Tourtiere
Yield: servings
Ingrédients
- 1 lb. ground pork
- ½ lb. ground beef
- ½ lb ground veal
- 1 onion finely minced
- 2 tablespoons butter
- 2 cloves garlic minced
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 teaspoons dry savory
- 2 potatoes diced into ¼” cubes & par boiled
- ¼ cup flour
- 1 cup veal stock
- Salt & pepper to taste
- 1 tablespoon whole grain mustard
- 1 9” tart shell & lid
- 1 egg beaten with 1 tablespoon whipping cream
Pastry
- ½ lb unsalted butter
- ½ lb lard
- 4 ½ cups all purpose white flour
- ½ teaspoon kosher salt
- 200 ml ice water
Instructions
- Pre heat the oven to 350 degrees.
- In a heavy bottomed pot fry the meats in the butter until lightly browned. Add the onions & garlic and cook for a further 15 minutes. Add the veal stock, spices and flour and mix well.
- Cook on low heat for a further 30 minutes, fold in the potatoes and remove from the heat. Cool for 30 minutes before filling tourtiere
- Spread the mustard on the bottom of the pie shell. Mound the meat into the pie shell and brush the edges with beaten egg. Place the lid on and brush with beaten egg. Prick the top in several places with a fork
- Place the tourtiere on a baking sheet and place in the oven. Bake for 30 minutes and remove from the oven
Pastry
- In a food processor, combine the flour and salt.
- Add the butter and lard and pulse until the mixture has a sandy texture.
- Add the water and pulse again until the dough is crumbly.
- Turn the pastry out onto a counter and form into a loose ball. be careful not to overwork the pastry, it will still be a little shaggy around the edges, do not worry it will smooth out when you roll it.
- Let rest for 20 minutes and use as needed.
