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Le Fred Tourtière

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This is a delightfully tasty version of tourtière. It’s excellent for a special occasion, especially Christmas.

 

Photo: James Ingram

Photo: James Ingram

 

Recipe courtesy of Joel Flewelling, Whet Café in Fred Salon

Ingredients:

For the meat base

  • 1 large onion, 1/4 inch (.6 cm) diced
  • 2 celery ribs, 1/4 inch (.6 cm) diced
  • 4 garlic cloves
  • 1/4 cup (60 ml) olive oil
  • 2.2 lbs (1 kg) ground pork
  • 18 oz (1/2 kg) ground sirloin
  • 1 Tbsp (15 ml) ground allspice
  • 1/2 tsp (2 ml) ground nutmeg
  • 1/2 tsp (2 ml) ground cloves
  • 1/2 tsp (2 ml) ground cayenne pepper
  • 1/2 bunch thyme, finely chopped
  • 2 cups  (500 ml) chicken stock
  • 1 cup (125 ml) rolled oats
  • 1/4 to 1/2 cup (60 to 125 ml) cornstarch
  • 1/2 sachet dried savoury
  • salt and pepper to taste

For the jus

  • 1–2 large onions, small dice
  • 4–6 garlic cloves, chopped
  • 2 Tbsp (30 ml) olive oil
  • 6–8 sprigs thyme, finely chopped
  • 2–3 sprigs rosemary, finely chopped
  • 6 qts (6 L) roasted chicken stock all-natural sauce browner (kitchen bouquet)
  • salt and pepper to taste
  • 1/2 cup (125 ml) cornstarch and water or
  • prepared roux of butter and flour


For the pastry

  • 3 cups (750 ml) flour
  • 1/2 tsp (2 ml) salt
  • 2 tsp (10 ml) dried thyme
  • 1 tsp (5 ml) dry mustard
  • 1 1/2 cup (375 ml) butter
  • 1/3 cup (75 ml) ice water
  • 2 Tbsp (30 ml) white vinegar

 

Directions:

For the meat base

  1. In an extra-large sauce pan or soup pot, sauté onion, celery and garlic in olive oil until translucent. Add pork and sirloin, mix thoroughly. Mix in herbs and spices until meat is fully cooked. Stir in chicken stock until just moistened. Add oats and stir until mixture begins to thicken, then add water and cornstarch gradually until mixture thickens further. Season to taste.
  2. Place onto parchment-lined baking sheet to cool for 1 hour and then refrigerate. Make 24 hours ahead for enriched flavours.

For the jus

  1. Sauté onions and garlic until slightly browned. Add herbs and stir. Add chicken stock and enough browner for a deep colour and bring to a simmer, stirring frequently. Season to taste.
  2. Purée vegetables with an immersion blender. Add thickening agent gradually and use a balloon whisk until sauce consistency. If too thick when cooled, thin with more hot stock.

For the pastry

  1. Sift flour, salt, thyme and mustard.
  2. Cut in butter and use your fingertips or a food processor until mixture resembles coarse meal.
  3. Combine water and vinegar and stir in enough to moisten mixture. Form into a ball, wrap in waxed paper, chill for 30 minutes.
  4. To bake the tourtière, first crack an egg for wash. Roll out half the dough to 1/8-inch (.31-cm) thick and cut out a circle wide enough to cover the bottom and sides of a deep dish pan. Fill pie shell with meat mix. Cut another circle to match the top of the pie pan and cut a small circle in the centre to let out steam. Place the top, crimping the edges.
  5. Egg wash the top and edges, place in oven closer to the top than the bottom. Bake at 350°F (175°C) for 45 minutes, until crust is golden brown. To serve, spoon jus over top.

This recipe was featured in the article Pies most pleasing.

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