Keto Tourtiere [French Canadian Meat Pie]
Tourtiere is a traditional French Canadian meat pie, especially popular around the holidays. This Keto Tourtiere passes for the real thing, at a fraction of the carbs!
Servings: 8 Main dish servings. (More if a snack or appetizer)
Calories: 654kcal
Equipment
- Deep dish pie plate
- Parchment paper
Ingredients
Filling:
- 2 Carrots peeled and grated
- 3 Turnips peeled and cut into ~ ⅓″ cubes
- 1 Small Onion finely chopped
- 4 Celery Ribs finely chopped
- 1 lb Ground Pork
- 1 lb Lean Ground Beef
- ½ cup Fresh Parsley chopped
- 1-2 tablespoon Dried Summer Savoury
- 2-3 teaspoon Ground Pepper
- 2 Bay Leaves
- 1 teaspoon Salt
- ¼ teaspoon Ground Cloves
- 1 cup Unsweetened Almond Milk
- 1 ½ cups Beef or Chicken Broth
Dough:
- 1 ¼ cup Unflavoured Whey Protein Isolate
- 1 cup Superfine Almond Flour
- ⅓ cup Coconut flour
- 2 teaspoon Xanthan Gum
- ¼ teaspoon Salt
- 8 oz Cream Cheese chopped
- ½ cup Unsalted butter cold and chopped
- ⅓ cup Cold Water
- 1 Large egg
Assembly:
- Pan spray
- 1 Large Egg
- 1 tablespoon Cold Water
Instructions
Filling:
- After your carrots, turnips, and onion are peeled and all of the veggies are chopped into small pieces, add them to a large skillet (a cast iron skillet works, I use nonstick), along with the meats and seasoning.
- Stir everything together until well mixed.
- Add the almond milk and the broth, stirring once again to fully combine.
- Bring this meat mixture to a boil over medium-high heat.
- Once boiling, turn the heat down to medium heat and simmer – stirring often – until the liquid has cooked off, and the meat has broken down almost to a paste. This should take about an hour, give or take.
- Once it’s ready, remove from heat and let the filling cool to room temperature.
Dough:
- Measure flours, xanthan gum, and salt into the bowl of your food processor, blitz to combine.
- Add cream cheese, blitz a few times until mixture resembles gravel.
- Add butter, ¼ cup water, and egg. Blitz a few more times - just long enough to start to bring it together as a dough – you may need to use a little more water. Do NOT over-process it!
- Remove dough from processor, knead lightly to bring it together as a ball.
- Wrap in plastic wrap, chill for 1 hour before use.
Assembly:
- Preheat oven to 425 F
- Divide pie dough into 2 parts – one slightly bigger than the other.
- Spray a large piece of parchment paper with pan spray.
- Roll the larger section out on the sprayed parchment using additional protein powder to prevent the rolling pin from sticking.
- Invert the pie crust - parchment and all - over a deep-dish pie plate / deep baking dish.
- Carefully peel the parchment away, and press the pie crust into the bottom of the pit pan, carefully working it into the corners.
- Fill the lined pie pan with cooled filling, spreading it into the corners and mounding it in the center. Press down slightly to compress.
- Spray another piece of parchment paper with nonstick spray, roll out the remaining piece of dough.
- Invert the second pie crust over the meat pie filling. Once centered, carefully peel back the parchment, leaving the pie crust in place.
- Trim the excess dough and crimp the edges as desired, cut a couple of slits in it for steam vents.
- If desired, roll any extra dough very thin, cut into shapes, and apply to the crust for decoration.
- In a small bowl or mug, whisk the egg together with a little water. Use a pastry brush to coat the entire top of the tourtière with a thin coating of this egg wash.
- Bake in the preheated oven for 30-40 minutes until crust is golden brown.
- Serve warm or cold.
Video
Notes
Nutritional information is for my traditional beef / pork filling.
If you're doing the chicken/mushroom version, it'll be a little different.
Nutrition
Calories: 654kcal | Carbohydrates: 17g | Protein: 44g | Fat: 47g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 850mg | Potassium: 701mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3816IU | Vitamin C: 18mg | Calcium: 245mg | Iron: 5mg