Tourtiere De Quebec (Quebec Pork Pie)
Recipe: #6970
November 16, 2012
Categories: Desserts, Celery, Onions, Authentic, Brunch, Easter, Picnic, Potluck, Romantic Dinner, Sunday Dinner, Oven Roast, Pies, more
"This is considered Quebec style, using rolled oats instead of potatoes to thicken the filling shows a Scottish influence. Source: A Taste of Quebec by Julian Armstrong"
Ingredients
Nutritional
- Serving Size: 1 (140.9 g)
- Calories 314.8
- Total Fat - 20.3 g
- Saturated Fat - 7.6 g
- Cholesterol - 88.8 mg
- Sodium - 73 mg
- Total Carbohydrate - 5.9 g
- Dietary Fiber - 1.1 g
- Sugars - 0.6 g
- Protein - 25.6 g
- Calcium - 34.1 mg
- Iron - 1.7 mg
- Vitamin C - 2 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
In a large, heavy frying pan, combine pork with cold water and heat to boiling point.
Step 2
Add onion, celery, pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon.
Step 3
Cook, covered, over medium-low heat for 1 1/2 hours, adding more water if mixture dries out.
Step 4
Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf.
Step 5
Meanwhile, line a 9-inch pie plate with pastry.
Step 6
When meat mixture is lukewarm, spoon into pie shell and cover with remaining pastry.
Step 7
Trim pastry, seal edges and cut steam vents in top crust. Decorate with pastry cutouts as desired.
Step 8
Bake in preheated 425 deg F oven for 15 minutes, then reduce heat to 375 deg F and bake another 25 minutes or until crust is golden.
Tips
No special items needed.