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Name: Tourtiere (Canadian Pork Pie)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1/2 ts Ground nutmeg; 1/2 c Plain low-fat yogurt; 2 Garlic minced; 6 tb Margarine; 1/2 c onion Diced; 1 Egg beaten; 1/4 ts Pepper; 1/2 ts Sage leaves crumbled; 1/2 ts Salt; 12 oz potatoes Peeled cooked; 1 1/2 c All-purpose flour; 2 ts Vegetable oil; 1 ts Salt; 1 lb ground pork Cooked, crumbled

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INGREDIENTS

1/2 ts Ground nutmeg
GLAZE
FILLING
1/2 c Plain low-fat yogurt
2 Garlic ; minced
6 tb Margarine
1/2 c onion ; Diced
1 Egg ; beaten
1/4 ts Pepper
1/2 ts Sage leaves ; crumbled
1/2 ts Salt
12 oz potatoes ; Peeled cooked
1 1/2 c All-purpose flour
2 ts Vegetable oil
1 ts Salt
1 lb ground pork ; Cooked, crumbled

Servings

INSTRUCTIONS

PASTRY PASTRY: In mixing bowl combine flour and salt; with pastry blender, or two knives, cut in margarine until mixture resembles coarse meal. Add yogurt and mix thoroughly. Form dough into 2 equal balls; wrap in plastic wrap and refrigerate for at least 1 hour. FILLING: In small nonstick skillet heat oil over medium-high heat; add onion and garlic and cook, stirring frequently, until onion is golden. Transfer to large bowl and add remaining ingredients for filling; stir to combine. PREPARE PIE: Preheat oven to 425. Roll each ball of dough between 2 sheets of wax paper, forming two 9-inch circles; fit one circle into an 8 inch pie pan and add filling. Place second circle over filling and fold edges under. If desired, flute edges. Gently pierce dough to allow steam to escape; brush pastry with beaten egg and bake until top crust is golden brown, 25 to 30 minutes.

NOTES

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Tourtiere (Canadian Pork Pie)

1/2 ts Ground nutmeg
 GLAZE
 FILLING
1/2 c Plain low-fat yogurt
2 Garlic minced
6 tb Margarine
1/2 c onion Diced
1 Egg beaten
1/4 ts Pepper
1/2 ts Sage leaves crumbled
1/2 ts Salt
12 oz potatoes Peeled cooked
1 1/2 c All-purpose flour
2 ts Vegetable oil
1 ts Salt
1 lb ground pork Cooked, crumbled

PASTRY    PASTRY:  In mixing bowl combine flour and salt; with pastry blender, or two  knives, cut in margarine until mixture resembles coarse meal. Add yogurt  and mix thoroughly. Form dough into 2 equal balls; wrap in plastic wrap and  refrigerate for at least 1 hour.    FILLING:  In small nonstick skillet heat oil over medium-high heat; add  onion and garlic and cook, stirring frequently, until onion is golden.  Transfer to large bowl and add remaining ingredients for filling; stir to  combine.    PREPARE PIE:  Preheat oven to 425.  Roll each ball of dough between 2  sheets of wax paper, forming two 9-inch circles; fit one circle into an 8  inch pie pan and add filling. Place second circle over filling and fold  edges under.  If desired, flute edges.  Gently pierce dough to allow steam  to escape; brush pastry with beaten egg and bake until top crust is golden  brown, 25 to 30 minutes.

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Nutrition

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Serving Size: 1 Serving (163g)
Recipe Makes: 8

Calories: 372
Calories from Fat: 224 (60%)

Amt Per Serving		% DV

	Total Fat 24.9g	33 %
	Saturated Fat 5.9g	30 %
	Monounsaturated Fat 11.7g
	Polyunsanturated Fat 6.1g
Cholesterol 47.8mg		15 %
Sodium 534.3mg		18 %
Potassium 358.2mg		9 %
Total Carbohydrate 27.4g		8 %
	Dietary Fiber 2g	8 %
	Sugars, other 25.4g
Protein 9.8g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 372

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