Express tourtiere
Ingredients
- Store bought pie pastry (9 or 10-inch round)
Filling
- 1 tablespoon olive oil (25 ml)
- 1 onion, finely diced
- 2 stalks of celery, finely diced
- 2 carrots, peeled, finely diced
- 1/4 teaspoon ground cloves (1.5 ml)
- 1/2 teaspoon ground cinnamon (2.5 ml)
- 1 bay leaf
- 1/2 pound ground pork (225 g)
- 1/2 pound ground beef (225 g)
- 1 large clove of garlic, minced
- 2 medium Yukon gold potatoes, peeled, grated
- 1 cup water (250 ml)
- Salt and freshly cracked black pepper
- 1 teaspoon Worcestershire sauce (5 ml)
- 1 teaspoon Dijon mustard (5 ml)
- 1 egg, beaten, for brushing top
- Freshly chopped parsley (optional)
Directions
- Defrost pastry on counter until pliable, while making filling.
- Heat the olive oil in a large skillet on medium-high heat. Sauté the onion, celery and carrots for about two minutes, until soft.
- Add the pork, beef, garlic and other spices. Continue to cook for about five to eight minutes, or until lightly coloured.
- Add the grated potatoes and water, and bring to a boil. Reduce heat to low and simmer, uncovered, for about 10 to 15 minutes, until most of the liquid has evaporated but is still juicy.
- Adjust seasoning and add the Worcestershire sauce, Dijon mustard and chopped parsley. Remove from heat.
- Transfer filling to a 9 or 10-inch (23 or 25-cm) pie plate or round baking dish. Cover with chilled but not frozen pastry, pressing the edges with a fork. Make slits in the top to let steam escape.
- Brush with beaten egg for a golden glossy look.
- Bake in a 375°F oven until pastry is golden and cooked, about 20 to 25 minutes.
