I know I am 3 years late but have just discovered your UA-cam videos and enjoy them very much. I am French Canadian and grew up with this Christmas food tradition in the PQ village where my family has lived for generations. My family’s recipe for tourtière is slightly different from yours but I know that your recipe would be delicious. Thank you for sharing enjoyable moments and beautiful recipes.
I'm recovering from Covid and your videos have kept me entertained and feeling comforted. You are so wonderful to watch and I thank you for all the effort you put into everything you do. God bless you!
Hi Kevin, I am a French Canadian from Montréal,Québec. I was very pleased to see you making tourtière! In my family we are not putting potatoes. Also,I know some people eat it with plain ketchup but we do eat it with homemade fruit ketchup which is similar to a chutney, or,believe it or not,with cranberry sauce! Also in the comments,someone mention a pork spread with similar spices as the ones you put in tourtière .This is called “cretons français “ . I don’t know if you have ever been in Montréal or Québec city,if not do so. You and your husband would discover some fabulous restaurants! I wish you a “Joyeux Noël and Bonne Année “ 2023 !
Yes, we always had ketchup available for those that used it! I am from Northern MN. We would make this for late Christmas Eve dinner after Midnight Mass and our gifts were opened! It would tide us over u til Christmas dinner the next afternoon when the whole family would join us! Such great memories Kevin!
You're only the third person I've seen, in all my years of watching chefs cook, who used the BACK of the knife to scrape stuff off the cutting board!! ❤️❤️❤️
Kevin, I love you and your down to earth personality! I never get tired of watching your channel. Please continue to make your awesome video’s. I watch the whole video and never fast forward .🥰 I even shared your video’s with my Mom whom loves them as well.🥰
Kevin, I know my son is going to love this! As for people who appreciate your cooking, I know exactly how you feel. Many years ago, I needed Christmas presents for 16 family members. My then boyfriend and I had very little money, so I worked my butt off for four days to make 16 almond-filled and decorated pastry wreathes. I could manage 4 each day, and making flakey pastry is, as you well know, is not only time consuming, but tedious. Each one must be rolled out, folded, wrapped and refrigerated numerous times to get those wonderful butter layers, and finally, rolling out, filling, braiding, baking and decorating. My fingers and back ached, but I managed 16 beautiful wreathes, only to have about 2/3rds of the recipients receive them like we'd given them something picked up at the Dollar Store. Needless to say, my list was 2/3rds shorter by the following year!
Home made gifts are the best gifts to give or get. Your heart was in the right place. That’s all that matters. I am so sorry you felt unappreciated. Some people can never be satisfied. You can hold your head high and proud because you have a heart filled with love. Bless you.
Hi Kevin, I do live in Quebec Province and I think, although most Quebec families have their own tourtiere recipe, yours is excellent. Just wanted to mention that, although some eat the pie with ketchup, for the most part, it is eaten with what is collect ketchup aux fruits, or fruit ketchup. A concoction of stewed tomatoes with apples, plum, or other fruit that is simmered for hours in the Fall, and jarred. Fortunately, it is now available ready made in most grocery stores, and it is delicious with the pie. Unfortunately I believe it is only available in Quebec Province. Have a wonderful Christmas and holiday! Joyeux Noel, Monique-Marie
I married a French Canadian ( Acadian) from the Madawaska area of Maine. I having been making this for years…this year I will be trying your delicious looking recipe. Thank you for letting the world know about Canadian cooking,
This pie looks so tasty! My dad would make us oatmeal for breakfast as kids, and he'd put the pot outside the back door in the snow so it wouldn't be too hot for us to eat. Wonderful memories!
After reviewing others , Your style was the only I could see and understand .taking the time brought tears of Joy for taking time with each step brought to me reality of this Christmas pie. I can see you made this with love, thank you.
Kevin, I so appreciate how carefully you zoom in and make sure that we can see the details of what you're doing, and of the finished product. It's one of the things that really sets you apart!
This is two years later and, in retrospect, it was much safer to keep your distance. Don’t know if your friends came, but this looks like one delicious course, and would be appreciated by one and all.
Rubber mats, under shaky marble cutting boards, help to stabilize them...THANKS FOR SHARING THIS GOOD RECIPE VIDEO WITH US! "Joyeux Noel..." Y'All!!!⚡🙏✝️✡️🙏🌏🙏🌍🙏🌎🙏✡️✝️🙏🎄🌠🎁🛷⛸️🏒🇨🇦🇺🇲🎄
I also make this French-Canadian meat pie but slightly different spices but everyone has their own version. My cat Zuzu heard your cat Tiger meowing and she started looking around with her ears perked up. Thanks for posting great videos with attention to detail!
