This Gluten Free Tourtiere Recipe is full of all of the flavours and textures of the traditional pie, just without the gluten!
PREPARATION TIME
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 30 minutes
Total Time 2 hours 30 minutes
Ingredients
Filling:
2 Carrots peeled and grated
2 Large Potatoes peeled and cut into ~ ⅓″ cubes
1 Small Onion finely chopped
4 Celery Ribs finely chopped
1 lb Ground Pork
1 lb Lean Ground Beef
½ cup Fresh Parsley chopped
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
Dough:
1 cup White Rice Flour
¾ cup Light Buckwheat Flour
½ cup Sorghum Flour
¼ cup Sweet Rice Flour
¼ cup Corn Starch
2 teaspoon Xanthan Gum
¼ teaspoon Salt
8 oz Cream Cheese chopped
½ cup Unsalted butter cold and chopped
⅓ cup Cold Water
1 Large egg
Assembly:
1 Large Egg
1 tablespoon Cold Water
Instructions
Filling:
After your carrots, potatoes, and onion are peeled and all of the veggies are chopped into small pieces, add them to a large skillet (a cast iron skillet works, I use nonstick), along with the meats and seasoning.
Stir everything together until well mixed.
Add the milk and the broth, stirring once again to fully combine.
Bring this meat mixture to a boil over medium-high heat.
Once boiling, turn the heat down to medium heat 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 let the filling cool to room temperature.
Dough:
Measure flours, corn starch, xanthan gum, and salt into the bowl of your food processor, blitz to combine.
Add cream cheese, blitz a few times until mixture resembles gravel.
Add butter, ¼ cup water, and egg. Blitz a few more times – just long enough to start to bring it together as a dough – you may need to use a little more water. Do NOT over-process it!
Remove dough from processor, knead lightly to bring it together as a ball.
Wrap in plastic wrap, chill for 1 hour before use.
Assembly:
Preheat oven to 425 F
Divide pie dough into 2 parts – one slightly bigger than the other.
Roll the bigger section out as the bottom crust, use it to line a deep-dish pie plate / deep baking dish – carefully working it into the corners.
Fill the lined pie pan with cooled filling, spreading it into the corners and mounding it in the center.
Roll out the second part of dough as the top crust, cover the pie filling.
Trim the excess dough and crimp the edges as desired, cut a couple of slits in it for steam vents.
If desired, roll any extra dough very thin, cut into shapes, and apply to the crust for decoration.
In a small bowl or mug, whisk the egg together with a little water. Use a pastry brush to coat the entire top of the tourtière with a thin coating of this egg wash.
Bake in the preheated oven for 30-40 minutes until crust is golden brown.
Serve warm or cold.
Nutrition
Calories: 570kcal | Carbohydrates: 44g | Protein: 26g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 617mg | Potassium: 774mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3021IU | Vitamin C: 14mg | Calcium: 128mg | Iron: 3mg
