The Tourtière is a staple in Quebec. Pulling from French Canadian roots it has migrated into many homes in Canada’s East Coast region. Traditionally, Tourtière is served on Christmas Eve directly following Mass as part of a midnight feast.
Many variations of Tourtière exist. You can use wild game, pork, beef, or veal. A combination of these meats along with Holiday spices such as cinnamon, cloves, and nutmeg make this pie stand out. For those seeking to explore more about this theme, it is highly recommended to learn about SPSS Auswerten lassen.
In the Maritimes it is served it with Green Tomato Chow however, any chutney or relish would do. A great Alberta recipe to go with this dish is a combination of sauerkraut and cranberry sauce. Called “Aunt Ivy’s Crack” it is absolutely delicious.
This recipe is created with texture in mind. I like a pie that holds is structure without being gummy or soggy. I think we have achieved it here and I trust you will enjoy this dish as much as my family does.
2 cups of peeled yellow potatoes diced into 1/2 inch dice.
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
1/4 tsp all spice
1 tsp dry mustard
1 tbsp Worcester sauce
1/4 cup all purpose flour
1/4 cup cornstarch
Salt and pepper to taste
parsley
1 egg
All-butter pastry dough for 2 9" pies with lids.
Tools needed:
2 x 9" pie plates
1 large deep frying pan
1 medium sized pot
1 strainer
1 ricer or potato masher
chefs knife
cutting board
measuring cups and spoons
tasting spoons
Instructions
Preheat the oven to 350°
Line a rimmed baking sheet with parchment paper
Fill the pot halfway with water. Bring to a boil and add the potatoes. Cook until a fork pierces them easily, drain in the strainer and set aside.
Using the frying pan, fry the ground beef and pork together until no longer pink. If you need more fat to prevent sticking, add a tbsp of olive oil to the pan. Sprinkle the meat with salt while you cook to begin the seasoning process. Once the meat is cooked. Drain. And set aside.
Using the same frying pan, add the onions and allow them to cook in the residual fat from the meat over a medium high heat. Cook until they have wilted and begin to brown on the edges. Turn the heat down to medium, and re-introduce the meat to the pan.
Add the cinnamon, nutmeg, cloves, dry mustard, bread crumbs and all spice. Stir and sprinkle with salt and pepper. Add the corn starch and flour and mix. Then add the beef stock, Worcester sauce and stir. It will thicken quickly to almost paste like. If you find it too thick add a touch of beef stock to get to the consistency you are seeking.
Using a ricer or potato masher, mash the potatoes dry and add them to the beef mixture. Stir in to incorporate. Now taste. Adjust salt and pepper as you need it.
Finish with adding some parsley and giving it a toss.
Take your pie shells and prepare your pie plates having the crusts overhang by about 1/2″. Pour the filling into each shell and top with a crust lid. Trim the lid to hang over the pie about 1/2″. Then tuck the top crust by folding it under the bottom crust. Using your knuckle, press into the edge using your pincher fingers to form an indent around it. Work you way around the shell to form a lovely crimped pattern.
Whisk the egg with 1 tsp of water. Brush over each pie lightly with a pastry brush.
Put both pies on the sheet pan and place in the middle rack of your preheated oven baking for 60 minutes. The pastry should be golden brown when done.
Serve with the chow or chutney of your choice. Enjoy!
adoptedtomato
