Tourtière (Québec pork pie)
The spiced pork and potato pie Québec families make every winter, with a flaky golden lid.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Ground pork1 lb
- Yellow onions5 oz
- Garlic3 cloves
- Russet potatoes14 oz
- Vegetable bouillon cubes1 cube
- Puff pastry sheets (frozen)11 oz
- Large eggs1 egg
- Frozen peas11 oz
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, italian seasoning, ground cinnamon. Missing any? You can add them to your shop on the shopping list.
Usually contains: Celery, Gluten, Egg.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Oven
- Ovenproof dishFind one on Amazon
- Peel the potatoes, cut into chunks and boil for 12 minutes until tender. Drain and mash roughly.14 oz russet potatoes
- Chop the onion and crush the garlic. Fry them with the ground pork in a tablespoon of oil for 8 minutes, breaking it up, until browned.1 lb ground pork5 oz yellow onions3 cloves garlic
- Add the crumbled bouillon cube, ¾ cup of water, half a teaspoon of cinnamon, half a teaspoon of dried thyme and plenty of black pepper. Simmer for 10 minutes until almost dry, then stir in the mashed potato. Leave to cool for 10 minutes.1 cube
- Heat the oven to 400°F. Spoon the filling into a pie dish, lay the pastry over the top, trim it and press down the edges. Brush with the beaten egg and cut a small hole in the middle.11 oz puff pastry sheets1 egg
- Bake for 30 minutes, until puffed and deep golden. Boil the peas for 3 minutes and serve alongside.11 oz frozen peas
Let the filling cool before the pastry goes on. A hot filling makes the lid soggy underneath.
Something wrong with this recipe? Tell us and we'll fix it.
Your rating teaches the planner what you like.