Quebecois Tourtière with Maple-Glazed Root Vegetables

A hearty and comforting savory meat pie filled with seasoned ground pork and warm spices, encased in a flaky pastry crust. Served alongside sweet and savory maple-glazed root vegetables.

Prep Time

45 minutes

Total Time

2 hours 15 minutes

Calories

725 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.18/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1.5lbsGround Pork(Lean ground pork recommended)

£5.50

1mediumOnion(Finely chopped)

£0.50

3clovesGarlic(Minced)

£0.30

0.5cupDried Bread Crumbs

£0.25

0.5cupChicken Broth(Low sodium)

£0.20

0.5tspGround Cinnamon

£0.10

0.3tspGround Cloves

£0.15

0.3tspGround Allspice

£0.10

0.5tspDried Thyme

£0.10

1tspSalt(Or to taste)

£0.01

0.5tspBlack Pepper(Or to taste)

£0.05

2Prepared Pie Crusts(Or homemade pastry for a double-crust pie)

£3.00

1Egg(For egg wash)

£0.30

1tbspWater(For egg wash)

2largeCarrots(Peeled and chopped)

£0.30

2mediumParsnips(Peeled and chopped)

£0.80

1mediumSweet Potato(Peeled and chopped)

£0.75

2tbspOlive Oil

£0.15

2tbspMaple Syrup(Pure maple syrup)

£0.40

1tspBalsamic Vinegar

£0.05

0.3tspSalt(For vegetables)

£0.01

0.3tspBlack Pepper(For vegetables)

£0.05

Total Cost

£13.07

£2.18 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large skillet, brown the ground pork over medium heat. Drain off any excess grease.
3.
Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
4.
Stir in the bread crumbs, chicken broth, cinnamon, cloves, allspice, thyme, salt, and pepper. Simmer for 10 minutes, stirring occasionally, until the mixture thickens slightly.
5.
Line a 9-inch pie dish with one of the pie crusts. Trim and crimp the edges.
6.
Pour the pork mixture into the pie crust.
7.
Top with the second pie crust. Trim and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
8.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash over the top crust.
9.
Bake for 45-60 minutes, or until the crust is golden brown and the filling is heated through. Let cool slightly before serving.
10.
While the tourtière is baking, prepare the roasted root vegetables. Toss the chopped carrots, parsnips, and sweet potato with olive oil, salt, and pepper on a baking sheet.
11.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
12.
In a small bowl, whisk together the maple syrup and balsamic vinegar.
13.
Drizzle the maple glaze over the roasted root vegetables and toss to coat.
14.
Return the vegetables to the oven for another 5 minutes to caramelize the glaze.
15.
Serve the Quebecois Tourtière warm with the maple-glazed roasted root vegetables.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (350g)

725 kcal / 3033 kJ

Carbs

48g

18% of RDA

Fat

45g

64% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a richer flavor, add a tablespoon of butter to the skillet along with the onion and garlic.

You can substitute ground beef, veal, or a mixture of meats for the ground pork.

For a smoother filling, you can blend the cooked pork mixture slightly with an immersion blender.

If the crust is browning too quickly, tent the pie with foil during the last 15 minutes of baking.

The tourtière can be made ahead of time and refrigerated for up to 2 days before baking. Add 15-20 minutes to the baking time if baking from cold.

To enhance the root vegetable flavor, add fresh herbs such as rosemary or thyme during roasting.

Cooking Equipment

Oven

Stovetop

Large skillet

9-inch pie dish

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Chef's Tips

For a richer flavor, add a tablespoon of butter to the skillet along with the onion and garlic.

You can substitute ground beef, veal, or a mixture of meats for the ground pork.

For a smoother filling, you can blend the cooked pork mixture slightly with an immersion blender.

If the crust is browning too quickly, tent the pie with foil during the last 15 minutes of baking.

The tourtière can be made ahead of time and refrigerated for up to 2 days before baking. Add 15-20 minutes to the baking time if baking from cold.

To enhance the root vegetable flavor, add fresh herbs such as rosemary or thyme during roasting.

Quebecois Tourtière with Maple-Glazed Root Vegetables

Ingredients

Instructions