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Italian tourtière from Stefano Faita

Italian tourtière from Stefano Faita

Main course | Medium | 1 hour 25 minutes
Main course
Medium
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 180°C (350°F).
  2. Heat olive oil in a skillet and sauté the garlic, onion, and zucchini for a few minutes.
  3. Add the ground pork and veal and season. Fry the meat for a few minutes to give it colour, but don ’t cook it completely.
  4. Add tomato paste, chicken broth, nutmeg, and brown sugar.
  5. Cover and simmer for 10 minutes. Finish cooking uncovered for 10 more minutes to reduce cooking juices.
  6. Set aside and cool to room temperature.
  7. Roll out the dough and place it in a pie pan, and then add half the meat mixture. Sprinkle with half the Fontina cheese. Repeat the steps to create a second layer of meat and cheese.
  8. Roll out remaining dough into a circle a little bigger than the pie pan. Place it over the filling and seal the edges well.
  9. Make some incisions in the dough to allow steam to escape.
  10. Bake for 35 to 40 minutes

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