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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
TOTAL TIME: Prep: 25 min. Bake: 50 min. YIELD:6 servings

Ingredients

  • Pastry for double-crust pie (9 inches)
  • 1-1/4 pounds ground beef
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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

  • 1. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Set aside.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.