Subj : Tourtiere
To   : All
From : Ben Collver
Date : Sun Jul 28 2024 11:57:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     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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