French Canadian Tourtiere Ii
Savor the comforting flavors of tradition with this French Canadian Tourtière II, a hearty, savory meat pie that's perfect for any occasion. This classic recipe combines ground pork and beef with aromatic spices like cinnamon, cloves, and allspice, balanced by the subtle sweetness of grated potato. Encased in a flaky, golden crust and brushed with an egg wash for a perfect finish, this dish is rich in texture and flavor. The filling is simmered to perfection with sautéed onions, garlic, and a hint of thyme, creating a warm and inviting meal. Whether served as a centerpiece for holiday gatherings or a cozy dinner for the family, this Tourtière showcases the timeless essence of French Canadian cuisine. Pair it with a crisp side salad or tangy relish for an unforgettable meal!
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Recipe Information
Ingredients
- 1 pound Ground pork
- 1 pound Ground beef
- 2 tablespoons Unsalted butter
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 medium Potato (peeled and finely grated)
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Ground allspice
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Water
- 2 Pie crusts (store-bought or homemade)
- 1 Egg (beaten, for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat.
Add the chopped onion and minced garlic to the skillet. Sauté until the onions are translucent, about 3-4 minutes.
Add the ground pork and ground beef to the skillet. Cook, breaking up the meat with a spoon, until all the meat is browned and cooked through, about 8-10 minutes.
Stir in the grated potato, cinnamon, cloves, allspice, thyme, salt, and black pepper. Mix well to combine.
Pour in the water and stir. Simmer the mixture for 10-15 minutes, or until the liquid has mostly evaporated and the filling has thickened slightly. Remove from heat and let the mixture cool slightly.
On a lightly floured surface, roll out one of the pie crusts and fit it into a 9-inch pie dish.
Spoon the cooled meat mixture into the pie crust, spreading it evenly.
Roll out the second pie crust and place it over the filling. Trim any excess crust from the edges and pinch the edges together to seal.
Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust evenly with the beaten egg to give it a golden, glossy finish.
Place the pie dish on a baking sheet to catch any potential drips, then bake in the preheated oven for 40-50 minutes, or until the crust is golden brown and the filling is hot and bubbling.
Remove the Tourtière from the oven and let it rest for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 425 mg | 18% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.2 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 36 mg | 3% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 399 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
