 inch (3 mm) thick. Fit into a 9-inch (23 cm) pie plate and trim the edge, leaving a 3/4-inch (2 cm) overhang. Transfer pork mixture into pie shell. Roll out the second pastry disk into a circle slightly larger than the first and cover pie with pastry; tuck the edge of the pastry under itself and crimp. (At this point, the pie can be wrapped and frozen for up to 6 months). In a small bowl, whisk together egg and milk. Brush over pie. Make a few slashes in the top. Bake in preheated 375F (190 C) oven for about 30 to 45 minutes or until crust is golden brown. Cut into wedges and serve with gravy, if using.
Tip: If you are planning to freeze your tourtière, brush the pie with egg wash just before baking and add about 15 minutes to the baking time. Lightly cover the pie with foil if the top gets too brown.