Tortiere (French Meat Pie)
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 330.7
- Total Fat: 22.9 g
- Cholesterol: 74.5 mg
- Sodium: 600.0 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 0.5 g
- Protein: 20.5 g
View full nutritional breakdown of Tortiere (French Meat Pie) calories by ingredient
Number of Servings: 8
Ingredients
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Ground beef, lean, 8 oz (remove)
Ground Pork, 16 oz (remove)
Onions, raw, 1 medium (2-1/2" dia) (remove)
Garlic, 1 clove (remove)
Water, tap, 0.5 cup (8 fl oz) (remove)
Salt, 1.5 tsp (remove)
Thyme, ground, 0.5 tsp (remove)
Sage, ground, 0.25 tsp (remove)
Pepper, black, 0.25 tsp (remove)
Cloves, ground, 0.125 tbsp (remove)
Pie crust, frozen, ready-to-bake, 1 crust, single 9" (remove)
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes.
Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
Bake in preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes until golden brown. Let cool 10 minutes before slicing.
Number of Servings: 8
Recipe submitted by SparkPeople user MAURIZIA.
In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes.
Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
Bake in preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes until golden brown. Let cool 10 minutes before slicing.
Number of Servings: 8
Recipe submitted by SparkPeople user MAURIZIA.
Member Ratings For This Recipe
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