I got this recipe from my sister. She serves it at Christmas, and so I thought I would try a Canadian Christmas tradition this year. The tourtiere or meat pie came out full of flavor with a flaky crust although a bit dry. I was afraid the water that sprang with the cooking of the meat would make the crust soggy so I poured it off. I should have left it in because the potato would have absorbed the liquid. I also added 2 teaspoons of President’s Choice Four Peppercorns to the meat mixture. Joyeux noel.
Classic Canadian Tourtière
1 large potato or 2 small potatoes, peeled and cubed
4 slices bacon, chopped (thick cut bacon in original recipe)
1 onion, chopped
2 cloves garlic, minced
2 cups sliced button mushrooms, optional
¼ cup dry white wine (I used brandy)
1 1b each ground pork and veal (I used 1 kg ground pork tenderloin)
½ tsp salt
¼ tsp pepper (I added 2 teaspoons Four-Peppercorns)
¼ tsp cinnamon
Pinch ground cloves (can substitute allspice)
All-purpose savory pie dough (recipe after this one)
1 egg yolk
In saucepan of boiling salted water, cook potato until tender, about 10 minutes. Drain and return to saucepan, mash and set aside.
Meanwhile, in large saucepan, fry bacon over medium-high heat until softened. Add onion and garlic; cook until softened, about 3 minutes.
Add mushrooms, cook until almost no liquid remains, about 5 minutes. Add wine; cook until almost no liquid remains.
Stir in pork and veal, if using; cook, breaking up with spoon, until browned, 20 to 25 minutes. There will be some liquid in the bottom. Don’t discard.
Add salt, pepper, cinnamon and cloves; cook, stirring, for 3 minutes. Add potato; cook, stirring, until incorporated, about 5 minutes. Let cool.
For Savoury Pie Dough
Makes enough for 1 double-crust 9-inch pie
2 ½ cups all-purpose flour
¼ tsp salt
2/3 cup cold unsalted butter, cubed (when I don’t have unsalted butter, I use salted butter and cut the salt in half)
1/3 cup cold lard, cubed (I use vegetable shortening instead)
1/3 cup cold water (approximate)
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.
Add water 1-2 tablespoons at a time, tossing with fork until ragged dough forms and adding up to 1 tbsp more water if necessary.
Divide in half, shape into discs. Wrap each in plastic wrap and refrigerate until chilled, about 30 minutes.
On lightly floured surface, roll out 1 disc of the dough to 13-inch circle. Fit into 9-inch pie plate. Fill with meat mixture, mounding it in the center. Trim dough even with rim; brush rim with water.
Roll out remaining dough into 12-inch circle. Fit over filling, pressing edge to seal. Trim to leave ½-inch overhang; tuck under bottom pastry and flute. Cut steam vent in top.
If desired, roll out pastry scraps and cut out festive shapes. Whisk egg yolk with 1 tbsp water; brush over pastry. Press shapes onto pastry; brush with egg wash.
Bake in bottom third of 425 degree Fahrenheit/225˚C oven for 20 minutes. Reduce heat to 400 degrees Fahrenheit/200˚C; bake until steaming and pastry is golden, about 30 minutes. Let stand for 10 minutes before cutting.
Serve with A1 steak sauce.