Recipe of the week - Classic Tourtière 👨🍳
Ingredients:
- 1 1/2 lbs ground pork
- 1/2 lb ground veal
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/2 cup beef or vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Pastry dough for a double-crust pie
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large skillet, cook the ground pork and veal over medium heat until browned. Drain any excess fat.
3. Add chopped onion and minced garlic to the skillet. Cook until the onion is soft and translucent.
4. Stir in breadcrumbs, broth, cinnamon, cloves, allspice, thyme, salt, and pepper. Simmer the mixture for about 15-20 minutes, allowing the flavors to meld.
5. While the filling is simmering, roll out the pastry dough and line a pie dish with one of the crusts.
6. Once the filling is ready, pour it into the pie crust.
7. Place the second pie crust on top, sealing the edges. You can crimp the edges with a fork for a decorative touch.
8. Cut a few slits in the top crust to allow steam to escape during baking.
9. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.
10. Allow the tourtière to cool for a few minutes before slicing and serving.
Enjoy! 😋
