Wednesday, December 14, 2011

tourtière

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i am as french - canadian as you can get...well 50%

the other 1/2 - irish & english

i have a pepe and had a great meme

this recipe is in memory of our meme - my aunts have worked really hard to recreate the recipe that they remember her by, she never wrote down the original - they are pretty much spot on
A tourtière is a meat pie originating from Quebec, usually made with minced pork and/or veal, or beef. It is a traditional part of the Christmas and/or Christmas Eve réveillon and New Year's Eve meal in Quebec, Tourtière is not exclusive to Quebec. Tourtière is a traditional French-Canadian dish served by generations of French-Canadian families throughout Canada and the bordering areas of the United States

this year we had our first ever Houle Family Pork Pie Cook Off - vegan versus traditional

my goal - to prove a vegan pork pie could taste just as good as the original




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tourtière recipes vary from family to family

some use all pork, like my family does - others use a combination of beef & pork

spices varying from cinnamon to allspice are used
onion, boiled potato, fresh bread crumbs, freshly ground nutmeg & allspice are used here
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my veganized version features a 50/50 mix

next year i think i will go 100% pork as my competitors did

although i definitely enjoyed this years version with the mix

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my *totally awesome* uncle jim made us a trophy

 like the stanely cup (we are a big hockey family too!) each year the winning team will be engraved on the base of the trophy

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everything goes into the pan with a cup of water to co mingle for awhile

the bread crumbs are added to absorb any liquid that is left over so you are not left with a soupy pie

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homemade pie dough is a must

unless you are making over 20 pies - then you can pass off store bought as your own

for the record, my pate brise was homemade




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it is tradition for the younger ones to learn about our family pie making history
 
my great meme on my moms side was known for her pies
my great great grandma lumina on my dads side was also known for her pies
maybe someday i will be known for my pies
 
this is my youngest cousin jayson getting into the pie making action
 
he is most definitely a future chef
(and soon to be famous hockey player when he grows up)





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my aunts - the oldest girls in the family who started the tradition
every year, each family member puts in their tourtière order
 
we made 24 pies that day!
 

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baked to golden perfection



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on the way to the judging we had a little accident
no worries though, my pepe announced because it landed right side up it was still good !
 
( the pie you see on the floor was the one to be entered into the official tasting)
 

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pepe and sue our judges

pepe had no idea he was even eating a vegan tourtière
susan scored mine 15 out of 15 - go Sunday Morning Banana Pancakes!!





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tourtière is worth a try for those of you looking to offer something a little different on your holiday table
 
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overall i am extremely pleased with my vegan tourtière - amazingly justin LOVED this dish
he was pretty skeptical at first, but this pie won him over

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the final point tally:
Houle Sisters/ Shevlin Team : 26
Sunday Morning Banana Pancakes: 25

so close!
next year we definitely have it in the bag

tourtière
serves 12

you will need:
  • 2 recipes pate brisee (2 crusts - top & bottom)
  • (1) 12oz package light life vegetarian smart ground
  • 1 1/2 cups of water
  • 1 tbsp salt
  • 1/4 tsp nutmeg - freshly grated if possible
  • 1/4 tsp allspice
  • 1 tsp pepper
  • 1/4 cup chopped onion
  • 1 large potato - small dice
  • 1 cup bread crumbs
  • dab butter
assembly:
  • make pate brisee a few hours or day before
  • saute onions with butter
  • place meat in saucepan with onions - add water & spices & mix well
  • cook over medium heat for 15 - 20 minutes, stirring often & adding more water if necessary
  • remove from heat and add bread crumbs - mix well
  • grease a pie plate, roll out both dough discs and line bottom of pie plate
  • add filling and cover with second pie crust - make 3 small cuts on top for steam to escape
  • bake in a 350* oven for 35-40 minutes until crust is golden brown - serve warm
enjoy!

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6 comments:

  1. I was totally surprised that your "vegan" pork pie could come anywhere near close to our original Meme recipe. But, you managed to pull it off. I was amazed at how good it turned out!! I mean, come on, no pork in a pork pie?

    Looking forward to next years competition. You were pretty close this year so I guess we better step it up a notch if we want to keep our trophy.

    Thanks to my sister Nancy and nephew Jayson for their great cooking skills (they are so much better than I am) and to Dad and Susan for their "fair" judging.

    Great job Heather!!

    Love, Aunt Linda

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  2. good job!!!!!!!!!!!!!!

    thank you,
    Jayson

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  3. I love the idea of a meat-filled (or meat substitute-filled) pie. The fact that your family has this competition with a trophy and everything is pretty awesome, too! =)

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  4. How precious is that to see your family comment over here!! Love it! Giiiiirrrrrllll, I need to stop being surprised by the amazing things I see over here. I shook my head this morning at I read my daily SMBP update and said, "She has done it again!" Where do you live? We must be friends and hang out and bake and stuff :) haha. Sorry, I'm getting a bit obsessed :)

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  5. Thank you Lauren! I think it is pretty awesome too :-)

    Cara- too funny I was just telling my boyfriend how absolutely WONDERFUl it has been meeting people who share the same love of food and photography as I do - If you are ever in NH let me know, we will totally have a stretchy pants baking, cooking and eating weekend!

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  6. Stretchy pants baking weekend? HAHAHAHA!!! Too funny. I'm going to make that happen :)

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