Tourtière

Of course, every family in Québec has the Best Recipe ever… Mine comes from my Mother-In-Law who won a contest for the Best Tourtière in Quebec in 1958…So when people tell me they have the best recipe… I always giggle. The contest was quite important as it was a National competition… She won hands down and when she showed up the following year, the judges asked her not
to register to give other contestants a chance to win ! That year, she won a mink coat, 50 pounds of flour, a stereo and cash.. that gives you a good idea on how important the show was in those days. My mother-in-law was ahead of her time in all aspects of life, especially
in the kitchen where she would replicate French classics way before everyone everyone else. Here is her famous recipe.
A little production for the Holiday Season. The beauty of Tourtiere is they freeze very well. Feast in the freezer !
No store bought dough in our house. It is home made with butter and vegetable shortening and let me tell you … it is worth the extra effort it requires … After all, we eat Tourtière once a year at Christmas, so you have to make it special.

INGREDIENTS
FOR THE MEAT PREPARATION
350 Gr. Ground Beef
350 Gr. Ground Veal
350 Gr. Ground Pork
2 Onions finely chopped
2 Garlic cloves finely chopped
2 Large potatoes boiled and puree with salt & pepper
1 Teaspoon Allspice
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Thyme
1/2 Teaspoon Dry Mustard
Salt & pepper to taste
2 Tablespoon Butter

FOR THE PIE DOUGH PREPARATION
2 1/2 Cup of all purpose flour – 320 Gr.
1 Teaspoon Salt
85 Gr. Cold Butter
30 Gr. Chilled Vegetable Shortening
85 Gr. Ice Water
Simply put all the ingredients in a culinary robot with a steel blade. Make sure all your ingredients are cold – The butter must be solid and so should the vegetable shortening. Your water should be ice cold as well.
Using the pulse button, mix until all ingredients barely come together.
Pour over the mixture on a cling film and mould into a disk. Place in the fridge for a minimum of 30 minutes so the dough may relax and the butter/shortening can solidify.
I prepare the dough the day before and usually double the recipe so you can freeze the rest.


METHOD FOR THE MEAT PREPARATION
In a heavy saucepan, saute the onion and garlic in butter, for a few minutes, until translucent. Add the 3 meats and cook, making sure the meat is broken down in small pieces. Add the spices, salt & pepper
Once cooked, add the mashed potatoes and adjust the seasoning.

The meat composition can make two 22cm / 9 in pies.
See the recipe for homemade pie dough – If not… Ok.. I won’t tell, you can buy homemade high quality pie dough.
Before baking, brush the dough with a beaten egg mixed with a little water.
Bake in a preheated oven at 180 Celsius for about 30 minutes, until golden.

Of course, you can freeze the tourtières until Christmas Eve or Le Réveillon as, where I come from, it is sacrilège to eat before !

TIP DU JOUR : For the meat preparation – If the meat is very fat, you can let it rest overnight in the fridge to let the fat emerge to the top. Simply remove it when you are ready to make your pies.
For the Dough Preparation – Ensure all your ingredients are very cold. The butter and vegetable shortening should be hard. I usually put 3-4 ice cubes with the water to ensure it is extremely cold.
When using the robot, use the pulse button about 15-16 times and the dough should come together. Don’t overmix, as the dough will become hard and not flaky.

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