Paddy's Lamb Tourtiere

 Nicole here, back again in the kitchen and wishing you all a ‘Happy St. Patrick’s Day!’

This celebration marks the year anniversary of working remotely from home since the start of our lockdown in March 2020. Looking back on the year that was, it is truly quite amazing to see how creative and resilient we have become as a community, connecting in ways that bring us together, reinvesting in ourselves, learning a new skill or hobby and reflecting on things we hold dear. Let's raise a glass of Irish whiskey/coffee as we look forward to the day when we can celebrate once again in the company of friends and loved ones. Sláinte.

To celebrate our resiliency as we near our year-long anniversary, I am making Paddy’s Lamb Tourtiere’s. This recipe is a different spin on the traditional French Canadian Tourtiere which is typically made over the holiday season (Canadian Tourtiere). This version is used with ground lamb and veal with complementary spices. Once cooked, the crust is light and flaky and stands up to the density and richness of the meat filling. Pair this meal with an Irish Cream ale or a glass of Cabernet Sauvignon and you will wonder why you only indulge in tourtiere once a year!

Please note, this recipe is not gluten free and is made in batches to individually freeze and bake in the company of good friends and loved ones. 

Alcohol Pairing:

Beer: Kilkenny Irish Ale

Wine: Cabernet Sauvignon VQA Lakefront Konzelmann

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

What you Need:

1.5 lbs. each of ground lamb and veal (you can substitute ground pork for veal)

1 cup onion, chopped

1 cup water

¾ tsp. white pepper

3 tsp. salt

¾ tsp. fennel (dried)

¾ tsp. rosemary (fresh or dried)

¾ tsp. celery salt

3-5 medium potatoes, boiled and mashed

Egg white for brushing prior to baking

Pie Crust

5 1/2 cups of all-purpose flour

2 tsp. salt

1 lb. lard

1 tbsp. white vinegar

1 egg

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

Tools

Pastry knife

Distilled water

Brush

Cookie Cutters- Clover

3 double crust, 9-inch pie shells

**I make the pastry dough ahead of time and pre-freeze to help break up the work for pie assembly** 

How to Make it Happen:

1. Place the ground lamb and veal, chopped onion and water in a saucepan or Dutch oven and simmer the ingredients together on medium-low heat, stirring occasionally until the meat is cooked thoroughly through and the onions are translucent. 
2.  Combine and add all of the seasonings including the white pepper, salt, fennel, rosemary, and celery salt and continue to cook on low heat. 

   

   Add spices to the lamb-veal mixture and continue to cook on low-medium heat.

   
   
3.  Wash, peel and chop the potatoes in quarters and rinse in cold water to release the starch. Boil potatoes until tender and drain from the water.
4. Mash the potatoes without seasoning or liquid and set aside for later use. 
5. Next, remove the saucepan of ground meat from the heat and thoroughly drain in a colander, allowing the  liquid to drain from the meat. This will eliminate any excess liquid from the pies. 
6. Replace the meat back into the saucepan or Dutch oven and slowly integrate the mashed potatoes into the lamb-veal mixture. QUICK TIP: Do not skip this step as the integration of potatoes ensures the meat is moist and does not dry out once the pie is baked from frozen. You will know when the ingredients are combined sufficiently when the texture has thickened to a wet consistency. 

   

   Slowly add the mashed potatoes until the texture has thickened.

   
   
7. Set aside the pie filling and start your work on the pastry dough by whisking the flour and salt together. 
8. Slice the lard into ½ inch slabs, then cut into small cubes, gently coating them in the flour. 

   

   Cut the lard into cubes and gently coat the pieces in the four.

   
   
9. Use a pastry knife to combine the lard with the flour for a crumbly texture and create a well (hole) in the center of the flour mixture. 
10. Combine an egg with white vinegar and in a measuring cup, add enough cold water to make up 1 cup of total liquid measure. Beat liquid with a fork and add the liquid into the center of the well, gradually combining the dry ingredients into the wet ingredients until the dough clings together. 
11. Separate the pastry dough into 6 equal ball portions. Two ball portions will yield one pie. QUICK TIP: When I make pies on my own, I break up the work by pre-freezing the dough to help with pie assembly. This is especially true if I do not have my Tourtiere Master teacher with me, Mr. Sean O’Malley. 
12. Generously flour your working surface and rolling pin and roll each ball into a ½ inch disk. 
13. Next, carefully line a pie shell with the rolled-out pastry dough, leaving the excess dough intact.
    
    
     

    
    

    

    Fill the pie shell with the meat filling until just below the pie's seal edge line. 

    
    
14. Fill the pie shell with the lamb-veal meat filling until just below the pie's seal edge line. 
15. Roll out the second pastry dough ball to complete the top of the pie. Before placing the pie crust on top, brush distilled water along the bottom edge of the meat-filled pie crust. This will help the crusts successfully adhere together. QUICK TIP: Roll the flattened pastry disk around the rolling pin and carefully roll the pastry onto the top of the pie to complete the tourtiere. 
    
    
    

    

    Carefully roll the pastry dough onto the top of the pie to complete the tourtiere.

    
    
    
16. Cut away the excess dough along the pie crust edge line. Crimp the pastry crusts together with a fork, dipping the fork in distilled water every few crimps to ensure consistency along the edge of the pie. 
17. Use the excess dough to decorate the pie with cookie cutter shapes. In honour of St. Patrick’s Day on March 17, I have used a shamrock cookie cutter, but any desired shape will do. Ensure to brush distilled water on the reverse side of the cookie shape before adhering it to the pie's surface. 

    

    Cut away the excess dough along the pie crust edge line and crimp the pastry crusts together with a fork.

    
    
18. Use a butter knife to vent the pie. This can be achieved by making several piercings into the top of the pie crust. This will allow the steam to escape while the pie bakes.
19. Repeat steps #12-18 to complete the two remaining pies. 

    

    Make several piercings into the top of the pie's crust.

    
    
20. Individually place each pie into a large plastic zip-lock bag and set into the freezer. 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.