CANADIAN MEAT PIE TOURTIÈRE
60 min.
3 - 5
MUST HAVE:
- Puff Pastry Dough in Sheets
- Yeast-free puff pastry with sheets;
- 1 kg of minced pork;
- 500 g of minced veal;
- 1 finely chopped onion;
- ½ cup of boiling water;
- 1 beaten egg;
- 1 tablespoon of potato starch;
- 1 tablespoon of butter;
- Salt, pepper, cinnamon as needed;
- Ground breadcrumbs may be required
THE DISH WILL SUCCESS IF YOU COOK IT AS FOLLOWS:
- Preheat the oven to 220°C. Melt the butter in a pan and fry the onion for a few minutes. Add the meat and fry it, stirring regularly, for about 10 minutes, until the red colour disappears;
- Pour hot water, salt and pepper, reduce the heat, cover the pan, and cook for about 20 minutes. In the meantime, spread the dough in a baking dish so that the filling can be added, and then cover the dish with another sheet of dough;
- Add cinnamon to the meat as needed. Stir. If there is a lack of thickness, add breadcrumbs. Also add a tablespoon of starch, stir and leave it to cool down;
- Place the meat on the dough in the baking dish; Pressing on the edges from the top, stick a second sheet of dough. Spread the egg over the top and make small holes;
- Bake the cake in the oven for about 10 minutes, then reduce the heat to 180°C and bake for 25-30 minutes until the cake’s colour becomes golden;
- Take out and leave for 5 minutes. Then serve sliced like a cake.