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French Canadian Tourtiere II

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)83.1689
Energy (kCal)2201.1392
Carbohydrates (g)36.8266
Total fats (g)191.1583
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a saucepan melt the butter and saute the garlic, onion & celery approximately 4 minutes. | 2. Add pork and break it up so there are no lumps, cook the meat until it changes color. | 3. Add chicken stock, thyme, salt, allspice and the bay leaf. | 4. Cover and simmer for 30 minutes. | 5. Remove the bay leaf. | 6. Let the mixture cool and add bread crumbs. | 7. Place in pie crust and put top crust on sealing the edges by fluting the crusts together. | 8. Cut an X in the center of the top crust. | 9. Glaze with egg & cream (just brush it on). | 10. Start baking it in lower 1/3 of the oven in a 425 oven for 10 minutes, lower heat to 375, transfer the pie to the middle of the oven and bake for 25 minutes or until the crust is golden. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 chopped 64.0 14.944 1.76 0.16
    celery 1 stalk chopped 10.24 1.9008 0.4416 0.1088
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    pork 1 lb ground lean 1705.536 0.0 63.0958 159.0775
    chicken stock 3/4 cup 64.8 6.354 4.5360000000000005 2.16
    thyme 1/2 teaspoon 0.40399999999999997 0.0978 0.0222 0.0067
    allspice 1/4 teaspoon 1.2492 0.3426 0.0289 0.0413
    salt 1/2 teaspoon - - - -
    bay leaf 1 - - - -
    breadcrumb 2 tablespoons - - - -
    pastry - - - -
    egg 1 beaten 71.5 0.36 6.28 4.755
    cream 2 tablespoons 99.0 1.995 1.089 10.404000000000002

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



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