alevia's kitchen
Short Description
A classic French Canadian tourtière featuring seasoned meat and savoury spices, all baked in a golden, flaky crust for a comforting and hearty dish.
Ingredients
1 lb lean ground pork
½ lb lean ground beef
1 onion, diced
1 clove garlic, minced
½ cup water
1 ½ teaspoons salt
¾ teaspoon dried thyme, crushed
½ teaspoon ground sage
¼ teaspoon ground black pepper
⅛ teaspoon ground cloves
½ teaspoon allspice powder
1 dash of celery seed
2 pie crust rolls
1 egg, wash
Preparation
In a saucepan, mix pork, beef, onion, garlic, water, salt, thyme, sage, black pepper, and cloves. Cook over medium heat until the mixture begins to boil, stirring occasionally. Lower the heat and simmer until the meat is cooked, about 10 minutes. Let the mixture cool to room temperature.
Preheat the oven to 425°F.
Place one crust in a pie shell and fill it with the meat mixture. Lay the top crust over the pie and seal the edges by pinching them together. Cut slits in the top crust to allow steam to escape. Cover the edges of the pastry with aluminum foil strips to prevent burning. Brush the top of the crust with egg wash.
Bake in the oven for 20 minutes, then remove the foil and continue baking for another 15 to 20 minutes, or until the crust is golden brown. Allow the pie to cool for 10 minutes before slicing.