Tourtière

Name: Tourtière
Yield: 6
Ingredients: 1 tbsp (15 ml) grapeseed oil; 10 1/2 oz (300 g) beef cut into 1/4-inch (1/2-cm) cubes (about 1 1/3 cups/310 ml); 3/4 cup (175 ml) onion cut into 1/4-inch (1/2-cm) cubes; 1/2 tsp (2 ml) garlic roasted (mccormick ); 1/2 cup (125 ml) carrots cut into 1/4-inch (1/2-cm) cubes; 1/2 cup (125 ml) celery cut into 1/4-inch (1/2-cm) cubes; 1/2 cup (125 ml) mushrooms cut into 1/4-inch (1/2-cm) cubes; 1/2 cup (125 ml) potato cut into 1/4-inch (1/2-cm) cubes; 1/2 tsp (2 ml) salt; 1/4 tsp (1 ml) black pepper coarse grind (mccormick ); 1/4 tsp (1 ml) nutmeg ground (mccormick ); 1/4 tsp (1 ml) allspice ground (mccormick ); 1/8 tsp (1/2 ml) cinnamon ground (mccormick ); 1 cup (250 ml) beef stock; 2 tbsps (30 ml) dry bread crumbs; 2 1/4 cups (550 ml) plus 2 tbsp (30 ml) all-purpose flour; 1 tsp (5 ml) salt; 1 cup (250 ml) vegetable shorteneing cubed and chilled; 100 ml chilled orange juice; 1 egg lightly beaten

This flaky, double-crusted Québécois meat pie is stuffed with a savoury filling of cubed beef, mushrooms and potatoes. It’s perfectly seasoned with the traditional tourtière spices including allspice, cinnamon and nutmeg.

INGREDIENTS