Tourtiere 1959 Recipes

Steps:

• Place flour, salt, and frozen butter slices into the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into cold water; drizzle water/vinegar into the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If dough isn't pressing together, drizzle in another teaspoon of water.
• Transfer mixture to a work surface. Press it together until it becomes a lump of dough. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour.
• Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl.
• Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher.
• Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes.
• Stir garlic, celery, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet.
• Cook and stir until meat is browned and has a very fine, almost pastelike texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape.
• Fill bottom crust with the meat mixture; smooth out the surface. Whisk egg and water together to make egg wash. Brush edges of the bottom crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash.
• Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.

Steps:

• In a Dutch oven, saute onions in oil until tender. Remove and set aside. In the same pan, cook beef and pork over medium heat until no longer pink; drain. Remove from the heat. Add the onions, vegetables, potatoes and seasonings., On a floured surface, rolled the dough to fit two 9-in. pie plates with bottom crusts; trim crust even with edge of plate. Fill each with about 5 cups filling. Roll out remaining dough to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in crust and brush tops with egg. Bake at 375° for 30-35 minutes or until golden brown., Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Bake 15 minutes. Reduce heat to 375°. Cover edges loosely with foil and bake 35-40 minutes longer or until crusts are golden brown.

Steps:

• Boil peeled potato, drain and mash let cool.
• Combine the minced ground pork with the cream and the onion, garlic, and spices.
• Heat to boiling, and break up the meat as its cooking.
• Cook on a simmer for 25 minutes, until all the liquid has evaporated.
• Remove from heat and stir in the mashed potato.
• Chill until cold.
• Prepare your favourite savoury pie crust for a double pie.
• Line pie plate with bottom crust, and place filling evenly into shell.
• Top with top crust.
• Vent slightly.
• Pie now can be frozen for future baking, or baked now.
• Preheat oven 450 degrees and bake 15 minutes, Reduce heat to 325 degrees, and bake 20 more minutes.
• Let pie rest 5 minutes, before cutting.
• Serve with HP Sauce, Tabasco Sauce, Worchestershire Sauce.

Steps:

• The night before, combine the first 13 ingredients in a large bowl. Cover and let rest overnight in the refrigerator.
• The next day, prepare potatoes and then prepare pastry.
• Preheat oven to 450 degrees F.
• Use 2/3 of pastry to line the bottom (not the sides) of a 4 to 4-1/2 quart coverable pot.
• Add potatoes to the meat mixture. Pour mixture into pastry lined pot. Add boiling water.
• Roll remaining 1/3 pastry and cover mixture. Make slits to allow steam to escape. Bake, uncovered, until top is golden brown, about 20-25 minutes.
• Cover, reduce oven to 300 degree F, and continue baking for another 5 hours, until meats are tender.
• Uncover and let rest about 5 minutes.
• Serve hot.

Steps:

• Heat 1 tbsp of the oil in a large frying pan over a medium heat. Fry the meat in batches until browned. Tip into a large bowl and set aside.
• Heat the remaining oil in the same pan, then add the onions, carrot, celery and garlic. Fry for 8-10 mins until softened. Add this to the meat.
• Simmer the wine in the pan for 10 mins to reduce. Tip in the meat and veg, then the spices, thyme, bay and stock. Cook for 30 mins, uncovered. Stir in the oats and simmer for 15 mins. Discard the bay, then season. Cool completely.
• Heat the oven to 200C/180C fan/gas 6. Line a 20cm loose-bottom tin with the shortcrust pastry, pushing it into the sides of the tin. Leave 2cm of pastry overhanging and trim away the excess. Prick the bottom with a fork, cover with baking parchment and fill with baking beans. Bake for 15 mins. Remove the parchment and beans, and bake for another 15 mins until golden.
• Trim the edges with a serrated knife and pack in the meat filling. Brush some of the egg around the edge of the pastry, then drape the puff pastry over the top, trim the edges and crimp all the way round with a fork. Use the puff pastry offcuts to make decorations for the pie, if you like (or see tip, below). Brush with more egg and make 4-5 holes in the top. Can be frozen for up to six weeks at this stage. Defrost thoroughly before baking. Bake at 190C/170C fan/gas 5 for 40-50 mins. Leave to rest for 10 mins before serving.

Steps:

• In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
• Preheat oven to 425 degrees F (220 degrees C).
• Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
• Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.

Steps:

• In skillet, brown ground pork.
• Drain fat.
• Add the onions, garlic, salt and pepper, mace and water.
• Cover and simmer for approximately 30 minutes, stirring occasionally.
• Add cornstarch and continue to cook until no raw taste.
• Fill pastry lined pie plate with meat filling, top with pastry and crimp edges to seal. Cut slits in top.
• Bake and serve with gravy.