After a trip to Quebec, I came home and made tourtiere - but it turned out dry and crumbly. The filling didn't hold together. What's going wrong?
I simmered ground pork with various spices for about an hour. The recipe didn't call for any fat or binder. I added an egg white anyhow before pouring the filling into a pie crust, hoping the filling would hold together better. I baked the pie shell filled with meat at 350 for about 40 minutes.
Everything tasted good, but the tourtiere fell apart like any ground meat would.
Help me make my next one stick together better!
Anybody have experience making great French-Canadian tourtieres?
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