Tourtiere cut into slices on a chopping board

Tourtiere

Name: Tourtiere
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: Serves 4-6
Ingredients: 11/2 tbsp vegetable oil; 175g pork mince; 175g lean beef mince; 200g veal mince; 1 onion finely chopped; 1 large carrot grated; 1 celery stick finely chopped; 1 large garlic clove crushed; 175ml red wine; 1 tsp ground cloves; 1/2 tsp ground mace; 1/2 tsp ground nutmeg; 3 thyme sprigs; 1 bay leaf; 175ml beef stock; 35g rolled oats; 320g pack ready-rolled shortcrust pastry; 1 egg lightly beaten; 320g pack puff pastry sheets

GF member Dianna Ashworth

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Serves 4-6

More effort

Prep: 40 mins

Cook: 2 hrs

plus cooling

A star rating of 4.7 out of 5.3 ratingsRate

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Try this Christmassy French-Canadian meat pie from one of our Good Food members. Encased in puffed pastry, it's a delicious mix of pork, beef and veal

Freezable

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Ingredients

Nutrition

Units:

MetricUS

11/2 tbsp vegetable oil
175g pork mince
175g lean beef mince
200g veal mince
1 onion

finely chopped
1 large carrot

grated
1 celery stick

finely chopped
1 large garlic clove

crushed
175ml red wine
1 tsp ground cloves
1/2 tsp ground mace
1/2 tsp ground nutmeg
3 thyme sprigs
1 bay leaf
175ml beef stock
35g rolled oats
320g pack ready-rolled shortcrust pastry
1 egg

lightly beaten
320g pack puff pastry

sheets

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Nutrition: Per serving

kcal724
fat45g
saturates18g
carbs44g
sugars4g
fibre5g
protein27g
salt1g

Method

step 1

Heat 1 tbsp of the oil in a large frying pan over a medium heat. Fry the meat in batches until browned. Tip into a large bowl and set aside.
step 2

Heat the remaining oil in the same pan, then add the onions, carrot, celery and garlic. Fry for 8-10 mins until softened. Add this to the meat.
step 3

Simmer the wine in the pan for 10 mins to reduce. Tip in the meat and veg, then the spices, thyme, bay and stock. Cook for 30 mins, uncovered. Stir in the oats and simmer for 15 mins. Discard the bay, then season. Cool completely.
step 4

Heat the oven to 200C/180C fan/gas 6. Line a 20cm loose-bottom tin with the shortcrust pastry, pushing it into the sides of the tin. Leave 2cm of pastry overhanging and trim away the excess. Prick the bottom with a fork, cover with baking parchment and fill with baking beans. Bake for 15 mins. Remove the parchment and beans, and bake for another 15 mins until golden.
step 5

Trim the edges with a serrated knife and pack in the meat filling. Brush some of the egg around the edge of the pastry, then drape the puff pastry over the top, trim the edges and crimp all the way round with a fork. Use the puff pastry offcuts to make decorations for the pie, if you like (or see tip, below). Brush with more egg and make 4-5 holes in the top. Can be frozen for up to six weeks at this stage. Defrost thoroughly before baking. Bake at 190C/170C fan/gas 5 for 40-50 mins. Leave to rest for 10 mins before serving.

Recipe tip

You can cut out shapes from the leftover puffed pastry, sprinkle with brown sugar and cinnamon, then bake into sweet snacks. Cook at the same temperature for 8-10 mins.

Recipe from Good Food magazine, Christmas 2020

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A star rating of 4.7 out of 5.3 ratings

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