Tourtière – A Meaty Vacation Principal Degree That’S Slowly Equally Pie

Many vacation principal class recipes involve expensive ingredients, and/or fourth dimension consuming, complicated techniques, non to call the anxiety that comes along alongside worrying whether all that fourth dimension together with coin volition bring been worth it. I’m looking at you, dry, overcooked beef wellington.

If you lot desire to avoid all that, mayhap see making tourtière. This French-Canadian meat pie is hearty, satisfying, slow to make, visually impressive, relatively affordable, together with since it’s best served at room temperature, doesn’t require whatever variety of precise timing.

You tin likewise easily tailor this to your ain tastes, since other than the solid soil meat together with mashed potato, pretty much anything goes. Or, become far only similar this. I’ve alone had tourtière a handful of times, together with hence I’m for sure no expert, but I idea this came out extremely well, together with I wouldn’t alter anything when I become far again.

Although, I may crusade it alongside to a greater extent than or less beef gravy, every bit a few of my Canadian friends bring suggested. Some fifty-fifty propose ketchup, which I did crusade on a mutual depression temperature slice, together with non surprisingly it was delicious. But, no thing how you lot serve this tourtière, I actually practice promise you lot give it a crusade soon. Enjoy!

Ingredients for i 9-inch Tourtière:

For the crust:

3 cups all-purpose flour

1 teaspoon kosher salt

1 loving cup (2 sticks) unsalted butter, sliced, frozen

7 tablespoons H2O ice mutual depression temperature *water

2 teaspoons white distilled vinegar

*add a petty to a greater extent than if dough isn’t pressing together

1 large russet potato, boiled inward plenty salted H2O to comprehend (reserve water)

1 tablespoon butter

4 cloves garlic, crushed

1 large onion, finely chopped

1/2 loving cup finely diced celery

1 pound solid soil pork

1 pound solid soil beef

1 loving cup white patato water, addition to a greater extent than every bit needed

For the spice blend:

2 teaspoons kosher salt

1 teaspoon freshly solid soil dark pepper

1 teaspoon dried thyme

1/2 teaspoon dried sage

1/2 teaspoon solid soil cinnamon

1⁄2 teaspoon  ground ginger

1⁄4 teaspoon solid soil nutmeg

1/4 teaspoon solid soil allspice

1/4 teaspoon solid soil mustard

1/8 teaspoon solid soil clove

pinch cayenne

For the egg wash:

1 large egg

1 tablespoon water

Please note: Once your filling has cooled, sense of savor for salt, together with conform earlier filling the crust.

- Bake at 375 F. for 1 hour, or until browned

Buat lebih berguna, kongsi: