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Occasions | Meat

Tourtiere (spiced French Canadian pie)

This Canadian holiday favourite is great for energy and boosting your immune system

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Tourtiere (spiced French Canadian pie) recipe
Serves:
6
Preparation:
15 Mins
Cooking:
80 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Milk, Lactose, Eggs, Gluten, Celery
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What are the health benefits of Tourtiere (spiced French Canadian pie)?

This Canadian holiday favourite is great for energy and boosting your immune system

 

Ingredients

Method

Ingredients

1.5g/¼ tsp allspice nutritional information
1.5g/¼ tsp allspice
1g/2 bay leaves nutritional information
1g/2 bay leaves
70g/1 medium carrot, peeled and finely chopped nutritional information
70g/1 medium carrot, peeled and finely chopped
3g/½ tsp crushed celery seed nutritional information
3g/½ tsp crushed celery seed
200ml organic cider nutritional information
200ml organic cider
1.5g/¼ tsp ground cloves nutritional information
1.5g/¼ tsp ground cloves
12g/2 cloves garlic, finely chopped nutritional information
12g/2 cloves garlic, finely chopped
50g/1 egg nutritional information
50g/1 egg
25ml milk nutritional information
25ml milk
200g/2 medium onions, chopped nutritional information
200g/2 medium onions, chopped
300g/2 medium potatoes, peeled and chopped nutritional information
300g/2 medium potatoes, peeled and chopped
600g minced pork nutritional information
600g minced pork
Salt and pepper to taste nutritional information
Salt and pepper to taste
500g/1 packet shortcrust pastry nutritional information
500g/1 packet shortcrust pastry
100ml water nutritional information
100ml water
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Preheat oven to 375°F, 200°C, Gas 7.
2) Cook potatoes in a pan of salted water until tender, and drain.
3) Roughly mash potatoes and set aside to cool.
4) In a large frying pan, sauté pork over a medium heat until browned.
5) Add onions, carrots and seasonings and sauté until tender, about 10 minutes.
6) Add cider and water and bring up to a simmer for about 15 minutes, until most of the liquid has been absorbed.
7) Remove from heat, stir in potatoes and cool to room temperature.
8) Roll out ¾ of the pastry dough, to a thickness of approximately ½cm and line a 20cm flan tin.
9) Fill with the cooled pie filling mixture.
10) Roll out the remaining pastry and cover the pie.
11) Trim the edges and press together to seal. Cut a hole in the centre of the pie lid to allow steam to escape. Decorate with any leftover pastry.
12) Mix the egg and milk together and brush over the pie to glaze.
13) Bake in the oven for 30-40 minutes, until golden brown.
14) Traditionally served at Christmas but served cold it would be great for a summer picnic. 

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