string(10) "expression"
Thanks for visiting my site! I hope you enjoy sharing my recipe with your family and friends. Please feel free to pop back in to share stories here on my site – I would love to hear from you. However, comments left here will not constitute an entry to the 3 Seas Recipe Holiday Contest. In order to enter the contest for your chance to win a $300 gift card to Amazon, B&N or iTunes, be sure to enter my name and my recipe name into the official contest form on the 3 Seas Facebook page, https://www.facebook.com/
French Canadian Tourtière
My mother in law makes the best Tourtière for Christmas Eve every year. This meat pie is served with mashed potatoes and vegetables.
INGREDIENTS
1 pound ground pork
1 pound ground beef
1 large onion, finely chopped
2 Tbsp olive oil
1 cup, mashed potatoes
3/4 cup vegetable broth
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. pepper
1 tsp. salt
Pie Crust:
2 1/2 cup flour
1/2 tsp salt
1 cup unsalted butter
1 cup cold water
Egg Wash
1 egg
1 Tbsp. water
Directions
- In a large skillet, combine the onion with the olive oil and sauté for 10 minutes on medium heat, until onions are soft and golden. Mix the ground pork and beef together in a bowl. Add the mixed ground meat to the onions and cook for about 10 minutes, stirring it.
- Add all the remaining ingredients (broth, spices, mashed potato, salt and pepper) and mix together. Reduce the heat to medium-low, cover, and simmer for about 20 to 30 minutes, stirring occasionally, until most of the liquid is absorbed. Remove from heat.
- Cool in the fridge for about 2 hours, until completely chilled.
- To make the pastry, cut the butter into small cubes and chill them so they are very cold. Using a food processor or a pastry blender, chop up the butter into the flour and salt until it is small and crumbly, the size of very small peas. Pour in 1/2 cup of the ice cold water and mix into the flour. Add more water, 1 tablespoonful at a time, until the dough comes together into a ball. Wrap and cover them in wax paper or plastic, and let them rest in the fridge for 1 hour. Remove from the fridge and allow to sit at room temperature for 5 minutes. Roll out each disc on a floured surface to about 1/8 to 1/4 inch thickness.
- Line a 9 in. pie plate with the first disc of dough. Spoon in all the meat filling, patting it down lightly to compress it a bit. Brush the pie rim with water and place the second circle of dough on top, pressing the edges together to seal.
- For the egg wash beat the egg and water together and brush the mixture all over the top of the crust and around the edges.
- Cut a few vents in the top of your pie.
- Bake at 375F for about 50 minutes or until the top of the crust is golden.
Yield: Makes 1 pie, about 8 servings