Kevin, I totally agree with you about unappreciative guests. I used to throw endless dinner parties and weekend gatherings back in the 1970s but too many people either didn't appreciate the hard work that goes into a weekend party or special dinner and that reflected in a lack of invitations back to theirs too, that I simply stopped entertaining almost altogether. So I understand perfectly. As for your Tortiere, I've never tried one before but making it, Kevin style, looks pretty simple. Your butter pastry is already a hit so combining the filling and crust should be fine. A note on chilling in the snow - I'd better not try that. We don't get 21 inches EVER but we do get rain...LOTS of rain [Manchester is famous for its rain]. Were I to leave my filling outside to cool it would probably puddle with rain water - not what we want at all!! Another GREAT recipe, Thank you as ever, Kevin.
It looks wonderful, my departed husband spirit wispered " you can add peas" I said no, but then you actually suggested peas! later ! Thanks I'll try it. Cindy
i made this pie and i served with sweet peas and pine nuts and it was glorious Kevin i enjoyed it so much and and my guests who are from toronto just loved it
That was lovely Kevin! I am French Canadian, from Montreal. Tips! You simply MUST have green tomato ketchup with tourtière. And though there are a multitude of permutations we make it without potatoes and not quite as "deep dish" but many regions DO add potatoes, mashed or cubed. Other than that, perfect! You've made me hungry mon ami 😉
Dear Kevin; My Canadian French friends mom wanted to make something for her bridge club and I suggested taking her version of meat sans potatoes and make pizza with it . Well it was such a hit , the ladies made it often for get togethers 😊 Where I'm from these pies are a traditional weekly meal made by Hartleys Pork Pies for over 100 years. Fall River is known for Hills, Mills and Pork Pies .
First snowstorm this is what I'm making! looks great (and filling)! All you need is a nice glass of red wine and those peas for the perfect dinner. Thank you for the recipe!
My Lord Kevin, I've been eating Tourtiere for years and I've never seen one so beautiful!! I guess it must be because you added the potato to the mixture. Our meat tourtiere is usually a combination of equal parts beef, veal and pork. I'm going to definitely try this for Christmas this year. The slice is impressive!!
We make this every Christmas, my family for generations and for some reason most of ys refer instant potatoes to fresh mashed. But yours looks amazing. Thank you from RI XO
This looks Great! Can't wait to try your recipe! I make a Jewish Knish using browned ground beef mixed with onion soup mix and mashed potato--cutting crescent rolls into small portions, flatten, add spoonful of meat/potato mixture, pinch together, brush with egg and bake! De-licious! Makes a great appetizer.
I’ve been eating tourtière since I was a child. My Mum used to make 20 every Christmas for our large French Canadian family. Yes the catsup is traditionally served and is delicious!
Oh, Kevin - I was afraid you would go out on your porch and find stray cats chowing down on your filling! Your pie looks so awesome - will have to try one soon - and may be tempted to eat the filling just by itself :) Merry Christmas to you and yours, love ya!
You are my culinary hero! What a luscious pastry & recipe! Get an in expensive mandolin, it is magic for onions & veg, fast easy to clean. Hey to Tiger!
...hi, Kevin ... I will be in Lake Louise, Alberta for Christmas week ... I'm looking forward to featuring your Tourtiere' ... I'll be baking up a warm baking storm in the Lodge commercial kitchen ... bye' for now ... greetings from the Great Canadian Rockies ...
I am French Canadian, and we have it every year on Christmas Eve, after midnight mass, along with a simple green salad to offset the richness, homemade clear soup, any kind of homemade pickles go very well, and a Bûche de Noël (Yule log cake) for dessert. It’s rich and elegant, and sleep comes easily afterward! Also it seems every family has their unique recipe🙂 Mine uses a handful of chopped fresh parsley stirred in just before filling the crust. Merci beaucoup, and I simply adore watching your vids!
My mom made the family her special pork pie for Christmas every year. Of course I didnt ever think to write down the recipe! It was two or three meats and she would cook the bones for hours for the jelly around the meat and pie dough. Heavily flavored with salt pepper and seasonings. We would have it on Christmas Eve and again on Christmas morning. Her family was from England but after tracing back her routes found out they came from France to England then to USA. Her maiden name was Sabin a French name I was told. I miss her and her Pork pie. Johns wife
Once again, your command of pie dough is incredible. You have such a touch for it. It rolls out beautifully for you! This looks lovely and I wish we could smell it. Kevin, you are NOT a mess. You are a wonderful fellow! Thank you for showing how deep your snow is there too. I hope you have a Merry Christmas with Mr. Fox and your fur babies. Peace on Earth, Kevin!
