Tourtiere
User Reviews
5
2 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 45 mins
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Servings
6 people
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Course
Main Course
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Cuisine
Canadian
Tourtiere
Report
Tourtiere is a delicious Canadian meat pie traditionally served for Christmas and New Year's Eve.
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Ingredients
For the dough
- 4 cups flour
- 16 tablespoons butter (soft)
- 1 teaspoon salt
- 2 egg yolk
- ½ cup water
- 1 egg beaten yolk, to brush dough
For the meat stuffing
- 1 lb beef , ground
- ½ lb veal , ground
- ½ lb lamb , ground
- 4 oz. Bacon
- 4 onion grated
- 3 cloves garlic , crushed
- 4 potato grated
- 2 bay leaf
- 1 cinnamon stick
- 4 cups chicken broth
- 1 tablespoon savory dried
- ½ teaspoon allspice
- 2 whole cloves
- salt
- black pepper
Instructions
Dough
- Sift the flour.
- Cut the butter into small cubes and add to flour with the salt.
- Incorporate flour to butter by kneading quickly with the fingertips.
- Dig a well in the middle of the flour. Dilute the egg yolks with water. Combine with flour gradually.
- Roughly form a ball.
- Work the dough with the palm of the hand by pushing and crushing on the worktop. Form a ball. Wrap in a clean cloth.
- Refrigerate for at least an hour or overnight, so that it is easier to roll.
Meat filling
- In a large pot, sauté the bacon for a couple minutes over medium heat.
- Add onions and sauté for 2 minutes over medium heat, stirring constantly.
- Add garlic and sauté 1 minute.
- Add all the remaining ingredients and mix gently. Season with salt and pepper.
- Grind the meat one more time using a potato masher.
- Cook covered over medium/high heat until half of the liquid is evaporated, about 15 minutes.
- Preheat oven to 400 F / 200 C.
- Put the meat mixture into a baking dish and bake 30 minutes, stirring regularly.
- Remove the bay leaf, cinnamon stick and the cloves. Allow to cool.
Assembly of the tourtiere
- Preheat oven to 450 F / 220 C.
- Grease an 8-inch (20 cm) diameter cake or pie pan.
- On a floured surface, roll the dough into two unequal discs of about 11 inches ( 28 cm) and 9 inches (24 cm) in diameter.
- Place the dough in the pan so that the dough overflows slightly.
- Place the stuffing into the pie shell. Cover with the second disc of dough.
- Attach the pie circles with a little water, pinching the edges or crushing them with the back of a fork.
- Create a little chimney through the center of the pie shell to slide a small roll of parchment paper.
- Brush the dough with egg yolk.
- Bake 20 minutes at 450 F / 220 C.
- Lower the thermostat to 350 F / 180 C and bake for another 15 minutes.
- Wait 15 minutes before serving.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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