There are many variants of tourtière and this one is the most iconic version. Filled with ground beef and pork, covered in crust and baked in the oven, this dish is often enjoyed with hunter sauce or ketchup.
For an added kick, add some grated cheddar cheese before the top layer of crust is added. Stuffed crust tourtière? Yes!
- 1½ pounds (680 g) of ground pork
- 1 pound of (450 g) of ground beef
- 4 cups (940 ml) of chicken broth
- 1 tablespoon (15 ml) of butter
- 2 cloves of garlic (5-10 g) pressed
- ½ cup (125 ml) of diced onions
- ½ teaspoon (2.5 ml) of Italian seasoning
- ¼ teaspoon (1.25 ml) of ground nutmeg
- ¼ teaspoon (1.25 ml) of ground cinnamon
- Salt and pepper
- Pre-heat the oven to 350°F (180°C).
- Using a 3 quart (2.8 litre) saucepan pour in chicken broth followed by ground meat.
- Heat on medium-high and stir occasionally until cooked.
- Remove from heat, drain then set aside.
- Melt butter in a pan. Sauté onions and garlic until onions are transparent.
- Mix onions and garlic with the ground meat. Halve the meat mixture then fill two 9 inch (23 cm) pie crusts. Cover with crust, cut some slits so vapours can escape.
- Bake in the oven for 30 to 40 minutes, or until the crust is a golden brown.
- Remove from the oven and let cool for five minutes before cutting into slices and serving.
Tourtière by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.