Not ketchup but HP sauce lol. I'm sure many people use ketchup, but not in our household. Thank you for this segment Kevin. Nice to see a personal family tradition so beautifully demonstrated. Joyeux Noël!
Thank you for the video and the recipe! It looks so delicious and perfect for a cold winter day. I think I will have to give this a try this Christmas. I truly appreciate how you make the recipes so understandable and easy to follow. Any dinner or lunch guest would definitely love anything you so graciously prepared for him/her/them. I bet if they didn't say anything, they are envious of your talents and wonderful hospitality. As for me, I'd be overjoyed just to have a taste of one of your dishes. 💖Thank you again and so glad your foot is getting better. Take care and be safe. 😊💖🙏
This looks soooo good, I'd love to have a bite or two. Hope your foot is healing quickly and you'll jump and jive again in no time, Kevin. Best wishes and Frohe Weihnachten from the Bavarian Alps 🙋🏻♀Lisa
Thank you for showing us this never heard of pie. To be honest, fear struck, when you took cubed butter and tossed it in the flour, and mentioned "crumble." I need to conquer this step so I can reap the goodness that follows.
Kevin, Hello! Though I’m not a big meat eater, the spices added to meat blows my mind, making me want to try it, but, unfortunately, I know me, My thinking of making this as a pie, I know it will go to o waist, cause I prefer more veggies n with little meat, now as far as burgers go, I can do those. This meat mixture sounds sooo intriguing that I had to take a picture of the spices, because I have got to taste those flavors! Thank u
Fabulous French Canadian recipe Kevin! My husband is from a French family and we love Christmas tortierre pie! Mine varies a bit in the meat mixture…using pork only, and using a short crust pastry, and I also sometimes make turnovers for gifts! So scrumptious any way you like them! In fact when I introduced them to a Korean man, well…he absolutely loved them! Merry Christmas 2023 to you!🎄☃️…ps, no thanks to ketchup tho’🍷
The pie looks beautiful. Your pie crust look so nice and flakey. Thank you so much for your wonderful instructions. You have a lot of snow. The PNW was in the upper 50's today. May you and Mr. Fox have a Merry Christmas. I look forward to your next episode and hopefully your foot is better.
Kevin, many times in the past the traditional Tourtiere was made with pork and either moose meat, elk or venison. I have tried pork/elk, but prefer beef. You did a fantastic job and I can smell the pie based on your descriptions. It is nice and deep and the crust is great. I have not been known as a star pastry maker but this recipe has moved me up the ranks. I still use lard, as my mother did; early on it was the most available of the fats. Thanks so much for the video; you do things with such class. Bon holidays
My mom always baked with lard crusts and they are perfection. She switched to other means when the Dr. told her about cholesterol, but I'll always prefer lard crusts.
Finding this video made my day! I am always looking for a recipe for this. I think I’ve tried about 4 so far and they were ok but not great. Really excited to try this.
You've convinced me that I CAN make pie dough!!! I got tickled at your comment regarding unappreciative- probably more unaware (I hope)- dinner guests oblivious to your culinary efforts. Really... I'm going to try this with beef or pork gravy. Ketchup seems blasphemous. Bravo for your efforts and ease of execution, coaxing us into our cooking comfort zones.
Hi Kevin …And Happy New Year! 😊Today you mentioned how some guests “say nothing” after one has gone out of their way to prepare something special. Now that is so true! It also happens after one has gone all out to decorate the home for Christmas or other holiday / event. It’s annoying to hear “crickets” from some individuals, but I guess that happens to all of us. Again, this is one of those recipes that I must try! (Mario in southwest desert where today we have rain!)
Hello from Paris Kevin. Christmas '22 soon there, I shall try your tourtiere recipe yet with no cinnamon, but garlic in the meat... I am always afraid you might burn yourself with your pan handles sticking out the wrong side...:) . A bientôt et merci
We freaking Love you Kevin! You are Absolutely an Awesome chef with a heart of Gold. Love your 🍽 style! Gotta try this! Keep on baking! Feliz 🌲Navidad Y Prospero Ano Nuevo🍷🍷- Amigo! Hello to Tiger! 🙏🏻♥️
Hi Kevin. I'm so thankful you made petitfors today I was diagnosed with celiac ten years ago, and petitfors were one of the things I was never able to replace. Now I understand how to make them, and whole foods does carry a gluten free pound cake! We only eat sweets one a week, but my menus are filling up with your recipes! Thank you so much.
Thanks for sharing, Kevin. I could almost taste that meat filling as you mentioned the spices you added. I wish you and your family a merry and safe Christmas, and a happy and healthy new year.
