The French Canadian classic dish – the Tourtière – is really the perfect winter dish – warm, crusty and savory, what more can you ask for in a comfort food? Just follow these simple steps and you can enjoy this delectable winter favourite for your next family meal.
Ingredients (makes enough for 5 pies)
4 ½ – 5 cups all-purpose flour
4 tsp baking powder
2 tsp salt
1 lb pure lard
1 c hot water
4 tsp lemon juice or vinegar
1 egg — well beaten
- Combine flour, baking powder and salt in a large mixing bowl. Measure 1 1/3 cups of the lard and cut into the flour until it is mealy. Completely dissolve the remaining lard in the hot water. Add the lemon juice and egg.
- Mix these liquids into the flour mixture until dough leaves sides of the bowl. Turn on lightly floured board and knead about 1 minute or until all the flour is blended.
- Wrap in waxed paper, refrigerate 1 to 12 hours. Very easy to roll.
1 lb pork — minced
1 small onion — chopped
1 small garlic clove — minced
½ tsp salt
¼ tsp celery salt
¼ tsp ground cloves
½ c water
¼ c bread crumbs — up to ½ cup
- Place all the ingredients except the bread crumbs and pastry in a saucepan.
- Bring to a boil and simmer bubbling uncovered for 20 minutes over medium heat. Remove from heat and add a few spoonfuls of bread crumbs. Let stand for 10 minutes.
- If the fat is sufficiently absorbed by the bread crumbs, do not add more. If not, continue in the same manner.
- Cool and pour into a pastry-lined pie pan. Cover with crust. Bake at 400 degrees until golden brown. Serve hot.
- A cooked tourtière can be frozen 4-5 months. It does not have to be thawed out before reheating.