If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Copycat Alex Trebek's Tourtiere Trebek
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- #48839
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
1 pound ground pork
3/4 pound ground veal
1 large onion, chopped
1 teaspoon poultry seasoning
1/2 teaspoon dried thyme
1/4 teaspoon ground cloves
1/4 cup red wine, beef stock or water
1/2 cup fresh breadcrumbs
salt and pepper
1 pastry for double-crust pie (9 inch)
milk or lightly beaten egg
directions
Combine the pork, veal, onion, poultry seasoning, thyme, cloves, and wine in a large skillet over low heat. Cook, stirring occasionally, for 1 hour. Remove the pan from the heat and drain off any excess fat.
Stir the breadcrumbs, salt, and pepper into the meat mixture. Mix well and let the mixture cool for 45 minutes.
Preheat the oven to 350 degrees F.
Line a 9-inch pie pan with the bottom pastry. Transfer the meat filling to the pie shell. Cover with the top crust and seal the edges. Cut slits in the top of the crust to let steam vent out.
Brush the top of the crust with milk or egg. Place in the oven and bake at 350 degrees F for 1 hour or until the crust is golden brown. Remove from the oven and serve immediately.
nutrition data
573 calories, 36 grams fat, 31 grams carbohydrates, 28 grams protein per serving.
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reviews & comments
January 19, 2013
This is my go-to tourtiere recipe. It's easy and delicious!
December 18, 2009
I found it to be tasty but dry. The dryness was probably because the 85% lean ground pork used. I guess I should have used a fattier ground pork or added some of the pan drippings to the pie. I also think he recipe could have benefitted from 8 oz of mushrooms. It's a very rich and nourishing pie, a less lean ground pork and mushrooms would make this a 4 or even 5!
April 16, 2009
My grandmother who moved here from Italy when she was 9 would go to the local bakery in Rhode Island and buy a Canadian Pork Pie remove the filling and use it to stuff her ravioli or cannelloni. This is the perfect stuffing for both...and I am a very tough critic. This tastes right from the best Italian restaurant you have ever been to...Thank you Alex for providing for me a part of my Grandmother that I would have not been able to pass down as I don't live in Rhode Island and I am sure the bakery has long since closed.