Canadian Tourtiere

Cooking over the Holidays

Nicole here, back again and this time testing a French Canadian holiday classic in the fine estate of Lanark County, Town of Perth.

Cooking over the Holidays is a special feature within the Cooking with Colour food blog that will highlight traditional, seasonal recipes cooked with family and dear friends. The first collaboration entry for this special feature is Canadian Tourtiere or meat pie with thanks to our special guest, Sean O’Malley and Christine Erdos. Again, I cannot think of a better way to spend the day then cooking and preparing a traditional family recipe to share and indulge in over the holidays. If you have help in the kitchen, doubling this recipe and freezing pies on mass can help save time when visitors drop in to spread holiday cheer. 

While this recipe is not gluten free, a gluten free pastry dough is in the works in my test kitchen for a second iteration of this recipe. Please also note that this dish is quite versatile in its pairing- while here I have paired it with a Canadian Pinot Noir, it can also be paired with a sparkling or white wine.   

Alcohol Pairing: VAQ/VQA Pinot Noir

Yields: 3 double crust 9-inch pies, each pie serves 6 servings

What you Need:

Filling

1.5 lbs. each of ground veal and pork

1 cup onion, chopped

1 cup water

¾ tsp. white pepper

3 tsp. salt

¾ tsp. ground cloves

¾ tsp. cinnamon

¾ tsp. celery salt

¾ tsp. savory

3-5 medium potatoes, boiled and mashed

Egg white for brushing prior to baking

Pie Crust

5½ cups of all-purpose flour

2 tsp. salt

1 lb. lard

1 tbsp. white vinegar

1 egg

Enough cold water to make up 1 cup of total liquid measure

Tools

Pastry Knife

Distilled water

Brush

Cookie Cutters

3 double crust, 9 inch pie shells

How to Make it Happen:

1. Place the ground pork and veal, chopped onion and water in a saucepan and simmer the ingredients together, stirring occasionally until the meat has cooked thoroughly through and the onions are translucent.

   

   Simmer ground veal & pork, chopped onion & water together

2. Combine and add the white pepper, salt, ground cloves, cinnamon and celery salt and continue to cook on low heat.
3. Wash, peel and chop potatoes in quarters and rinse in cold water to release the starch. Boil potatoes until tender and drain from the water. Mash the potatoes without seasoning or liquid and set aside.
4. Add dried savory into the ground meat mixture and stir until combined. Remove the saucepan from the stove and thoroughly drain the meat from excess liquid.
5. Slowly integrate the mashed potatoes into the ground meat to help moisten the mixture. QUICK TIP: You will know when the ingredients are thoroughly combined when the sound of its texture changes into a wet consistency. This step is significant as it ensures the meat is not dry when the pie is baked in the oven. Set aside the filling.
6. Start the pastry dough by whisking together flour and salt
7. Slice the lard into ½ inch slabs, then cut into small pieces and coat them into the flour.

   

   Slice lard into slabs to prepare them for the pastry flour

   
   
8. Using a pastry knife, combine the lard with the flour until the mixture is crumbly.
9. In a measuring cup, combine an egg with vinegar, adding enough cold water to make up 1 cup of total liquid measure. Stir slowly.
10. Create a well in the center of the flour mixture and gradually combine the dry ingredients into the wet ingredients until the dough clings together.
11. Separate the pastry dough into 6 equal ball potions. 

    

    Separate the pastry dough into 6 equal ball portions

12. Ensure to generously flour your working surface and rolling pin. Roll each ball into a ½ inch disks. Two ball portions will yield one pie.
13. Carefully line a pie shell with the rolled out pastry dough. Leave the excess dough intact and fill the shell with the meat and potato mixture just below the seal edge line.

    

    Fill the shell with the meat and potato mixture just below the seal edge line

    
    
14. Roll out an additional pastry dough ball to complete the top of the pie. With a brush and distilled water, brush the bottom edge of the meat-filled pie crust. QUICK TIP: Roll the top pastry disk onto the rolling pin and carefully roll the pastry onto the pie to complete the tourtiere.

    

    Roll the top pasty disk onto the rolling pin and carefully roll the pastry onto the pie

    
    
15. With a butter knife, cut away the excess dough along the pie crust edge line. Crimp the pastry crusts together with a fork and if desired, use the excess dough to decorate the pie with holiday cookie cutter shapes. Ensure to brush distilled water on the reverse side of the cookie shape before adhering it to the pie’s surface. Use a butter knife to vent the pie by piercing through the top crust. This allows steam to escape during cooking. 

    

    Cut away the excess pastry dough along the pie crust edge line

    
    
16. Repeat Steps #12-15 to complete the remaining two pies.
17. Individually place each pie into a large plastic zip-lock bag and set into the freezer.
18. Baking Instructions:  Bake from frozen into a 400 degree oven. Brush the pie with a beaten egg white and bake for 1 hour and 10 minutes. 

Cook from frozen into a 400 degree oven. Brush the pie with a beaten egg white