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Tourtiere #2

Tourtiere #2 recipe image
Tourtière is a beloved French-Canadian holiday tradition, featuring a savory meat pie with a unique twist. This recipe combines ground pork with grated potato for moisture and texture, accented by warm spices like cloves, mace, and sage. The addition of raisins provides a subtle sweetness that balances the rich, aromatic filling. Encased in a flaky, golden double crust, this hearty dish is perfect for Christmas Eve or New Year's celebrations.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 552.0
Dietary: Gluten-free
Description
Tourtière is a beloved French-Canadian holiday tradition, featuring a savory meat pie with a unique twist. This recipe combines ground pork with grated potato for moisture and texture, accented by warm spices like cloves, mace, and sage. The addition of raisins provides a subtle sweetness that balances the rich, aromatic filling. Encased in a flaky, golden double crust, this hearty dish is perfect for Christmas Eve or New Year's celebrations.
Ingredients
  • 2 pounds ground pork
  • 1 small potato, peeled and grated
  • 1 large onion, finely minced
  • 1/4 cup raisins
  • 1 clove garlic, minced
  • 1/8 teaspoon ground mace
  • 1/8 teaspoon ground sage
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground black pepper
  • 2 cups boiling water
  • 1 double pastry crust for pie
Directions
  1. 1
    Preheat oven to 400°F (200°C).
  2. 2
    In a large heavy pot, combine the ground pork, minced onion, minced garlic, grated potato, raisins, ground mace, sage, cloves, and black pepper.
  3. 3
    Pour the boiling water over the meat mixture.
  4. 4
    Bring to a simmer over medium heat. Cook uncovered, stirring frequently, for 30 to 45 minutes until the meat is no longer pink and the water has been absorbed.
  5. 5
    If the mixture becomes too dry before the meat is cooked, add a small amount of water. If too wet, simmer longer to reduce.
  6. 6
    Remove the pot from heat and let the filling cool to room temperature.
  7. 7
    Skim off any excess fat that rises to the surface of the cooled mixture.
  8. 8
    Roll out half of the pastry dough and line a 9-inch pie plate.
  9. 9
    Prick the bottom of the crust with a fork and blind bake for 10 minutes.
  10. 10
    Remove the crust from the oven and let it cool slightly.
  11. 11
    Pour the cooled meat mixture into the pre-baked pie shell.
  12. 12
    Cover with the remaining pastry crust.
  13. 13
    Crimp and seal the edges of the crust. Cut several slits in the top to allow steam to escape.
  14. 14
    Bake at 400°F (200°C) for 10 minutes.
  15. 15
    Reduce oven temperature to 350°F (175°C) and continue baking for 30 to 40 minutes, until the crust is golden brown and the filling is bubbling.
  16. 16
    Let cool for 10 minutes before slicing and serving hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 552.0kcal
% Daily Value *
Total Fat 31.8g49%
Saturated Fat 11.4g58%
Cholesterol 181.7mg61%
Sodium 141.0mg6%
Total Carbohydrate 0.6g1%
Dietary Fiber 0.2g1%
Sugars 0.0g
Protein 61.4g123%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tourtiere, meat pie, canadian, pork, french-canadian, holiday recipe, savory pie, spiced meat, raisins, cloves, sage, mace, potato, double crust, christmas dinner, traditional, comfort food, baking, onion, garlic
Read it online: https://www.chefs-mate.com/recipe/tourtiere-2-3/