Tourtière de l'Île - Quebec Meat PieTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 15 minutes
Cooking time: 2 hours 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:201.4 kcal
Proteins:7.9 g
Fats:17.5 g
Carbohydrate:2.7 g
Fibers:0.4 g
Sugar:0.5 g
Cholesterol:56.7 mg
Sodium:40 mg
Calcium:13.9 mg
SIMILAR RECIPES
Moussaka (Melijanes moussaka)
Veal Scallopini with Prosciutto and Sage - Saltimbocca
Tourtière from Charlevoix
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Tourtière à cru de Rigaud - Meat Pie from Rigaud
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
200
g
ground pork
200
g
ground beef
200
g
ground veal
150
g
ground salt pork
375
ml
water
1
onion, finely chopped
1
raw potato, grated
2.5
ml
ground cinnamon, nutmeg and cloves
1
clove of garlic
salt and pepper
1
egg
15
ml
milk
15
ml
oil or butter
METHOD
- sauté the onions in the hot oil in a large pot; add the ground meat, salt pork, garlic and spices; cover with water and simmer over medium heat for 2 hours or until the water has almost completely evaporated;
- break up the meat with a fork; add the potaotes and cool; add the milk and egg; correct the seasoning;
- place the bottom layer of pie pastry into a lightly greased pie plate, allowing it to overhang a little; prick the bottom with a fork; add the filling, leveling it with a spatula;
- cover with the top crust; moisten the edges lightly to seal them together and crimp with your fingers;
- roll a small piece of foil around your finger and insert it two-thirds of the way into the center of the pie to form a vent;
- brush the top with beaten egg and milk; bake in a 400°F (200°C) oven for 10 minutes;
- reduce the temperature to 350°F (180°C) and continue cooking for about 20 minutes until the pastry is golden.
