| Prep: 20 mins | Cook: 40 mins – 55 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 890 | 62g | 25g | 44g |
| sugars | fibre | protein | salt |
| 4g | 3g | 48g | 1.35g |
Why I Love Canadian Tourtière Poutine
As a proud New Yorker, I’ve always had a profound appreciation for how the waves of immigration over the years have shaped our city’s culinary landscape. This love of diverse gastronomy leads me on an endless search to explore unique creations from around the globe. This time, we’re headed north to our friends in Canada, with a recipe that’s become one of my favorites – Tourtière Poutine.
Unlikely Fusion, Delightful Result
The Tourtière Poutine, at its heart, is an audacious concoction. It merges two classic Canadian dishes into one: the meaty, hearty tourtière and the delectably guilty pleasure that is poutine. It’s this kind of culinary daredevilry that thrills me to no end, and indeed, these dishes join hands so well you would think they’re natural dance partners.
The richness of the ground pork and beef blend harmoniously with the spices, creating symphony on the taste buds. The onion, garlic, and various spices lend the meat a warm, complex flavor profile, reminiscent of the multicultural mosaic that is New York’s food scene. This resonates within me in ways few other dishes do. You have this tourtière filling that already makes a scrumptious dish on its own. But then, the real magic happens when it meets the core elements of poutine.
And of course, who doesn’t love a good pie crust? That golden, flaky envelope introduces a textural contrast that elevates this dish to a whole new level. The finished product is a delightful mishmash of flavors and textures that soothes and excites in equal measure.
An Ode to Inspiration
While there’s no one specific chef that inspired this unique fusion, I must admit the whole concept is reminiscent of the creativity of renowned Canadian chef Susur Lee. Lee has consistently shattered norms and thought outside the box throughout his celebrated career, and this Tourtière Poutine creation upholds that spirit.
Playing with cutlery is what I do on stage, and playing with flavors is what I do off it. That thrill of the unfamiliar, of daring to create something new, drives me as an actor and a home cook. Turning dual acts of love and passion into a tangible, delightful result is remarkably satisfying, and it’s for these reasons I truly love this Tourtière Poutine recipe. Enjoy!
What You’ll Need
- 1.5 pounds of ground pork
- 1.5 pounds of ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon ground nutmeg
- 1 cup of beef stock
- 1/4 cup of breadcrumbs
- 2 cups of frozen fries
- 1.5 cups of cheese curds
- 1 cup gravy mix
- 1 pie crust, homemade or store-bought
- 1 egg, beaten (for egg wash)
Method
Step One
Start by preheating your oven to 375°F (190°C). In a large pan or skillet, add the ground pork and ground beef. Cook over medium heat until completely browned. Drain the excess fat.
Step Two
Add the finely chopped onion to the meat in the pan and cook until they become soft and translucent. Stir in the minced garlic and continue cooking for about a minute or until the garlic becomes fragrant.
Step Three
Mix in the ground cinnamon, ground cloves, ground allspice, freshly ground pepper, and ground nutmeg into the meat mixture. Stir thoroughly until everything is well combined.
Step Four
Pour in the beef stock and breadcrumbs. Simmer, stirring occasionally, for about 15 minutes or until the mixture thickens and the breadcrumbs absorb the stock.
Step Five
Transfer the meat mixture into a pie crust. Ensure it is distributed evenly. Use a pastry brush to apply a light layer of the beaten egg on the crust’s edges. Bake in the preheated oven for about 35-40 minutes or until the crust becomes golden brown.
Step Six
While the tourtière is baking, cook the frozen fries as per the instructions on the package. When cooked and crispy, sprinkle with cheese curds while still hot.
Step Seven
Prepare the gravy mix according to the instructions given on the package. Pour the prepared gravy over the fries and cheese curds.
Step Eight
Once the tourtière is ready, take it out from the oven and allow it to cool for a few minutes. Serve the tourtière sliced along with the Poutine on the side.
