Tested till perfect Easy Tourtiere
Easy Tourtiere
Photography by Jeff Coulson/TC Media

Easy Tourtiere

This simplified version of a French- Canadian classic doesn't require mashed potatoes and has a super flaky crust that will have everyone asking for the recipe. For the lightest pastry, make sure you're working with cold butter and lard, and don't overwork the dough.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: December 2012

Recipe3 out of 5 based on 24 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 40 minutes
  • Total time 2 hours 15 minutes
  • Portion size 8

Ingredients

  • 8 oz 8ozbutton mushroombutton mushrooms, trimmed
  • 1 1small onion, quartered
  • 2 2cloves garlic
  • 2 tsp 2tspvegetable oil
  • 1-1/2 lb 1-1/2lblean ground pork
  • 2 tbsp 2tbspquick-cooking rolled oats, (not instant)
  • 3/4 tsp 3/4tspsalt
  • 3/4 tsp 3/4tsppepper
  • 1/2 tsp 1/2tspdried thyme
  • 1/2 tsp 1/2tspdried savory
  • 1/4 tsp 1/4tspground cloves
  • 1 1eggeggs, beaten

Really Flaky Pastry:

  • 3 cups 3cupsall-purpose flour
  • 1 tsp 1tspsalt
  • 1/2 cup 1/2cupcold unsalted butter, cubed
  • 1/2 cup 1/2cupcold lard, cubed
  • 1 1eggeggs
  • 2 tsp 2tspvinegar
  • Ice water
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Preparation

In food processor, pulse together mushrooms, onion and garlic until finely chopped.

In large nonstick skillet, heat oil over medium-high heat; cook mushroom mixture, stirring occasionally, until no liquid remains, about 5 minutes. Transfer to bowl; set aside.

In same skillet, brown pork, breaking up with spoon, about 8 minutes.

Stir in rolled oats, salt, pepper, thyme, savory and cloves. Return mushroom mixture to pan along with 1/3 cup water; cook over medium-low heat, uncovered and stirring occasionally, until almost no liquid remains, about 10 minutes. Transfer to bowl; cover and refrigerate for 45 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Really Flaky Pastry: Meanwhile, in bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with a few larger pieces.

In liquid measure, beat egg with vinegar; add enough ice water to make 2/3 cup. Drizzle over flour mixture, tossing with fork until ragged dough forms. Divide in half; press into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 2 days.)

Combine egg with 1 tbsp water to make egg wash. On lightly floured surface, roll out 1 of the pastry discs to scant oe-inch (5 mm) thickness; fit into 9-inch (23 cm) pie plate. Spoon in filling. Roll out remaining pastry. Brush pie rim with some of the egg wash; cover top with pastry. Trim, leaving 3/4-inch (2 cm) overhang. Gently lift bottom pastry rim and fold overhang under rim; press together to seal. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Brush pastry with egg wash; cut steam vents in top. Bake in bottom third of 400ºF (200ºC) oven until hot and golden brown, about 50 minutes. Let stand for 10 minutes before serving.

Nutritional Information Per serving: about

cal 579 pro 23g total fat 38g sat. fat 17g
carb 35g dietary fibre 2g sugar 1g chol 137mg
sodium 546mg potassium 412mg

% RDI:

calcium 3 iron 25 vit A 11 vit C 3
folate 45
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