{"id":46947,"date":"2020-11-23T13:26:07","date_gmt":"2020-11-23T13:26:07","guid":{"rendered":"https:\/\/www.flubu.com\/blog\/?p=46947"},"modified":"2020-11-29T19:28:39","modified_gmt":"2020-11-29T19:28:39","slug":"recipe-tourtiere-meat-pie","status":"publish","type":"post","link":"https:\/\/www.flubu.com\/blog\/2020\/11\/23\/recipe-tourtiere-meat-pie\/","title":{"rendered":"[recipe] Tourtiere (meat pie)"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Makes 6 pies<\/p>\n

4 onions, chopped
45 ml (3 tbsp) olive oil
1.5 kg ground pork
1.5 kg ground veal
4 potatoes, peeled and diced
250 ml (1 cup) chicken broth
95 g (3\/4 cup) breadcrumbs
1\/2 tsp ground nutmeg
1\/2 tsp ground cinnamon
1\/2 tsp ground cloves
12 homemade or store-bought shortcrust pastry shells.<\/p>\n

In a large pot, sweat the onions in oil. Add the meat and continue cooking for 15 minutes, stirring to crumble the meat. Season with salt and pepper.<\/p>\n

Add the remaining ingredients and continue cooking, stirring frequently, for 45 minutes or until the potatoes begin to fall apart. Let cool. Adjust seasoning. Cover and refrigerate 4 hours or until completely chilled.<\/p>\n

Place the rack in the bottom of the oven. Preheat the oven to 190C (375F).<\/p>\n

Line six 23-cm (9-inch) diameter pie dishes. Distribute the meat. Cover with a second pastry shell. Make an incision in the center. Seal the dough well by crimping the edge with a fork or your fingers. Lightly brush with beaten egg wash.<\/p>\n

Bake for 50 minutes to 1 hour or until the crust is golden brown.<\/p>\n","protected":false},"excerpt":{"rendered":"

Makes 6 pies 4 onions, chopped45 ml (3 tbsp) olive oil1.5 kg ground pork1.5 kg ground veal4 potatoes, peeled and diced250 ml (1 cup) chicken broth95 g (3\/4 cup) breadcrumbs1\/2 tsp ground nutmeg1\/2 tsp ground cinnamon1\/2 tsp ground cloves12 homemade or store-bought shortcrust pastry shells. In a large pot, sweat the onions in oil. Add…<\/p>\n

Read More “[recipe] Tourtiere (meat pie)”<\/span> »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[22],"class_list":["post-46947","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-recipes"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3u9vK-cdd","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/46947","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/comments?post=46947"}],"version-history":[{"count":2,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/46947\/revisions"}],"predecessor-version":[{"id":46970,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/46947\/revisions\/46970"}],"wp:attachment":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/media?parent=46947"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/categories?post=46947"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/tags?post=46947"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}