entrees

Tourtière

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.
15 min
PREP TIME
1h
COOK TIME
443
CALORIES
16
INGREDIENTS

INGREDIENTS

  • 1 tablespoon (15 mililiters) vegetable oil
  • 3/4 pound (375 grams) lean ground beef
  • 1 pound (500 grams) ground pork
  • 1 cup (250 mililiters) finely chopped yellow onion
  • 1 tablespoon (15 mililiters) finely chopped fresh garlic
  • 1/8 teaspoon (1/2 mililiter) Ground Cinnamon
  • 1/8 teaspoon (1/2 mililiter) Ground Nutmeg
  • 1/4 teaspoon (1 mililiter) Cloves, Ground
  • 1/4 teaspoon (1 mililiter) Sage Ground
  • 1 teaspoon (5 mililiters) Sea Salt Grinder
  • 1/2 teaspoon (2 mililiters) Pepper Black Ground
  • 1/2 cup (125 mililiters) water
  • 2 tablespoon (30 mililiters) corn starch
  • 1 package (400 grams) refrigerated pie crusts (2 (9-inch/23-cm) crusts)
  • 1 egg, lightly beaten
  • French's® Tomato Ketchup , to serve

Preparation

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 Bake 40 to 45 minutes or until golden brown. Let stand 10 to 15 minutes before cutting and serving. Serve with Ketchup.

NUTRITION INFORMATION

(per Serving)

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