Michael Bonacini prepares a traditional tourtiere with lots of spices and a flaky pastry.
Classic Tourtière
Serves 6 - 8
Ingredients
3/4 cups potatoes, peeled and cubed
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp butter
1 cup mushrooms, finely chopped
2 sticks celery, finely chopped
1 lb lean ground pork, or 1/2 pork, 1/2 beef
Pinch nutmeg
Pinch all spice
½ tsp nice spice
½ cup chicken stock
Splash Worcestershire sauce
Store bought puff pastry
Method
Cook potatoes in boiling salted water for approximately 12 minutes, or until tender. Drain, allow to cool slightly, and mash. Set aside.
Meanwhile, in a large skillet over medium heat, sweat the onions and garlic in butter. Add the mushrooms and celery, and continue on to cook for approximately 5 minutes. Add the pork, and cook until browned. Add the spices, chicken stock, and Worcestershire sauce, and reduce until almost no liquid remains. Add the mashed potatoes, and mix well.
Remove from heat and allow to cool. Adjust the seasoning as required. Once the meat has cooled, portion into 6 or 8 balls, approximately 4 1/2 - 5 oz each.
Roll the puff pastry on a well-floured board, to a little less than a 1/4 inch thick. Cut 6-inch circles, one top and one bottom. Egg wash the outer edge of one disk, place the now chilled and slightly firm tourtière filling in the centre, cover with a second disk of puff pastry, and seal well by crimping, or using a fork to create a sealed, decorative edge. Egg wash the top, and bake in a pre-heated oven at 325° for approximately 15 – 20 minutes, until the tourtière is golden brown and crisp. Allow to cool, and serve.
Note : tourtière can be served hot or cold. When served cold, it is best served with a salad, piece of cheese, and a sweet or savoury chutney. When served hot, roasted root vegetables, mashed potatoes, are a hearty feast for this classic French Canadian dish. This recipe can be adjusted to use a combination of beef, pork, duck, or game.
Nice Spice
1 part ground fennel
1/2 part ground cinnamon
1 part ground star anise
1/2 part ground clove
1/2 part ground cardamom
Mix all ingredients together thoroughly, and store in a tightly sealed container.
Recipe courtesy Michael Bonacini