Canadian · beef

Classic Tourtière

Name: Classic Tourtière
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 tablespoons Canola Oil; 1 chopped Onion; 2 cloves minced Garlic; 1 lb Ground Beef; 1 lb Ground Pork; 1 tsp Dried Leaves Of Summer Savoury; To taste Salt; To taste Pepper; 1/2 tsp Ground Clove; 1/2 tsp Ground Nutmeg; 1 Bay Leaf; 1 cup Beef Stock; 1 small Russet Potato; 4 Shortcrust Pastry; 1 beaten Egg

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Canola Oil2 tbsp
Onion1
Garlic2 cloves
Ground Beef1 lb
Ground Pork1 lb
Dried Leaves Of Summer Savoury1 tsp
Salt
Pepper
Ground Clove½ tsp
Ground Nutmeg½ tsp
Bay Leaf1
Beef Stock1 cup
Russet Potatosmall1
Shortcrust Pastry4
Egg1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 0 min

1
Heat oil on medium-high heat in a large sauté pan or skillet, then sauté the onion and garlic until softened, about 5 minutes. Add the ground beef, pork, and spices and cook until the meat is browned.
2
Add the beef broth and bring it up to a simmer then reduce heat to medium low. Add the grated potato and stir it in. Cook until liquid is almost absorbed, about 15 min. Remove the bay leaves and add salt to taste. Remove the pan from the heat and let the mixture cool completely — it bakes best if the filling is chilled.
3
Preheat the oven to 375 °F (190 °C). On a lightly floured surface, roll out one disc of the pie dough to less than the 1/4-inch thickness and line the 9-inch pie plate. Fill this with the cooled tourtière mixture and spread out evenly. Roll out the remaining dough to the same thickness, cut a hole in the centre (for steam to escape) and place on top of the filling. Trim the dough to 1/2-inch beyond the edge of the pie plate and pinch the edges of the crust together. Brush the crust with the egg wash.

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