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Christmas Tourtière. To make the filling: Put the salt, water, and potato in a medium saucepan, and bring the mixture to a boil over medium heat. Boil until the potatoes are fork-tender, about 5 to 6 minutes. Drain the potatoes, saving the water. Mash about half the potatoes, leaving the other half in chunks.
Christmas Tourtiere Recipe King Arthur Flour
Cook the filling early. Tourtière bakes best when a cold filling is added to the pastry shell. It's your best protection against the dreaded soggy crust. Cook your meat filling a day in advance.
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Bring to a boil over high heat and cook until fork-tender, 8 to 10 minutes. Drain and transfer half of potatoes to a medium bowl. Mash remaining potatoes in pot. Step 2 Meanwhile, in a large.
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Christmas Tourtière, a recipe from King Arthur Baking. 2 pounds ground pork or a combination of ground pork and ground beef; or meatloaf mixture; 2 cups (340 g) potatoes peeled and cut into 1/2" dice 1 1/2 cups (227 g) onion diced 1 to 2 large garlic cloves chopped fine; 3/4 teaspoon sage; 1/2 teaspoon dried thyme; 2 1/2 cups (283 g) King Arthur Pastry Flour Blend or 2 1/2 cups (300 g) King.
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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.).
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Class Details. We'll guide you through the process of making this classic French-Canadian meat pie. We'll make a tender, yet flaky all-butter pie pastry then fill it with a perfectly spiced meat and potato filling -a deliciously satisfying supper. Our all-butter pie dough is so versatile, you can use it for any pie you desire, sweet or savory.
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Mixing bowls: 1 medium and 1 small . Pastry blender (optional) Mixing spoons or spatulas (or plastic bowl scraper): 2 . Plastic wrap . Fork . Chefs' or paring knife
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Peel 1 large boiling potato (about 12 ounces), and cut it into 1/2" dice; you'll have about 2 cups (340g) of diced potato. Yukon Gold or Chef are both good potato choices. Put 1 teaspoon salt, 2 cups (454g) water, and the diced potato in a medium saucepan. Bring the mixture to a boil over medium heat. Boil until the potatoes are fork-tender.
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Season with pepper, and let cool. Combine spices in a small plate or bowl—allspice, mustard, nutmeg, cloves, and sage—in a small bowl and set aside. Melt butter or oil in a large skillet over medium heat. As soon as the butter melts, add diced onions, garlic, celery, thyme, and bay leaves. Cook for 2-3 minutes.
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A. At Christmas time, there is no dish more quintessentially Canadian than tourtière. Tourtière is a double-crusted meat pie made from ground pork, veal or beef, and flavoured with generous additions of herbs, or combinations of herbs and spices, depending on the recipe and region. Like many Canadian culinary traditions, tourtière is.
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Remove from the heat and allow to cool. Take the reserved mashed and cubed potato, and add to the beef mixture. Taste and adjust for seasoning, then refrigerate overnight to allow flavors to develop. Preheat oven to 425°F. Grease a 9 inch deep dish springform pan.
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Preheat the oven to 375°F. Select a 9" cast iron skillet that's 2" deep; or a 9" pie pan that's at least 1 1/2" deep. Roll the larger piece of dough into a 13" circle (for the skillet), or 12" circle (for the pie pan). Let the dough rest for 10 minutes; this will help prevent it shrinking as it bakes.
Christmas Tourtiere Recipe King Arthur Flour
Method. Filling: In large skillet, heat oil over medium-high heat; cook pork, breaking up with spoon, until no longer pink, 7 to 10 minutes. Drain fat. Stir in broth, onions, mushrooms, celery, garlic, salt, cinnamon, pepper, savory and cloves; bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until 2 tbsp liquid.
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Make the pork shoulder. Season the pieces of pork aggressively with salt and pepper. Put 1 tablespoon of the oil into a large, deep skillet or Dutch oven, and set it over medium-high heat. When the oil shimmers, sear the meat on all sides until browned, turning as necessary, 10 minutes. Step 4.
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Seal, trim and flute the edge. Cut a few vent slits in top and then brush with an egg wash, consisting of 1 egg yolk beaten together with 1 tsp water. Bake in a pre-heated 200*C/400*F oven for 25 to 30 minutes until golden brown and the pastry is crisp on the bottom.
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2 pounds ground pork, or a combination of ground pork and ground beef; or meatloaf mixture