Tourtière for potluck?
I'm attending a potluck dinner party at a friend's house on New Years Eve (thankfully, I will not be out at a restaurant or bar! New Years and St. Patrick's day are two days you can be guaranteed to not find me in any place with a liquor license!). I make a killer tourtière (albeit with frozen, store-bought crusts, as I am afraid of pastry), and was hoping to bring it to the party, but am unsure about how it will travel and reheat. Any ideas about making tourtière (or other meat pies) ahead of time and reheating? Or if I double check with the hosts about oven space, should I bring the filling and pastry separately and cook it at the party (takes 50 minutes to bake, once filled)?
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3 Comments:
Tourtiere is often eaten at room temperature in Montreal, and the rest of Quebec for the holidays. I think it's great that way. Reheat it in your own oven, cover with foil and wrap in a towel for easy handling before transporting. Don't burden the host by baking it there. They will have enough going on in their kitchen, whether they need the oven or not. If you must, then only reheat it there - don't bring it raw. I would love to see your recipe.
SunnysideUp at 2:42AM on 12/30/07
I use store-bought pastry. The recipe can be found at:
http://allrecipes.com/Recipe/Meat-Pie-Tourtiere/Detail.aspx
The pie tastes much better if you use a combination of meats (such as 1/2 lb pork, 1/2 lb veal, and 1/2 beef, or simply 1/2 lb beef and 1 lb pork as I usually do). Also, the pie will not serve many more than four, unless there are other mains being served. This should be served with the best chili sauce you can find (Heinz will do in a pinch, but make sure it is their chunky-style variety with peppers and onions) and sweet gherkins, or pickled beets, as the intense meatiness of the pie needs the sweet and sour crispness of the condiments (as foie gras does). Works really well on a buffet with basically anything, and although the cooking time is long, it is pretty much hands off.
A lovely local specialty! (when you live in Ottawa).
keansor at 12:48AM on 12/31/07
I know that I am a day late and a dollar short here, but I often will make two tourtiere's at a time and freeze one for later (my father swears that the frozen and reheated pies are even better than fresh!). Just pop your frozen tourtiere (covered in foil) in a medium oven and bake until a knife inserted in the center is hot when you pull it out. In my family, we eat tourtiere either with ketchup or pepper jelly.
P.S. I know homemade piecrust is intimidating (I am over thirty and just made my first piecrust a few months ago), but it is not that difficult if you use a food processor and it is really well worth it for tourtiere. Even if your piecrust is not as pretty as a store-bought crust, the taste more than makes up for it!
janniceinraleigh at 12:11PM on 01/01/08