Quebec Tourtiere
A simple and easy pie containing savory pork that is sure to have you speaking French after every bite.
Yield
1 servingsPrep
60 minCook
30 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
|
|
| 1 | pound |
pork
lean ground |
|
| 1 | each |
onions
medium, chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | teaspoon |
savory
|
|
| 1 | x |
cloves
ground |
*
|
| ¼ | cup |
water
boiling |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
|
|
| 453.6 | g |
pork
lean ground |
|
| 1 | each |
onions
medium, chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 2.5 | ml |
savory
|
|
| 1 | x |
cloves
ground |
*
|
| 59 | ml |
water
boiling |
|
Directions
Mix meat, onion, spices in a saucepan. Add boiling water. Simmer, uncovered for 20 minutes, stirring occasionally. Skim off any fat.
Preheat oven to 375℉ (190℃). Roll out half of the pastry and line 9" pie plate. Place filling in pie plate and cover with the remaining pastry. Prick with a fork. Bake at 375℉ (190℃) for 30 minutes or until golden. Serve piping hot topped with homemade ketchup or chili sauce.
Serves 4-6.
NOTES: Traditionally this is eaten hot after midnight mass on Christmas Eve.
