- Apple Raisin Chutney:
- 2 tablespoons butter
- 1 small onion, finely diced
- 2 apples – peeled, cored and diced
- 1/2 cup raisins
- 1/4 cup white sugar
- 1 cup apple juice
- Tourtiere:
- 1 tablespoon vegetable oil
- 1 pound ground pork
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 cloves garlic, minced
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 bay leaf
- 1 teaspoon dried thyme leaves
- salt and pepper
- 1 potato, peeled and grated
- 3/4 cup chicken broth
- 2 Tenderflake® Frozen Deep Dish Pie Shells, defrosted overnight in the refrigerator
- 1 egg, beaten
- Apple Raisin Chutney: Heat butter in a small saucepan over medium heat. Add onions and saute for 2-3 minutes or until soft. Add apples and remaining ingredients. Bring to a boil. Reduce heat to low and simmer for 20-30 minutes or until apples are soft and the liquid has evaporated. Cool before serving.
- Tourtiere: Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a large skillet over medium-high heat. Add ground pork and cook, breaking apart with the back of a wooden spoon for 8-10 minutes. Add onions, carrots, and garlic. Cook for 2-3 minutes and add spices and herbs. Cook for another 1-2 minutes and stir in potato. After another 1-2 minutes add broth. Bring to a boil then reduce to a simmer for 2-3 minutes or until liquid has evaporated. Remove from heat and allow to cool slightly. Remove bay leaf and discard.
- Transfer the pork mixture into one of the prepared pie shells. Remove the second pie shell from the foil tray onto a lightly floured work surface. Roll pastry with a lightly floured rolling pin to a 10-inch (25cm) round. Place on top of the filled pie and press the edges to seal. Trim any excess pastry and flute the edges.
- Cut a small slit in the top to allow steam to escape. Use the leftover pastry to make decorative leaves if desired. Brush the top of the pie with egg wash.
- Bake for 20 minutes or until golden brown.