Paleo Tourtière
Ingredients
Meat and Spices
-
5
kg
pastured pork shanks
-
3
tbsp
ground cinnamon
-
1
tbsp
ground clove
-
1
tbsp
ground ginger
-
1
tbsp
Himalayan or fine sea salt
-
1
tbsp
freshly cracked black pepper
-
1
tbsp
ground nutmeg
-
4
cups
water
-
2
small
onions, coarsely chopped
-
1
tbsp
dried savory
-
1
tbsp
dried mustard
-
2
tbsp
dried parsley
Ground Meats and Flour
-
900
g
pastured lean ground pork
-
450
g
grass-fed lean ground beef
-
1
tsp
ground cinnamon
-
½
tsp
ground clove
-
1
tsp
ground ginger
-
1
tsp
ground nutmeg
-
¾
cup
hazelnut flour, toasted
-
1
recipe
Paleo Pie Crust
Instructions
- Preheat the oven to 350°F.
- Melt cooking fat in a skillet over high heat.
- Mix spices for Part I and dredge pork shanks in the mixture.
- Sear the shanks in the hot pan until golden brown.
- Transfer shanks to a Dutch oven with water, onions, savory, mustard, parsley, and remaining spices.
- Cover and cook in the oven for about 4 hours until meat is tender.
- Remove shanks, strain the liquid, and return it to the Dutch oven.
- Add ground pork, ground beef, and spices from Part II, mixing well.
- Cook in the oven for another 1½ hours, stirring occasionally.
- Pick the meat from the cooled shanks and discard bones.
- Toast hazelnut flour in a dry skillet until caramel brown.
- Mix the toasted flour and shank meat into the cooked meat mixture.
- Return to the oven uncovered for 20-25 minutes until liquid evaporates.
- Allow the meat mixture to cool, then divide it between 2 large pies or 24 individual pies.
- Bake the pies at 400°F for about 20 minutes.
Nutrition Facts (estimated)
Servings
24
Calories
457
Total fat
32.1g
Total carbohydrates
16.5g
Total protein
21.9g
Sodium
432mg
Cholesterol
64mg
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