Winter in Canada would not be complete without a taste of this classic savory Quebec pie. Serve with chili sauce or chutney, and a tossed green salad at brunch, lunch or supper. Make Mini Tourtières (see Variation, below) - they're a great standby when friends drop in over the holidays.
Tourtière
Introduction
- Cooking time
- 1 hrs 15 mins
- Preparation time
- 30 mins
- Portions
- 6
- Partner
Ingredients
- 8-inch (20 cm) metal pie plate
- 3 tbsp (45 mL) vegetable oil, divided
- 1-1/2 lbs (750 g ) lean ground pork
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 large potato, peeled and cut into 1/4-inch (0.5 cm) cubes
- 1 tbsp (15 mL) coarsely chopped thyme
- 1 bay leaf
- Salt and freshly ground black pepper
- 1/2 tsp (2 mL) ground cinnamon
- 1/4 tsp (1 mL) ground cloves
- 1/4 tsp (1 mL) ground allspice
- 1⁄2 cup (125 mL) chicken stock or ready-to-use broth
- Tourtière Pastry (click for recipe)
- 1 egg, lightly beaten with 1 tsp (5 mL) water
Steps
-
In a large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Add pork and brown lightly, breaking up the meat as it browns, about 10 minutes. Remove meat from skillet with a slotted spoon and set aside in a bowl. Pour off and discard fat.
-
In the same skillet, heat 2 tbsp (25 mL) of oil over medium heat. Add onion and garlic and sauté until tender, 3 to 4 minutes. Add pork, potato, thyme, bay leaf, 1 tsp (5 mL) salt, 1/4 tsp (1 mL) pepper, cinnamon, cloves and allspice and stir to combine.
-
Add chicken stock and deglaze skillet, scraping up browned bits on the bottom. Reduce heat to low. Cover and cook until potato is tender, 8 to 10 minutes. Season to taste with salt and pepper. Let cool and refrigerate until needed for up to 3 days.
-
Preheat oven 400°F (200°C). Line pie plate with half of pastry and fill with cooled pork filling. Top with another pastry layer and crimp edges to seal. Brush top with egg wash and cut 2 slits in top pastry to let steam escape while baking. A sprinkling of coarse salt and freshly ground black pepper on top adds extra flavor and interest to the appearance.
-
Bake in preheated oven for 15 minutes. Reduce temperature to 350°F (180°C) and continue baking until pastry is cooked and nicely browned, 25 to 35 minutes more. Let stand for 5 minutes before slicing. Serves 4 to 6.
Variation
Mini Tourtières: Line mini tart pans with pastry. Spoon about 1 tbsp (15 mL) pork filling into each tartlet and top with a small pastry circle. Brush pastry circles with egg wash. Bake in 400°F (200°C) oven for 5 minutes. Reduce heat to 350°F (180°C) and continue to bake until filling is hot and pastry is golden, about 10 minutes more. Makes about 72 mini tarts.
From All the Best Recipes. Published by Robert Rose Inc. Copyright © 2009 by Jane Rodmell. All rights reserved. Printed by permission of Robert Rose Inc.
