Tourtière (Meat Pie) with Chef Frank Proto | Canadiana

[@ProtoCookswithChefFrank]

Tourtiere is amazing! Emily left both pies with us & they didn't last long. Thanks for introducing me to this wonderful Canadian treat.

[@EmilyDuncan]

My pleasure! Thanks so much for coming along on this tourtière-making journey :D

[@juliagearing506]

I love that, even though you're a chef, you're humble enough to learn from a home cook. Looks good and lamb would be delicious in that

[@ronaldlangjr.9268]

A neat episode idea would be to do a follow-up episode of this, and have Emily on your channel and something like the pro-chef episodes, but a bit more instructional, on how to take what y'all made there and make it better without spending a ton of money. Not like the crazy things, but little things that you've learned over the years that you could use to improve it. But y'all are adorable together in your episodes!

[@MichaelRicksAherne]

This reminds of the early internet more than most things. It's just wholesome.

[@EmilyDuncan]

Thanks so much! 😊

[@DegrassiInstantStar]

We love seeing Emily embracing this!! I love it. But... we all know we came hoping for the ketchup! Haha.

[@Mammutidae]

Not much makes me happier than a Chef Frank/Emily combo video

[@deaconmikepray9793]

Great recipe! My mouth is watering...

[@joshuajohnson2216]

What could be better with Emily and her co Epicurious Frank? Food!

[@thejessicarae]

I grew up in Oklahoma with a meat and potato stuffing that we made with the turkey on holidays. I didn’t know anyone else who made this. Same meat mixture. Potatoes. Same poultry, sage and nutmeg seasonings. My great grand mother’s family recipe passed down verbally. It wasn’t until recently I realized it was essentially tourtiere without the pie crust. My great grandmother was French Canadian and it all finally clicked! Now to try it in a pie shell 😊

[@EmilyDuncan]

Mystery solved! That makes sense! I bet it’d be delicious in a pie crust (what isn’t?)

[@RavenclawNimbus]

FRANK! Two classic Epicurious legends in one video 😂

[@LilT2o00]

I follow a very simple formula. I see Emily, I hit the thumbs up.

[@jtd66]

In my area, we tend to use bigger cubes of beef/pork/elk (if we have some) instead of ground meat, as well as chunks of potatoes. As we usually do it for christmas, we use a big roaster to cook the dish, and it usually stays in the oven all day. Then we get so many leftovers that we're just tired of it and not cook one again 'til the following holidays.

[@EmilyDuncan]

Ooh, sounds great! What area is that?

[@TommyRobertsMusicChannel]

Emily and Frank along with Lorenzo are my favourites from Epicurious. So glad to have found this channel

[@EmilyDuncan]

So glad you found it too!

[@rudolfpunt3286]

I love this dish. It’s great with hot sauce as well a ketchup

[@Jayteeef]

Tourtiere with maple syrup is the bomb!!

[@adamdemasi156]

J'Adore! My gram always did hers clove heavy, It's nice to see this getting out there beyond the Quebecois diaspora!

[@rougevagabond9649]

I'm 25 and I've been cooking as an amateur since 5 Years, channel like Epicurious had bring me growth and lessons... I'm so glad of your progress and how good you had become. I wish you great things! :)

[@EmilyDuncan]

Thank you so much!! I’m sure your cooking is making great progress too! 😄

[@Sylent35]

I love you guys! You both have so much chemistry between you. You both need your own channel.

[@daroboff]

These are the best videos!!! Always excited for Emily/Protocooks collabs!

[@EmilyDuncan]

💜💜💜🥳🥳🥳

[@ProtoCookswithChefFrank]

Always a great time collaborating with Emily!!!!

[@1stylishdevil]

Awwww man! The wombo combo~ 🥹

[@Riael]

Woah! What an amazing crossover!

[@HarryFullerCT]

i usually have it cold with ketchup and hot without. Great stuff! Thanks.

[@paigekrystalwilcox6031]

Your videos always make me feel good about myself and trying new things in the kitchen. Thanks for being you. ❤

[@EmilyDuncan]

Thank YOU!

[@musicforever1645]

As somebody who grew up with a family version of this recipe; This made me so happy! I will think fondly of this video when I have to make 12 of these with the family. XD

[@EmilyDuncan]

Hahah yay! Nothing like the holiday baking marathon 😂

[@bethhelminiak5063]

Chef Frank is like a proud papa letting his baby bird soar! Emily, I'm holding my gołobki recipe hostage until you agree to cook it with Chef Frank! Also, this is somewhat reminiscent of a pasty. Sorry, I grew up in Michigan until I was a pre-teen, can't help making the connection.😂

[@rebeccasunflower]

I grew up in South Australia, so I likewise appreciate the pastie comparison.😊 Though we also have a version of meat pies sold alongside them.

[@incensejunkie7516]

I love tourtiere and had it for my main Xmas dinner this year. Couldn't be bothered with turkey and it was only a small gathering. Everyone loved it, and the only person I've ever met who didn't like (or want!) it is a vegetarian, so that's makes sense :) Yours looked absolutely scrumptious and will try your spicing next time. I'm happy with mine but there is a difference and hey, always happy for improvement.

[@P_L90]

Right when I subscribed to you, you posted this video 😂 can’t wait to watch!

[@EmilyDuncan]

What timing! Welcome!!

[@sandramacpherson9739]

Love this!

