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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place all ingredients except breadcrumbs and pastry in a saucepan. | 2. Bring to a boil and cook, uncovered, over medium heat for 20 minutes. | 3. Remove from heat and add a 3 or 4 spoonfuls of breadcrumbs. | 4. Let mixture stand for 10 minutes. | 5. If the fat is sufficiently absorbed by the breadcrumbs, do not add more. If not, add more crumbs in the same manner. | 6. Cool mixture and spoon into a pastry-lined pie plate. | 7. Cover with crust and bake at 400F until golden brown (follow directions for pie crust you chose). | 8. Serve hot. | 9. NOTE: Cooked tourtière may be frozen for 4 to 5 months and does not need to be thawed before reheating. | 10. To reheat, place your frozen tourtiere (covered in foil) in a medium oven and bake until a knife inserted in the center is hot when you pull it out. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
salt	1/2	teaspoon		-	-	-	-
celery salt	1/4	teaspoon		-	-	-	-
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
water	1/2	cup		0.0	0.0	0.0	0.0
breadcrumb	1/4 - 1/2	cup		-	-	-	-
pastry				-	-	-	-

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