Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Traditional Pork Pie Tourtière
2013-12-10
https://www.metro.ca/userfiles/image/recipes/tourtiere-au-porc-style-traditionnel-7384.jpg
PT40M
PT50M
PT1H30M
Apple raisin chutney:Heat butter in a small saucepan over medium heat.Add onions and sauté for 2-3 minutes or until soft.Add apples and remaining ingredients.Bring to a boil.Reduce heat to low and simmer for 20-30 minutes or until apples are soft and the liquid has evaporated.Cool before serving.Tourtière:Preheat oven to 375°F (190°C).Heat oil in a large skillet over medium-high heat.Add ground pork and cook, breaking apart with the back of a wooden spoon for 8-10 minutes.Add onions, carrots, and garlic.Cook for 2-3 minutes and add spices and herbs.Cook for another 1-2 minutes and stir in potato.After another 1-2 minutes add broth.Bring to a boil then reduce to a simmer for 2-3 minutes or until liquid has evaporated.Remove from heat and allow to cool slightly.Remove bay leaf and discard.Transfer the pork mixture into one of the prepared pie shells.Remove the second pie shell from the foil tray onto a lightly floured work surface.Roll pastry with a lightly floured rolling pin to a 10” (25 cm) round.Place on top of the filled pie and press the edges to seal.Trim any excess pastry and flute the edges.Cut a small slit in the top to allow steam to escape.Use the leftover pastry to make decorative leaves if desired.Brush the top of the pie with egg wash.Bake for 20 minutes or until golden brown.
6
Tenderflake
3
9
5
1
2 Tenderflake frozen deep pie shell, defrosted overnight in the refrigerator
1 eggs, beaten
Traditional Pork Pie Tourtière
6
servings
0:40
Preparation
0:50
COOKING
1:30
TOTAL TIME
Ingredients
-
2
Tenderflake frozen deep pie shell, defrosted overnight in the refrigerator
-
butter
-
1
small onion, finely chopped
-
2
apples, peeled, cored and diced
-
raisins
-
1/4 cup
(60 mL)sugar
-
1 cup
(250 mL)apple juice
-
vegetable oil
-
1 lb
(454 g)ground pork
-
1
onion, finely chopped
-
1
carrots, finely chopped
-
2
clove garlic, minced
-
3/4 tsp.
(3 mL)cinnamon
-
1/2 tsp.
(2 ml)cloves
-
1
bay leaf
-
1 tsp.
(5 mL)dried thyme leaves
-
salt and pepper
-
1
potato, peeled and grated
-
3/4 cup
(175 mL)chicken broth
-
1
eggs, beaten
Preparation
Apple raisin chutney:
Heat butter in a small saucepan over medium heat.
Add onions and sauté for 2-3 minutes or until soft.
Add apples and remaining ingredients.
Bring to a boil.
Reduce heat to low and simmer for 20-30 minutes or until apples are soft and the liquid has evaporated.
Cool before serving.
Tourtière:
Preheat oven to 375°F (190°C).
Heat oil in a large skillet over medium-high heat.
Add ground pork and cook, breaking apart with the back of a wooden spoon for 8-10 minutes.
Add onions, carrots, and garlic.
Cook for 2-3 minutes and add spices and herbs.
Cook for another 1-2 minutes and stir in potato.
After another 1-2 minutes add broth.
Bring to a boil then reduce to a simmer for 2-3 minutes or until liquid has evaporated.
Remove from heat and allow to cool slightly.
Remove bay leaf and discard.
Transfer the pork mixture into one of the prepared pie shells.
Remove the second pie shell from the foil tray onto a lightly floured work surface.
Roll pastry with a lightly floured rolling pin to a 10” (25 cm) round.
Place on top of the filled pie and press the edges to seal.
Trim any excess pastry and flute the edges.
Cut a small slit in the top to allow steam to escape.
Use the leftover pastry to make decorative leaves if desired.
Brush the top of the pie with egg wash.
Bake for 20 minutes or until golden brown.
Source :
Tenderflake
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
