For the Pie Dough

225 grams (8 oz ) cold butter

275 grams (1 2/3 cups) all-purpose flour

70 millilitres (1/3 cup) cold water

1 pinch fine salt

For the Tourtiere

1 recipe pie dough

500 grams (approx. 1lb) ground pork

200 grams (7oz) pork shank meat (braised)

1 pigs knuckle (braised and boned)

1 medium onion (thinly sliced)

3 cloves garlic (chopped)

100 grams (3 ½ oz) champignons de Paris or button mushrooms (chopped)

100 millilitres (½ cup) white wine

1 egg yolk

A knob of butter

1 small potato (grated)

A few cloves (ground)

1 pinch ground cinnamon

Salt and freshly ground pepper


For the Pie Dough

1. Cut the butter into 2 cm (1 in) cubes. Mix the flour, salt and butter together by hand or with a food processor.

2. Some small pieces of butter, about 3 mm (1/8 in), should remain in the flour mixture. They will help the pastry cook to perfection.

3. Add water and form a dough roll without working the pastry too much. Leave to rest in the refrigerator at least 2 hours.

For the Tourtiere

1. In a large pot, sweat the onions and garlic in butter. Add the mushrooms and continue cooking until the water given off by the vegetables evaporates completely. Add the white wine, letting it reduce completely.

2. Add the ground pork and spices to the pot. Cook for 5 minutes, stirring it to separate the chunks of meat. Add the knuckle meat and the grated potato. Cook for approximately 10 more minutes. Correct seasoning and leave to cool.

3. Roll out the pie dough and line a pie plate with half of it. Fill with the mixture of ground meat and shredded pork shank meat.

4. Cover with the top half of the pie crust. Brush with the egg yolk. Poke a few holes in the top crust to allow the steam to escape during cooking.

5. Cook in the oven for 15 minutes at 230°C (450°F). Lower the heat to 175°C (350°F) and cook for approximately 20 more minutes.


See more: Bake, Eggs/Dairy, French, Main

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