Kevin your love of meatloaf and mashed potatoes is fun to watch. Check out Ree Drummond Thanksgiving meatloaf made with ground turkey, stuffing and cranberry sauce. A favorite of ours too.
Thank you so much for your wonderful videos. They are very instructive, interesting and beautiful. In fact your videos helped me so much that it blessed me very much.
This was so good! I am learning so much about dough pastry making from you. My gentleman is French Haitian and will love this. I’ve also watched your chicken pie videos and when my son visits he’ll be getting a treat. P.S. (also loved those chicken pot pies from the ‘70’s 😊)
I can't wait to make this! I've had a store bought meat pie that is ok but not anywhere near as aromatic. I enjoy your videos very much. Merry Christmas to you and Mr. Fox.
I’ve never tried a meat pie with spices normally used in sweets. I’m intrigued though so I’m going to try it. Thanks for mentioning the accompaniments to serve with it! 🤓
Kevin, thank you for all the wonderful cooking and gardening info this year ❤️ Hope you and Mr Fox and all the pets and your families have a wonderful holiday season and healthy and blessed new year! ❤️
Hello love your channel. I am a little late with my comment. My love for tea time brought me here. I'm french canadian from montreal quebec. A tip for making the tree on your top pie crust. I fold it in half and on the folded edge I cut three slanted lines in the middle i even cut a straight one for the star on top and one for the tree trunk. When you unfold your crust you will see the result of a christmas tree. Don't know if this is clear lol
Watching you make this meat pie brought back good memories. Back in the day lard or Crisco were part of the recipe. And yes it’s delicious. Mom made it during the holidays and everyone enjoyed it with a side of sweet peas.
Oh this recipe looks so delicious. I have enjoyed your videos and prepared many of your recipies this year. Thank you. Merry Christmas to you and Mr Fox. 🎄
I have watched all your videos and enjoy them so, so much!! This is an oldie, but I enjoyed the making of this pie. I am from Les Iles de la Madeleine and they make their meat pies there without the potatoes and fewer spices. I do enjoy them, but I will be trying your recipe over the holidays!
Hope your injury from a year ago is long in the rear view mirror by now. I'm new to your channel Kevin and I appreciate you very much. God bless and protect you and yours 🌿🙏
I am French Canadian, so I know about tourtières ! I must say that I am impressed ! You really cooked a real tourtière ! Bravo !!
I know I am 3 years late but have just discovered your UA-cam videos and enjoy them very much. I am French Canadian and grew up with this Christmas food tradition in the PQ village where my family has lived for generations. My family’s recipe for tourtière is slightly different from yours but I know that your recipe would be delicious. Thank you for sharing enjoyable moments and beautiful recipes.
Kevin, thank you for another tasty dish!
Yes, I would have to make mushroom gravy for that. Yum!
I'm enjoying this on VERY hot day (98°) in July 2023. The scene of the pan cooling in the snow was most refreshing!😊
I'm recovering from Covid and your videos have kept me entertained and feeling comforted. You are so wonderful to watch and I thank you for all the effort you put into everything you do. God bless you!
Hi Kevin,
I am a French Canadian from Montréal,Québec. I was very pleased to see you making tourtière!
In my family we are not putting potatoes. Also,I know some people eat it with plain ketchup but we do eat it with homemade fruit ketchup which is similar to a chutney, or,believe it or not,with cranberry sauce!
Also in the comments,someone mention a pork spread with similar spices as the ones you put in tourtière .This is called “cretons français “ .
I don’t know if you have ever been in Montréal or Québec city,if not do so. You and your husband would discover some fabulous restaurants!
I wish you a “Joyeux Noël and Bonne Année “ 2023 !
Grandma used to fold over the pie dough edge and pince to flute the pie crust. Tradition!
Yes, we always had ketchup available for those that used it! I am from Northern MN. We would make this for late Christmas Eve dinner after Midnight Mass and our gifts were opened! It would tide us over u til Christmas dinner the next afternoon when the whole family would join us! Such great memories Kevin!
I'm happy to come across this video, it looks delicious! I will try it for the 2023 holidays!
Don’t be concerned about the length of you videos be cause we love to watch you
You're only the third person I've seen, in all my years of watching chefs cook, who used the BACK of the knife to scrape stuff off the cutting board!! ❤️❤️❤️
I have ALWAYS done that. It seems like common sense not to want to dull your knives by scraping the blade!
