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Traditional Tourtiere

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)135.7483
Energy (kCal)1560.8798
Carbohydrates (g)23.211
Total fats (g)102.1396
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. The night before, combine the first 13 ingredients in a large bowl. Cover and let rest overnight in the refrigerator. | 2. The next day, prepare potatoes and then prepare pastry. | 3. Preheat oven to 450 degrees F. | 4. Use 2/3 of pastry to line the bottom (not the sides) of a 4 to 4-1/2 quart coverable pot. | 5. Add potatoes to the meat mixture. Pour mixture into pastry lined pot. Add boiling water. | 6. Roll remaining 1/3 pastry and cover mixture. Make slits to allow steam to escape. Bake, uncovered, until top is golden brown, about 20-25 minutes. | 7. Cover, reduce oven to 300 degree F, and continue baking for another 5 hours, until meats are tender. | 8. Uncover and let rest about 5 minutes. | 9. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    duck 1 1/2 boned diced - - - -
    veal 1/2 lb diced 303.73400000000004 3.1733 49.1868 10.4947
    beef 1/2 diced 265.2006 0.0 52.2921 6.0973
    pork 1/2 lb diced lean 852.768 0.0 31.5479 79.5388
    salt pork 1/4 chopped 53.0145 0.0 0.3579 5.7054
    onion 3 chopped 84.0 19.614 2.31 0.21
    salt 2 1/2 1/2 53.0145 0.0 0.3579 5.7054
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    cinnamon 1/8 teaspoon - - - -
    clove 1/8 teaspoon 0.7192 0.172 0.0157 0.0341
    nutmeg 1 pinch 0.7219 0.0678 0.008 0.0499
    pastry - - - -
    potato 3 peeled diced - - - -
    water 2 cups boiling 0.0 0.0 0.0 0.0

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



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