Tourtière

Ingredients and Weight

• Lean ground pork: 1 pound
• Ground veal: 1 pound
• Yellow onion, finely diced: 1 medium
• Celery, finely diced: 1 stalk
• Carrot, finely diced: 1 medium
• Garlic, minced: 2 cloves
• Thyme, fresh or dried: 2 teaspoons
• Marjoram, fresh or dried: 1 teaspoon
• Salt and black pepper to taste
• Pie crust, store-bought or homemade: 2
• Chicken broth: 2 cups
• Egg, beaten: 1

Preparation Time:

30 minutes

Cooking Time:

1 hour and 15 minutes

Difficulty Level:

2 (Easy to Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, brown the ground pork and veal. Drain off excess fat.
3. Add onion, celery, carrot, garlic, thyme, and marjoram to the skillet. Cook until softened.
4. Season with salt and black pepper to taste.
5. Transfer the meat and vegetable mixture to a 9-inch pie dish.
6. Roll out one pie crust and place it over the filling. Trim and crimp the edges.
7. Make a few slits in the top crust to allow steam to escape.
8. Bake for 30 minutes.
9. In a small bowl, whisk together the chicken broth and egg.
10. Pour the broth mixture over the top crust and continue baking for another 45 minutes, or until the crust is golden brown and the filling is bubbling.
11. Let cool for 10 minutes before serving.

Nutritional Information

• Calories: 600
• Protein: 45 grams
• Fat: 25 grams
• Carbohydrates: 50 grams

Dish Characteristics

• Savory
• Hearty
• Rustic
• Comforting
• Ideal for special occasions

User Comments

• "This tourtière was absolutely delicious! The flavors were perfect, and the crust was flaky and golden brown."
• "I loved how the chicken broth added an extra layer of richness to the filling."
• "This dish was a hit at my dinner party. Everyone went back for seconds."
• "I made this tourtière ahead of time and reheated it the day of my guests' arrival. It was still just as good!"
• "I would highly recommend this recipe to anyone who loves a good, hearty meal."

Special Precautions and Tips

• To make your own pie crust, use a recipe that calls for all-purpose flour.
• If you don't have ground veal, you can use an additional pound of ground pork.
• Feel free to adjust the spices to your liking. Add more thyme or marjoram if desired.
• Let the tourtière cool slightly before slicing and serving. This will help to prevent the filling from spilling out.