Tourtiere Pie

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hi everybody my name is Michelle welcome back and welcome if you're new today's book that we're going to look at is not a cookbook it is a book where you put your own personal recipes in and I chose this one because there was a recipe in there that I wanted to share today we're going to make torer pie one of our favorites this is our go-to recipe works every time it's absolutely delicious so there's not much else to tell you so without further Ado let's get out the recipe today so that right there is one lb of this lean ground beef and pork we going to get that cooking out in this little bowl I have two Bailey 1 teaspoon of garlic powder half a teaspoon of pepper and a half teaspoon of all spice which will go in once I get this going I have half a cup of finely chopped celery now it's not perfectly half a cup but it's close enough also I have two splashes of Worster sauuce I guess that's kind of two splashes is kind of up to your discretion sort of and a medium onion chopped quite small also there's going to be a couple of potatoes that I'm going to shred into this as it gets cooked and I have two cups of water and two beef bullion cubes that go in this so I'll bring you back in once this gets starts frying or getting pretty close and I add my other stuff so stay tuned okay I thought I would just bring you in for a moment and just show you my meat is not completely cooked yet but what I'm doing and I'm sure you all do this what I'm doing here is just chopping out the big pieces we don't want any big pieces of meat in this pie so as it Cooks it tends to kind of lump up there so I'm just kind of getting rid of the lumps that's all I'm up to we're almost to the point where I'm going to add the other ingredients so if there's any pink left in this it's very very minimal so I'm going to now add my other ingredients this is really fairly simple recipe to do this is my H it's not a large onion probably 2 and 1 half 2 and a/4 2 and 1/2 Ines in diameter so one onion this is half a cup of finely chopped celery I have two t two bay leaves that are going to go in there they don't have to go in now but might well 1 teaspoon of garlic powder/ teaspoon of pepper and two bay leaves that are in there now and a/ teaspoon of all spice my two splashes of Worster sauuce and this is my two cups of hot liquid and two beef bullion cubes dissolved in it and then I'm going to grate my potatoes in then we have to cook it until that liquid is evaporated or absorbed whatever it's going to do there now the last time I made this I had two rather large potatoes like quite a bit bigger than what I have now so I have four potatoes peeled but I think I'm going to probably be able to get by with two so let's do that now guys so I'll bring you back in a little bit okay it is done this part of the process now I just have to fish out the other bay leaf there it is I think yes so now I will set it over on the other counter to cool for 40 minutes and then we'll bring you back when we're putting it in the pie crust okay technically it's been 38 minutes since I turned the heat off on that I've had my pie crust out Tha they weren't really frozen but the problem is if you don't do these just right they'll stick to each other but this one seems to be coming pretty good so I have a 9-in pipe shell here or pie dish I'm going to try there to get this all late in there so it's as even as possible okay and if I have to I would but I don't have to in this case trim off that excess so I'll bring you back in just a moment we're going to fill this okay so here's the pie filling and here is the pie shell I was able to get the bay leaves out burn this crust if you're not careful so but you know all that so that's what we're up to so far I'm going to show this to Michelle I know she's going to remind me that I have well I can just do it couple little vent holes we're not very even are they but that's good enough as far as ventos go okay tell that it look good enough so now we'll egg wash it turn it so it's a little easier for me to see we into a 350° oven for at least 40 minutes maybe 45 shouldn't I mean the filling is cooked so it should be okay but anyway we'll show you when it is done okay everybody here's our final pie it turned out beautifully just exactly the way it always does instead of eating this right away we put it in the fridge and we let it cool down and then it's super easy to cut after that so that's what the pie looks like when it's done okay everybody as you can see there's not really much to talk about it's a recipe that is a no fail it turns out wonderful every time and it will always be our go-to so I hope that you enjoyed today's video I hope that if you haven't subscribed you would consider doing so and click the buttons and comment feel free to comment down below and I hope that we see you again in the next video as always I hope you're having a great day
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Channel: Her Cookbook Shelf
Views: 1,781
Rating: undefined out of 5
Keywords: Tourtierre pie, Meat pie, Pie, Savory pie, Delicious pie, Traditional tourtierre, Disability, Disabled, Husband wife team, Cooking from books, Personal recipes, Family recipes
Id: sGm7oJxPcx8
Channel Id: undefined
Length: 8min 46sec (526 seconds)
Published: Tue May 14 2024
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