Oven
Tourtière
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Covered meat pie.
Timing
- Active approx. 45 minutes
- Cooking/Baking: 20-25 mins. Filling; Bake for 40-50 minutes
- Rest/cooling: Cool dough for 30 minutes; Cool the filling for 30 minutes; 15 min. Sit
- Yield: 1 covered pie in a shape of about 26 cm
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 965 kcal
- Protein
- ≈ 35.3 g
- Carbohydrates
- ≈ 62.3 g
- Fat
- ≈ 62.5 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 500 g flour · ≈ 500 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 250 g butter · ≈ 250 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 1 egg · ≈ 50 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 500 g minced pork · ≈ 500 g · Assumed quantity / reference product
Schwein Hackfleisch, roh (U020100) - 300 g ground beef · ≈ 300 g · Assumed quantity / reference product
Rind Hackfleisch, roh (U010100) - 2 onions · ≈ 200 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 250 ml broth · ≈ 250 g · Assumed quantity / reference product
Gemüsebrühe (X416243) - 80-120 ml ice-cold water for the dough · ≈ 100 g · Assumed quantity / reference product
Trinkwasser (N110000)
Not included in the base calculation
- ½ tsp cinnamon · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500 g flour
- 250 g butter
- 1 egg
- 500 g minced pork
- 300 g ground beef
- 2 onions
- 250 ml broth
- ½ tsp cinnamon
- 80-120 ml ice-cold water for the dough
Instructions
- Briefly rub the flour with the 250 g cold butter and the egg. First incorporate 80 ml of the suggested ice-cold water; Only add up to 120 ml if necessary until the dough just holds together. Do not knead for long; Cool for 30 minutes.
- Finely dice the onions. In a large nonstick skillet, brown ground pork and beef until completely cooked through; Add onions and cook for 5 minutes.
- Add stock and cinnamon and simmer for 15-20 minutes until the filling is moist but not runny. Place in a shallow dish and let cool for about 30 minutes.
- Roll out about two thirds of the dough into a 26cm shape. Line the base and sides, pour in the filling and place the remaining dough as a lid.
- Close the edges tightly and cut steam openings. Bake at 190°C top/bottom heat for 40-50 minutes. Allow to set for 15 minutes before cutting. The amount of water for the dough is a guideline.
Tips
- Add dough water gradually; Flour binds differently depending on the type.
- Nicolaus says: "The bowl is still there. Its contents are currently being checked."
- Food safety: Process raw meat separately from ready-to-eat ingredients. Poultry at least 74 °C in the core; other complete heating after reliable temperature-time control. Cool leftovers quickly in shallow containers and refrigerate.
