Tourtiere (French-Canadian Meat Pie)
- Ready In:
- 1hr 25mins
- Ingredients:
- 20
- Serves:
-
4-6
ingredients
-
Cheddar Crust
- 1 1⁄2 cups all-purpose flour
- 1⁄3 cup grated aged cheddar cheese
- 1⁄2 teaspoon salt
- 1⁄4 cup well-chilled butter, cut into pieces
- 1⁄4 cup lard or 1/4 cup Crisco
- 1⁄4 cup ice water (or more)
-
Filling
- 3 tablespoons olive oil
- 2 medium onions, minced
- 2 cloves garlic, minced
- 1 1⁄2 lbs ground lean pork
- 2 medium tomatoes, peeled,seeded and finely chopped
- 1⁄4 cup water
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon dried savory, crumbled
- 1⁄4 teaspoon celery seed
- 1⁄8 teaspoon ground cloves
- 1⁄2 cup fresh breadcrumb
- 1 tablespoon Dijon mustard
- 1 egg, beaten with
- 2 tablespoons cream
directions
- For crust: Combine flour, cheese and salt in large bowl.
- Cut in butter and lard until mixture resembles coarse meal.
- Blend in ¼ cup ice water just until dough holds together, adding more water, a few drops at a time, if necessary.
- Divide dough in half.
- Shape into balls.
- Wrap in plastic and chill.
- For filling: Heat oil in large skillet over medium-low heat.
- Add onions and garlic and cover and cook until onion is translucent, about 10 minutes, stirring occasionally.
- Add pork and cook until no longer pink, mashing frequently with fork.
- Mix in tomatoes, water and spices.
- Reduce heat to low and simmer until most of liquid is absorbed, about 30 minutes.
- Stir in breadcrumbs, season and cool.
- Roll 1 ball of dough out on lightly-floured surface into 1/8 inch thick round.
- Put in a 10 inch deep dish, metal pie plate.
- Brush bottom of crust with mustard; spoon filling into crust.
- Roll remaining dough out.
- Drape over dish, crimping edges to seal, and trimming away excess.
- Reroll dough scraps and cut out leaf shapes.
- Cut 8 steam vents in decorative flower petal pattern, brush pastry with glaze and arrange pastry leaves on top; brush leaves with glaze.
- (can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 420F.
- Bake tourtiere 10 minutes.
- Reduce oven temperature to 350F and continue baking until golden-brown, about 35 minutes.
- (If top browns too quickly, drape with aluminum foil.) Serve hot, warm or at room temperature.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.