Beef and pork tourtière
- Low in lactose
Derived from ingredients – check the package label.
- Good for lunch
Less suited for dinner.
Quebec meat pie with potato in pastry, served in six wedges.
6 servingsFinal yield 1,500 g
Ingredients
- 400 gBeef, ground, 80% lean meat / 20% fat, raw
- 400 gPork, ground, 84% lean / 16% fat, raw
- 300 gPotatoes, flesh and skin, raw
- 480 gPie crust, deep dish, frozen, unbaked, made with enriched flour
- 180 gOnions, raw
- 2 gSpices, thyme, dried
- 500 gBeverages, water, tap, drinking not counted – removed
- 5 gSalt, table
Method
- Cut potatoes into 1 cm cubes and boil them for 12 minutes until nearly tender.
- Fry onion at 170 °C for 5 minutes; add both meats, thyme and salt and stir 10 minutes.
- Stir in potatoes, cool filling for 5 minutes and heat oven to 200 °C.
- Line a pie dish with half the pastry, fill, cover with the other half and seal edges.
- Cut a steam vent and bake 35 minutes until golden and 74 °C at the centre.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
Create a menu with this recipe
Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 4,442.9 kcal
- Protein
- 175.4 g
- Fat
- 282.6 g
- Total carbohydrate (by difference)
- 296.9 g
- Total dietary fibre (USDA)
- 16.8 g
- Saturated fatty acids
- 89.3 g
- Sodium
- 4,194.6 mg
- Salt (sodium × 2.5)
- 10.5 g
Per serving
- Energy
- 740.5 kcal
- Protein
- 29.2 g
- Fat
- 47.1 g
- Total carbohydrate (by difference)
- 49.5 g
- Total dietary fibre (USDA)
- 2.8 g
- Saturated fatty acids
- 14.9 g
- Sodium
- 699.1 mg
- Salt (sodium × 2.5)
- 1.7 g
Per 100 g of finished food
- Energy
- 296.2 kcal
- Protein
- 11.7 g
- Fat
- 18.8 g
- Total carbohydrate (by difference)
- 19.8 g
- Total dietary fibre (USDA)
- 1.1 g
- Saturated fatty acids
- 6 g
- Sodium
- 279.6 mg
- Salt (sodium × 2.5)
- 0.7 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten
May contain: Egg, Soy, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal