French Canadian Pork Pie "Tourtière"
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"Grace your holiday table with the traditional savoury pie from Quebec. This one is served with a spicy apple raisin chutney."
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Ingredients1 h 20 m servings 673 cals
Original recipe yields 6 servings (1 (9-inch) pie)
- Apple Raisin Chutney: Heat butter in a small saucepan over medium heat. Add onions and saute for 2-3 minutes or until soft. Add apples and remaining ingredients. Bring to a boil. Reduce heat to low and simmer for 20-30 minutes or until apples are soft and the liquid has evaporated. Cool before serving.
- Tourtiere: Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a large skillet over medium-high heat. Add ground pork and cook, breaking apart with the back of a wooden spoon for 8-10 minutes. Add onions, carrots, and garlic. Cook for 2-3 minutes and add spices and herbs. Cook for another 1-2 minutes and stir in potato. After another 1-2 minutes add broth. Bring to a boil then reduce to a simmer for 2-3 minutes or until liquid has evaporated. Remove from heat and allow to cool slightly. Remove bay leaf and discard.
- Transfer the pork mixture into one of the prepared pie shells. Remove the second pie shell from the foil tray onto a lightly floured work surface. Roll pastry with a lightly floured rolling pin to a 10-inch (25cm) round. Place on top of the filled pie and press the edges to seal. Trim any excess pastry and flute the edges.
- Cut a small slit in the top to allow steam to escape. Use the leftover pastry to make decorative leaves if desired. Brush the top of the pie with egg wash.
- Bake for 20 minutes or until golden brown.
Per Serving: 673 calories; 36.8 g fat; 64 g carbohydrates; 21.6 g protein; 104 mg cholesterol; 278 mg sodium. Full nutrition