Prep 30 mins
Cook 55 mins
A tourtie're is a savory French Canadian pie. Originally this was made in a cast iron pot over coals. This recipe is made in the oven. The unique part of this recipe is that the topping us poured over the inside of the pie after it is cooked. This is great for brunch or a hearty breakfast. Personally I would love to try this in the cast iron over the campfire and as soon as I do will report how it works.
- 2 1⁄2 cups flour
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 tablespoon fresh thyme (or 1/2 tsp dried)
- 1⁄2 lb butter, cut into cubes
- 1⁄2 cup ice water
- 5 medium potatoes, peeled and sliced thin
- 3 slices bacon, cooked crisp and crumbled
- 1⁄2 cup chopped parsley
- 1⁄2 cup chopped green onion, whites and some green
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 egg, beaten
- 1 cup sour cream
- 2 tablespoons milk
- 1 tablespoon snipped fresh chives
- Make the pastry dough by combing flour, 1 tsp salt, ½ pepper and thyme in the bowl of food processor with a steel blade.
- Add butter, cube at a time and process until mixture resembles coarse meal.
- With the motor running, slowly pour in the ice water until dough forms a ball.
- Remove the dough and wrap in plastic wrap.
- Refrigerate about 30 minutes until firm.
- (Dough can be made up to 1 day in advance and stored in refrigerator.).
- Meanwhile, place potatoes in a bowl with salted water to cover and let stand at room temperature fro at least 1 hour.
- Divide the chilled dough in half and roll out 1 half on a lightly floured board to ¼ inch thickness.
- Trim the pastry to a 10 inch circle.
- Place the circle on an ungreased baking sheet and set aside.
- Preheat oven to 375.
- Drain the potatoes and rinse and pat dry.
- Put potatoes, bacon, parsley, green onions, salt and pepper in a large bowl.
- Toss gently to blend.
- Arrange this mixture on the pastry circle leaving a 1 inch border all around.
- Roll out the second half of dough exactly like the first half.
- Trim to 13 inch circle and place on top of potato mixture.
- Gently crimp the crust together to seal the pie.
- Brush the beaten egg over the top crust.
- With a paring knife, cut evenly spaced ½ inch long vents, parallel to the edge of the pie, around a 4 inch circle in the center of the pie.
- Bake 55 minutes until the crust is browned.
- Stir together the sour cream, milk and chives in a small bowl.
- When the pie is done, cut out and remove the center circle of the top crust that you outlined with the vents.
- Pour the sour cream mixture into the hole.
- Let is rest for 5 minutes before cutting into wedges to serve.