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Tourtiere Recipe

When temperatures drop, people in our region start craving the ultimate French-Canadian comfort food—savory meat pie, or tourtiere.—Vivianne Remillard, St. Joseph, Manitoba

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Tourtiere Recipe

Prep: 25 min. Bake: 50 min.

Yield: 6 Servings

25 50 75

Ingredients

Pastry for double-crust pie (9 inches)
1-1/4 pounds lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1-1/4 pounds ground pork
1 medium onion, chopped
1/3 cup water
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon dried sage leaves
1/4 teaspoon ground cloves
1/4 teaspoon pepper
1/2 cup soft bread crumbs

Directions

Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Set aside.
In a large skillet, cook the beef, pork and onion over medium heat until meat is no longer pink; drain. Stir in water and seasonings, then bread crumbs.
Spoon into prepared pastry. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry.
Bake at 375° for 50-60 minutes or until crust is golden brown. Yield: 6 servings.

Nutritional Facts 1 piece equals 689 calories, 41 g fat (16 g saturated fat), 135 mg cholesterol, 687 mg sodium, 39 g carbohydrate, 1 g fiber, 39 g protein.

Originally published as Tourtiere in Country Woman October/November 2010, p29