Thursday, March 18, 2010

tourtière, round two

I think i really love this pie right now, although it's spring and coming into light, healthy weather. My husband has switched to nights for a month, and as i am so used to getting dinner ready for him i used this opportunity to bake a few things for him to take and heat up!

I have made this once before, using this recipe and adjusted it after that, so this time it's just how we like it and WOW, turned out a treat! The pastry recipe i make the same, comes out flaky and golden and melts in your mouth with every bite! The filling is flavoursome, a perfect pie! I made a whole pie last time, but the recipe makes and fills 8 small round foil tins ( i forget the size i will find out though) Next time, for the individual ones, i'll make 1 1/2 batches of pastry dough, i rolled it a little thinner than normal for these, and although it was just enough for taste and texture, a couple were a little fragile to handle out of the pie foils.

Filling Ingredients:1 tbsp (15 mL) vegetable oil
1kg ground pork
1-1/2 cups (375 mL) beef stock (i used 4 sachets of Bovril Beef)
3 onions, finely chopped
6 cloves garlic, minced
2 cups mushrooms, finely chopped
3 large stalks celery, finely chopped
3/4 tsp (4 mL) salt
1/4 tsp (2 mL) cinnamon
1/2 tsp (2 mL) pepper
just a tiny pinch of ground cloves
1 cup (250 mL) chopped fresh bread crumbs
1/2 cup (125 mL) chopped fresh parsley

Egg Wash:
1 egg, beaten
1 tsp (5 mL) water

Pastry for double crust 9- or 10- inch pie (or 8 individual pies)

3 cups (750 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 cup (125 mL) butter
1/2 cup (125 mL) lard
1 egg
2 tsp (10 mL) vinegar

Preparation of the pastry dough:

In large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces. (i did this by hand and rubbed it in myself) In liquid measure, beat egg with vinegar; mix in enough ice water to make 2/3 cup (150 mL). Drizzle over dry ingredients, stirring briskly with fork until dough clumps together.

Divide in half; press into discs. Wrap in plastic wrap; refrigerate for 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 2 days. Let stand at room temperature for 15 minutes before rolling.)

To make the pie filling:

1. In a large pan, heat oil over a medium heat. Cook pork, breaking up with a wooden spoon, for about 8-10 minutes or until all the meat is no longer pink, but not browned. Drain off the fat. (my pork was quite lean so i left the fat i had in the mix for flavour)

2. Stir in beef stock, garlic, onions, mushrooms, celery and spices, bring to the boil. Reduce the heat to a low simmer and stir occasionally for 25-30 minutes or until most of the liquid has reduced down to about 2 tbsp.

3. Stir in breadcrumbs and parsley. Taste the mix and adjust your seasoning. Let it cool a little, then, cover and refrigerate until cold, or overnight. (Tastes better if you leave it overnight!)

4. On a lightly floured surface, roll out the bottom portion of pastry to about 1/8 inch (3mm) thickness to fit into your pie plate. (or divide and roll to fit 8 bottoms of your individual foil pie tins) then roll out the remaining piece to fit the top/tops.

5. Spoon filling into pie shell/shells smoothing the top level with the edges. Wet the edges using the egg wash for the tops, cover with the lid and press the edges together to seal. (i use a fork for a nice effect)

6. Brush tops with egg wash. Use your imagination and use left over pastry for decoration ( i made a pig for my original large pie, i had JUST enough pastry to do my 8 individual pies with no decoration)

7. Cut steam vents in the top and bake at 375F/190C for 35-45 minutes or until nicely golden and cooked through. Let the pie/pies cool slightly before cutting, and serve!

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