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Title: Tourtière
Categories: Dinner pies, Pork
Yield: 1 Tourtiere
1 lb Lean ground pork (>10% fat)
1 cl Garlic; minced
1 sm Onion; minced
1/2 ts Salt
1/4 ts White pepper; or to taste
1/4 ts Savory; or to taste
1/4 ts Ground cloves; or to taste
Water; small amount
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2 c All-purpose flour
1 ts Salt
1/2 ts Baking soda
1 pn Turmeric
1/4 ts Savory
1/2 c Pure lard
1/3 c Ice water
1/3 c Butter
Sauté the meat gently until it is lightly browned, no pink, and very
little liquid is left (if it looks like it will cook too long while
waiting for the liquid to evaporate, drain some it). Place into
prepared pie plates. Bake in 350°F oven for 30 to 45 minutes, until
surface is browned. Serve with pickled beets.
As you can see, it isn't a precise thing. :-) Also, always use white
pepper (if you don't already) in preparing any dish. Black pepper is
fine for the table, but white pepper is best for flavouring during
the cooking. The water trick is common when cooking pork. It keeps
the meat from hardening in the cooking process. I also use a few
judicious handfuls of water in pork meat when making ragoût de
boulettes (or as it's sometimes called "ragoût de patte") and the
meat is always very tender.
Keep in mind that a tourtière is not a very strong tasting dish.
However, it should be fragrant when coming out of the oven.
Crust:
Stir the flour, salt, baking soda, turmeric, and savory together in a
bowl. Cut in the lard, or mix with a pastry blender or two knives
until the particles are about the size of peas. Add ice water by the
tablespoon (15 ml), stirring with a fork or the tips of your fingers,
until just enough has been added so that you can pat the dough into a
ball. (Since flour varies, you may not need all the water.) Handle
the dough as little as possible at this stage.
Roll out the pastry, dot with the butter, and roll up toward you like
a jelly roll, and roll out again in a flat sheet. Roll out again 2 or
3 times. Refrigerate a few hours before using.
Recipe by Michel Boucher
Recipe FROM: <
https://web.archive.org/web/20170328103715/
http://recfoodcooking.org/sigs/Michel Boucher/Tourtière.html>
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