That's what I've always - looks like I'm in good company! 😉
I do this, as well😊
Kevin, I love you and your down to earth personality! I never get tired of watching your channel. Please continue to make your awesome video’s. I watch the whole video and never fast forward .🥰 I even shared your video’s with my Mom whom loves them as well.🥰
Kevin, I know my son is going to love this! As for people who appreciate your cooking, I know exactly how you feel. Many years ago, I needed Christmas presents for 16 family members. My then boyfriend and I had very little money, so I worked my butt off for four days to make 16 almond-filled and decorated pastry wreathes. I could manage 4 each day, and making flakey pastry is, as you well know, is not only time consuming, but tedious. Each one must be rolled out, folded, wrapped and refrigerated numerous times to get those wonderful butter layers, and finally, rolling out, filling, braiding, baking and decorating. My fingers and back ached, but I managed 16 beautiful wreathes, only to have about 2/3rds of the recipients receive them like we'd given them something picked up at the Dollar Store. Needless to say, my list was 2/3rds shorter by the following year!
My goodness, I'm so sorry. I would have loved one! Puff pastry is something I have never tried to make.
Home made gifts are the best gifts to give or get. Your heart was in the right place. That’s all that matters. I am so sorry you felt unappreciated. Some people can never be satisfied. You can hold your head high and proud because you have a heart filled with love. Bless you.
Hi Kevin love your wanderful recipe s that 🥧🥧 pie looks delicious yummy. Saludos from Mexico City.
Just found your videos. You are a joy to watch. I plan on making a lot of your recipes. They look delicious.
Absolutely scrumptious!And your partner is so lucky to have you not just for your amazing cooking skills but also for your good looks!
And kind heart too❤
Hi Kevin, I do live in Quebec Province and I think, although most Quebec families have their own tourtiere recipe, yours is excellent. Just wanted to mention that, although some eat the pie with ketchup, for the most part, it is eaten with what is collect ketchup aux fruits, or fruit ketchup. A concoction of stewed tomatoes with apples, plum, or other fruit that is simmered for hours in the Fall, and jarred. Fortunately, it is now available ready made in most grocery stores, and it is delicious with the pie. Unfortunately I believe it is only available in Quebec Province. Have a wonderful Christmas and holiday! Joyeux Noel, Monique-Marie
I married a French Canadian ( Acadian) from the Madawaska area of Maine. I having been making this for years…this year I will be trying your delicious looking recipe. Thank you for letting the world know about Canadian cooking,
This pie looks so tasty! My dad would make us oatmeal for breakfast as kids, and he'd put the pot outside the back door in the snow so it wouldn't be too hot for us to eat. Wonderful memories!
After reviewing others , Your style was the only I could see and understand .taking the time brought tears of Joy for taking time with each step brought to me reality of this Christmas pie. I can see you made this with love, thank you.
Kevin, I so appreciate how carefully you zoom in and make sure that we can see the details of what you're doing, and of the finished product. It's one of the things that really sets you apart!
This is two years later and, in retrospect, it was much safer to keep your distance. Don’t know if your friends came, but this looks like one delicious course, and would be appreciated by one and all.
Lol
Rubber mats, under shaky marble cutting boards, help to stabilize them...THANKS FOR SHARING THIS GOOD RECIPE VIDEO WITH US! "Joyeux Noel..." Y'All!!!⚡🙏✝️✡️🙏🌏🙏🌍🙏🌎🙏✡️✝️🙏🎄🌠🎁🛷⛸️🏒🇨🇦🇺🇲🎄
French Acadian here . Wonderful recipe and you are charming man and I could listen to you speak all day ! 🥰🇨🇦
I also make this French-Canadian meat pie but slightly different spices but everyone has their own version. My cat Zuzu heard your cat Tiger meowing and she started looking around with her ears perked up. Thanks for posting great videos with attention to detail!
Wow 🤩 my first time to see this dish , I like to make it someday
I have saved this recipe, and hope to try it this holiday season…2 years after your posting! Wishing you and your family a lovely season!🎄❤️🎄
Kevin, I totally agree with you about unappreciative guests. I used to throw endless dinner parties and weekend gatherings back in the 1970s but too many people either didn't appreciate the hard work that goes into a weekend party or special dinner and that reflected in a lack of invitations back to theirs too, that I simply stopped entertaining almost altogether. So I understand perfectly.
As for your Tortiere, I've never tried one before but making it, Kevin style, looks pretty simple. Your butter pastry is already a hit so combining the filling and crust should be fine. A note on chilling in the snow - I'd better not try that. We don't get 21 inches EVER but we do get rain...LOTS of rain [Manchester is famous for its rain]. Were I to leave my filling outside to cool it would probably puddle with rain water - not what we want at all!! Another GREAT recipe, Thank you as ever, Kevin.
