Ingredients for Traditional Tourtiere
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How to Make Traditional Tourtiere
- **Combine Filling Ingredients (Night Before):** In a large bowl, combine 1 kg ground pork, 500g ground beef, 1 large onion (finely chopped), 2 cloves garlic (minced), 1 tbsp dried thyme, 1 tbsp dried sage, 1 tsp ground allspice, 1 tsp ground cloves, 1 tsp salt, 1/2 tsp black pepper, 1/2 cup beef broth, 1/4 cup molasses, and 1/4 cup Worcestershire sauce. Cover and refrigerate overnight.
- **Prepare Potatoes & Pastry:** The next day, peel and cube 2 large russet potatoes. Prepare your favorite pie crust recipe (or use store-bought) – you'll need enough for a 4-4.5 quart pot.
- **Preheat & Line Pot:** Preheat oven to 450°F (232°C). Use 2/3 of the pastry to line the bottom and sides of a 4-4.5 quart oven-safe pot.
- **Assemble the Tourtière:** Add the cubed potatoes to the meat mixture. Pour the filling into the pastry-lined pot.
- **Add Boiling Water:** Carefully add 1 cup of boiling water to the pot.
- **Top with Pastry:** Roll out the remaining 1/3 of the pastry and cover the mixture. Crimp the edges to seal. Make several slits in the top crust to allow steam to escape.
- **Initial Bake:** Bake uncovered for 20-25 minutes, or until the top is golden brown.
- **Low & Slow:** Reduce oven temperature to 300°F (149°C), cover the pot, and continue baking for another 5 hours, or until the meats are very tender.
- **Rest & Serve:** Remove from oven, uncover, and let rest for about 5 minutes before serving hot. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
7g
Fat
100g
Carbs
8g
