Christmas Tourtière. Conventional French meat pie. Christmas Eve wouldn’t be the identical for many individuals with out this flavourful herb and spice seasoned pie with a lightweight flakey pastry crust.
Christmas Tourtière. Conventional French meat pie.
Initially printed
Tourtière could be very a lot a French-Canadian custom at Christmas, served virtually universally in Quebec on Christmas Eve.
Many instances the custom is to serve the Tourtière after night Church service on Christmas Eve. For French Canadians particularly, this was one of the anticipated meals of the 12 months. For a lot of it nonetheless is.
Christmas Tourtière. Conventional French meat pie.
The custom additionally exists for many individuals of Acadian descent in Atlantic Canada. It continues too within the Port-au Port area on the west coast of Newfoundland the place many individuals are of French ancestry.
Coarse grind your individual pork if doable.
For the pastry, I take advantage of the identical recipe as for Butter Tarts, one other Canadian Christmas custom. I’ve up to date the ingredient quantities within the pastry recipe should you plan on making leaves or different decorations for the highest.
Tourtièrewas by no means a practice in our household, however I’ve tried & tasted a number of totally different variations through the years. I’ve now come to stay up for making this hearty meat pie simply earlier than Christmas.
It’s by no means too late to begin a brand new Christmas custom.
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Christmas Tourtière. Conventional French meat pie.
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Prep Time:
1 hour
Prepare dinner Time:
1 hour
Complete Time:
2 hours
Christmas Tourtière. Conventional French meat pie. Christmas Eve wouldn’t be the identical for many individuals with out this flavourful herb and spice seasoned pie with a lightweight flakey pastry crust.
Elements
For the pastry
- 3 1/3 cups flour, pastry flour is finest to make use of however all-purpose will do
- 1 1/2 tbsp brown sugar
- 3/4 tsp salt
- 3/4 cup shortening, Very chilly and minimize in cubes
- 3/4 cup butter, Very chilly and minimize in cubes
- 8-9 tbsp ice water, roughly, sufficient to convey the dough collectively
For the Tourtière filling
- 2½ lbs floor pork shoulder (coarse grind if doable)
- salt and pepper to season
- 2 celery stalks, finely diced
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 cup finely chopped cremini mushrooms (or any mushroom actually)
- 1 giant bay leaf
- 1 tsp savoury
- 1 tsp chopped contemporary thyme (or ½ tsp dried thyme)
- ½ tsp nutmeg
- ½ tsp cinnamon
- pinch of floor cloves
- ½ tsp black pepper
- ½ tsp salt
- 1 cup grated uncooked potato
- 1½ cups pork or hen inventory
- 1 egg
- 1 tbsp milk
Directions
- I wish to make my filling the day earlier than and chill it within the fridge in a single day earlier than including it to the pie crust. I additionally grind my very own pork shoulder for this recipe utilizing a meat grinder attachment on my electrical mixer. For those who can’t grind your individual, ask your butcher if they will coarse grind some pork shoulder for you. The coarse grind makes for a a lot meatier textured tourtière.
- In a big, heavy-bottomed Dutch oven, season the bottom pork with salt and pepper and brown it shortly over excessive warmth. Drain off the surplus fats and take away the meat from the pan.
- Add the celery, onion, garlic, and chopped mushrooms to the pot and cook dinner till the onions are softened however not browned.
- Add the browned pork again to the Dutch oven together with the bay leaf, savoury, thyme, nutmeg, cinnamon, cloves, pepper, salt, grated potato and inventory.
- Simmer very slowly, stirring often, till virtually all of the liquid has disappeared from the pan. Take away from the warmth and funky fully.
Getting ready the crust for the Tourtière
- On a well-floured floor, roll out ½ of the pastry to a few 12-inch circle and match into the underside of a 9- to 10-inch pie plate.
- Roll out the highest crust to about 2 inches bigger than the highest of your pie plate.
- Add the cooled filling and add the highest crust, reducing a small circle out of the pastry’s heart to permit steam to flee.
- Tuck the highest crust beneath the underside crust on the edges of the pie plate and crimp or flute the sides of the crust to seal.
- Brush with an egg wash made by whisking collectively 1 egg and 1 tbsp milk. (You’ll not use all this egg wash.)
- Enhance as desired by reducing shapes like leaves out of additional pastry if desired. I rating the tops of the leaf shapes with the tip of a pointy knife to create the veining within the leaves. Small Christmas cookie cutters additionally make good pastry decorations for a tourtière.
Baking the Tourtière
- Chill the pie for half-hour earlier than placing it into the oven. You can too put together your complete pie a day upfront and bake it on the day you might be serving it.
- Preheat the oven to 375°F and bake for 20 minutes, then cut back the warmth to 250°F and bake for an extra 30-40 minutes till the crust is a good golden brown.
- If the sides brown too shortly, cowl them with skinny strips of aluminum foil.
- Let the tourtière relaxation for 20 minutes earlier than serving.
Notes
For the pastry, I take advantage of the identical recipe as for Butter Tarts, one other Canadian Christmas custom. I’ve up to date the ingredient quantities within the pastry recipe should you plan on making leaves or different decorations for the highest.
Vitamin Data
Yield
8
Serving Measurement
1 slice
Quantity Per Serving
Energy 787Complete Fats 50gSaturated Fats 23gTrans Fats 1gUnsaturated Fats 23gLdl cholesterol 193mgSodium 691mgCarbohydrates 38gFiber 2gSugar 4gProtein 44g
The dietary data offered is robotically calculated by third social gathering software program and is supposed as a tenet solely. Actual accuracy shouldn’t be assured. For recipes the place all substances will not be used fully, comparable to these with coatings on meats, or with sauces or dressings for instance, calorie & dietary values per serving will seemingly be considerably decrease than indicated.
