Tourtière
By: Club House Kitchens
Made With:
If you need another reason to enjoy French’s® Tomato Ketchup … this traditional tourtière is it. Ground meat and Club House® spices are baked into a refrigerated pie crust (hello shortcut!) to create a pie so good you’ll make it for the holidays, and all year long.
If you need another reason to enjoy French’s® Tomato Ketchup … this traditional tourtière is it. Ground meat and Club House® spices are baked into a refrigerated pie crust (hello shortcut!) to create a pie so good you’ll make it for the holidays, and all year long.
Key products
Instructions
Instructions
- Preheat oven to 450°F (230°C). Heat oil in large skillet on high heat. Add ground beef and pork; cook and stir 5 minutes. Stir in onion and garlic; cook 5 minutes longer or until onions are softened. Sprinkle flour over top of meat mixture along with spices, salt and pepper. Cook and stir 3 minutes.
- Whisk water and corn starch in small bowl until well blended. Stir mixture into skillet. Cook and stir 3 minutes. Remove from heat and cool slightly.
- Prepare pie crusts as directed on package for two-crust pie using 9-inch (23-cm) pie plate. Spoon cooled meat mixture into pastry-lined pie plate. Top with second crust. Seal edges and brush top crust with beaten egg. Cut several slits on top to allow steam to escape.
- Bake 40 to 45 minutes or until golden brown. Let stand 10 to 15 minutes before cutting and serving. Serve with Ketchup.
