This traditional Tourtière is a hearty, savory meat pie that embodies the warmth of French-Canadian holiday cooking. The filling features a rich blend of ground pork, finely grated potato, and sweet raisins, all seasoned with aromatic spices like sage and mace. The potato helps bind the filling and adds a subtle earthiness, while the raisins provide a surprising touch of sweetness that balances the savory meat. Encased in a flaky, double-crust pastry, this pie is baked until golden brown and bubbling. It is a comforting, rustic dish perfect for cold winter evenings or festive gatherings. Serve it hot with a side of cranberry sauce or a simple green salad for a complete meal that feels like a warm hug.
Tourtiere #2
Description
This traditional Tourti&# 195;¨re is a hearty, savory meat pie that embodies the warmth of French-Canadian holiday cooking. The filling features a rich blend of ground pork, finely grated potato, and sweet raisins, all seasoned with aromatic spices like sage and mace. The potato helps bind the filling and adds a subtle earthiness, while the raisins provide a surprising touch of sweetness that balances the savory meat. Encased in a flaky, double-crust pastry, this pie is baked until golden brown and bubbling. It is a comforting, rustic dish perfect for cold winter evenings or festive gatherings. Serve it hot with a side of cranberry sauce or a simple green salad for a complete meal that feels like a warm hug.Ingredients
Directions
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Finely mince the onion and garlic clove.
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Peel the potato and grate it finely.
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In a large heavy pot, combine the ground pork, minced onion, minced garlic, ground mace, ground sage, grated potato, and raisins.
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Season with pepper to taste.
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Pour in about 2 cups of boiling water to cover the ingredients.
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Cook uncovered over medium heat, stirring frequently, until the meat is no longer pink and the water has been absorbed or reduced significantly, about 30 to 45 minutes. Add more water if necessary to prevent burning, but avoid boiling vigorously.
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Remove the pot from heat and let the mixture cool completely to room temperature.
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Skim off any excess fat that rises to the surface.
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Preheat the oven to 400ðF (200ðC).
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Prepare your pastry dough for a double-crust pie.
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Roll out half of the pastry and line a pie plate with it.
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Prick the bottom of the pastry shell with a fork and blind bake for 10 minutes.
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Remove from oven and let the shell cool to room temperature.
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Pour the cooled meat mixture into the pre-baked pie shell.
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Cover with the remaining pastry crust.
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Crimp and seal the edges, then cut several small vents in the top crust to allow steam to escape.
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Bake at 400ðF (204ðC) for 10 minutes.
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Reduce oven temperature to 350ðF (175ðC) and continue baking for 30 more minutes, or until the crust is light brown and the filling is bubbling.
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Let stand for a few minutes before slicing and serving hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 596.1kcal
- % Daily Value *
- Total Fat 31.9g50%
- Saturated Fat 11.4g58%
- Cholesterol 181.7mg61%
- Sodium 142.9mg6%
- Total Carbohydrate 12.2g5%
- Dietary Fiber 0.6g3%
- Sugars 11.1g
- Protein 61.9g124%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
