Freeze-Ahead Tourtière

Freeze-Ahead Tourtière 150 Author: Canadian Living Credits: Freeze-Ahead Tourtière 150

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

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2005

Ingredients

  • 1 1/2 cup peeled and cubed potato
  • 2 lbs ground lean pork
  • 2 cups sliced mushrooms
  • 3/4 cups finely chopped celery
  • 3/4 cups chicken stock
  • 2 onions
  • 3 garlic cloves
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried savory
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground cinnamon
  • 1 bay leaf
  • 1 egg yolk
Really Flaky Pastry:
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1/2 cup cubed cold butter
  • 1/2 cup cubed lard
  • 1 egg
  • 2 teaspoons vinegar
  • Ice water

Method

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 (150 mL). Drizzle over flour mixture, tossing with fork until ragged dough forms.

Press into 2 discs. Wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.) Makes enough pastry for 1 double-crust 9-inch (23 cm) pie.

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

Meanwhile, in deep skillet, sauté 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 tourtière 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.

Nutritional facts Per serving: about

  • Sodium 831 mg
  • Protein 28 g
  • Calories 649.0
  • Total fat 39 g
  • Cholesterol 171 mg
  • Saturated fat 18 g
  • Total carbohydrate 45 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 36.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Freeze-Ahead Tourtière

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