Lazy Crockpot Tourtière Recipes

TOURTIERE WITH A TWIST

Steps:

• For the pastry dough: Put the flour and salt in a large bowl. Add the grated butter. Pinch quickly to combine with the fingers to create a coarse, crumbly mixture. Make a well in the center. Add the eggs and 1 tablespoon ice-cold water. Quickly mix into the flour, just until the mixture holds together. Do not over mix. Divide into 4 balls and flatten into disks. Wrap in plastic wrap and let rest in the refrigerator 30 minutes before using.
• For the meat filling: Put 1/2 cup/125 ml water in a saute pan and quickly bring to a boil. Combine the ground pork, ground veal, onion, garlic, some salt and pepper and summer savory together in a bowl. Stir into the water. Cover, and cook until the meat is done, about 20 minutes. Remove the lid, stir in the breadcrumbs and continue cooking uncovered until the liquid has evaporated. Check the seasonings, and cool.
• Heat the oven to 450 degrees F/230 degrees C.
• Roll a disk of pastry dough into a rectangle. Spoon a generous stripe of meat filling down the middle of it. Fold the short ends, up over the meat making sure to trim any excess pastry dough, otherwise it will be too thick. Then fold over the long ends so that they overlap to seal. Again, trim any excess pastry dough so it will bake evenly. Turn the log onto a baking sheet, seam-side down. Make a few slits in the top to let steam escape. Brush the top with milk for a golden crust. Bake until crisp and nicely colored, about 25 minutes. Serve warm or at room temperature.

LAZY CROCKPOT TOURTIèRE

Steps:

• 1. Cook potatoes in a pot of boiling water until tender. With a slotted spoon, transfer 1 1/2 cups potatoes to lightly greased slow cooker stoneware. Drain remaining potatoes and return to pot. Mash until smooth and set aside.
• 2. In a large skillet, cook pork, breaking up with back of spoon, until no longer pink. Drain and place in slow cooker stoneware.
• 3. Add oil to pan and heat. Add onions, garlic, and celery. Cook, stirring occasionally, for 5 minutes, or until softened. Add thyme, savory, salt, pepper, cloves and cinnamon. Cook, stirring, for 1 minute, or until fragrant. Add to meat in slow cooker along with stock and parsley. Stir to combine.
• 4. Spread mashed potatoes over top of meat mixture.
• 5. Cover and cook on LOW for 6-10 hours or on HIGH fro 3 to 4 hours, untl bubbling and heated through.

TOURTIERE (FRENCH CANADIAN MEAT PIE)

Steps:

• Place flour, salt, and frozen butter slices into the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into cold water; drizzle water/vinegar into the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If dough isn't pressing together, drizzle in another teaspoon of water.
• Transfer mixture to a work surface. Press it together until it becomes a lump of dough. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour.
• Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl.
• Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher.
• Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes.
• Stir garlic, celery, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet.
• Cook and stir until meat is browned and has a very fine, almost pastelike texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape.
• Fill bottom crust with the meat mixture; smooth out the surface. Whisk egg and water together to make egg wash. Brush edges of the bottom crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash.
• Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.

FRENCH CANADIAN TOURTIERE

Steps:

• In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
• Preheat oven to 425 degrees F (220 degrees C).
• Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
• Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.

CANADIAN TOURTIèRE(VEGAN)

Steps:

• In a large skillet over medium-high heat, add oil, and onion, sauté until onion begins to soften, than add mushrooms. Sauté mushrooms until most of their juices have been released, then add garlic and sauté for 2 minutes more.
• Mix in the lentils, walnuts, broth, wine, no-beef powder, liquid smoke, thyme, savory, sage and bay leaves. Season with salt and pepper and bring to a simmer over medium heat. Simmer until almost all the liquid has been evaporated, then remove the bay leaves and stir in the cinnamon, cloves, nutmeg and potato. Cook until potato is soft, about 10 minutes. Remove from heat. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour.
• Roll out 1 dough disk on a lightly floured surface into a 12″ round. Transfer to pie dish, leaving overhang. Fill with cooled lentil mixture. Roll out remaining dough disk into a 10″ round. Place dough over filling. Fold overhang over top crust and crimp edges. Brush crust with non-dairy milk. Cut three 2″ slits in top crust. Chill for 1 hour.
• Preheat oven to 400°F.
• Bake tourtière for 30 minutes.
• Reduce heat to 350°F; bake until crust is golden brown and filling is bubbling, 40-50 minutes.
• Let cool for 20 minutes before serving.