Classic Tourtière
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This classic is usually made with ground pork, often with the addition of potatoes for thickening. Mushrooms are unconventional, but tourtiere fans will be happy with the extra flavour.
This recipe makes 8 servings
Photo: Classic Tourtière
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
|---|---|
| Per serving: about | - |
| cal | 649 |
| pro | 28 g |
| total fat | 39 g |
| sat. fat | 18 g |
| carb | 45 g |
| fibre | 3 g |
| chol | 171 mg |
| sodium | 831 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 29% |
| vit A | 13% |
| vit C | 8% |
| folate | 36% |
Ingredients
-
1-1/2 cups cubed peeled potatoes
2 lb lean ground pork
2 cups sliced mushrooms
3/4 cup finely chopped celery
3/4 cup chicken stock
2 onions, finely chopped
3 cloves garlic, minced
3/4 tsp salt
1/2 tsp pepper
1/2 tsp dried savory
1/2 tsp dried thyme
1/4 tsp ground cloves
1/4 tsp cinnamon
1 Really Flaky Pastry
1 egg yolk
Preparation:
Really Flaky Pastry
In saucepan of boiling salted water, cover and cook potato until tender, about 12 minutes. Drain and mash; set aside.
Meanwhile, in deep skillet, saute pork over medium-high heat, mashing with fork, until no longer pink, about 8 minutes. Drain off fat.
Add mushrooms, celery, stock, onions, garlic, salt, pepper, savory, thyme, cloves, cinnamon and bay leaf; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 25 minutes. Discard bay leaf. Mix in potatoes. Let cool.
On lightly floured surface, roll out 1 of the pastry discs to scant 1/4-inch (5 mm) thickness. Fit into 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 tourtiere 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 50 minutes.
In saucepan of boiling salted water, cover and cook potato until tender, about 12 minutes. Drain and mash; set aside.
Meanwhile, in deep skillet, saute pork over medium-high heat, mashing with fork, until no longer pink, about 8 minutes. Drain off fat.
Add mushrooms, celery, stock, onions, garlic, salt, pepper, savory, thyme, cloves, cinnamon and bay leaf; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 25 minutes. Discard bay leaf. Mix in potatoes. Let cool.
On lightly floured surface, roll out 1 of the pastry discs to scant 1/4-inch (5 mm) thickness. Fit into 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 tourtiere 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 50 minutes.
Tags:
Main Course; French Canadian; Christmas; Bake; Pork; Potatoes; Mushrooms;
Source: Canadian Living Magazine: December 2005
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