Tourtière
A Canadian meat pie featuring a tender filling of pork, potatoes, and aromatic spices, wrapped in crispy puff pastry. An ideal dish for the family table that is equally delicious served hot or cold.
Ingredients
- 1 pcs Potatoes
- 1 tsp Sunflower oil
- 500 g Ground pork
- 1 pcs Onion
- 1 clove Garlic clove
- 0.25 tsp Cinnamon
- 0.25 tsp Spice (allspice)
- 0.25 tsp Nutmeg
- 100 ml Vegetable broth
- to taste Black pepper
- to taste Salt
- 400 g Puff pastry
- 1 pcs Egg
Instructions
- Preheat the oven to 200°C (180°C with convection). Boil the potatoes until tender, drain the water, and mash into a purée. Let cool.
- Heat the oil in a skillet over medium heat, add the ground pork and diced onion. Cook, stirring, until the meat is browned (approximately 5 minutes). Add the finely minced garlic, cinnamon, allspice, nutmeg, vegetable broth, season generously with black pepper and salt to taste. Mix well.
- Remove the skillet from heat, add the filling to the cooled potato purée, and mix thoroughly. Allow the filling to cool completely.
- Roll out half of the pastry and place it on the bottom of a 20–23 cm pie dish. Distribute the meat filling evenly. Dampen the edges of the pastry with water.
- Roll out the remaining pastry and cover the pie. Press the edges firmly to seal and trim any excess. Prick the top layer of pastry with a fork in several places to allow steam to escape. Beat the egg and brush over the top for a golden sheen.
- Bake the pie in the oven for 30 minutes until the crust is golden and crispy. Serve hot, cut into wedges, with crisp green salad. Leftovers keep well in the refrigerator and are excellent the next day—serve with pickled vegetables.