Easy Tourtiere

Easy Tourtiere Image Author: Canadian Living Credits: Easy Tourtiere Image

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.

  • Portion size 8 servings

Ingredients

  • 8 oz button mushrooms trimmed
  • 1 small onion quartered
  • 2 cloves garlic
  • 2 teaspoons vegetable oil
  • 1 1/2 lb lean ground pork
  • 2 tablespoons quick-cooking rolled oats (not instant)
  • 3/4 teaspoons salt
  • 3/4 teaspoons pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried savory
  • 1/4 teaspoon ground cloves
  • 1 egg beaten
Really Flaky Pastry:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup cold unsalted butter cubed
  • 1/2 cup cold lard cubed
  • 1 egg
  • 2 teaspoons vinegar
  • Ice water

Method

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 400?F (200?C) oven until hot and golden brown, about 50 minutes. Let stand for 10 minutes before serving.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 546 mg
  • Sugars 1 g
  • Protein 23 g
  • Calories 579.0
  • Total fat 38 g
  • Potassium 412 mg
  • Cholesterol 137 mg
  • Saturated fat 17 g
  • Total carbohydrate 35 g

%RDI

  • Iron 25.0
  • Fibre 0.0
  • Folate 45.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Easy Tourtiere

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