[@brookgill7658]

Hell yeh! Shout out to Matty❤

[@christinadipinto]

Yum!! My family is from the Quebec side of Canada, and my grandparents grew up in Fall River, MA - we have a very similar recipe in our family that we always made for Christmas, the only difference is that the ratio of mashed potatoes to meat is a lot higher haha! Definitely adding this to my list to make for Christmas this year! 😍🎄

[@ellieisanerd]

This was just so great!

[@EmilyDuncan]

Thank you!!

[@gamera71]

Wait... they hang IRL? It's like a cross over with no cross over.

[@farronroboff255]

It looks delicious. Hope to have it soon 😎😋

[@EmilyDuncan]

I think we can make that happen... :D

[@defaultuser1447]

Looking forward to the live stream in a few days.

[@EmilyDuncan]

🙌

[@defaultuser1447]

This is one I've heard about from Canadian KZbin channels I follow, like Curiosity Inc. and The Hockey Guy.

[@robwilliams6753]

YES!

[@EmilyDuncan]

🙌

[@dianechayer7336]

As a québécoise, I “approve “ your tourtière! 😂 One thing you don’t get perfectly right though: ketchup is a standard! Homemade ketchup or commercial ketchup! Sauce is acceptable of course. 😂

[@shaunmount130]

Cool. What about Rappie pie?

[@EmilyDuncan]

Have never tried making it! But have certainly eaten it on the South Shore in NS. Do you make it at home?

[@shaunmount130]

No My cooking skills aren't there yet.@@EmilyDuncan

[@miaththered]

Woot!

[@JohnJohn-jq7cd]

Québécois here. My grand mother used to spend the whole night to slow cook it in the oven. Any thought or tips on that? Does cooking time really have an impact here? Also yeah you 100% eat it with ketchup.

[@EmilyDuncan]

Yes! That sounds like the Cipaille @simondelisle was talking about in another comment! Very labor intensive, very traditional and definitely delicious 😄

[@piotreek7]

Emily, Frank, a do tego muzyka z Makłowicza ❤

[@defaultuser1447]

You didn't snag that bottle of Japanese ketchup?

[@shaunmount130]

Have you ever done Poutine?

[@EmilyDuncan]

I made it as a Level 1 on Epicurious with just packet gravy, frozen fries, and cheese curds! It's a rough and ready recipe but it works, haha. Still working on my more original and involved take :D

[@Kimchi_Fried_Lice]

Plot twist: All those photos of tourtière and ketchup on Google are from Emily.

[@EmilyDuncan]

ahaha noooo.....

[@simondelisle]

Speaking as French Canadian here, that’s not a tourtière, that’s a meat pie ou pâté à la viande. A real tourtiere is cubed beef in a very thick pie cooked in a deep cauldron, « creuset style ». Cooked in the oven with a chimney in the middle. We also have sipaille which is a kind of tourtiere with many layers of different meat that are usually different wild meat

[@EmilyDuncan]

Hey, thanks for weighing in! Would you/your family happen to be from around Saguenay-Lac-Saint-Jean? I grew up eating tourtière this way in the Maritimes (so admittedly more Acadian), but from reading, it sounds like what we’d call “Tourtière du Lac-Saint-Jean” is just called “tourtière” in some parts of Quebec, especially around (obviously, haha) Lac-Saint-Jean. That’s the deeper dish kind with cubed meat instead of minced/ground. I’ve never had it that way, so wouldn’t want to share a recipe for something I don’t know, but I did do some reading up on the many different tourtière variations before making this video. So, this is at least what we’d call tourtière in NS/NB! (Not trying to be contrary to your experience, just thinking you might be interested!) 😄

[@simondelisle]

@@EmilyDuncan im from Abitibi, now in Freddie beach, so the dish is originally from Sag Lac and up north and when it was brought “down south “ to Montreal and the area they switched up the name of meat pie to tourtiere and then it travelled and everyone started calling meat pie tourtiere so I’m used to it lol. Not gonna argue with name, they all evolve, just look at what they decided to make of our poutine here with “poutine râpée” or when the just put grated cheese instead of cheese curds! I would be curious to see you try to do the sipaille/cipaille/6 pâtes! Or at least react to it. It’s a heck of an experience!

[@EmilyDuncan]

😂 very fair! For what it’s worth, as far as I’m personally concerned, poutine (not râpée) *must* have cheese curds - or else it just becomes American disco fries! Will definitely have to try a cipaille one of these days. Let me know if you have a favorite recipe or must-have layers and I’ll attempt it!

[@botanicalement]

@@EmilyDuncan Acadian from NS here! While my family never made meat pies/tourtiere, your does look like the ones made by friends / family in NS and PEI :-) I'm not a fan of poutine râpée, but we do have râpure (rappie pie) that is similar-ish but a lot lighter. And fricot!

[@simondelisle]

@@EmilyDuncan well google keeps deleting my answer, maybe because it has an hyperlink… anyway if you search for Cipaille d'Au Pied de Cochon, you’ll find my favourite recipe!

[@rickcasedrinksbud]

Emily and Chef Frank 🫶🏽

[@Romi_Zii]

Yum, love meat pies with a bit of zing! 🩷❤️🧡💛💚🩵💙💜🖤🤍🤎 Show me you are from the Commonwealth without telling me you are from the Commonwealth? 🇬🇧🇨🇦🇦🇺🇳🇿 Puts ketchup on everything! 🍅🥫🍅