Traditionally meat pie recipes are made with mostly ground pork. This recipe for French-Canadian meat pie, or tourtiere, is lightened up by using lean ground beef with a little ground pork for flavor and bulked up with plenty of shredded vegetables. You can make it even easier by using a store-bought crust.
Active Time: 1 1/4 hours |
Total Time: 2 hours 20 minutes
1 1/4 cups whole-wheat pastry flour
1 1/4 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cubed
1/4 cup reduced-fat sour cream
3 tablespoons canola oil
1/2 cup ice water
1 large egg white, lightly beaten, for brushing
1 medium russet potato, peeled
2 medium carrots or parsnips, peeled
1 small onion
1 1/2 pounds 95%-lean ground beef
8 ounces ground pork
1 cup nonfat milk
1/2 cup dried cranberries
2 teaspoons ground allspice
1 teaspoon salt
1/2 teaspoon freshly ground pepper
To prepare crust: Combine whole-wheat flour, all-purpose flour and salt in a food processor and pulse to mix. Pulse in butter until the mixture resembles coarse meal. Pulse in sour cream and oil. With the motor running, add ice water and process just until the dough comes together. (Add more water, a teaspoon at a time, if necessary.) Divide the dough in half, shape into 2 disks, wrap in plastic and refrigerate while you prepare the filling.
To prepare filling: Clean the food processor and fit with the shredding disc. Cut potato, carrots (or parsnips) and onion into pieces that will fit through the tube. With motor running, drop in the vegetables until they’re all shredded.
Combine beef, pork, milk and the shredded vegetables in a high-sided skillet or Dutch oven. Cook over medium heat, mashing and stirring with a potato masher, until the meat is dry and all the liquid has evaporated (the masher helps you check for liquid), 40 to 50 minutes. If the bottom starts to brown or stick before the liquid has evaporated, reduce the heat and continue cooking and mashing until the liquid is gone. Stir in cranberries, allspice, salt and pepper.
Preheat oven to 375°F.
Roll one piece of dough on a lightly floured surface into a 12-inch circle. Transfer the dough to a 9-inch deep-dish pie pan. Scrape the filling into the crust and pat down gently. Roll the remaining dough into a 12-inch circle and cover the filling with it. Trim the crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers or crimp with a fork. Brush the top of the crust with egg white.
Bake the pie until the crust is golden, about 45 minutes. Let cool for 20 minutes before cutting.
Per serving :
15 g Fat;
6 g Sat;
6 g Mono;
89 mg Cholesterol;
37 g Carbohydrates;
25 g Protein;
3 g Fiber;
445 mg Sodium;
496 mg Potassium
Make Ahead Tip: Prepare through Step 5 (omit egg wash), wrap unbaked and refrigerate for up to 1 day or freeze for up to 1 month. Brush with egg and let stand at room temperature while oven preheats. (If frozen, thaw overnight in the refrigerator before baking.) Bake for about 1 hour. | Equipment: 9-inch deep-dish pie pan
Easy rolling: Roll one portion of pastry dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into the pie pan. Peel off the remaining paper. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment paper into another 12-inch circle. Peel off the top sheet of paper and invert the dough onto the filling. Peel off the remaining paper.