Christmas Eve Tourtiere

Christmas 2011 - Tourtiere

 Tourtiere Revisited
This is our traditional Christmas Eve Dinner

There have been a lot of searches for my tourtiere recipe both on
Thibeault's Table and on Google
so I thought I would repost the recipe to make it easier to find.

It had been my intention to post it earlier this week and forgot.

I remembered when I was making the filling at 5:00 AM this morning.

Better late than Never.

I'm working today so I had to get the filling made early and I'll make the pastry and bake the pies when I get home.

(From 2009 file)

  Tourtiere

This filling is for one pie. I usually triple the ingredients and make three at a time. I bake all of the pies and when cold freeze.

Pastry to two crust pie.

1 large onion chopped
2 or 3 tablespoons oil or butter
1 clove garlic
1-1/2 pounds of pork
1 cup gravy or stock (saved from turkey or pork)
2 russet potatoes (par boiled)
2 tablespoons chopped celery leaves
2 tablespoons chopped parsley
1/2 teaspoon thyme,
1/2 teaspoon rosemary (or more)
Salt and pepper to taste
1/8 teaspoon cloves
1 teaspoon allspice, more to taste
.
Saute the onion in oil until transparent, add the garlic and saute for
one minute and then add the ground pork.  Cook until the meat is brown.
 Add 1/2 cup stock or gravy and cover pan and simmer for about 15 or 20
minutes.  Preheat oven to 425°F

Uncover pan and reduce liquid to 2 or 3 tablespoons.  Add the
seasonings and stir to blend.Adjust seasonings to taste.  Add the
coarsely chopped potatoes and add enough additional gravy to moisten. (
Should not be to wet.)

Spoon filling into pastry shell.  Use egg glaze on along overhand.
Place crust on top and trim.  Fold the top edge under the bottom and
crimp edge.  Brush with egg glaze and decorate with extra pastry if
desired.  Sprinkle with Coarse salt.

Bake in the lower third of oven for 15 minutes and then raise to the
middle shelf, lower heat to 350 and continue to bake until golden
brown. About 45 to 55 minutes.



Butter-Lard Pastry
==================
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water

(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
.
Mix flour with salt, and cut in butter and lard.

(Note:  I use the Cuisinart to cut in my fat and then move the mixture
to a bowl to add the water by hand).
I like to have to do this by feel which I find I can't do by machine)

Put flour mixture in bowl and add water mixing with a fork until pastry
comes together.  Form in to a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour.