Tourtiere
A Christmas tradition, we got this recipe from a friend who is faculty at Laurier.
Tourtiere
A Christmas tradition, we got this recipe from a friend who is faculty at Laurier.
Cooking Instructions
- 1
Chop potato, place in pot, add 1 cup water and pinch of salt. Boil for 10-12min. Mash.
- 2
Peel, finely slice onion. Peel, chop, mince garlic. Add pork, onion, pepper, savour, salt, cloves, garlic, bay leaf to large pot. Heat till sizzling starts.
- 3
Add water. Simmer for 20 min, stirring occasionally.
- 4
Remove from heat. Add mashed potatoes. Cool completely (a few hours in the fridge).
- 5
Stir together dry pastry ingredients. Cut butter into 1" squares, thin. Store in fridge.
- 6
Cut lard in, stir until it has a corn meal consistency.
- 7
Add ice water gradually, blending with a fork.
- 8
Gather dough into a ball. Roll out on to lightly floured flat surface. Dot with butter and roll it all up like a jelly roll. Re-roll flat, and roll into jelly roll again. Chill in fridge for 30min.
- 9
Pre-heat oven to 400F.
- 10
Roll out half the dough. Line a 9" pie plate.
- 11
Retrieve filling. Remove bay leaf. Skim excess fat.
- 12
Put filling in the pie. Moisten edges of pastry.
- 13
Roll out 2nd half of dough. Place on pie, crimp edges. Make an incision for steam.
- 14
Bake for 30min or until crust is golden.
- 15
Serve hot.
- 16
Also good next day. To reheat, bake at 325F for 1 hour.
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