Written By Gary Hynes Recipes Dec 21, 2011 Tourtière with Flaky Pastry SHARE VIA: Facebook Twitter PinterestTourtièreNothing 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 potato1 pound ground pork1/2 pound ground veal1/2 pound ground beef2 garlic cloves, minced1 medium onion, finely chopped1/2 tsp cinnamon1/4 tsp ground cloves1/2 tsp dried thyme1/2 tsp ground sage1/2 tsp celery salt1/2 tsp fresh ground pepper1/2 tsp salt1/2 cup water2 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 PastryMakes 1 double-crust 9-inch pie. 3 cups all-purpose flour1 tsp salt1/2 cup each cold butter and lard, cubes1 egg2 tsp vinegarIce 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 Main course / Recipes March 30, 2016 Swiss Chard “Cabbage” Rolls Swiss Chard is a cool weather plant. Though once established, it grows well in the garden and can produce year round. Come spring, Swiss Chard will ... Read More Recipes / Salad March 1, 2016 What to Make with Winter Fruit: Think Pomelo & Persimmon Here’s a small disclaimer about me…I don’t really like fruit. I know! It’s seems ludicrous but it’s no lie. Actually, I ... Read More Dessert / Recipes February 28, 2016 Sunday Baking Project Recipe selection for you Sunday baking project: Broma Bakery’s White Chocolate Chip Oatmeal Cookies with Fresh Blueberries. These cookies are ... Read More Recipes / Side dish December 22, 2015 Vegetarian Crock-Pot Stuffing Every Christmas I seem to run into the same problem: not enough space in the oven! Especially since it’s all about timing when it comes to the ... Read More Beverage / Dessert / Main course / Recipes December 4, 2015 A main course, dessert and a cider float using local apples Autumn has officially arrived and so has apple season! One of the most cultivated fruits; the apples bears a bountiful harvest. A diverse fruit in ... Read More Appetizer / Recipes November 6, 2015 Top Notch Crab Cakes: It’s all about the Crab When it comes to eating seafood, crab is one of the finest in selection. The flesh is buttery, sweet and meaty. From the Pacific Northwest to the ... Read More Comments are closed.