Tourtiere (Cooking Light)

By Shelly17

Spiced meat pie dating back to the Middle Ages is a holiday tradition in Québec. The dish is often made in a pie plate with top and bottom crusts. Our version calls to bake individual pies in ramekins with just a top crust—a simple way to shave both fat and calories from each serving. If you don't have ramekins, simply spoon the pork mixture into a (9-inch) pie plate and top with the entire store-bought pastry.

Ingredients

• Cooking spray
• 1 pound ground pork
• 1 teaspoon salt, divided
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground cloves
• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/3 cup finely chopped celery
• 1 (1-pound) russet potato, peeled and cut into 1/4-inch cubes
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups fat-free, less-sodium chicken broth
• 3 tablespoons finely chopped chives
• 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 400°.

2. Heat a large skillet over medium-high heat, and coat pan with cooking spray. Add pork to pan. Sprinkle pork with 1/2 teaspoon salt, cinnamon, 1/8 teaspoon red pepper, and cloves; sauté for 5 minutes or until browned, stirring to crumble. Using a slotted spoon, remove pork from pan. Add olive oil to pan, and swirl to coat. Add 1 cup onion, carrot, celery, and potato; sauté for 5 minutes, stirring frequently. Add garlic, and sauté for 1 minute, stirring constantly. Return pork to pan. Stir in flour, and cook for 1 minute, stirring constantly. Add broth, scraping pan to loosen browned bits; bring to a boil. Cook 2 minutes or until slightly thick. Remove from heat; stir in chives.

3. Place 1 cup pork mixture into each of 6 (8-ounce) ramekins. Roll pie dough to an 11-inch circle. Cut 4 (5-inch) dough circles. Combine and re-roll dough scraps. Cut 2 (5-inch) circles. Place 1 dough circle on each ramekin, tucking edges inside. Cut an X in the top of each circle; coat lightly with cooking spray. Place ramekins on a baking sheet. Bake at 400° for 40 minutes or until golden and bubbly.