New Brunswick -TOURTIERE

[Olga Drozd]

New Brunswick -Tourtiere

This Acadian favourite is related to the meat pies found in kitchens throughout central and northern Europe, as well as in Quebec.  While pork is usually the main ingredients inside the tasty pastry, venison or beef is sometimes mixed in as well.  Traditionally, tourtiere was served at Christmastime...particularly on Christmas Eve, after midnight Mass.  But Acadians enjoy it year round..and so can you, with this easy to prepare and delicious recipe.

Pastry for 9- inch DOUBLE pie shell
1 pound ground lean pork (or 1/2 pound pork and 1/2 pound beef or veal)
1/2 cup water
1 large onion, finely chopped
1 garlic clove, finely chopped
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon sage
1/4 teaspoon dry mustard
1/4 teaspoon mace
1/8 teaspoon ground cloves
Pepper to taste
2 medium potatoes
1 egg, beaten

Prepare your favourite pastry for 9-inch double pie shell.

Combine meat, water, onion, garlic and seasoning in large, heavy bottomed saucepan with tight fitting lid.  Bring to a boil, then cover and reduce heat to medium-low.  Continue cooking 25 minutes, stirring frequently and breaking up meat with fork.

Meanwhile, peel potatoes, cook in boiling, salted water until tender, about 20 minutes; drain and mash with fork.  (This should measure about 1 cup.)

Preheat oven to 425º F.

When meat has finished cooking, there will be a little liquid in bottom of pan; do not drain.  Remove from heat. Stir in mashed potatoes.

Turn meat and potato mixture into prepared shell.  Cover with top crust; trim and crimp edges to seal.  Whisk egg with 1 teaspoon water and brush lightly over top of crust.  Slash crust in several places to allow steam escape.

Bake in 425º F. oven for 15 minutes, then reduce heat to 375º F. and continue to cook until pastry is golden, about 20 minutes. Serves 6.

PERFECT PROCESSOR PASTRY

This makes enough for one double crust or two single crust 9-10 inch pies.

3 cups all purpose flour
1 tsp. salt
1/2 cup cold butter, cubed
1/2 cup cold lard or shortening cubed
1 egg
2 tsp. white vinegar
Ice water

Using on/off motion, cut in butter and lard until mixture resembles fine crumbs with a few large pieces.

In measuring cup, beat egg until foamy; add vinegar and enough ice water to make 2/3 cup.  With motor running, add egg mixture all at once; process just until dough starts to clump together.  Do not let it form a ball.

Remove; press together into 2 discs.  Wrap and chill for at least 30 minutes or for up to 3 days, or freeze for up to 3 months.

Let cold pastry stand for 15 minutes at room temperature before rolling out.