Easy Tourtiere Recipe



This simplified version of a French- Canadian classic doesn’t require mashed potatoes and has a super flaky crust that will have everyone asking for the recipe.  For the lightest pastry, make sure you’re working with cold butter and lard, and don’t overwork the dough.  I found this recipe at the CanadianLiving website with some few minor changes:

What You Will Need:

–   8 oz (227 g) button mushrooms, trimmed

–   1 small onion, quartered

–   2 cloves garlic

–   2 tsp of vegetable oil

–   1-1/2 lb lean ground pork

–   2 Tbsp of quick-cooking rolled oats

–   3/4 tsp of salt

–   3/4 tsp of pepper

–   1/2 tsp of dried thyme

–   1/2 tsp of dried savory

–   1/4 tsp of ground cloves

–   1/4  tsp of cinnamon

–   1 egg, beaten

Really Flaky Pastry:

–   3 cups of all-purpose flour

–   1 tsp of salt

–   1/2 cup of cold unsalted butter, cubed

–   1/2 cup of cold lard, cubed

–   1 egg

–   2 tsp of vinegar

–   Ice water



What You Will Need to do:


1.   In food processor, pulse together mushrooms, onion and garlic until finely chopped.

2.   In large nonstick skillet, heat oil over medium-high heat; cook mushroom mixture, stirring occasionally, until no liquid remains, about 5 minutes.  Transfer to bowl; set aside.


3.   In same skillet, brown pork, breaking up with spoon, about 8 minutes.


4.   Stir in rolled oats, salt, pepper, thyme, savory and cloves. Return mushroom mixture to pan along with 1/3 cup water; cook over medium-low heat, uncovered and stirring occasionally, until almost no liquid remains, about 10 minutes. Transfer to bowl; cover and refrigerate for 45 minutes.(Make-ahead: Cover and refrigerate for up to 24 hours.)


5.   Really Flaky Pastry:  Meanwhile, in bowl, whisk flour with salt.  Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with a few larger pieces.


6.   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 in half; press into discs.  Wrap each and refrigerate until chilled, about 30 minutes.(Make-ahead: Refrigerate for up to 2 days.)


7.   Combine egg with 1 tbsp water to make egg wash.  On lightly floured surface, roll out 1 of the pastry discs to scant oe-inch (5 mm) thickness; fit into 9-inch (23 cm) pie plate.  Spoon in filling.  Roll out remaining pastry.  Brush pie rim with some of the egg wash; cover top with pastry.  Trim, leaving 3/4-inch (2 cm) overhang.  Gently lift bottom pastry rim and fold overhang under rim; press together to seal. (Make-ahead: Cover and refrigerate for up to 24 hours.)


8.   Brush pastry with egg wash; cut steam vents in top.  Bake in bottom third of 400ºF oven until hot and golden brown, about 50 minutes.  Let stand for 10 minutes before serving.


About Dino
There are many things that I love to do. One of those things is crafts! If I could find a job that involved crafts and being able to pay the bills, I'd be all over it! I've also found a great love for cooking and baking in the past few years. Sometimes there doesn't seem to be enough time in the day to be able to fully get into cooking and baking to the degree that I would like to. I've also found myself making a HUGE effort to save my family money. I'm still a beginner but I'm surprised at how many different ways I've found to save money, including starting to use coupons! I hope you enjoy all that I'm about to share.

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