Professional Baker Teaches You How To Make TOURTIERE!

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and lower in fat.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber and nutrients.

potato

🥗Healthier: sweet potato

💰Cheaper: mashed cauliflower

Sweet potato adds vitamins, while cauliflower is lower in carbs.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats.

Grind 1.5 pounds of boneless blade roast in a grinder.

Preheat a sauté pan on medium-high heat.

Sauté the ground beef until it's no longer pink.

Add 1 cup of diced onion and 2 minced cloves of garlic to the pan; stir to combine.

Add 1 teaspoon of celery salt, black pepper, and allspice; stir and cook until onions are tender and translucent, about 5 minutes.

Add 1.5 cups of beef stock to the mixture.

Grate 1 medium-sized peeled potato directly into the liquid to help thicken it.

Cook until the liquid is absorbed and the mixture is thickened; remove bay leaves if used.

Let the filling cool completely to room temperature; optionally, prepare the filling a day ahead and chill it.

Roll out one disk of savory pie dough to about a quarter inch thick and fit it into a pie plate.

Press the chilled filling into the pastry shell, leveling it out.

Roll out the second disk of pie dough and cut a small hole in the center for steam to escape; place it over the filling.

Trim the edges of the top crust and crimp the edges to seal.

Mix an egg with a couple of tablespoons of water and brush it over the top crust for shine.

Preheat the oven to 375°F (190°C).

Bake the tourtière for about 40-45 minutes until the crust is an even rich golden brown.

Let the tourtière cool for 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens