French Canadian Tourtiere
Posted By: Lucas Bombardier
2012-01-20
This is a traditional French Canadian Tortiere recipe that has been in our family for over a century. Every Christmas my Dad will make a few of these, one for dinner, and the others to hand out to family. The measurements are pretty specific so I always try and stick to the recipe very exactly. As for the pastry, it's standard fare, other than we use lard rather than butter as the fat. You can always use store bought *gasp* pastry dough if you want to.
Serves: 6
Ingredients
10 ozs (0.625 lbs) Minced Pork
6 ozs (0.375 lbs) Minced Beef
1 Celery Stalk
1 Medium Onion
1/4 - 1/2 cup Panko
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Ground Clove
1/2 tsp Cinnamon
Pinch of Savoury
2 Cloves Garlic
1 Egg (Room Temperature, white and yolk separated)
1 cup Water
Pastry Dough
Preparation
- Finely mince the onion, celery and garlic.
- On medium heat add 1/2 cup of water, onion, garlic, celery. Cook for 20 minutes. Add additional water as required so the mixture does not turn grainy and dry.
- Add salt, pepper, cloves, cinnamon, savoury and cook for an additional 10 minutes.
- Remove from heat and add the panko by the spoonful until all of the fat has been absorbed.
- Let cool in the fridge for at least an hour.
- Preheat your oven to 375°.
- Roll out your pastry to fit a 9" pie dish and add the bottom layer of pastry. Brush lightly with beaten egg white and cook for 2 minutes to seal the pastry.
- Now add the chilled meat patting it down lightly with a spoon to remove any dead spaces.
- Rollout your top crust and cover the pie. Crimp and slit the edges trimming off excess pastry and brush with beaten egg, yolk and white combined. Lightly sprinkle the top with coarse salt. (Not too much!)
- Cook at 375° for 35 to 40 minutes.
