MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Red Wine Tourtiere
Categories: Stews, Wine, Herbs, Pastry
Yield: 4 Servings
1 tb (15 mL) oil
1 tb (15 mL) butter
2 Shallots; chopped
3 cl Garlic; fine chopped
1/3 lb (150 g) red* stewing meat;
- diced in 1/2" x 1/2" (1
- cm x 1 cm) cubes
2/3 lb (300 g) red, lean ground
- meat *
1 c (250 mL) red wine
2 tb (30 mL) balsamic vinegar
1 c (250 mL) water
2 tb (30 mL) capers; chopped
2 tb (30 mL) Dijon mustard
1 ts (5 mL) dried Provence herbs
2 c (500 mL) soft breadcrumbs
Salt & pepper
2 Short crust pastry shells
1 lg Egg
* Red meats: beef, veal, horse, lamb, etc.
Set the oven @ 375 F/190 C.
In a large casserole, heat the oil and melt the butter
at high heat. Brown the shallots and garlic.
Add meat cubes and sear. Add ground meat and cook
thoroughly over medium heat.
Deglaze with red wine and balsamic vinegar. Reduce by
half.
Add water and simmer over low heat until meat cubes
are tender and drippings are absorbed.
While cooking, add capers, mustard, Provence herbs,
the diced soft breadcrumbs and season generously.
In a pie plate containing a rolled out short crust
pastry, spread the meat preparation. Brush with egg
wash (beaten egg with a little water) and cover with
a second rolled out pastry crust. Brush the upper
short crust pastry with egg wash and make a few small
slits to let the vapour escape.
Cook in the centre of the oven for about twenty
minutes or until the crust is well browned.
From:
http://www.metro.ca/recette
Uncle Dirty Dave's Archives
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