Nanny Mclellans Tourtiere Pie Recipes

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 PIE

Steps:

• Cut Bacon into Small Pieces, fry until cooked but not crisp.
• Add Pork, Veal and Onion.
• Continue cooking until meat is lightly browned.
• Add water and spices.
• Reduce heat to simmer.
• Cover pan and continue cooking for 45 minutes.
• Combine meat mixture with mashed potatoes. Cool Slightly.
• Roll our half of pastry and line a 9" pie plate.
• Fill with meat.
• Roll out remainder of dough and cover pie.
• Seal a flute edge.
• Slash top crust.
• Bake in a 450 degree F oven for 10 to 12 minutes.
• Reduce heat to 350 degrees F and bake 30 minutes longer.
• Makes 5 to 6 servings.

NANNY MCLELLAN'S TOURTIERE PIE

Steps:

• For pastry - Combine Flour, baking powder & salt in a large mixing bowl.
• Cut 1.5 cups of lard into flour mixture until mealy.
• Completely dissolve remaining lard into hot water.
• Add Lemon juice and well beaten egg to hot lard water.
• Mix liquids into flour mixture until dough leaves the sides of the bowl.
• Turn out to a floured board and knead for about 1 minute and/or all flour is blended.
• Wrap in wax paper and refrigerate for 1 to 12 hours.
• For Filling - Mix all ingredient except bread crumbs in a large sauce pan.
• Bring to a boil and cook uncovered over medium heat for 20 minutes.
• Remove from heat.
• Add a few spoonfuls of bread crumbs and let stand for 10 minutes.
• If fat is sufficiently absorbed by crumbs, do not add more. If not continue in same manner.
• Cool filling and pour into pastry lined pans.
• Cover with crust and bake at 400 degrees until golden brown.
• Serve hot.