Apple Tourtière

Apple Tourtière
  • 1 tourtière
  • 0:25 Preparation
  • 0:45 Cooking
  • 1:10 Total Time

Ingredients

Add all
  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)

    butter

  • 2

    celery stalks, finely chopped

  • 1

    onion, chopped

  • 2

    garlic cloves, finely chopped

  • 1/2 lb
    (225 g)

    lean ground chicken

  • 1/3 lb
    (150 g)

    medium lean ground pork

  • 1/4 tsp.
    (1 mL)

    ground nutmeg

  • 2

    slivers of fresh rosemary or 1/2 teaspoon (2 ml) dried rosemary

  • salt and ground pepper to taste

  • 1 cup
    (250 mL)

    quebec potatoes, grated

  • 1

    unpeeled apple, diced

  • sufficient quantity of breadcrumb

  • 2

    rolled out short crust pastries (pastry)

  • 1

    egg

Preparation

Preheat the oven to 375°F (190°C).

In a casserole, heat the oil and melt the butter. Brown the celery with the onion and garlic.

Add the meats and cook completely over medium heat.

Flavour with nutmeg, add rosemary and season generously.

Add the potato and apple. Continue cooking 4 to 5 minutes.

Sprinkle a few breadcrumbs to absorb surplus drippings. Adjust seasoning as needed and remove the slivers of rosemary (especially the stems, leave the detached leaves).

In a pie plate containing a rolled out short crust pastry, spread the meat preparation. Brush with egg wash (beaten egg with a little water) and cover with a second rolled out pastry crust. Brush the upper short crust pastry with egg wash and make a few small slits to let the vapour escape.

Cook in the centre of the oven for about 20 minutes or until the crust is well browned.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007