Classic Tourtiere for Eight

By The Canadian Living Test Kitchen

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Photo: Classic Tourtière
Photography by Yvonne Duivenvoorden

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	649649 cal
pro	28 g28g pro
total fat	39 g39g total fat
sat. fat	18 g18g sat. fat
carb	45 g45g carb
fibre	3 g3g fibre
chol	171 mg171mg chol
sodium	831 mg831mg sodium
% RDI:	-
calcium	55 calcium
iron	2929 iron
vit A	1313 vit A
vit C	88 vit C
folate	3636 folate

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This classic is usually made with ground pork, often with the addition of potatoes for thickening. Mushrooms are unconventional, but tourti? fans will be happy with the extra flavour.

Ingredients

1-1/2 cups (375 mL) cubed peeled potato

2 lb (1 kg) lean ground pork

2 cups (500 mL) sliced mushrooms

3/4 cup (175 mL) finely chopped celery

3/4 cup (175 mL) chicken stock

2 onions, finely chopped

3 cloves garlic, minced

3/4 tsp (4 mL) salt

1/2 tsp (2 mL) each pepper, dried savory and thyme

1/4 tsp (1 mL) each ground cloves and cinnamon

1 bay_leaf

Really Flaky Pastry

1 egg_yolk

Preparation

In saucepan of boiling salted water, cover and cook potato until tender, about 12 minutes. Drain and mash; set aside.

Meanwhile, in deep skillet, saut?ork 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 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 400°F (200°C) oven until hot and golden brown, about 50 minutes.

Source : Canadian Living Magazine: December 2005