Dave's Recipes

Tourtiere (x3.0 scale)

Recipe by user david

A French Canadian Christmas Eve tradition

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Serves 24

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

  • 3 onions, finely diced
  • 3 stalks of celery, finely diced
  • 3 (432 g) carrots, finely diced
  • 3 lbs (1.361 kg) lean ground beef
  • 3 lbs (1.361 kg) ground pork
  • 3 cups (750 g) beef stock (low-sodium)
  • 1.5 beef bouillon cube
  • 3 onions, finely diced
  • 3 stalks of celery, finely diced
  • 3 (432 g) carrots, finely diced
  • 3 lbs (1.361 kg) lean ground beef
  • 3 lbs (1.361 kg) ground pork
  • 3 cups (750 g) beef stock (low-sodium)
  • 1.5 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.

  • 6 (24 g) cloves garlic, finely diced
  • 1 1⁄2 tsp (9 g) salt
  • 6 (24 g) cloves garlic, finely diced
  • 1 1⁄2 tsp (9 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.

  • 3 cups (750 g) beef stock (low-sodium)
  • 3 cups (750 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 Tbsp summer savoury
  • 1⁄2 tsp finely ground pepper
  • 1⁄2 tsp mustard powder
  • 1⁄2 tsp ground cloves
  • 1⁄4 tsp ground allspice
  • 1 1⁄2 tsp (4 g) cinnamon
  • 1⁄4 tsp nutmeg
  • 1 Tbsp summer savoury
  • 1⁄2 tsp finely ground pepper
  • 1⁄2 tsp mustard powder
  • 1⁄2 tsp ground cloves
  • 1⁄4 tsp ground allspice
  • 1 1⁄2 tsp (4 g) cinnamon
  • 1⁄4 tsp nutmeg

Add spices and stir and cook another 5 minutes.

  • 1 1⁄2 cup (186 g) bread crumbs
  • 1 1⁄2 cup (186 g) bread crumbs

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

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.

  • 3 (153 g) large eggs
  • 3 (153 g) large eggs

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:

Meat

Nutrition Information

Nutrient Per Serving Total
Calories 506 4051
Protein 32.5g 259.9g
Fat 34.0g 272.0g
Saturated Fat 11.8g 94.7g
Carbohydrates 16.6g 132.7g
Fiber 2.0g 16.1g
Sugar 1.3g 10.6g
Sodium 240mg 1923mg
Cholesterol 115mg 922mg

Per serving values based on 8 servings at 3.0x scale.

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