Issue link: http://www.e-digitaleditions.com/i/932507
SignatureMT | 57 TOURTIÈRE: A FRENCH-CANADIAN MEAT PIE INGREDIENTS Pastry • 2 cups all purpose flour • 1/2 teaspoon salt • 2/3 cup butter or lard • 6-7 tablespoons cold water Filling • 1 pound ground pork • 1 pound ground beef • 1 small onion finely chopped • 1 clove garlic finely minced • 2 large potatoes • 2 cups crushed Ritz crackers • 1/2 teaspoon poultry seasoning • 1/2 teaspoon ground cinnamon • 1/4 teaspoon ground cloves • 1/4 teaspoon ground nutmeg • Salt and pepper to taste • 2 eggs • 1 egg for glazing DIRECTIONS For the Pastry 1. In a large bowl, combine flour and salt. Cut in butter or lard until mixture is rough, crumbly texture. Add water and blend just until dough comes together. 2. Shape into a round disc, wrap and chill in the refrigerator. While pastry is chilling, prepare filling. For the Filling 1. Cook potatoes in a pot of water until tender, about 12 minutes. Reserve 1/2-cup of potato water and drain the rest. Dice potatoes into small pieces and set aside. 2. In a large skillet, cook onion, garlic, beef and pork over medium heat until no longer pink. Drain off excess fat. Add seasonings, Ritz cracker crumbs and reserved potato water. Mix well and simmer for about 10 minutes until the liquid is absorbed. Remove the pan from heat, stir in diced potatoes, and eggs. Set aside to cool slightly. 3. Preheat oven to 350°F. 4. On a lightly floured surface, or between 2 sheets of plastic wrap, divide dough in half and flatten one ball of dough with your hands. Roll dough to 12-inches in diameter to fit a 9-inch pie pan. Place the pastry in pie plate and add meat filling. Brush the outer edge of the pastry with the beaten egg. Roll out top pastry and place on top of the filling. Fold the top crust under the bottom crust and pinch or flute the edges. Brush with egg wash and cut vent holes. 5. Bake in a preheated oven for 30 to 35 minutes or until the pastry is golden brown. Remove the tourtière from oven and let it cool at least 10 minutes before serving. Yield: Makes 1 pie, about 8 servings.