There appears to be so many different directives of this same traditional French-Canadian meat pie, we cant actually say others are bad, but we have managed to put up one great recipe for it that we think you will always want to share and eat over and over again.
Kitchen Tip about preparing Pillsbury Tourtière: In other to make this recipe way even easier and faster, youll replace all the diced potatoes by simply stirring in a Betty Crocker, Homestyle Mashed Potatoes straight into the cooked meat mixture.
Decorative Tip about preparing Pillsbury Tourtière: Instead of you making slits at the top of the crust, you can take a small cookie cutter (should be about 1-inch (2.5 cm) in size) and make a cut outs from the top crust. Place the crust on top of the filling. Brush the bottom of the cut outs with healthy water and simply place cutouts on top of pie crust.
Pillsbury Tourtière Ingredients
- 1 pkg (2 crusts) Pillsbury refrigerated pie crusts
- 3/4 lb (375 g) ground pork
- 3/4 lb (375 g) lean ground beef
- 1 medium onion, diced (about 3/4 cup/175 mL)
- 1 large garlic clove, minced
- 1 large potato, peeled and finely diced (about 1 1/4 cups/300 mL)
- 1 1/4 cups (300 mL) chicken broth
- 1/4 tsp (1 mL) ground savoury
- 1/4 tsp (1 mL) ground cinnamon
- 1/8 tsp (0.5 mL) ground cloves
- 1/8 tsp (0.5 mL) pepper
- 1/8 tsp (0.5 mL) salt (or to taste)
- 1 bay leaf
- 1 egg, beaten
Pillsbury Tourtière preparing Steps
Simply Adjust the oven rack to the lowest position. You the Heat the oven to about 400°F (200°C). Prepare the pie crust according to the package directions for “Two-Crust Pie” using a 9-inch (23 cm) pie plate.
Uisng large skillet, put the brown pork and beef alongside onion and garlic; drain the fat. Add the chicken broth, potato, salt, cinnamon, pepper, cloves, savory and bay leaf. Bring and boil; reduce the heat to simmer; then cover and cook it for about 20 to 25 minutes, until the potatoes are soft. Stir at several points in time, breaking up ground meat. Remove it from the heat and remove bay leaf.
Spoon filling into pie crust-lined pie plate, patting mixture down. Top it with second crust; you can then seal and flute the edges as you desire. Cut slits in top crust to vent. Brush with beaten egg. Bake for 35 to 40 minutes or until crust is golden brown. Let stand at least 20 minutes before serving.