Tourtière
A double-crust pork and beef pie from Quebec, warm with cinnamon, clove and savory, bound with diced potato rather than a sauce. It is made ahead by design — the filling has to cool before it goes into the pastry, and the pie is as good cold the next day as it is hot.
At a glance
Ingredients and method are in the app
Kitchen Pantri holds the full ingredient list and step-by-step method for Tourtière, checks it against what is already in your pantry, and adds anything missing to your shopping list. The app is free to use; you set up a Pantri account when you first open it.
