"Squeeze the butter like you're touching a flower"... "I like toutiere big, round, and juicy"... great descriptions. My crust turned out great. Thanks!
Thank you Chef Renee. I watch your video every year and it has become part of my Christmas tradition! My tortiere is going in the oven in a few minutes!
Sure. I don’t think it is traditional but it sure saves on time, not having to chill or rest the dough. My recipe calls for melted lard but I substituted melted butter and liked it better as well!
I have a question for you I have been researching various tourtiere recipes and created one of my own months ago it was perfect..however part of my process included baking the meat inside not cooking it first. I cannot find this online it is similar to a Turin have you ever heard of this? I found it worked very nicely rather than basting with stock. What do you think? Is there anyway on I should not do this. It still tastes like Tourtiere. Amazing....had all my spices dialed up and misplaced the notebook I wrote it in...lol back to the drawing board..I enjoyed your video very good we'll presented I like your description of the pastry as touching a flower the crust is everything!
If the meat is cooked inside the meat you’re then flirting with a classic Acadian meat pie, not tourtiere but as the name states, pretty close. If your spices are the same as one of a tourtiere than your meat pie will have that vibe for sure! Interesting!
i love it, perfectly taken in at 1.25 speed. Good communicator and crisp presentation. I am to try this in Baja California right now, but will need to replace the veal with beef (they don't sell veal here!)
"Squeeze the butter like you're touching a flower"... "I like toutiere big, round, and juicy"... great descriptions. My crust turned out great. Thanks!
Thank you Chef Renee. I watch your video every year and it has become part of my Christmas tradition! My tortiere is going in the oven in a few minutes!
Love the lard crust, the whole authenticity of this recipe!
Looks great, but you did not mention the oven temperature, and the link below the video does not work. :(
Looks great but the recipe link is busted.
👌🏼
Can a hot water crust be used for this recipe ? Pie crust is not my strength.
Sure. I don’t think it is traditional but it sure saves on time, not having to chill or rest the dough. My recipe calls for melted lard but I substituted melted butter and liked it better as well!
I have a question for you I have been researching various tourtiere recipes and created one of my own months ago it was perfect..however part of my process included baking the meat inside not cooking it first. I cannot find this online it is similar to a Turin have you ever heard of this? I found it worked very nicely rather than basting with stock. What do you think? Is there anyway on I should not do this. It still tastes like Tourtiere. Amazing....had all my spices dialed up and misplaced the notebook I wrote it in...lol back to the drawing board..I enjoyed your video very good we'll presented I like your description of the pastry as touching a flower the crust is everything!
If the meat is cooked inside the meat you’re then flirting with a classic Acadian meat pie, not tourtiere but as the name states, pretty close. If your spices are the same as one of a tourtiere than your meat pie will have that vibe for sure! Interesting!
i love it, perfectly taken in at 1.25 speed. Good communicator and crisp presentation. I am to try this in Baja California right now, but will need to replace the veal with beef (they don't sell veal here!)