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French Canadian Pork Pie "Tourtière"

French Canadian Pork Pie
French Canadian Pork Pie "Tourtière" might be just the Mediterranean recipe you are searching for. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains about 15g of protein, 34g of fat, and a total of 578 calories. If you have chicken broth, carrot, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

1
APPLE RAISIN CHUTNEY: HEAT butter in a small saucepan over medium heat.
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ChutneyChutney
ButterButter
RaisinsRaisins
AppleApple
Equipment you will use
Sauce PanSauce Pan
2
Add onions and saute for 2-3 minutes or until soft.
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OnionOnion
3
Add apples and remaining ingredients. Bring to a boil. Reduce heat to low and simmer for 20-30 minutes or until apples are soft and the liquid has evaporated. Cool before serving.
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AppleApple
4
TOURTIERE: PREHEAT oven to 375 degrees F (190 degrees C).
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OvenOven
5
HEAT oil in a large skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
6
Add ground pork and cook, breaking apart with the back of a wooden spoon for 8-10 minutes.
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Ground PorkGround Pork
Equipment you will use
Wooden SpoonWooden Spoon
7
Add onions, carrots, and garlic. Cook for 2-3 minutes and add spices and herbs. Cook for another 1-2 minutes and stir in potato. After another 1-2 minutes add broth. Bring to a boil then reduce to a simmer for 2-3 minutes or until liquid has evaporated.
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CarrotCarrot
GarlicGarlic
OnionOnion
PotatoPotato
SpicesSpices
BrothBroth
HerbsHerbs
8
Remove from heat and allow to cool slightly.
9
Remove bay leaf and discard.
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Bay LeavesBay Leaves
10
TRANSFER the pork mixture into one of the prepared pie shells.
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Pie CrustPie Crust
PorkPork
11
Remove the second pie shell from the foil tray onto a lightly floured work surface.
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Pie CrustPie Crust
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Aluminum FoilAluminum Foil
12
Roll pastry with a lightly floured rolling pin to a 10-inch (25cm) round.
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RollRoll
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Rolling PinRolling Pin
13
Place on top of the filled pie and press the edges to seal. Trim any excess pastry and flute the edges.
14
CUT a small slit in the top to allow steam to escape. Use the leftover pastry to make decorative leaves if desired.
15
Brush the top of the pie with egg wash.
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EggEgg
16
BAKE for 20 minutes or until golden brown.
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OvenOven
DifficultyExpert
Ready In1 h, 20 m.
Servings8
Health Score7
CuisinesMediterraneanFrenchEuropean
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