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FRENCH-CANADIAN MEAT PIE (TOURTIERE)
6-8 servings
Cheddar Crust
1 ½ cups all purpose flour
1/3 cup grated aged cheddar cheese
½ tsp salt
¼ cup unsalted butter, well chilled and cut into pieces
¼ cup lard or vegetable shortening
¼ cup ice water, or more
Filling
3 TBS vegetable oil
2 medium onions, minced
2 medium garlic cloves, minced
1 ½ pounds lean ground pork
2 medium tomatoes, peeled, seeded and finely chopped
¼ cup water
½ tsp cinnamon
½ tsp savory
¼ tsp celery seed
1/8 tsp ground cloves
½ cup fresh breadcrumbs
Salt and freshly ground black pepper
1 TBS Dijon mustard
1 egg beaten with 2 TBS whipping cream (for glaze)
For the crust:
Combine flour, cheese and salt in a large bowl. Cut in butter and shortening until mixture resembles coarse meal. Blend in ¼ cup ice water just until dough holds together, adding more water if necessary. Divide dough in half. Shape into balls, wrap in plastic and chill while preparing the filling.
For the filling:
Heat oil in a large skillet over medium-low heat. Add onions and garlic. Cover and cook until translucent, about 10 minutes, stirring occasionally. Addd pork and cook until no longer pink, mashing frequently with a fork. Mix in tomatoes, water, cinnamon, savory, celery seed and cloves. Reduce heat to medium low and simmer until most of the liquid is absorbed, about 30 minutes. Stir in breadcrumbs and salt and pepper; cool.
Roll 1 portion of dough out on a lightly floured surface into 1/8 inch thick round, place in a 10 inch deep dish metal pie pan. Brush bottom with mustard. Spoon filling into crust. Roll remaining dough in the same manner and drape over dish, crimping edges to seal and trimming excess. Reroll dough scraps and cut out leaf shapes. Cut 8 vents in pattern in the top crust to steam to escape. Brush pastry will glaze. Arrange leaves atop crust and brush with glaze. (Can be prepared 1 day ahead—cover and refrigerate).
Preheat oven to 425 degrees. Bake pie 10 minutes. Reduce temp to 350 degrees and continue baking until golden brown, about 35 minutes. (If top browns too quickly, drape loosely with foil). Serve hot, warm or at room temp.
This is a really “hearty” meal. I made with my own usual plain pastry crust and felt it was just as good as the cheddar crust—just depends on your taste and preference. Both are great!! I also feel that some type of tart chutney type condiment is a must to cut some of that rich taste.
Serve with a nice green salad and you’re good to go for quite some time---great leftover, too. One of those dishes that gets tastier as it sits.
From COOKING WITH BON APPETIT
Beef, Veal, Lamb & Pork
Copyright 1984
"Never eat more than you can lift" Miss Piggy