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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For crust: Combine flour, cheese and salt in large bowl. | 2. Cut in butter and lard until mixture resembles coarse meal. | 3. Blend in ¼ cup ice water just until dough holds together, adding more water, a few drops at a time, if necessary. | 4. Divide dough in half. | 5. Shape into balls. | 6. Wrap in plastic and chill. | 7. For filling: Heat oil in large skillet over medium-low heat. | 8. Add onions and garlic and cover and cook until onion is translucent, about 10 minutes, stirring occasionally. | 9. Add pork and cook until no longer pink, mashing frequently with fork. | 10. Mix in tomatoes, water and spices. | 11. Reduce heat to low and simmer until most of liquid is absorbed, about 30 minutes. | 12. Stir in breadcrumbs, season and cool. | 13. Roll 1 ball of dough out on lightly-floured surface into 1/8 inch thick round. | 14. Put in a 10 inch deep dish, metal pie plate. | 15. Brush bottom of crust with mustard; spoon filling into crust. | 16. Roll remaining dough out. | 17. Drape over dish, crimping edges to seal, and trimming away excess. | 18. Reroll dough scraps and cut out leaf shapes. | 19. Cut 8 steam vents in decorative flower petal pattern, brush pastry with glaze and arrange pastry leaves on top; brush leaves with glaze. | 20. (can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 420F. | 21. Bake tourtiere 10 minutes. | 22. Reduce oven temperature to 350F and continue baking until golden-brown, about 35 minutes. | 23. (If top browns too quickly, drape with aluminum foil.) Serve hot, warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 1/2	1/2		-	-	-	-
cheddar cheese	1/3	cup	grated aged	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
butter	1/4	cup	well-chilled cut	342.0	15.714	10.686	28.8
lard crisco	1/4	cup		-	-	-	-
ice water	1/4	cup		0.0	0.0	0.0	0.0
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	2		minced	88.0	20.548000000000002	2.42	0.22
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
pork	1 1/2		ground lean	2558.304	0.0	94.6436	238.6163
tomato	2		peeled seeded chopped	56.58	12.546	2.952	0.49200000000000005
water	1/4	cup		0.0	0.0	0.0	0.0
cinnamon	1/2	teaspoon		-	-	-	-
savory	1/2	teaspoon	crumbled dried	-	-	-	-
celery seed	1/4	teaspoon		1.96	0.2068	0.0904	0.1264
clove	1/8	teaspoon	ground	0.7192	0.172	0.0157	0.0341
breadcrumb	1/2	cup		-	-	-	-
dijon mustard	1	tablespoon		-	-	-	-
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.