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Apple Tourtière https://www.metro.ca/userfiles/image/recipes/Tourtiere-pomiculteur-3655.jpg PT25M PT45M PT1H10M
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.
1
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 1 cup (250 mL) quebec potatoes, grated 1 unpeeled apple, diced sufficient quantity of breadcrumb 2 rolled out short crust pastries (pastry) 1 egg
Apple Tourtière

Apple Tourtière

Rate this recipe
7 Votes
1
tourtière
0:25
Preparation
0:45
COOKING
1:10
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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
Imprimer ma sélection

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Bright & balanced

Bright & balanced

A very versatile beer.
Discover a perfect balance between the bitter bouquet of hops and the sweet taste of malt in this medium-lightbodied beer with a crisp, clean finish.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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