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Not long ago, T suddenly announced that he wanted to try making a tourtiere with meat. I know. I know. Most people make tourtiere with meat! But we have always made vegetarian tourtiere.
I don’t know what triggered this whim to make non-vegetarian tourtiere. But who am I to argue when someone like T wants to experiment in the kitchen? Off he went, and very soon I heard the familiar humming, talking to the cat, chopping, gently sizzling sounds from onions, etc. (not to mention delicious aromas) coming from the kitchen.
How lucky am I?!
Here is what T did:
T’s Non-Vegetarian Tourtiere
- 2 c unbleached all-purpose flour
- 2 tsp salt
- ⅔ c lard
- ice cold water
- ¼ c olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, finely minced
- 1½ lb (675gm) lean ground pork (ours is so lean it throws off virtually no fat)
- 1 or 2 potatoes, sliced
- ⅛ – ¼ tsp red chili flakes
- ⅛ – ¼ tsp ground cloves
- ⅛ – ¼ tsp ground cinnamon
- ⅛ – ¼ tsp rubbed sage
- ⅛ – ¼ tsp ground allspice
- fresh parsley leaves, chopped
- Salt and pepper to taste
- Make the pastry: Stir together flour and salt. Cut in lard (or butter, or shortening) Add a little cold water and stir together just enough to form a ball. (Handle as little as possible.) Wrap tightly in plastic and set aside in the refrigerator.
- Brown onions add garlic and fry a few minutes.
- Add the meat and spices. Cook over med-high heat uncovered, for 20-30 minutes, stirring frequently. Skim excess fat if any. Cook until mixture is browned, tender and moist but not wet. Cover and let the meat mixture cool.
- Par boil potato slices and add to meat mixture. If meat seems too dry add a little chicken stock to moisten. Check seasoning and allow to cool completely.
- Turn the oven to 375F
- On a floured board, roll the dough out into a circle. Roll dough and line a deep 9 inch pie pan with 1/2 of the pastry. Stir chopped parsley leaves into the filling and then evenly distribute the filling in the pie plate. Top with remaining pastry. Flute the edges shut. Prick holes through the top crust to allow steam to escape
- Bake the tourtiere at 375F oven for 40-50 minutes or until crust is golden brown.
Let the pie sit for about 10 minutes before serving with a good sweet chutney.
It was the perfect opportunity to try our peach preserves that we made for Waiter, there’s something in my… savoury preserves!. We were so excited. And so expecting that they would be fabulously peachy. But no. They were fabulously cinnamony. Fabulously peppery. With a faint hint of peach. Good though…
I guess that’s what comes of using under-ripe peaches. (DON’T get me started about the ridiculous Ontarian habit of picking fruit green to allow it to ripen falsely off the tree.)
Next time, we’ll try the pie with puliyinji. I bet that would be delicious too.