8 Serves
100 Mins
Heat the cooking oil in a large skillet over medium-high heat. Add the onion and minced garlic, sautéing until softened, approximately 5 minutes.
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Vitamin E
3 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
94 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
333 mg / 1,250 mgPotassium
764 mg / 4,700 mgSodium
665 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
12 g / 20 gCholesterol
190 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Add the ground beef and ground pork to the skillet. Cook until the meat is thoroughly browned, then stir in the tourtière spice blend.
Pour in the beef broth and bring to a simmer. Reduce the heat to medium-low, stir in the grated potatoes, and cook until the liquid is mostly absorbed, about 15 minutes.
Remove the bay leaves, season with salt, and remove the pan from the heat. Allow the filling to cool completely before assembling the pie.
Preheat your oven to 190°C. Roll out the pie crust dough on a floured surface and line the pie plate. Add the cooled meat filling, then cover with the second rolled-out dough layer, trimming and pinching the edges to seal.
Brush the top of the crust with egg wash and bake for 45 minutes until the pastry is golden brown. Let the pie rest for 15 minutes before slicing.
12
g64
g14
g
Uruguayan