Tourtière
This recipe was published on .
Makes 2.
- Prep Time:
- 2 hours 40 minutes
- Cooking Time:
- 10–12 minutes
| Ingredients | ||
|---|---|---|
| Name | Amount | |
| ground beef | 450 g | |
| ground veal | 225 g | |
| ground pork | 225 g | |
| onions, diced | 1 | |
| clove garlic, diced | 1 | |
| savoury | ½ tsp | |
| ground cloves | ¼ tsp | |
| ground mustard | ⅛ tsp | |
| cinnamon | ⅛ tsp | |
| sugar | pinch | |
| salt and pepper | to taste | |
| uncooked pie crusts | 2 | |
There is a preheat step in this recipe.
Combine all ingredients in a heavy pot. Add all ingredients except for the pie crusts and fill pot with water so that it just covers ingredients. Simmer for 1 hour, stirring often.
Begin heating the oven to 175°C/350°F. Let ingredients cool then cover the bottom of two pie plates with dough. Add the cooked ingredients and cover with other two rounds of dough. Make a few incisions into the top of each pie crust to allow steam to escape.
Bake until the tops of the pies are golden brown.