Canadianby TheMealDBClassic TourtièreServes2Keep screen onSaveShare Cook my versionIngredientsServings−2+2 tablespoons Canola Oil1 chopped Onion2 cloves minced Garlic1 lb Ground Beef1 lb Ground Pork1 tsp Dried Leaves Of Summer SavouryTo taste SaltTo taste Pepper1/2 tsp Ground Clove1/2 tsp Ground Nutmeg1 Bay Leaf1 cup Beef Stock1 small Russet Potato4 Shortcrust Pastry1 beaten EggStepsStep-by-step0 of 6 done1Heat oil on medium-high heat in a large sauté pan or skillet, then sauté the onion and garlic until softened, about 5 minutes. Add the ground beef, pork, and spices and cook until the meat is browned.2Add the beef broth and bring it up to a simmer then reduce heat to medium low. Add the grated potato and stir it in. Cook until liquid is almost absorbed, about 15 min. Remove the bay leaves and add salt to taste. Remove the pan from the heat and let the mixture cool completely — it bakes best if the filling is chilled.3Preheat the oven to 375 °F (190 °C). On a lightly floured surface, roll out one disc of the pie dough to less than the 1/4-inch thickness and line the 9-inch pie plate. Fill this with the cooled tourtière mixture and spread out evenly.4Roll out the remaining dough to the same thickness, cut a hole in the centre (for steam to escape) and place on top of the filling. Trim the dough to 1/2-inch beyond the edge of the pie plate and pinch the edges of the crust together. Brush the crust with the egg wash.5Bake tourtière for about 45 minutes or until the pastry is a rich golden brown. Let cool for 15 minutes before slicing to serve.6Serves: 8-10 (makes 2 9-inch pies)Source: TheMealDB
