This Gluten-Free Tourtiere Recipe is full of all of the flavours and textures of the traditional pie, just without the gluten!
Servings: 8 servings
- 1 lb Ground Pork
- 1 lb Lean Ground Beef
- 1 Small Onion finely chopped
- 4 Celery Ribs finely chopped
- 2 Carrots peeled and grated
- ½ cup Fresh Parsley chopped
- 2 Large Potatoes peeled and cut into ~ ⅓″ cubes
- 1-2 tablespoon Dried Summer Savoury
- 2-3 teaspoon Ground Pepper
- 2 Bay Leaves
- 1 teaspoon Salt
- ¼ teaspoon Ground Cloves
- 2 cups Milk
- 1 ½ cups Beef or Chicken Broth
- ½ cup Butter softened
- 8 oz Brick Cream Cheese softened
- 2 ¾ cups AP Gluten Free Fflour
- ¼ cup Corn Starch
- 1 Large Egg
- 1 tablespoon Cold Water
Combine meats, vegetables, and seasonings together in a large pan or pot, stirring until everything is relatively uniform. Add the milk and the broth, stirring once again.
Bring mixture to a boil, then turn the heat down to medium and simmer – stirring often – until the liquid has cooked off, and the meat has broken down almost to a paste. This should take about an hour, give or take. Once it’s ready, remove from heat and cool to room temperature.
Beat butter and cream cheese until well mixed and soft. Slowly add flour and corn starch. Once all flour is added, turn out and knead until well incorporated and smooth. Form a disk, wrap tightly in plastic wrap, and refrigerate for about 30 mins.
Preheat oven to 425 F
Divide dough into 2 parts – one slightly bigger than the other. Roll the bigger section out , use it to line a deep-dish pie pan – carefully working it into the corners. Fill pie pan with meat filling, spreading it into the corners and mounding it in the center.
Roll out the second part of dough, cover the pie filling. Crimp the edges as desired, poke a couple of slits in it. If desired, roll any extra dough very thin, cut into shapes, and apply to the crust for decoration. Whisk together egg and water, brush over the entire tri
Whisk the egg together with water, use a pastry brush to coat the entire crust with a thin wash of this glaze.
Bake at 30-40 minutes until crust is golden brown, serve warm or cold.
Calories: 683kcal | Carbohydrates: 51g | Protein: 32g | Fat: 40g | Saturated Fat: 20g | Cholesterol: 164mg | Sodium: 773mg | Potassium: 885mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3831IU | Vitamin C: 16mg | Calcium: 207mg | Iron: 5mg