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Tourtiere Du Quebec (French-Canadian Meat Pie)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)84.0031
Energy (kCal)1101.2549
Carbohydrates (g)9.1331
Total fats (g)79.5079
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat. | 2. Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits. | 3. Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes. | 4. Freeze well. | 5. Note: If ground pork and ground veal cannot be found, you can use meatloaf mix which is all 3 meat but I'm not sure of the ratio. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 1/3 lb ground 299.3713 0.0 29.3626 19.2475
    pork 1/3 lb ground 568.512 0.0 21.0319 53.0258
    veal 1/3 lb ground 202.4893 2.1156 32.7912 6.9965
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    potato 1 grated - - - -
    garlic clove 1 crushed - - - -
    salt 1/2 teaspoon - - - -
    celery salt 1/4 teaspoon - - - -
    clove 1/4 teaspoon 1.4385 0.344 0.0313 0.0682
    cinnamon 1/8 teaspoon - - - -
    nutmeg 1/8 teaspoon 1.4438 0.1355 0.0161 0.0999
    water 1/2 cup 0.0 0.0 0.0 0.0
    pastry double crust pie 1 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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