Chunky Tourtière

By The Canadian Living Test Kitchen

45 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	675675 cal
pro	34 g34g pro
total fat	37 g37g total fat
sat. fat	16 g16g sat. fat
carb	48 g48g carb
fibre	3 g3g fibre
chol	194 mg194mg chol
sodium	876 mg876mg sodium
% RDI:	-
calcium	66 calcium
iron	3333 iron
vit A	4848 vit A
vit C	88 vit C
folate	4343 folate

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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.

Ingredients

12 oz boneless pork shoulder 12 12oz ozboneless pork shoulder
12 oz boneless skinless chicken thighs 12 12oz ozboneless skinless chicken thighboneless skinless chicken thighs
12 oz boneless veal shoulder 12 12oz ozboneless veal shoulder
1/2 cup all-purpose flour 1/2 1/2cup cupall-purpose flour
1/2 tsp each salt and pepper 1/2 1/2tsp tspeach salt and pepper
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1 onion , chopped1 1oniononions, chopped
3 cloves garlic , minced3 3cloves garlic, minced
1 cup chopped carrots 1 1cup cupchopped carrotcarrots
1 cup chopped celery 1 1cup cupchopped celery
1/2 tsp dried savory 1/2 1/2tsp tspdried savory
1/4 tsp crumbled dried rosemary 1/4 1/4tsp tspcrumbled dried rosemary
1/4 tsp ground nutmeg 1/4 1/4tsp tspground nutmeg
pinch ground cinnamon pinch pinchground cinnamon
1 bay leaf 1 1bay leafbay leaves
2 cups chicken stock 2 2cups cupschicken stock
2 cups pearl onions 2 2cups cupspearl onionpearl onions
Really Flaky Pastry Recipe Really Flaky Pastry Recipe
1 egg yolk 1 1egg yolkegg yolks

Preparation

Really Flaky Pastry

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 tourti? 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 400ÃÃÃÃÂÂÃÂÂÃÃÂÂÃÂÂ°F (200ÃÃÃÃÂÂÃÂÂÃÃÂÂÃÂÂ°C) oven until hot and golden brown, about 1 hour.

Source : Canadian Living Magazine: December 2005