Classic Canadian Tourtière

Classic Canadian Tourtiere Photography by Felix Wedgewood Author: Canadian Living Credits: Classic Canadian Tourtiere <br />Photography by Felix Wedgewood

For a perfect condiment partner, you'll want to make up a batch of our easy Pear Ketchup. You'll find the recipe link below.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2010

Ingredients

  • 1 potato peeled and cubed
  • 4 thick-cut bacon chopped
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 cups sliced button mushrooms
  • 1/4 cup dry white wine
  • 1 lb ground pork
  • 1 lb ground veal
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cinnamon
  • 1 pinch ground cloves
  • All-Purpose Savoury Pie Dough recipe
  • 1 egg yolk

Method

In saucepan of boiling salted water, cook potato until tender, about 10 minutes. Drain and return to saucepan; mash and set aside.

Meanwhile, in large saucepan, fry bacon over medium-high heat until softened. Add onion and garlic; cook until softened, about 3 minutes.

Add mushrooms; cook until almost no liquid remains, about 5 minutes. Add wine; cook until almost no liquid remains.

Stir in pork and veal; cook, breaking up with spoon, until browned, 20 to 25 minutes. Add salt, pepper, cinnamon and cloves; cook, stirring, for 3 minutes. Add potato; cook, stirring, until incorporated, about 5 minutes. Let cool.

On lightly floured surface, roll out 1 disc of the dough to 13-inch (33 cm) circle. Fit into 9-inch (23 cm) pie plate. Fill with meat mixture. Trim dough even with rim; brush rim
with water.

Roll out remaining dough into 12-inch (30 cm) circle. Fit over filling, pressing edge to seal. Trim to leave 1/2-inch (1 cm) overhang; tuck under bottom pastry and flute. Cut steam vent in top.

If desired, roll out pastry scraps and cut out festive shapes. Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry. Press shapes onto pastry; brush with egg wash.

Bake in bottom third of 425°F (220°C) oven for 20 minutes. Reduce heat to 400°F (200°C); bake until steaming and pastry is golden, about 30 minutes. Let stand for 10 minutes before cutting.

Serve with Tomato Pear Ketchup

Nutritional facts Per serving: about

  • Sodium 594 mg
  • Protein 28 g
  • Calories 643.0
  • Total fat 41 g
  • Potassium 630 mg
  • Cholesterol 159 mg
  • Saturated fat 20 g
  • Total carbohydrate 37 g

%RDI

  • Iron 23.0
  • Fibre 0.0
  • Folate 41.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Classic Canadian Tourtière

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