Slow Cooker > Canadian > Tourtières

Slow Cooker Tourtière Recipe

Ingredients with Measurements:
- 1 pound ground pork
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup beef broth
- 1/2 cup breadcrumbs
- 2 pie crusts (store-bought or homemade)

Special equipment needed:
- Slow cooker

Step-by-step instructions:

1. In a large skillet, cook the ground pork and beef over medium heat until browned, breaking it up into small pieces as it cooks.

2. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.

3. Add the dried thyme, ground cinnamon, ground cloves, ground nutmeg, salt, and black pepper to the skillet and stir to combine.

4. Pour in the beef broth and breadcrumbs and stir until well combined.

5. Transfer the mixture to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

6. Preheat the oven to 375°F.

7. Roll out one of the pie crusts and place it into a 9-inch pie dish.

8. Pour the slow-cooked meat mixture into the pie crust.

9. Roll out the second pie crust and place it on top of the meat mixture.

10. Use a knife to cut a few slits in the top crust to allow steam to escape.

11. Bake the tourtière in the preheated oven for 45-50 minutes, or until the crust is golden brown.


Time:
Preparation time: 20 minutes
Cooking time: 6-8 hours (slow cooker) + 45-50 minutes (oven)
Temperature:
Slow cooker: low for 6-8 hours or high for 3-4 hours
Oven: 375°F
Serving size:
8 servings

Nutritional information:
Calories per serving: 450
Fat: 29g
Carbohydrates: 26g
Protein: 20g

Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground pork and beef.
- Chicken broth or vegetable broth can be substituted for the beef broth.
- Panko breadcrumbs or crushed crackers can be substituted for the breadcrumbs.

Variations:
- Add diced potatoes or carrots to the meat mixture for extra flavor and texture.
- Use a combination of ground pork, beef, and veal for a more traditional tourtière.
- Add grated cheese to the meat mixture for a cheesy twist.

Tips and tricks:
- Make the tourtière ahead of time and reheat it in the oven before serving.
- Serve the tourtière with a side of cranberry sauce for a classic pairing.
- Freeze leftover tourtière for up to 3 months.

Storage instructions:
Store leftover tourtière in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the tourtière in the oven at 350°F for 15-20 minutes, or until heated through.

Presentation ideas:
Serve the tourtière on a platter with a sprig of fresh thyme or parsley for garnish.

Garnishes:
Fresh thyme or parsley

Pairings:
Cranberry sauce, green salad, roasted vegetables

Suggested side dishes:
Mashed potatoes, roasted carrots, green beans

Troubleshooting advice:
- If the meat mixture is too dry, add a little more broth or water.
- If the crust is browning too quickly, cover it with foil.

Food safety advice:
- Cook the tourtière to an internal temperature of 160°F to ensure that it is fully cooked.
- Store leftover tourtière in the refrigerator within 2 hours of cooking.

Food history:
Tourtière is a traditional French-Canadian meat pie that originated in Quebec in the 1600s. It is typically served during the Christmas season and is a staple of French-Canadian cuisine.

Flavor profiles:
The slow-cooked meat mixture is savory and slightly sweet, with hints of cinnamon, cloves, and nutmeg. The flaky pie crust adds a buttery, crispy texture.

Serving suggestions:
Serve the tourtière hot with a side of cranberry sauce and a green salad for a complete meal.

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Region: Canadian

Taste: Savory, Herby, Spicy, Meaty, Aromatic