Winter · HarvestGuide.ca

Classic Québécois Tourtière

Ingredients

• Pastry for a double-crust 9-inch pie
• 700 g ground pork (or 500 g pork + 200 g beef)
• 1 onion, finely chopped; 2 cloves garlic, minced
• ½ tsp cinnamon, ½ tsp savory, ¼ tsp each clove, allspice, nutmeg
• ½ cup broth or water
• ⅓ cup breadcrumbs (or 1 grated cooked potato)
• Salt, pepper; 1 egg for glaze

Instructions

1. Soften the onion and garlic in a little butter. Add the meat and brown, breaking it up.
2. Stir in the spices, broth, and seasoning. Simmer gently 20–25 minutes until tender and moist.
3. Stir in breadcrumbs or grated potato to bind — moist, not wet. Cool completely.
4. Line a pie plate with pastry, add the cooled filling, top with pastry. Seal, crimp, cut vents, brush with egg.
5. Bake at 200 °C for 35–40 minutes until deep golden. Rest 10 minutes before slicing.

From HarvestGuide.ca — https://harvestguide.ca/recipes/classic-tourtiere-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.