Before there was the United States or Canada, there was Tourtiere. While the meat pie is rightly thought of as indigenous to Quebec, the tradition is just as legit in the upper reaches of New Hampshire and Vermont. My French-Canadian grandfather made what I consider to be the definitive version of this around the Christmas holidays and I can still taste it to this day.
Source: Big American Cookbook
In a medium saucepan over medium-high heat, heat the oil and sauté the pork, onion, and the white parts of the green onions briefly. Add the potatoes, salt, and 1 cup water. Bring to a boil, then reduce the heat to medium and simmer gently, stirring often, until the liquid evaporates, about 1 hour.
Preheat the oven to 350°F.
Add the cinnamon, allspice, cloves, and the green parts of the green onions to the pork mixture and stir to combine, mashing the potatoes as you stir. Spoon the pork mixture into the pie shell. Cover the pie with the top crust, crimping the edges to seal. With a sharp knife or fork, poke a few holes in the top crust to vent. Bake for 50 to 55 minutes, until the crust is golden. Let cool for at least 20 minutes before serving.
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Serving Size: 1 Serving (324g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 200 | ||
Calories from Fat: 83 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 212.8mg | 7 % | |
Potassium 644mg | 17 % | |
Total Carbohydrate 27.3g | 8 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 23.6g | ||
Protein 3.3g | 5 % | |
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. |
Calories per serving: 200
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