How to freeze tourtiere

Quick Help With Cooking Frozen Tourtiere Meat Pie v. Meanwhile line two 9-inch pie plates with pastry.

When meat mixture is lukewarm divide it between two pie shells and spread it out evenly.

How to freeze tourtiere. Wrap tourtière and shapes separately. Refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks.

Add 20 to 30 minutes to baking time covering with foil after 45 minutes. Remove foil for last 10 minutes Mix egg yolk with 2 tsp 10 mL water. Brush three-quarters over top.

Tourtieres freeze very well. We freeze them baked but dont brown the crust as much as you would if you were eating it right away just slightly less. You can defrost the pie in the refrigerator then bake until heated through.

Ive also done mini tourtieres and reheated them frozen covered with foil on very low temp. Mix all of the filling ingredients together in a saucepan. Cook over medium heat stirring constantly until the meat is no.

In a large bowl combine the flour sugar baking soda and salt. Cut in the lard with a pastry. To freeze your authentic tourtiere recipe.

Double wrap in aluminum foil and then place inside a zippered freezer bag to prevent freezer burn. Instructions for Instant Pot Get your frozen pie shells out of the freezer and let them thaw before baking. Add the cooled filling to freezer bags label date and freeze for up to 4 months.

Remove the pie filling from the freezer and let thaw overnight in the refrigerator. Assemble the pie and bake in a preheated oven 400F205C for 30 to 35 minutes or until the pastry is. Quick Help With Cooking Frozen Tourtiere Meat Pie v.

Dec 22 2011 1107 AM 3. Hey Folks I think I made the mistake of Freezing a Tourtiere I assembled last night before baking it. Well I shouldnt say I think since I know I did Anyways searching the Internet only shows how to reheat frozen pre-baked meat pies.

How to Make Pies to Freeze and Bake Later. Choose a good well tested recipe. Choosing a good recipe and using the best quality ingredients available makes all the difference in baking.

Entirely assemble the pie. Wrap the assembled pie well and freeze immediately. Bake the pie.

2 cups unbleached all purpose flour. 12 teaspoon kosher salt. 23 cup butter or lard.

6-7 tablespoons cold water. Combine everything together in a large bowl. Then cut the butter or lard until the mixture is crumbly.

Add water and blend just until dough comes together nicely. Shape into a ball wrap and chill in the refrigerator. Place flour salt and frozen butter slices into the bowl of a food processor.

Pulse on and off until butter is about the size of peas about 30 seconds. Stir vinegar into cold water. Drizzle watervinegar into the flour mixture.

Pulse on and off until mixture is crumbly and holds together when you. Tourtière bakes best when a cold filling is added to the pastry shell. Its your best protection against the dreaded soggy crust.

Cook your meat filling a day in advance and refrigerate it. How To Freeze Tourtiere. To freeze a whole meat pie it is best to freeze a whole tourtiere BEFORE baking.

This will help create a more crispy less soggy crust and it will hold its shape better. If you plan to freeze a whole pie assemble the pie in a disposable aluminum foil pie pan. Then wrap the whole thing tightly in plastic wrap.

In a saucepan combine pork beef onion garlic water salt thyme sage black pepper and cloves. Cook over medium heat until mixture boils. Reduce heat to low and simmer until meat is cooked about 5 minutes.

Allow to cool to room temperature. Remove bay leaf and allow to cool. Setting the entire pot in the snow bank speeds up this process.

Meanwhile line two 9-inch pie plates with pastry. When meat mixture is lukewarm divide it between two pie shells and spread it out evenly. Brush around outer edge of pastry with the beaten egg.

To save time use a prepared pie crust and premake the filling. Or premake the entire pie and freeze before baking for later. Then just bake as directed.

To avoid bursting at the seams cut slits into the top of the pie to allow steam to escape. Tourtière also known as pork pie or meat pie is a traditional French-Canadian pie enjoyed throughout Canada and New England. It is made from a combination of ground meat onions savory seasonings and baked in a traditional piecrust.

Place the turnips into freezer bags leaving 12 inch 13 cm of headspace. Use a plastic freezer bag thats designed to store food. Add the turnips into the bag but leave a small amount of space at the top of the bag to allow you to press out air and allow the turnips to freeze evenly and consistently.

Based on my grandmothers directions according to my uncle you do NOT have to bake the pies before you freeze them. Cover the unbaked pies with foil and freeze them. While still frozen but with foil removed bake the pies at 400F degree for 25 minutes.

Crimp the edges with your fingers to seal and then press the edges with a fork to double-check the seal and to make a pretty pattern. Chill the hand pies for at least 30 minutes before baking or freeze in a single layer on a tray. Once frozen solid put the sealed hand pies into an airtight bag and place in the freezer for when you need them.

Wrap them well in plastic wrap and freeze.