Install App - Add Dave's Eats to your home screen for quick access!
You are currently offline. Some features may be unavailable.

Dave's Eats

Tourtiere (x0.5 scale)

Recipe by user david

A French Canadian Christmas Eve tradition

½ x1 x2
or click any ingredient amount to scale
Shopping List

Serves 4

I've made this for many Christmas Eves. It's a tradition in my wife's family who is from Montreal.

Tourtiere
Tourtiere
  • 0.5 0.5 onion, finely diced
  • 0.5 stalks 0.5 stalks celery, finely diced
  • 0.5 0.5 carrot, finely diced
  • 8 oz 8 oz (230 g) lean ground beef
  • 8 oz 8 oz (230 g) ground pork
  • 1⁄2 cup 1⁄2 cup (120 g) beef stock (low-sodium)
  • 0.25 0.25 beef bouillon cube
  • 0.5 0.5 onion, finely diced
  • 0.5 stalks 0.5 stalks celery, finely diced
  • 0.5 0.5 carrot, finely diced
  • 8 oz 8 oz (230 g) lean ground beef
  • 8 oz 8 oz (230 g) ground pork
  • 1⁄2 cup 1⁄2 cup (120 g) beef stock (low-sodium)
  • 0.25 0.25 beef bouillon cube

Cook onion, carrot, celery, ground meats, beef stock, and bouillon cube on high heat in beef broth for about 30 minutes or until broth is reduced and the carrots, onions, and celery are soft.

  • 1 clove 1 clove garlic, finely diced
  • 1⁄4 tsp 1⁄4 tsp (2 g) salt
  • 1 clove 1 clove garlic, finely diced
  • 1⁄4 tsp 1⁄4 tsp (2 g) salt

When the stock has been reduced, add garlic and salt and cook for 10 minutes more. If using stock that contains salt, modify amount of added salt accordingly.

  • 1⁄2 cup 1⁄2 cup (120 g) beef stock (low-sodium)
  • 1⁄2 cup 1⁄2 cup (120 g) beef stock (low-sodium)

Add more beef broth, bring to boil, then reduce heat to simmer until most liquid is gone, about another 30 minutes or longer.

  • 1⁄4 cup 1⁄4 cup (27 g) bread crumbs
  • 1⁄4 cup 1⁄4 cup (27 g) bread crumbs

Turn off heat and add bread crumbs and stir which should soak up remaining liquid and fat.

  • 1⁄2 tsp 1⁄2 tsp (1 g) summer savoury
  • 1⁄8 tsp 1⁄8 tsp black pepper, finely ground
  • 1⁄8 tsp 1⁄8 tsp (0 g) mustard powder
  • 1⁄8 tsp 1⁄8 tsp (0 g) ground cloves
  • pinch of pinch of (0 g) ground allspice
  • 1⁄4 tsp 1⁄4 tsp (1 g) cinnamon
  • pinch of pinch of (0 g) nutmeg
  • 1⁄2 tsp 1⁄2 tsp (1 g) summer savoury
  • 1⁄8 tsp 1⁄8 tsp black pepper, finely ground
  • 1⁄8 tsp 1⁄8 tsp (0 g) mustard powder
  • 1⁄8 tsp 1⁄8 tsp (0 g) ground cloves
  • pinch of pinch of (0 g) ground allspice
  • 1⁄4 tsp 1⁄4 tsp (1 g) cinnamon
  • pinch of pinch of (0 g) nutmeg

Add spices and stir and cook another 5 minutes.

Preheat oven to 425 degrees F. Line a pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust. Cover edges of pie with strips of aluminum foil.

Preheat oven to 425 degrees F. Line a pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust. Cover edges of pie with strips of aluminum foil.

  • 0.5 0.5 (26 g) large egg
  • 0.5 0.5 (26 g) large egg

Brush with beaten egg, if desired. Cut steam vent. Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.

Sources:

  • David Grant

Category:

Pork

Nutrition Information

Nutrient Per Serving Total
Calories 54 431
Protein 5.2g 41.3g
Fat 3.6g 29.0g
Saturated Fat 1.4g 11.5g
Carbohydrates 0.0g 0.1g
Fiber 0.0g 0.0g
Sugar 0.0g 0.0g
Sodium 17mg 140mg
Cholesterol 19mg 149mg

Per serving values based on 8 servings at 0.5x scale.

Thanks for visiting my site. | master-271814a (docker)