Many tourtières have a medley of meats, often including game. Our version with pork, chicken and veal is milder flavoured but still rich and delicious.
Ingredients
- 12 oz (375 g) boneless pork shoulder
- 12 oz (375 g) boneless skinless chicken thighs
- 12 oz (375 g) boneless veal shoulder
- 1/2 cup (125 mL) all-purpose flour
- 1/2 tsp (2 mL) each salt and pepper
- 2 tbsp (25 mL) vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup (250 mL) each chopped carrots and celery
- 1/2 tsp (2 mL) dried savory
- 1/4 tsp (1 mL) each crumbled dried rosemary and ground nutmeg
- Pinch ground cinnamon
- 1 bay leaf
- 2 cups (500 mL) chicken stock
- 2 cups (500 mL) pearl onions
- Really Flaky Pastry
- 1 egg yolk
Steps
- Cut pork, chicken and veal into 3/4-inch (2 cm) cubes. In bowl, toss cubes with flour, salt and pepper. Reserve remaining flour mixture.
- In large saucepan, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown meat mixture, in batches and adding more oil as necessary. Transfer to plate.
- Drain fat from pan. Fry onion, garlic, carrots, celery, savory, rosemary, nutmeg, cinnamon and bay leaf over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
- Sprinkle with reserved flour mixture; cook, stirring, for 1 minute. Add stock and bring to boil, stirring and scraping up brown bits. Return meat mixture and any juices to pan; reduce heat, cover and simmer for 45 minutes.
- Add pearl onions; cover and simmer until tender, about 30 minutes. Discard bay leaf; let cool.
- On lightly floured surface, roll out 1 of the pastry discs to scant 1/4-inch (5 mm) thickness. Fit into deep 9-inch (23 cm) pie plate. Spoon in filling. Roll out remaining pastry. Brush pie rim with water; cover with top pastry and press edge to seal. Trim and flute.
- Roll out scraps; cut out holiday shapes. (Make-ahead: Wrap tourtière and shapes separately; refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator. Add 20 to 30 minutes to baking time, covering with foil after 45 minutes; remove foil for last 10 minutes.)
- Mix egg yolk with 2 tsp (10 mL) water; brush three-quarters over top. Arrange cutouts on top; brush with remaining egg wash. Cut steam vents in top
- Bake in bottom third of 400°F (200°C) oven until hot and golden brown, about 1 hour.
