Chunky Tourtière
Many tourtières have a medley of meats, often including game. Our version with pork, chicken and veal is milder flavoured but still rich and delicious.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 675 |
| pro | 34 g |
| total fat | 37 g |
| sat. fat | 16 g |
| carb | 48 g |
| fibre | 3 g |
| chol | 194 mg |
| sodium | 876 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 33% |
| vit A | 48% |
| vit C | 8% |
| folate | 43% |
-
12 oz (375 g) boneless pork shoulder
12 oz (375 g) boneless skinless chicken thighs
12 oz (375 g) boneless veal shoulder
1/2 cup (125 mL) all-purpose flour
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 cup (250 mL) each chopped carrots and celery
1/2 tsp (2 mL) dried savory
1/4 tsp (1 mL) each crumbled dried rosemary and ground nutmeg
Pinch ground cinnamon
1 bay leaf
2 cups (500 mL) chicken stock
2 cups (500 mL) pearl onions
Really Flaky Pastry
1 egg yolk
Preparation:
Cut pork, chicken and veal into 3/4-inch (2 cm) cubes. In bowl, toss cubes with flour, salt and pepper. Reserve remaining flour mixture.
In large saucepan, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown meat mixture, in batches and adding more oil as necessary. Transfer to plate.
Drain fat from pan. Fry onion, garlic, carrots, celery, savory, rosemary, nutmeg, cinnamon and bay leaf over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
Sprinkle with reserved flour mixture; cook, stirring, for 1 minute. Add stock and bring to boil, stirring and scraping up brown bits. Return meat mixture and any juices to pan; reduce heat, cover and simmer for 45 minutes.
Add pearl onions; cover and simmer until tender, about 30 minutes. Discard bay leaf; let cool.
On lightly floured surface, roll out 1 of the pastry discs to scant 1/4-inch (5 mm) thickness. Fit into deep 9-inch (23 cm) pie plate. Spoon in filling. Roll out remaining pastry. Brush pie rim with water; cover with top pastry and press edge to seal. Trim and flute.
Roll out scraps; cut out holiday shapes. (Make-ahead: Wrap tourtière and shapes separately; refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator. Add 20 to 30 minutes to baking time, covering with foil after 45 minutes; remove foil for last 10 minutes.)
Mix egg yolk with 2 tsp (10 mL) water; brush three-quarters over top. Arrange cutouts on top; brush with remaining egg wash. Cut steam vents in top.
Bake in bottom third of 400°F (200°C) oven until hot and golden brown, about 1 hour.
Additional Information
Source
Canadian Living Magazine: December 2005
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