Written By Gary Hynes Recipes Dec 21, 2011 Tourtière with Flaky Pastry SHARE VIA: Facebook Twitter Pinterest Tourtière Nothing showcases a French-Canadian celebration like the traditional rich meat pie called tourtière. Recipes vary from region to region throughout the province, from traditional wild game fillings of venison and grouse, pork and beef inland to seafood such as salmon and shellfish in areas close to the Quebec Maritimes. Every family has its own “original” recipe, passed down through generations, some with potato, some with none. This is an adapted recipe from my dear friend Margarite Lamothe, who has been making her family recipe for decades. Makes one 9-inch pie of 8 servings. 1 large russet potato 1 pound ground pork 1/2 pound ground veal 1/2 pound ground beef 2 garlic cloves, minced 1 medium onion, finely chopped 1/2 tsp cinnamon 1/4 tsp ground cloves 1/2 tsp dried thyme 1/2 tsp ground sage 1/2 tsp celery salt 1/2 tsp fresh ground pepper 1/2 tsp salt 1/2 cup water 2 recipes Flaky Pastry (see following) 1 egg yolk Boil potato in its jacket until cooked. Peel and mash; set aside. In a large saucepan, add the meat, garlic, onions, spices and water. Cook over medium high heat until bubbling, stirring to break up meat. Reduce heat, cover and simmer for 30 minutes or until almost no liquid remains. Mix in potatoes and add additional seasoning to taste. Let cool, stirring occasionally (mixture will thicken as it cools). Roll out and line plate with pastry. Fill with meat mixture. Roll out remaining pastry. Brush pie rim with water; cover with top pastry and press edge together to seal. Trim and flute. Mix egg yolk with 2 tsp water; brush top pastry. Cut steam vents. Bake in bottom third of a 400ºF oven until hot and golden brown, about 50 minutes. Flaky Pastry Makes 1 double-crust 9-inch pie. 3 cups all-purpose flour 1 tsp salt 1/2 cup each cold butter and lard, cubes 1 egg 2 tsp vinegar Ice water In a bowl, mix flour with salt. Using pastry cutter or two knives, cut in butter and lard until coarse crumbs with larger pieces. In liquid measure, beat egg with vinegar, add enough ice water to make 2/3 cup. Drizzle over flour mixture, tossing with fork until ragged dough forms. Divide and press into two discs. Wrap and refrigerate until chilled, about 30 minutes. (This can be made ahead and refrigerated for up to 3 days.) PastryRecipesStarter SHARE VIA: Facebook Twitter Pinterest Written By: Gary Hynes Gary Hynes, a writer and photographer, founded EAT magazine in 1998 and is its editor and chief paperboy. He studied Electronic Music with Samuel Dolan at Toronto’s Royal Conservatory of Music, Audio Recording Technology at ... Read More You may also like Recipes / Salad January 30, 2015 An investigative Report on Homemade Salad Dressing Salad is good for you, but if you eat it with store-bought salad dressing, it becomes unhealthy. Commercial brands of your favourite dressings ... Read More Recipes January 27, 2015 Winter Recipes from Local Chefs’ Cookbooks During the winter season I am always on the lookout for new recipes. It’s the time of year for hosting and enjoying dinner parties and for eating ... Read More Recipes January 14, 2015 Croissants, a.k.a., another very long recipe for people who love baking challenges I spent a few weeks in Cannes once, living in an apartment over a croissant shop. In the evening I would go down and put in order for the next day ... Read More Recipes January 12, 2015 Crock Pot Cooking: Mum’s Vegetarian Boston Baked Beans One of my earliest memories about food is my mother’s vegetarian baked beans. She had this great ceramic pot that would come piping hot out of the ... Read More Recipes January 2, 2015 Making Madeleines Proust and his seven thousand pages of lost memories aside, the madeleine first started to work for me when I was living in Montreal. I’d tried ... Read More Recipes December 23, 2014 Edible Wreaths Who says holiday wreaths are meant only to be admired? Like a gingerbread house, isn’t it more fun when you can eat it too? Well this year we ... Read More Comments are closed.