Tourtière
A double-crust pie of spiced pork and potato. The Québec Christmas table.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Fry the onion and garlic until soft, add both minces and cook, breaking up lumps, for ten minutes.
Add all the spices, season, and pour in the stock.
Simmer gently for forty minutes, until the liquid has almost gone.
Stir in the mashed potato and cool the filling completely.
Line a tin with pastry, add the cold filling and level it.
Cover with a second sheet, crimp the edges, cut vents and glaze with egg.
Bake at 200 °C for fifteen minutes, then at 180 °C for forty more, to a deep golden crust.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: St. Lawrence restaurant · CC BY-SA 4.0