Classic Tourtiere
2015-12-22 18:23:07
Yields 1
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Pastry
- 2 1/2 cups all purpose flour
- 1/2 tsp fine salt
- 1/2 cup unsalted butter
- 1/2 cup vegetable shortening
- 2 Tbsp lemon juice
- 6 Tbsp to 10 Tbsp of cold water as needed
Filling
- 1 1/2 cups diced, peeled potatoes
- 1 1/2 pounds ground pork, veal or beef or combination
- 2 onions, diced
- 1 medium carrot, peeled and finely diced
- 2 cloves garlic, minced
- 2 bay leaves
- 3/4 tsp fine salt
- 1/4 tsp ground black pepper
- 1/2 tsp crushed celery seed
- dash allspice
- dash ground cloves
- 1 cup apple cider
- 1/2 cup water
- 1 egg mixed with 2 Tbsp water for glazing
Pastry
- Combine flour with salt. Cut in butter and shortening until mixture is a roughly even crumbly texture. Add lemon juice and water and blend until dough comes together.
- Shape into a disc; wrap and chill for 30 minutes. While pastry is chilling prepare filling.
Filling
- Cook potatoes in an uncovered pot of salted water until tender and drain. Roughly mash potatoes and set aside to cool.
- In a large saute pan or skillet sauté beef, pork and or/ veal over medium heat until no longer pink. Drain off excess fat, add onions and seasonings and saute until tender, about 10 minutes.
- Add water and cider and bring to a simmer. Let mixture simmer for 15 minutes or until most of the liquid is absorbed. Remove from heat stir in potatoes and let come to room temperature. This can be prepared a day in advanced.
- Preheat oven to 375 degrees.
- On a lightly floured surface , cut dough in half. Roll out to just less then 1/4 inch thickness and line with an 8 inch springform pan . Fill with tourtiere filling.
- Roll out remaining dough, cut a hole in the middle ( for steam to escape), and place on top of filling. Pinch edges of crust together and brush with egg wash. Bake for 40 - 45 minutes, until pastry is a rich golden brown colour.
- Let cool for 5 minutes, then remove from pan and serve.
Notes
- Can be made 2 days in advanced and reheated in a 300 degree oven.
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Classic Tourtiere Classic