Tourtiere
Heather
ingredients
- Filling:
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 lb ground beef and ground pork
- 1/2 cup dry white wine
- 1 baking potato, peeled and grated
- 2 cups beef or chicken stock
- 1 tsp salt
- 1/2 tsp pepper
- 3/4 tsp cinnamon and allspice
- 2 tbsp dijon
- 1 egg, lightly beaten
directions
- 1
Heat oil in a large deep skillet and cook onion, garlic and carrot until tender.
- 2
Add meat and brown.
- 3
Add wine and cook until reduced almost completely.
- 4
Add potato, stock, salt, pepper, cinnamon and allspice.
- 5
Bring to a boil and simmer gently 20-25 minutes until mixture is thick. Cool.
- 6
Spread bottom crust with mustard and spoon in cooled filling.
- 7
Cover with second round of pastry.
- 8
Cut a few steam slits in top crust and crimp edges together. Brush with eggs wash.
- 9
Bake at 425° for 15 minutes.
- 10
Reduce to 350° for 30-35 minutes longer until crust is nicely browned.
- 11
Cool 10 minutes before serving.
Source: Heather
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