Traditional French Canadian Tourtiere for 8

Ingredients and Weight:

• 1 pound ground pork
• 1/2 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup vegetable broth
• 1/4 cup dry white wine
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 package (1 pound) refrigerated puff pastry
• 1 egg, beaten

Preparation Time:

30 minutes

Cooking Time:

1 hour

Difficulty Level:

3 (intermediate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, brown the ground pork and beef over medium heat. Drain off any excess fat.
3. Add the onion, garlic, vegetable broth, white wine, thyme, rosemary, salt, and pepper to the skillet. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the liquid has reduced by half.
4. Line a 9-inch pie plate with the puff pastry. Pour the meat mixture into the pie plate.
5. Roll out the remaining puff pastry and cut it into strips. Arrange the strips over the meat mixture in a lattice pattern.
6. Brush the puff pastry with the beaten egg and bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.
7. Let cool slightly before serving.

Nutritional Information:

• Calories: 300 per serving
• Fat: 15 grams
• Protein: 25 grams
• Carbohydrates: 20 grams
• Dietary Fiber: 2 grams
• Sugar: 5 grams

Dish Characteristics:

• Savory, hearty, and satisfying
• Perfect for a winter meal
• Can be served as an appetizer, main course, or side dish

User Comments:

• "This is the best tourtiere I've ever had! The ground pork and beef combination is so flavorful, and the puff pastry crust is perfect."
• "I loved the lattice crust and the rich filling. This is a dish I'll definitely be making again."
• "This tourtiere was a hit with my family and friends. It's a great dish for any occasion."

Special Precautions and Tips:

• If you don't have dry white wine, you can substitute chicken broth.
• Be careful not to overcook the meat mixture, as it will become tough.
• Let the tourtiere cool slightly before slicing and serving, as this will help to prevent the filling from falling out.