Pillsbury™ Tourtière Recipe

Name: Pillsbury™ Tourtière
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 1 pkg (2 crusts) Pillsbury™ refrigerated pie crusts; 3/4 lb (375 g) ground pork; 3/4 lb (375 g) lean ground beef; 1 medium onion, diced (about 3/4 cup/175 mL); 1 large garlic clove, minced; 1 large potato, peeled and finely diced (about 1 1/4 cups/300 mL); 1 1/4 cups (300 mL) chicken broth; 1/4 tsp (1 mL) ground savoury; 1/4 tsp (1 mL) ground cinnamon; 1/8 tsp (0.5 mL) ground cloves; 1/8 tsp (0.5 mL) pepper; 1/8 tsp (0.5 mL) salt (or to taste); 1 bay leaf; 1 egg, beaten

Ingredients

1 pkg (2 crusts) Pillsbury™ refrigerated pie crusts
3/4 lb (375 g) ground pork
3/4 lb (375 g) lean ground beef
1 medium onion, diced (about 3/4 cup/175 mL)
1 large garlic clove, minced
1 large potato, peeled and finely diced (about 1 1/4 cups/300 mL)
1 1/4 cups (300 mL) chicken broth
1/4 tsp (1 mL) ground savoury
1/4 tsp (1 mL) ground cinnamon
1/8 tsp (0.5 mL) ground cloves
1/8 tsp (0.5 mL) pepper
1/8 tsp (0.5 mL) salt (or to taste)
1 bay leaf
1 egg, beaten

	PREP TIME 40m	COOK TIME 50m	TOTAL TIME 1h30m
YIELD 6 servings

Instructions

Adjust oven rack to lowest position. Heat oven to 400°F (200°C).
Prepare pie crust according to package directions for “Two-Crust Pie” using a 9-inch (23 cm) pie plate.
In a large skillet, brown pork and beef with onion and garlic; drain fat.
Add potato, chicken broth, savoury, cinnamon, cloves, pepper, salt and bay leaf.
Bring to boil; reduce heat to simmer; cover and cook for about 20 to 25 minutes, until potatoes are soft.
Stir occasionally, breaking up ground meat.
Remove from heat and remove bay leaf.
Spoon filling into pie crust-lined pie plate, patting mixture down.
Top with second crust; seal and flute edges as desired.
Cut slits in top crust to vent. Brush with beaten egg.
Bake for 35 to 40 minutes or until crust is golden brown.
Let stand at least 20 minutes before serving.