Servings:
|
about
scaling
|
Cook Time: |
2 hrs 15 min |
Prep Time: |
60 minutes |
Cook Method: |
stove top and baked |
Cook Temp: |
varies |
| |
| |
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Tourtière is often served with ketchup, gherkins, or pickled beets. If you’re short on time, use a premade pie crust. May be frozen.
Meat Filling
11/2 lb. ground pork
3/4 cup finely chopped yellow onion
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/2 tsp. kosher salt, or more to taste
1/8 tsp. freshly ground black pepper
3/4 cup water, plus additional if needed
1 lb. russet potatoes
Crust
21/2 cups all-purpose flour
3/4 tsp. salt
3/4 cup (11/2 sticks) cold unsalted butter,
cut into 1/2-inch cubes
1/2 cup ice water, plus additional if needed
Egg Wash
1 egg yolk
1 tsp. water
1. Put pork, onion, allspice, cloves, salt, pepper, and 3/4 cup water into a wide, heavy pot. Break up meat with a spoon, then cook over high heat until water starts to boil. Cover and simmer on low heat for 1 hour. If mixture becomes dry, add a few tablespoons of water as needed.
2. Make pie crust while filling is cooking. Stir together flour and salt. Cut butter into flour mixture using a pastry cutter, or pulse
butter and flour mixture in a food processor, until butter is the size of small peas. Stir in 1/2 cup ice water. Dough should look
shaggy and come together when pressed into a ball. If it’s too crumbly, add water by the tablespoon until dough just holds
together but is not wet or sticky.
3. Divide dough in half. Flatten each half into a disk, wrap in plastic, and refrigerate.
4. After filling has cooked for 1 hour, peel and cut potatoes into 1/2-inch pieces. Stir potatoes into meat mixture. If mixture is
dry, add 1/4 cup water. Cover and simmer over low heat for 30 to 35 minutes, until potatoes are tender. Uncover and cook off
any excess moisture.
5. Remove from heat. With a potato masher, mash potatoes into meat. Set aside to cool to room temperature, 20 to 30 minutes.
6. While filling is cooling, preheat oven to 425°F. Roll out both disks of dough. Line a 9-inch pie pan with one crust. Trim excess dough from edge. Refrigerate both crusts
until ready to fill.
7. Prepare egg wash. In a small bowl, mix egg yolk with the water. Spoon cooled filling into bottom crust, pressing firmly.
Brush crust edge with egg wash, then top with remaining crust, crimping edges to seal. Brush top of pie with remaining egg
wash. Cut four 11/2-inch slashes into top crust. Bake in lower third of oven until crust is golden, 30 to 40 minutes. Serve
hot or at room temperature. Pie will keep 4 days, refrigerated. May also be frozen, wrapped in plastic, for up to 3 months.
Recipe courtesy of Hannaford fresh Magazine May June 09.
Nutrition Facts |
|
Serving Size
(255g
)
|
|
Servings Per Container
8
|
| Amount Per Serving |
| Calories 586 |
Calories from Fat 313 |
| |
% Daily Value * |
| Total Fat 34.8g |
54% |
| Saturated Fat 19g |
94% |
| Trans Fat 0g |
|
| Cholesterol 151mg |
50% |
| Sodium 398mg |
17% |
| Total Carbohydrate 39g |
13% |
| Dietary Fiber 2g |
7% |
| Sugars 2g |
|
| Protein 27g |
|
| Vitamin A 13% |
Vitamin C 22% |
| Calcium 3% |
Iron 19% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
1 1/2 lb |
Ground pork |
|
3/4 cup |
Fresh yellow onion, chopped |
|
1/4 tsp |
Spice, allspice, ground |
|
1/4 tsp |
Cloves, ground |
|
1/2 tsp |
Kosher salt |
|
1/8 tsp |
Black pepper, freshly ground |
|
3/4 cup |
Water |
|
1 lb |
Russet potatoes |
|
2 1/2 cup |
All purpose flour |
|
3/4 tsp |
Salt |
|
3/4 cup |
Cold unsalted butter, diced 1/2 inch |
|
1/2 cup |
Ice water |
|
1 ea |
Egg Yolks |
|