It looks wonderful, my departed husband spirit wispered " you can add peas" I said no, but then you actually suggested peas! later ! Thanks I'll try it. Cindy
It sounds like a genuine 18th century recipe....something that might find itself in Dickens....love the Tiger devotions
I love to watch your videos. And your cats.
sounds relly good; I'll have to try
i made this pie and i served with sweet peas and pine nuts and it was glorious
Kevin i enjoyed it so much and and my guests who are from toronto just loved it
I'm so happy!
That was lovely Kevin! I am French Canadian, from Montreal. Tips! You simply MUST have green tomato ketchup with tourtière. And though there are a multitude of permutations we make it without potatoes and not quite as "deep dish" but many regions DO add potatoes, mashed or cubed. Other than that, perfect! You've made me hungry mon ami 😉
Dear Kevin; My Canadian French friends mom wanted to make something for her bridge club and I suggested taking her version of meat sans potatoes and make pizza with it . Well it was such a hit , the ladies made it often for get togethers 😊 Where I'm from these pies are a traditional weekly meal made by Hartleys Pork Pies for over 100 years. Fall River is known for Hills, Mills and Pork Pies .
Big Hi from Ontario Canada ( 1 hour from Quebec where this is predominant. Enjoy the Tourtiere
I will definitely try this. My husband has French Canadian roots, he will love this! ❤️
I found your channel not too long ago and am enjoying it VERY much! Thank you!!
First snowstorm this is what I'm making! looks great (and filling)! All you need is a nice glass of red wine and those peas for the perfect dinner. Thank you for the recipe!
My Lord Kevin, I've been eating Tourtiere for years and I've never seen one so beautiful!! I guess it must be because you added the potato to the mixture. Our meat tourtiere is usually a combination of equal parts beef, veal and pork. I'm going to definitely try this for Christmas this year. The slice is impressive!!
Excellent! Bravo! We would eat it with homemade sweet green relish or ketchup, like you said!
We make this every Christmas, my family for generations and for some reason most of ys refer instant potatoes to fresh mashed. But yours looks amazing. Thank you from RI XO
This looks Great! Can't wait to try your recipe! I make a Jewish Knish using browned ground beef mixed with onion soup mix and mashed potato--cutting crescent rolls into small portions, flatten, add spoonful of meat/potato mixture, pinch together, brush with egg and bake! De-licious! Makes a great appetizer.
Your knish sounds wonderful. Makes me long for the knish I regularly purchased from street vendors in NYC!
I’ve been eating tourtière since I was a child. My Mum used to make 20 every Christmas for our large French Canadian family. Yes the catsup is traditionally served and is delicious!
I don’t have to search any longer, this pie is scrumptious…….Thank you soooo much!
So good. Thanks Kevin.
Oh, Kevin - I was afraid you would go out on your porch and find stray cats chowing down on your filling! Your pie looks so awesome - will have to try one soon - and may be tempted to eat the filling just by itself :) Merry Christmas to you and yours, love ya!
You are my culinary hero! What a luscious pastry & recipe! Get an in expensive mandolin, it is magic for onions & veg, fast easy to clean. Hey to Tiger!
Saludos desde Santa Fe, ARGENTINA. 🇦🇷 Your tourtière is gorgeous, Kevin. Congrats!!!
...Merci beaucoup, Kevin...tradition for this time of year...I sure could join Tiger in begging a treat 🌲♥️🎁🐱
...hi, Kevin ... I will be in Lake Louise, Alberta for Christmas week ... I'm looking forward to featuring your Tourtiere' ... I'll be baking up a warm baking storm in the Lodge commercial kitchen ... bye' for now ... greetings from the Great Canadian Rockies ...
You did a great job on the tourtiere. My Mother made them every year for New Year's Day.❤
I am French Canadian, and we have it every year on Christmas Eve, after midnight mass, along with a simple green salad to offset the richness, homemade clear soup, any kind of homemade pickles go very well, and a Bûche de Noël (Yule log cake) for dessert. It’s rich and elegant, and sleep comes easily afterward!
Also it seems every family has their unique recipe🙂 Mine uses a handful of chopped fresh parsley stirred in just before filling the crust.
Merci beaucoup, and I simply adore watching your vids!
My mom made the family her special pork pie for Christmas every year. Of course I didnt ever think to write down the recipe!
It was two or three meats and she would cook the bones for hours for the jelly around the meat and pie dough. Heavily flavored with salt pepper and seasonings. We would have it on Christmas Eve and again on Christmas morning.
Her family was from England but after tracing back her routes found out they came from France to England then to USA. Her maiden name was Sabin a French name I was told.
