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Tourtiere
A traditional Quebecois spiced pork and potato pie — a Christmas and winter staple. Letting the meat filling cool completely before it goes into the pastry stops the base turning soggy as the pie bakes.
Total time
90 min
Prep
30 min
Cook
60 min
Difficulty
medium
Cuisine
Canadian
Ingredients
500gpork mince
500gveal or beef mince
2large potatoes, boiled and mashed
1onion, diced
3 clovesgarlic, minced
1 tspcinnamon
1/2 tspcloves
1/2 tspallspice
1/2 tspnutmeg
1/2 cupchicken stock
2 sheetsshortcrust pastry
1egg, beaten
salt and pepperto taste
Instructions
1
Brown both meats with onion and garlic. Add spices and stock.
2
Simmer 15 minutes. Stir in mashed potato. Season well. Cool.
3
Line a deep 23cm pie dish with pastry. Fill with meat mixture.
4
Cover with pastry lid. Crimp edges. Brush with egg. Score top.
5
Bake at 190°C for 45 minutes until deep golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
423
Protein
35.2g
Fat
25.8g
Carbs
11.3g
Fiber
1.5g
Sodium
258mg
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