Tag: tourtiere

[Recipe] Tourtière du Lac St-Jean

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[Recipe] Tourtière du Lac St-Jean

Ingredients

1.3 kg cubed venison
1.2 kg cubed pork (or boar)
500g rabbit loins
2 large red onions, chopped
1 teaspoon white pepepr
1/2 teaspoon rosemary
1 teaspoon thyme
2 bay leaves
10 allspice berries, crushed
10 cloves, crushed
1 teaspoon cinnamon
750 ml still cider
8 or 9 medium potatoes, peeled and cubed
3 portions of shortcrust dough (see below)
1 cup chicken stock (or more, if required)
salt to taste

Method

Marinade the cubed meat with all of the ingredients (except potatoes, salt and stock) for 24 hours.

Soak cubed potatoes in cold water for at least 1h.

While potatoes are soaking, prepare 3 portions of dough and combine in two balls, one large (2/3) and one small (1/3). Wrap in cling film and chill for 1h.

Pre-heat oven to 375F/190C.

Roll out the large dough ball and cover the bottom of a large high-walled, lidded, oven-proof dish.

Add 1/3 of meat mix, some salt and half the potatoes. Repeat alternating meat and potatoes. Pour the marinade over the mix.

Roll out the small dough ball and cover the tourtière, crimping firmly the two layers of pastry. Cut small slits in the top pastry and make a large hole in the middle to let steam out (the chimney).

Pour stock through the chimney until it reaches the top of the meat layer but doesn’t touch the pastry top.

Cook uncovered for 30 minutes then lower the oven to 250F/125C and cook for 4.5 hours (occasionally checking the stock level through the chimney and topping up if low).

Remove lid and cook uncovered for 1h until top is golden.

Shortcrust pastry

1.5 cups all purpose flour
1/2 teaspoon salt
115g unsalted butter, very cold, cubed
75ml water, very cold

Put flour. salt and butter in food processor and blitz for 10 seconds.
Add water and pulse until the mix becomes lumpy. Do not pusle until it becomes a big ball.
Dump mix out and hand form it into a flattened ball.
Wrap in cling film and chill at least 1h before using.

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[Recipe] Tourtière

Posted on By admin
[Recipe] Tourtière

Ingredients

2 1/2 pounds ground pork, ideally organic & local
1 1/2 cups cold water
1 cup finely chopped onion
1/2 cup finely chopped celery
1 teaspoon ground black pepper
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
Salt
1/2 cup old-fashioned rolled oats
Pastry for two double-crust, 9-inch pies
1 egg, beaten, for glaze

1. In a large, heavy frying pan, combine pork with cold water and heat to boiling point. It should be slightly soupy.

2. Add onion, celery, pepper, bay leaf, thyme, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 hours; stir often. Add more water if mixture dries out.

3. Halfway through cooking time, season with salt to taste.

4. Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf and allow to cool.

5. Meanwhile, line two 9-inch pie plates with pastry. When meat mixture is lukewarm, divide it between two pie shells and spread it out evenly.

6. Brush around outer edge of pastry with the beaten egg. Place top crust on the tart and press gently around the edge to seal. Trim pastry, crimp edges and cut steam vents in top crust. Decorate as desired.

7. Bake in preheated 425°F/220°C oven for 15 minutes, then reduce heat to 375°F/190°C and bake another 25 minutes or until crust is golden.

Makes two 9-inch meat pies.

Make ahead

Is there any point in making just one meat pie? Not really. They freeze beautifully; whether pre-cooked or frozen with raw pastry dough, which ensures that you can get a hot, filling meal during the busy days ahead. Pies can be frozen directly after assembly, with the dough still raw. Wrap them well in plastic wrap and freeze.

To cook:

Remove pie from the freezer and unwrap.
Brush the top with a little beaten egg and place frozen meat pie in a preheated 375°F/190°C oven.
Bake until golden and heated through, about 50 minutes.

Pies can also be baked and cooled, then wrapped and frozen.

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