Low carb tourtiere

This recipe is based on this crust recipe and this filling recipe. I only made a top crust – a double crust is traditional but the bottom crust often gets soggy. Be sure to roll out the crust fairly thinly – it was a bit too cracker-like where it was thinner. This reheats beautifully in the microwave – the crust actually seemed flakier after reheating. I was distracted while I was making this and forgot to add the breadcrumbs, so the filling was a bit dry. But it was pretty good in general.

  • 8 to 10 portions

Ingredients

  • 2 cups almond flour or almond meal
  • 1 egg
  • 2 tablespoons coconut oil
  • 1 tbsp (15 mL) vegetable oil
  • 2 lb (907 g) ground pork
  • 1-1/2 cups (375 mL) beef stock
  • 3 onions, finely chopped
  • 3 cloves garlic, minced
  • 2 cups (500 mL) sliced mushrooms
  • 1 cup (250 mL) finely chopped celery
  • 3/4 tsp (4 mL) salt
  • 1/2 tsp (2 mL) cinnamon
  • 1/2 tsp (2 mL) pepper
  • 1/2 tsp (2 mL) dried summer savory
  • 1/4 tsp (1 mL) cloves
  • 1 cup (250 mL) bread crumbs (psyllium seed bread or another low carb bread, pulsed in a food processor)
  • 1/2 cup (125 mL) chopped fresh parsley

Cook the pork in the oil until it’s no longer pink. Drain the fat. Stir in the stock, onions, garlic, mushrooms, celery salt, cinnamon, pepper, savory, and cloves. Bring to a boil, reduce heat to low, and simmer, for 35 to 45 minutes, or until about 2 Tbsp. liquid remain. Stir in the bread crumbs and parsley. Taste and adjust seasoning. Put the mixture into a large pie pan or 2 smaller pie pans.

Meanwhile, pulse the salt, almond flour, and coconut oil in the food processor until the coconut oil is distributed in small chunks. Add the egg and pulse until the mixture begins to clump. Roll out the pastry between 2 silpats or 2 sheets of parchment or wax paper. Arrange the crust over the filling. (Any extra can be sprinkled with salt and baked for some nice almond crackers.)

Bake at 375 for 20 minutes  or until the crust is nicely browned. (If you refrigerated the filling after making it, it’s probably best to heat it before adding the crust since the crust browns relatively quickly. Alternatively, you could put foil over the crust after it has browned enough and until the filling is heated through.)

Ideally, this should be served with chili sauce. You can easily make a lower carb version by using a sugar substitute in a recipe like this one http://edithadams.com/recipe-index-cards/chilisauceusingcannedtomatoes/. I bought the ingredients for chili sauce but didn’t get around to making it, so I just had it with sugar-free ketchup.

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