Tourtière

Photo: Randy Mayor

Spiced meat pie dating back to the Middle Ages is a holiday tradition in Québec. The dish is often made in a pie plate with top and bottom crusts. Our version calls to bake individual pies in ramekins with just a top crust—a simple way to shave both fat and calories from each serving. If you don't have ramekins, simply spoon the pork mixture into a (9-inch) pie plate and top with the entire store-bought pastry.

Yield: 6 servings (serving size: 1 ramekin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 420
  • Fat: 22.2g
  • Saturated fat: 7.6g
  • Monounsaturated fat: 9.8g
  • Polyunsaturated fat: 2g
  • Protein: 17.5g
  • Carbohydrate: 36.5g
  • Fiber: 2.4g
  • Cholesterol: 54mg
  • Iron: 1.8mg
  • Sodium: 683mg
  • Calcium: 45mg

Ingredients

  • Cooking spray
  • 1 pound ground pork
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon ground cloves
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/3 cup finely chopped celery
  • 1 (1-pound) russet potato, peeled and cut into 1/4-inch cubes
  • 3 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 3 tablespoons finely chopped chives
  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Heat a large skillet over medium-high heat, and coat pan with cooking spray. Add pork to pan. Sprinkle pork with 1/2 teaspoon salt, cinnamon, 1/8 teaspoon red pepper, and cloves; sauté for 5 minutes or until browned, stirring to crumble. Using a slotted spoon, remove pork from pan. Add olive oil to pan, and swirl to coat. Add 1 cup onion, carrot, celery, and potato; sauté for 5 minutes, stirring frequently. Add garlic, and sauté for 1 minute, stirring constantly. Return pork to pan. Stir in flour, and cook for 1 minute, stirring constantly. Add broth, scraping pan to loosen browned bits; bring to a boil. Cook 2 minutes or until slightly thick. Remove from heat; stir in chives.
  3. 3. Place 1 cup pork mixture into each of 6 (8-ounce) ramekins. Roll pie dough to an 11-inch circle. Cut 4 (5-inch) dough circles. Combine and re-roll dough scraps. Cut 2 (5-inch) circles. Place 1 dough circle on each ramekin, tucking edges inside. Cut an X in the top of each circle; coat lightly with cooking spray. Place ramekins on a baking sheet. Bake at 400° for 40 minutes or until golden and bubbly.
  4. Wine note: With traditional Canadian Tourtière, reach for the strong and spicy Québécois beer Maudite ($8.99/750 ml). Made in a Belgian style, Maudite has a peppery, spicy signature that echoes this dish's layers of cinnamon and clove. The beer is strong and full-flavored, with bold fruit, caramel, bready, and figgy flavors that work with the complex flavors of these meat pies, while remaining refreshingly drinkable. —Jeffery Lindenmuth
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