Tourtiere

Ingredients

For the dough

  • 4cupsflour
  • 16tablespoonsbutter(soft)
  • 1teaspoonof salt
  • 2egg yolks
  • ½cupwater
  • 1beaten egg yolk to brush dough

For the meat stuffing

  • 1lbbeef, ground
  • ½lbveal, ground
  • ½lblamb, ground
  • 4oz.bacon
  • 4onions, grated
  • 3clovesgarlic, crushed
  • 4potatoes, grated
  • 2bay leaves
  • 1 cinnamon stick
  • 4cupschicken broth
  • 1tablespoondried savory
  • ½teaspoonallspice
  • 2wholecloves
  • Salt
  • Pepper

Instructions

Dough

  • Sift the flour.
  • Cut the butter into tiny cubes and boost flour with the salt.
  • Incorporate flour to butter by kneading quickly with the fingertips.
  • Dig a well within the middle of the flour. Dilute the egg yolks with water. mix with flour bit by bit.
  • Roughly type a ball.
  • Work the dough with the palm of the hand by pushing and crushing on the worktop. type a ball. Wrap during a clean material.
  • Refrigerate for a minimum of AN hour or nightlong, so it's easier to roll.

Meat filling

  • during a massive pot, sauté the bacon for some minutes over medium heat.
  • Add onions and sauté for two minutes over medium heat, stirring perpetually.
  • Add garlic and sauté one minute.
  • Add all the remaining ingredients and blend gently. Season with salt and pepper.
  • Grind the meat an extra time employing a potato masher.
  • Cook lined over medium/high heat till half the liquid is gaseous, concerning quarter-hour.
  • heat kitchen appliance to four hundred F.
  • place the meat mixture into a baking dish and bake half-hour, stirring frequently.
  • take away the herb, cinnamon stick and also the cloves. permit to cool down.

Assembly of the tourtiere

  • heat kitchen appliance to 450 F.
  • Grease AN 8-inch diameter cake or pie pan.
  • On a floured surface, roll the dough into 2 unequal discs of concerning eleven inches and nine inches in diameter.
  • Place the dough within the pan so the dough overflows slightly.
  • Place the stuffing into the pie crust. cowl with the second disc of dough.
  • Attach the pie circles with a bit water, pinching the perimeters or crushing them with the rear of a fork.
  • produce a bit chimney through the middle of the pie crust to slip atiny low roll of parchment paper.
  • Brush the dough with fixings.
  • Bake twenty minutes at 450 F.
  • Lower the thermostat to 350 F and bake for an additional quarter-hour.
  • Wait quarter-hour before serving.  


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