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Tourtière (French pronunciation: [tuʁtjɛʁ],
Quebec French: [tuʁt͡sjaɛ̯ʁ]) is a
French Canadian meat pie dish
originating from the
province of Quebec,...
- Québec is home to many
unique dishes and is most
famous for its poutine,
tourtières, pâté chinois, pea soup, fèves au lard,
cretons and
desserts such as grands-pères...
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Tourtière du Lac-Saint-Jean is a Québécois dish of the pie
family and a
variation of the
tourtière dish po****r in
French Canada. This
variant originates...
-
French Canadian dessert that is made from pie dough;
often from left over
Tourtière dough, that is
layered with butter,
brown sugar, then rolled, sliced,...
- cream-soaked bread, or pâte à choux.
Ground beef
Minced meat Pâté
Pemmican Tourtière Tsukune Wedgwood,
Hensleigh (1855). "On
False Etymologies". Transactions...
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English and
French meat pie
traditions have persisted,
notably the
iconic tourtière of
French Canada. The
Natchitoches meat pie is one of the
official state...
- For the
signature challenge, the
bakers were
given two
hours to bake a
tourtière. They were
allowed to fill the pie with
whatever they wanted, but had...
- is
called bastila.
Early versions of the
traditional Canadian dish of
tourtière,
currently made with
meats such as pork or beef, were
probably made of...
-
include onions,
green pepper, or milk and
creamed corn
thickened with egg.
Tourtière is a French-Canadian meat pie,
usually prepared for the
Christmas Réveillon...
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Dumplings Hallaca Pierogi Tamale Varenyky Meat and fish Carp
Gefilte fish Ham
Pickled herring Roast goose Romeritos Stuffing Tourtière (meat pie) Turkey...
