Traditional Tourtière

1 onion, chopped
2 garlic cloves, finely chopped
1 Tbsp canola oil
1 lb ground pork
1 lb ground beef
1 yukon gold potato, grated
1/4 cup beef stock
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
1/8 tsp ground clove
Salt and pepper
Short crust pastry (homemade or store bought)

In a large saucepan, soften the onion and garlic in the oil. Add the meat and continue cooking for about 15 minutes, stirring to crumble the meat. Season with salt and pepper. Add the remaining ingredients and cook, stirring frequently, for about 45 minutes or until the potato begins to fall apart. Let cool. Adjust the seasoning. Cover and refrigerate for 4 hours or until completely chilled.

With the rack in the lowest position, preheat the oven to 375 F.

Line two 9-inch pie plates with pastry. Cover with the cooled meat mixture. Cover with a second crust. Brush with egg wash. Make an incision in the center. Press the edge to seal with a fork or your fingers. Bake for 50 minutes to 1 hour or until the crust is golden brown.



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