Cycle 5 - North & Central America - Canadian Meat Pie (Tourtiere)
I feel I should be apologizing to any Canadians coming across this post for butchering what seems to be a delicious dish and a variation, with French influences, of the meat pies of the United Kingdom (Guinness pie - yum).
I understand it’s normally done as a proper pie - crust bottom and top - but the recipe I had uses a ramekin and crust only on top. I guess it’s healthier that way.
I messed it up in experimenting with the crust and instead of using pie crust like the recipe calls for, I use biscuit mix.
Don’t get me wrong - it’s still delicious, but I think the biscuit mix (freedom biscuit not the Commonwealth kind) drained some of the moisture from the mix. Or maybe we’re too used with the somewhat similar-looking shepherd pie and the metric ton of gravy is contains.
- Cooking spray
- 1 pound ground pork
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon ground cloves
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/3 cup finely chopped celery
- 1 pound russet potatoes, peeled and cut into 1/4-inch cubes
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups fat-free, lower-sodium chicken broth
- 3 tablespoons finely chopped fresh chives
- 1/2 (14.1-ounce) package refrigerated pie dough
- 1 pound ground pork
- Preheat oven to 400F.
- Heat a large skillet over medium-high heat.
Coat pan with cooking spray. Add pork to pan.
Sprinkle pork with salt, cinnamon, red pepper, and cloves; sauté 5 minutes or until browned, stirring to crumble.
Using a slotted spoon, remove pork from pan.
Add oil to pan; swirl to coat.
Add onion, carrot, celery, and potato; sauté 5 minutes.
Add garlic, and sauté 1 minute.
Return pork to pan.
Stir in flour, and cook 1 minute, stirring constantly.
Add broth, scraping pan to loosen browned bits; bring to a boil.
Cook 2 minutes or until slightly thick. Remove from heat; stir in chives.
- Place 1 cup pork mixture into each of 6 (8-ounce) ramekins.
Roll pie dough to an 11-inch circle.
Cut 4 (5-inch) dough circles.
Combine and re-roll dough scraps.
Cut 2 (5-inch) circles.
Place 1 dough circle on each ramekin, tucking edges inside.
Cut an X in the top of each circle; coat lightly with cooking spray. Place ramekins on a baking sheet.
Bake at 400F for 40 minutes or until golden and bubbly.
Note: If you don’t have ramekins, spoon the filling into a 9-inch pie plate, and top with the entire pastry.
- calories 420;
- fat 22.2g (sat 7.6g, mono 9.8g, poly 2g);
- protein 17.5g;
- carbs 36.5g;
- fiber 2.4g;
- cholesterol 54mg;
- iron 1.8mg;
- sodium 489mg;
- calcium 45mg