Written By Cynthia Annett-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: Cynthia Annett-Hynes ... Read More You may also like Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Kitchen Tools / Must Have / Recipes November 27, 2020 Wood Oven Envy — Tips, Recipes, Links Some tips on cooking with wood in an outdoor oven, recipes, and links to the wood ovens mentioned in our article Dec|Jan 2020-2021 Tips on Cooking ... Read More Breads / Food / How to Cook / Recipes November 27, 2020 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Sheet Pan Jambalaya An untraditional take on a classic recipe using local West Coast ingredients, leftover rice, a few kooky twists and just one pan. Hooked yet? ... Read More Dessert / Recipes July 13, 2020 Panna Cotta with Balsamic Roasted Strawberries and Basil Sugar Story and recipe and photography by: Isabelle Bulota Strawberry season has arrived! There is so much we can do with this delicious, beautiful ... Read More Comments are closed.