I miss her and her Pork pie. Johns wife
Once again, your command of pie dough is incredible. You have such a touch for it. It rolls out beautifully for you! This looks lovely and I wish we could smell it. Kevin, you are NOT a mess. You are a wonderful fellow! Thank you for showing how deep your snow is there too. I hope you have a Merry Christmas with Mr. Fox and your fur babies. Peace on Earth, Kevin!
I'm making this TOMARROW! IN MY CRUSTY BAKE PIE PAN, That just came yesterday❣❣ I love ALL YOUR VIDEOS! THANK YOU, HOPE YOUR FOOT HEALS QUICK
Not ketchup but HP sauce lol. I'm sure many people use ketchup, but not in our household. Thank you for this segment Kevin. Nice to see a personal family tradition so beautifully demonstrated. Joyeux Noël!
Thank you for the video and the recipe! It looks so delicious and perfect for a cold winter day. I think I will have to give this a try this Christmas. I truly appreciate how you make the recipes so understandable and easy to follow. Any dinner or lunch guest would definitely love anything you so graciously prepared for him/her/them. I bet if they didn't say anything, they are envious of your talents and wonderful hospitality. As for me, I'd be overjoyed just to have a taste of one of your dishes. 💖Thank you again and so glad your foot is getting better.
Take care and be safe. 😊💖🙏
This looks soooo good, I'd love to have a bite or two. Hope your foot is healing quickly and you'll jump and jive again in no time, Kevin. Best wishes and Frohe Weihnachten from the Bavarian Alps 🙋🏻♀Lisa
Thank you for showing us this never heard of pie. To be honest, fear struck, when you took cubed butter and tossed it in the flour, and mentioned "crumble." I need to conquer this step so I can reap the goodness that follows.
Kevin, Hello! Though I’m not a big meat eater, the spices added to meat blows my mind, making me want to try it, but, unfortunately, I know me, My thinking of making this as a pie, I know it will go to o waist, cause I prefer more veggies n with little meat, now as far as burgers go, I can do those. This meat mixture sounds sooo intriguing that I had to take a picture of the spices, because I have got to taste those flavors! Thank u
Fabulous French Canadian recipe Kevin! My husband is from a French family and we love Christmas tortierre pie!
Mine varies a bit in the meat mixture…using pork only, and using a short crust pastry, and I also sometimes make turnovers for gifts!
So scrumptious any way you like them! In fact when I introduced them to a Korean man, well…he absolutely loved them!
Merry Christmas 2023 to you!🎄☃️…ps, no thanks to ketchup tho’🍷
The pie looks beautiful. Your pie crust look so nice and flakey. Thank you so much for your wonderful instructions. You have a lot of snow. The PNW was in the upper 50's today. May you and Mr. Fox have a Merry Christmas. I look forward to your next episode and hopefully your foot is better.
I love French meat pie. My Mother made it every Christmas. She used different spices. I'm sure yours is just as delicious.
Almost looks like my Sheppard pie just missing the cream corn. ;-) Except for the pork part which I may try now. 😊
Mr. Kevin I just love you❤️I enjoy all your videos and you are so real and kind . Happy Thanksgiving 🦃
I think I prefer gravy over ketchup for this pie. Though I may change my mind if it were served with homemade ketchup, yum! Thanks for sharing 👍🏼
My Grandma was French Canadian and she made this often. She pronounced it “toot-kay”. Looks good!
I feel like I was in the kitchen with you. Love it!!
Kevin, many times in the past the traditional Tourtiere was made with pork and either moose meat, elk or venison. I have tried pork/elk, but prefer beef. You did a fantastic job and I can smell the pie based on your descriptions. It is nice and deep and the crust is great. I have not been known as a star pastry maker but this recipe has moved me up the ranks. I still use lard, as my mother did; early on it was the most available of the fats. Thanks so much for the video; you do things with such class. Bon holidays
My mom always baked with lard crusts and they are perfection. She switched to other means when the Dr. told her about cholesterol, but I'll always prefer lard crusts.
Finding this video made my day! I am always looking for a recipe for this. I think I’ve tried about 4 so far and they were ok but not great. Really excited to try this.
You've convinced me that I CAN make pie dough!!! I got tickled at your comment regarding unappreciative- probably more unaware (I hope)- dinner guests oblivious to your culinary efforts. Really... I'm going to try this with beef or pork gravy. Ketchup seems blasphemous. Bravo for your efforts and ease of execution, coaxing us into our cooking comfort zones.
I made this pie and it was SO GOOD! Thank you for another wonderful recipe.
Hi Kevin …And Happy New Year! 😊Today you mentioned how some guests “say nothing” after one has gone out of their way to prepare something special. Now that is so true! It also happens after one has gone all out to decorate the home for Christmas or other holiday / event. It’s annoying to hear “crickets” from some individuals, but I guess that happens to all of us. Again, this is one of those recipes that I must try! (Mario in southwest desert where today we have rain!)
