Not Quite Traditional Tourtiere but Almost
Discover the comforting warmth of "Not Quite Traditional Tourtiere but Almost," a delightful spin on the classic French-Canadian meat pie. This recipe marries ground pork and beef with aromatic spices like cinnamon, cloves, and allspice, delivering a filling that’s both savory and subtly spiced. Grated potato adds a touch of traditional heartiness, while finely chopped onion, celery, and garlic bring depth to each bite. Encased in a buttery, golden pie crust and finished with an egg wash for a glossy sheen, this tourtiere is perfect for cozy family dinners or festive gatherings. Ready in just over an hour, it provides a flavorful, easy-to-make centerpiece for any occasion.
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Recipe Information
Ingredients
- 1 pound ground pork
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 1 medium potato, peeled and grated
- 0.5 teaspoon cinnamon
- 0.25 teaspoon cloves
- 0.25 teaspoon nutmeg
- 0.5 teaspoon allspice
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup beef or chicken stock
- 2 pieces store-bought or homemade pie crusts
- 1 egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground pork and ground beef together until browned, breaking it up with a spatula as it cooks. Drain excess fat if necessary.
Add the finely chopped onion, celery, and minced garlic to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the grated potato, cinnamon, cloves, nutmeg, allspice, thyme, salt, and black pepper. Mix well to combine.
Pour in the beef or chicken stock and reduce the heat to low. Simmer for 10-15 minutes, stirring occasionally, until the mixture is moist but not too wet and the flavors are well combined. Remove from heat and let the mixture cool slightly.
Roll out one of the pie crusts and fit it into a 9-inch pie pan. Trim any excess dough that hangs over the edge.
Spoon the meat filling into the prepared pie crust, spreading it out evenly.
Place the second pie crust over the top of the filling. Trim, seal, and crimp the edges of the crusts together to form a tight seal.
Cut small slits into the top crust to allow steam to escape during baking.
Brush the top crust with the beaten egg to give it a golden, glossy finish.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and flaky.
Let the tourtiere cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.2 g | 413% | |
| Saturated Fat | 103.2 g | 516% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 4566 mg | 199% | |
| Total Carbohydrate | 252.4 g | 92% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 13.2 g | ||
| Protein | 192.7 g | 385% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 306 mg | 24% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 3490 mg | 74% | |
*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.
