TOURTIERE TARTS
I got this recipe from a website called donogh. I've never tasted tourtiere, so I don't know how authentic these tarts are, but they are very tasty. They reheat well in the microwave, and are good hot or at room temperature.
Provided by Terri Newell
Categories Savory Pies
Time 31m
Yield 12 tarts
Number Of Ingredients 13
Steps:
- Add first ten ingredients to large skillet.
- Cook until done, stirring occasionally to break up meat.
- Drain any excess grease.
- Mix egg and sour cream; add to meat mixture.
- Spoon into tart shells and place on baking tray.
- Bake at 425 for 8 minutes, then reduce heat to 350 and bake an additional 10-15 minutes, until crust is golden brown.
Nutrition Facts : Calories 153.7, Fat 11.3, SaturatedFat 4.9, Cholesterol 59.5, Sodium 138.7, Carbohydrate 1.7, Fiber 0.2, Sugar 0.5, Protein 10.8
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Reuben Galane (King Roux)
[email protected]Overall, this was a good recipe. The tourtière was tasty, but it was a bit too salty for my taste. I'll try reducing the amount of salt next time.
Eyamin am momin orko
[email protected]The instructions for this recipe were a bit confusing. I ended up with a pie that was undercooked in the middle and overcooked on the outside. I'll have to try again with a different recipe.
Jani Abbas
[email protected]This tourtière was a bit too heavy for my taste. The filling was dense and the crust was a bit too thick. I think I'll try a different recipe next time.
Valdet Brahimaj
[email protected]I'm not a huge fan of tourtière, but this recipe changed my mind. The filling was moist and savory, and the crust was flaky and golden brown. I'll definitely be making this again!
Renee Arney
[email protected]This tourtière is so flavorful and satisfying. The perfect comfort food for a cold winter day.
VALARY VICORU
[email protected]I made this tourtière for my family, and they all loved it! The filling was especially delicious, with just the right amount of spice. I will definitely be making this again.
Braxton T
[email protected]The flavors in this tourtière are amazing! The pork and beef are so tender, and the spices are perfectly balanced. I love the crispy crust too. This is a must-try recipe!
Lunezo Gqomo
[email protected]This was my first time making a tourtière, and it turned out great! The instructions were clear and easy to follow, and the end result was a beautiful and delicious pie. I will definitely be making this again.
Braylon Bissel
[email protected]I've made this tourtière several times now, and it always turns out perfectly. The recipe is easy to follow, and the results are delicious. I love that I can make it ahead of time and freeze it, so it's always on hand for a quick and easy meal.
Yuki Wolf
[email protected]This tourtière was a hit at our holiday party! The pastry was flaky and golden brown, and the filling was savory and flavorful. I especially liked the addition of the hard-boiled eggs. Will definitely be making this again next year!