Tourtière – A Meaty Vacation Original Kind That’S Slowly Every Minute Pie

Many vacation original course of teaching recipes involve expensive ingredients, and/or fourth dimension consuming, complicated techniques, non to refer the anxiety that comes along alongside worrying whether all that fourth dimension in addition to coin volition bring been worth it. I’m looking at you, dry, overcooked beef wellington.

If y'all desire to avoid all that, mayhap regard making tourtière. This French-Canadian meat pie is hearty, satisfying, slow to make, visually impressive, relatively affordable, in addition to since it’s best served at room temperature, doesn’t require whatever sort of precise timing.

You tin give the sack likewise easily tailor this to your ain tastes, since other than the dry reason meat in addition to mashed potato, pretty much anything goes. Or, become far simply similar this. I’ve alone had tourtière a handful of times, then I’m sure as shooting no expert, but I idea this came out extremely well, in addition to I wouldn’t modify anything when I become far again.

Although, I may endeavour it alongside about beef gravy, every bit a few of my Canadian friends bring suggested. Some fifty-fifty advise ketchup, which I did endeavour on a mutual coldness slice, in addition to non surprisingly it was delicious. But, no affair how y'all serve this tourtière, I actually utilisation promise y'all give it a endeavour soon. Enjoy!

Ingredients for ane 9-inch Tourtière:

For the crust:

3 cups all-purpose flour

1 teaspoon kosher salt

1 loving cup (2 sticks) unsalted butter, sliced, frozen

7 tablespoons H2O ice mutual coldness *water

2 teaspoons white distilled vinegar

*add a petty to a greater extent than if dough isn’t pressing together

1 large russet potato, boiled inward plenty salted H2O to embrace (reserve water)

1 tablespoon butter

4 cloves garlic, crushed

1 large onion, finely chopped

1/2 loving cup finely diced celery

1 pound dry reason pork

1 pound dry reason beef

1 loving cup Irish Gaelic patato water, addition to a greater extent than every bit needed

For the spice blend:

2 teaspoons kosher salt

1 teaspoon freshly dry reason dark pepper

1 teaspoon dried thyme

1/2 teaspoon dried sage

1/2 teaspoon dry reason cinnamon

1⁄2 teaspoon  ground ginger

1⁄4 teaspoon dry reason nutmeg

1/4 teaspoon dry reason allspice

1/4 teaspoon dry reason mustard

1/8 teaspoon dry reason clove

pinch cayenne

For the egg wash:

1 large egg

1 tablespoon water

Please note: Once your filling has cooled, gustation for salt, in addition to accommodate earlier filling the crust.

- Bake at 375 F. for 1 hour, or until browned

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