Italian tourtière from Stefano Faita
Prep Time
Cooking Mode
60 mL (¼ cup) cup olive oil
1 garlic clove, chopped
1 onion, chopped
1 zucchini, chopped
225 g (½ lb.) lb ground pork
225 g (½ lb.) lb ground veal
To taste salt and pepper
60 mL (¼ cup) cup tomato paste
250 mL (1 cup) cup chicken broth
1 nutmeg
15 mL (1 tbsp.) tbsp brown sugar
250 mL (1 cup) cup grated Fontina cheese
500 g (1) lb commercial pastry dough, about 500 g (1 lb.)
60 mL (¼ cup) cup olive oil
1 garlic clove, chopped
1 onion, chopped
1 zucchini, chopped
225 g (½ lb.) lb ground pork
225 g (½ lb.) lb ground veal
To taste salt and pepper
60 mL (¼ cup) cup tomato paste
250 mL (1 cup) cup chicken broth
1 nutmeg
15 mL (1 tbsp.) tbsp brown sugar
250 mL (1 cup) cup grated Fontina cheese
500 g (1) lb commercial pastry dough, about 500 g (1 lb.)
Directions
1Preheat oven to 180°C (350°F).
2Heat olive oil in a skillet and sauté the garlic, onion, and zucchini for a few minutes.
3Add the ground pork and veal and season. Fry the meat for a few minutes to give it colour, but don ’t cook it completely.
4Add tomato paste, chicken broth, nutmeg, and brown sugar.
5Cover and simmer for 10 minutes. Finish cooking uncovered for 10 more minutes to reduce cooking juices.
6Set aside and cool to room temperature.
7Roll out the dough and place it in a pie pan, and then add half the meat mixture. Sprinkle with half the Fontina cheese. Repeat the steps to create a second layer of meat and cheese.
8Roll out remaining dough into a circle a little bigger than the pie pan. Place it over the filling and seal the edges well.
9Make some incisions in the dough to allow steam to escape.
10Bake for 35 to 40 minutes
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