Classic Tourtière

Photography: Roger Proulx | Food Styling: Michelle Diamond | Prop Styling: Geneviève Lapointe

  • Prep time 30 minutes
  • Total time 3 hours
  • Portion size 24 servings

Ingredients

Method

In large saucepan, heat oil over medium-high heat; cook onions and garlic for 30 seconds. Add pork and veal; cook, breaking up meat with wooden spoon, about 15 minutes.

Mix in sweet potatoes, broth, bread crumbs, nutmeg, cloves and cinnamon. Season with salt and pepper; cook, stirring occasionally, until potatoes are tender, 40 to 50 minutes. Let cool; cover and refrigerate for 3 hours. Preheat oven to 375°F. Place 4 pastry pie crusts into 4 pie plates; divide filling evenly among pie crusts. Top with remaining pie crusts, trimming pastry if necessary. Using tip of sharp knife, cut steam vents in top. Refrigerate for 30 minutes. Brush pies with milk; flute edges decoratively. Bake on bottom rack of oven until crust is golden, 50 minutes to 1 hour.

Test Kitchen Tip: If you're short on time, make the pastry in advance or use store-bought pastry dough for pie crusts.

Nutritional facts PER SERVING: about

  • Calories 410
  • Total fat 21 g
  • Saturated fat 7 g
  • Sodium 350 mg
  • Total carbohydrate 36 g
  • Fibre 2 g
  • Sugars 4 g
  • Protein 19 g
  • Iron 3 mg
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Lunch & Dinner

Classic Tourtière

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