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Recipes

Tourtiere

Renal Diet Nutrient Analysis

  • Servings per recipe: 8
  • Serving size: 1/8th

Nutrient Analysis

  • Calories: 332
  • Protein: 17g
  • Carbohydrates: 17g
  • Fibre: 0.5g
  • Total Fat: 21g
  • Sodium: 255mg
  • Phosphorus: 157mg
  • Potassium: 281mg

Renal and Diabetic Exchanges

2.5 protein
1 starch

Ingredients

1 pound lean pork (make sure it isn't seasoned or has added phosphates)
1/2 pound lean ground beef
1 medium onion, chopped
1 clove of garlic, minced
1/2 cup water
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
2 prepared 9 inch pie crusts (either homemade or frozen)

Directions

Preheat oven to 425°F.

In a large frying pan or saucepan, combine the pork, beef, onion, garlic, water, thyme, sage, pepper and cloves and cook over medium heat until it comes to a boil. Reduce the heat and simmer until the meat is cooked through (about 5 minutes).

Spoon the meat mixture onto the pie crust. Place the top crust over the meat and pinch the edges to seal. Cut slits into the top crust so the steam can escape. Cover the edges of the pie with aluminum foil so they don’t burn.

Bake in preheated oven for 20 minutes before removing the foil. Bake for an additional 15 to 20 minutes until golden brown.

If you are baking the tourtiere from frozen, cover the pie with foil and cook for 45 minutes at 425°F. Remove foil and bake for another 20 minutes or until the crust is golden and the pie is heated through.

Tourtiere, 4.3 out of 5 based on 4 ratings

Reviews

Reviewed on by

I made this for supper tonight and it was terrific! The whole family loved it!