1407-LiveLocal-recipe_0000s_0001_Tortiere

Tortière

Ingredients

1 tbsp (15 mL) vegetable oil
3 onions, finely chopped
2 cups (500 mL) sliced mushrooms
1 lb (500 g) ground pork
1 lb (500 g) lean ground beef
1 cup (250 mL) finely chopped celery
3 garlic cloves, finely minced
1 ½ tsp (7 mL) salt
1 ½  tsp (7 mL) cinnamon
½  tsp (2 mL) fresh ground pepper
½  tsp (2 mL) dried savoury
¼ tsp (1 mL) ground cloves
1 ½  cups (350 mL) beef stock
1 cup (250 mL) fresh bread crumbs
½  cup (125 mL) flat leaf parsley, finely chopped.
1 egg, whisked with 1 tbsp water for egg wash

Directions

  1. Sauté the pork, beef, mushroom and onions in vegetable oil in large pan until the meat is browned.
  2. Add the celery, garlic, salt, cinnamon, ground pepper, savoury and ground cloves and continue to sauté for 5 to 8 minutes.
  3. Add in beef stock.  Bring to a boil, reduce the heat and simmer for 35 to 45 minutes, until about 2 tbsp (30 mL) of liquid remains.
  4. Stir in the bread crumbs and parsley.
  5. Cool the mixture in a shallow pan covered with plastic wrap. 
  6. Fill pie shell with the cooled filling, top with the pie crust. Cut several small slits in top of the pie and brush with egg wash. Bake at 450°F (230°C) for 10 to 12 minutes until crust is golden, then reduce heat to 350°F (180°C) and continue to cook until filling bubbles through slits in pie centre (about 35 minutes).

 

Pastry

Ingredients

1 ½ cups (350 mL) all-purpose flour
½ cup (125 mL) shortening
¼ tsp (1 mL) salt
1 egg
2 ½  tbsp (40 mL) cold water
½  tsp (2 mL) vinegar

Directions

  1. Combine flour, shortening and salt until mixture forms pea-sized clumps.
  2. Whisk together egg, water and vinegar and add slowly to the flour mixture.  Stir until a moist dough forms.
  3.  Cover with plastic and refrigerate for 20 minutes before using.
     
 

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