Beautifully done❤️
Hello from Paris Kevin. Christmas '22 soon there, I shall try your tourtiere recipe yet with no cinnamon, but garlic in the meat... I am always afraid you might burn yourself with your pan handles sticking out the wrong side...:) . A bientôt et merci
I like this Canadian Dish.
We freaking Love you Kevin! You are Absolutely an Awesome chef with a heart of Gold. Love your 🍽 style! Gotta try this! Keep on baking! Feliz 🌲Navidad Y Prospero Ano Nuevo🍷🍷- Amigo! Hello to Tiger! 🙏🏻♥️
Hi Kevin. I'm so thankful you made petitfors today I was diagnosed with celiac ten years ago, and petitfors were one of the things I was never able to replace. Now I understand how to make them, and whole foods does carry a gluten free pound cake! We only eat sweets one a week, but my menus are filling up with your recipes! Thank you so much.
What a great pie! On my menu next week. Thanks Kevin
Your pie crust looks amazing and your execution of showing all your steps tres bien! Merry Christmas 🎄
Excelent recipe, dear Kevin💜 Thank you!!
Hope your foot injury healed completely by now.
All the best!🥂🌟🥂
Thanks for sharing, Kevin. I could almost taste that meat filling as you mentioned the spices you added. I wish you and your family a merry and safe Christmas, and a happy and healthy new year.
Kevin your love of meatloaf and mashed potatoes is fun to watch. Check out Ree Drummond Thanksgiving meatloaf made with ground turkey, stuffing and cranberry sauce. A favorite of ours too.
Love your recipes and videos. Watching you from San Juan, Puerto Rico.
Thank you so much for your wonderful videos. They are very instructive, interesting and beautiful. In fact your videos helped me so much that it blessed me very much.
Love your blue dishes and your pie
This was so good! I am learning so much about dough pastry making from you. My gentleman is French Haitian and will love this. I’ve also watched your chicken pie videos and when my son visits he’ll be getting a treat. P.S. (also loved those chicken pot pies from the ‘70’s 😊)
Thank you, Kev! Christmas comfort food from Canada sounds wonderful; hoping to try it very soon. Happy holidays to you and your lovely family :-)
I can't wait to make this! I've had a store bought meat pie that is ok but not anywhere near as aromatic. I enjoy your videos very much. Merry Christmas to you and Mr. Fox.
Oh my..that tourtiere looks scrumptious, Kevin!! Well done👍 Great job on the video as well! Merry Xmas to you & Mr.Fox & the furr babies! ⛄🎄🐾🎁📯❄🔔🎅
I always cut in the butter with a pastry cutter but hmmm, I have a blender that pulses so I'll try that.
I’ve never tried a meat pie with spices normally used in sweets. I’m intrigued though so I’m going to try it. Thanks for mentioning the accompaniments to serve with it! 🤓
I am from Massachusetts, of Irish descent, and we use these type of spices in our Thanksgiving turkey stuffing.
Kevin, thank you for all the wonderful cooking and gardening info this year ❤️ Hope you and Mr Fox and all the pets and your families have a wonderful holiday season and healthy and blessed new year! ❤️
Hello love your channel. I am a little late with my comment. My love for tea time brought me here. I'm french canadian from montreal quebec. A tip for making the tree on your top pie crust. I fold it in half and on the folded edge I cut three slanted lines in the middle i even cut a straight one for the star on top and one for the tree trunk. When you unfold your crust you will see the result of a christmas tree. Don't know if this is clear lol
Watching you make this meat pie brought back good memories. Back in the day lard or Crisco were part of the recipe. And yes it’s delicious. Mom made it during the holidays and everyone enjoyed it with a side of sweet peas.
That is really tempting
Oh this recipe looks so delicious. I have enjoyed your videos and prepared many of your recipies this year. Thank you. Merry Christmas to you and Mr Fox. 🎄
Once again a superb meal to make. I can’t wait to try it.
Make tortiere every year at Christmas. Delicious! Merry Christmas Kevin!
I have watched all your videos and enjoy them so, so much!! This is an oldie, but I enjoyed the making of this pie. I am from Les Iles de la Madeleine and they make their meat pies there without the potatoes and fewer spices. I do enjoy them, but I will be trying your recipe over the holidays!
Hope your injury from a year ago is long in the rear view mirror by now. I'm new to your channel Kevin and I appreciate you very much. God bless and protect you and yours 🌿🙏
Thank you, Laura. I'm all healed now!
My mom and I LOVE you!