Recipes

Tourtière

:15 min

:1 hr 35 min

Serves 6 to 8

375g ground pork

375g lean ground beef

1 onion, diced

1 large clove garlic, minced

1 large potato (about 8oz), peeled and finely diced

1 1/4 cups Longo’s Essentials Chicken Broth

1/4 tsp Longo’s Essentials Ground Cinnamon

1/4 tsp Savory

Pinch each ground cloves, pepper and salt

1 Longo’s Essentials Bay Leaf

1 pkg (400g) Pillsbury Refrigerated Pie Crusts

1 large Longo’s Enriched Coop Egg, lightly beaten

•Brown pork and beef in large skillet with onion and garlic over medium-high heat for about 10 minutes. Drain fat and return to heat. Add potato, broth, cinnamon, savory, cloves, pepper, salt and bay leaf; bring to a boil. Reduce heat to simmer; cover and cook, stirring occasionally, for about 20 minutes or until potato is soft. Remove from heat and remove bay leaf.
•Unroll pie crusts and lay 1 into a 9-inch pie plate. Spoon filling into crust and spread evenly. Top with second crust and pinch edge to seal. Flute edge, if desired. Cut a few slits in top for venting. Brush with egg.
•Bake on bottom rack of preheated 400°F oven for about 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving.

Serve with Longo’s Pepper Jelly, if desired. Substitute dried marjoram or sage leaves for the savory.

Per serving (1/8th recipe): 430 calories