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Veal and Pork Tourtière https://www.metro.ca/userfiles/image/recipes/tourtiere-veau-porc-5213.jpg PT10M PT3H00M PT3H10M
In a saucepan, melt the butter and brown the onions and celery until transparent. Add the ground meat. Brown the meat while stirring until it's no longer pink. Add the remaining ingredients, except for the water, and mix well. Pour in the boiling water up to the top of the mixture. Cover and cook over low heat for 11/2 to 2 hours. Let cool and remove the fat. Preheat the oven to 450°F / 230°C. Fill one of the pie crusts with the cooled meat mixture. Moisten the edge of the crust and top with the second crust. Press down firmly to seal the edges and make a scallop design. Make a few slits on the top crust. Cook in the oven on the lowest rack for 10 minutes. Lower the heat to 350°F / 180°C and cook for another 30 to 40 minutes.
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1 Tbsp. (15 mL) butter 1 medium onion, thinly sliced 1/2 cup (125 mL) minced celery 3/4 lb (340 g) ground veal 3/4 lb (340 g) ground pork 1 tsp. (5 mL) Salt 3/4 tsp. (3 mL) all spice 1 Tbsp. (15 mL) chopped fresh parsley sufficient quantity, boiling water 2 rolled-out pie crusts
Veal and Pork Tourtière

Veal and Pork Tourtière

Rate this recipe
8 Votes
  • Lactose-free
4
servings
0:10
Preparation
3:00
COOKING
3:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    butter
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    227 g, SELECTED VARIETIES


  • 1
    medium onion, thinly sliced
  • 1/2 cup
    (125 mL)
    minced celery
  • 3/4 lb
    (340 g)
    ground veal
  • 3/4 lb
    (340 g)
    ground pork
  • 1 tsp.
    (5 mL)
    Salt
  • 3/4 tsp.
    (3 mL)
    all spice
  • 1 Tbsp.
    (15 mL)
    chopped fresh parsley

  • sufficient quantity, boiling water
  • 2
    rolled-out pie crusts
Imprimer ma sélection

Preparation

In a saucepan, melt the butter and brown the onions and celery until transparent. Add the ground meat. Brown the meat while stirring until it's no longer pink. Add the remaining ingredients, except for the water, and mix well. Pour in the boiling water up to the top of the mixture. Cover and cook over low heat for 11/2 to 2 hours. Let cool and remove the fat. Preheat the oven to 450°F / 230°C. Fill one of the pie crusts with the cooled meat mixture. Moisten the edge of the crust and top with the second crust. Press down firmly to seal the edges and make a scallop design. Make a few slits on the top crust. Cook in the oven on the lowest rack for 10 minutes. Lower the heat to 350°F / 180°C and cook for another 30 to 40 minutes.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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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