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Traditional Pork Pie Tourtière https://www.metro.ca/userfiles/image/recipes/tourtiere-au-porc-style-traditionnel-7384.jpg PT40M PT50M PT1H30M
Apple raisin chutney:Heat butter in a small saucepan over medium heat.Add onions and sauté for 2-3 minutes or until soft.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.Tourtière:Preheat oven to 375°F (190°C).Heat oil in a large skillet over medium-high heat.Add ground pork and cook, breaking apart with the back of a wooden spoon for 8-10 minutes.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.Remove from heat and allow to cool slightly.Remove bay leaf and discard.Transfer the pork mixture into one of the prepared pie shells.Remove the second pie shell from the foil tray onto a lightly floured work surface.Roll pastry with a lightly floured rolling pin to a 10” (25 cm) round.Place on top of the filled pie and press the edges to seal.Trim any excess pastry and flute the edges.Cut a small slit in the top to allow steam to escape.Use the leftover pastry to make decorative leaves if desired.Brush the top of the pie with egg wash.Bake for 20 minutes or until golden brown.
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3 6 5 1
2 Tenderflake frozen deep pie shell, defrosted overnight in the refrigerator 1 egg, beaten
Traditional Pork Pie Tourtière

Traditional Pork Pie Tourtière

Rate this recipe
6 Votes
6
servings
0:40
Preparation
0:50
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    Tenderflake frozen deep pie shell, defrosted overnight in the refrigerator
  • butter


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    IRRESISTIBLES NATURALIA ALMOND BUTTER

    IRRESISTIBLES NATURALIA ALMOND BUTTER

    $7.99 ea.

    340 g, SELECTED VARIETIES


    SAVOR GRASS FED BUTTER

    SAVOR GRASS FED BUTTER

    $4.99 ea.

    250 g, SALTED OR UNSALTED


  • 1
    small onion, finely chopped
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $3.00

    2 lb PRODUCT OF ONTARIO CANADA NO. 1 GRADE


  • 2
    apples, peeled, cored and diced
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    GALA APPLES

    GALA APPLES

    $1.69 /lb

    PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE SEEDLESS NAVEL ORANGES PRODUCT OF U.S.A. 3.73/kg


  • raisins

  • 1/4 cup
    (60 mL)
    sugar
  • 1 cup
    (250 mL)
    apple juice
  • vegetable oil

  • 1 lb
    (454 g)
    ground pork
  • 1
    onion, finely chopped
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $3.00

    2 lb PRODUCT OF ONTARIO CANADA NO. 1 GRADE


  • 1
    carrot, finely chopped
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    CARROTS OR YELLOW ONIONS

    2 for $3.00

    2 lb PRODUCT OF ONTARIO CANADA NO. 1 GRADE


    CANADA ORGANIC CARROTS

    CANADA ORGANIC CARROTS

    $2.99 ea.

    2 lb, PRODUCT OF CANADA, CANADA NO. 1 GRADE


    PEELED BABY CARROTS

    PEELED BABY CARROTS

    $3.99 ea.

    907 g PRODUCT OF ONTARIO OR U.S.A.


  • 2
    cloves garlic, minced
  • 3/4 tsp.
    (3 mL)
    cinnamon
  • 1/2 tsp.
    (2 ml)
    cloves
  • 1
    bay leaf
  • 1 tsp.
    (5 mL)
    dried thyme leaves

  • salt and pepper
  • 1
    potato, peeled and grated
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    BETTY CROCKER POTATOES

    BETTY CROCKER POTATOES

    2 for $5.00

    SELECTED SIZES, SELECTED VARIETIES OR 2.89 EA.


    ASPARAGUS

    ASPARAGUS

    $2.99 /lb or ea.

    PRODUCT OF MEXICO, No. 1 GRADE OR PRODUCT OF PERU, No. 1 GRADE, 2.99/lb, 6.59/kg THE LITTLE POTATO COMPANY FRESH CREAMER POTATOES 680 g, PRODUCT OF CANADA SELECTED VARIETIES, 2.99 EA.


    SWEET POTATOES

    SWEET POTATOES

    $1.69 /lb

    PRODUCT OF U.S.A. 3.73/kg


  • 3/4 cup
    (175 mL)
    chicken broth
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    SAVE $2.00
    PACIFIC ORGANIC BROTH OR SOUP

    PACIFIC ORGANIC BROTH OR SOUP

    $3.99 ea.

    SELECTED SIZES, SELECTED VARIETIES


  • 1
    egg, beaten
Imprimer ma sélection

Preparation

Apple raisin chutney:

Heat butter in a small saucepan over medium heat.

Add onions and sauté for 2-3 minutes or until soft.

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.

Tourtière:

Preheat oven to 375°F (190°C).

Heat oil in a large skillet over medium-high heat.

Add ground pork and cook, breaking apart with the back of a wooden spoon for 8-10 minutes.

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.

Remove from heat and allow to cool slightly.

Remove bay leaf and discard.

Transfer the pork mixture into one of the prepared pie shells.

Remove the second pie shell from the foil tray onto a lightly floured work surface.

Roll pastry with a lightly floured rolling pin to a 10” (25 cm) round.

Place on top of the filled pie and press the edges to seal.

Trim any excess pastry and flute the edges.

Cut a small slit in the top to allow steam to escape.

Use the leftover pastry to make decorative leaves if desired.

Brush the top of the pie with egg wash.

Bake for 20 minutes or until golden brown.

Source : Tenderflake

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