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Tourtiere 1959

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)65.1822
Energy (kCal)1778.3363
Carbohydrates (g)16.8067
Total fats (g)159.3899
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil peeled potato, drain and mash let cool. | 2. Combine the minced ground pork with the cream and the onion, garlic, and spices. | 3. Heat to boiling, and break up the meat as its cooking. | 4. Cook on a simmer for 25 minutes, until all the liquid has evaporated. | 5. Remove from heat and stir in the mashed potato. | 6. Chill until cold. | 7. Prepare your favourite savoury pie crust for a double pie. | 8. Line pie plate with bottom crust, and place filling evenly into shell. | 9. Top with top crust. | 10. Vent slightly. | 11. Pie now can be frozen for future baking, or baked now. | 12. Preheat oven 450 degrees and bake 15 minutes, Reduce heat to 325 degrees, and bake 20 more minutes. | 13. Let pie rest 5 minutes, before cutting. | 14. Serve with HP Sauce, Tabasco Sauce, Worchestershire Sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork 1 lb ground 1705.536 0.0 63.0958 159.0775
    carnation milk 1/2 cup Evaporated evaporated - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    salt 1/2 teaspoon - - - -
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    mustard powder 1/2 teaspoon - - - -
    nutmeg 1/8 teaspoon 1.4438 0.1355 0.0161 0.0999
    potato 1 boiled drained mashed - - - -
    sauce 1 dash - - - -

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



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