Tourtière à cru de Rigaud - Meat Pie from RigaudTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: Under 30 minutes
Cooking time: About 75 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:200.2 kcal
Proteins:12.4 g
Fats:14.4 g
Carbohydrate:4.6 g
Fibers:0.6 g
Sugar:0.5 g
Cholesterol:49.7 mg
Sodium:46.4 mg
Calcium:15.7 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
500
g
ground pork
500
g
ground beef
1
onion, finely chopped
2
potatoes, boiled and mashed
2.5
ml
dry mustard
thyme and sage
ground cloves
salt and pepper
METHOD
Method (the filling is not precooked)
- combine all the ingredients for the filling;
- place the bottom layer of pie pastry into a lightly greased deep tourtière 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 15 minutes;
- reduce the temperature to 350°F (180°C) and continue cooking for 1 hour.
Tips
- check the tourtière occasionally; if it's browning too fast, cover it loosely with aluminum foil;
- if you're using a pie plate rather than a deep tourtière dish, reduce the cooking time to 45 minutes.
