https://www.copymethat.com/r/jHRVakU9W/tourtiere/
14045192
t0n9igq
jHRVakU9W
2024-04-27 00:58:12
Tourtière
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Unless your ancestors were French Canadian, tourtière just may be the most delicious Christmas tradition you’ve never heard of.
WHY THIS RECIPE WORKS
This French Canadian meat pie is a Christmas tradition for feeding a crowd. After settling on ground pork for our pie filling, we had to fix the dry, pebbly texture that resulted from cooking the meat twice—once in the skillet and once in the oven. Adding shredded potato to the meat moistened it and made it cohesive, and we found that mixing the pork with baking soda before cooking tenderized it. We flavor the filling with savory onions, garlic, and thyme cooked in butter and then add the warm spices customary to the dish—allspice, cinnamon, nutmeg, and cloves. Finally, we bake the filling in our favorite tender, flaky sour cream crust.
WHY THIS RECIPE WORKS
This French Canadian meat pie is a Christmas tradition for feeding a crowd. After settling on ground pork for our pie filling, we had to fix the dry, pebbly texture that resulted from cooking the meat twice—once in the skillet and once in the oven. Adding shredded potato to the meat moistened it and made it cohesive, and we found that mixing the pork with baking soda before cooking tenderized it. We flavor the filling with savory onions, garlic, and thyme cooked in butter and then add the warm spices customary to the dish—allspice, cinnamon, nutmeg, and cloves. Finally, we bake the filling in our favorite tender, flaky sour cream crust.
Ingredients
- subheading: FILLING:
- Salt and pepper
- ¾ teaspoon baking soda
- 2 tablespoons water
- 2 pounds ground pork
- 2 tablespoons unsalted butter
- 2 onions, chopped fine
- 3 garlic cloves, minced
- 1 teaspoon minced fresh thyme
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch ground cloves
- 3 cups chicken broth
- 12 ounces russet potatoes, peeled and shredded
- subheading: CRUST:
- ½ cup sour cream, chilled
- 1 large egg, lightly beaten
- 2 ½ cups (12 ½ ounces) all-purpose flour
- ½ teaspoon salt
- 12 tablespoons unsalted butter, cut into ½-inch pieces and chilled
- subheading: EGG WASH:
- 1 large egg yolk lightly beaten with 2 tablespoons water
Steps
Directions at cookscountry.com
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