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 Recipes July 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream A creative take on traditional strawberry ... Read More Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Comments are closed.