French
Canadian Tourtiere
Butter
tarts
Mincemeat
pie
French
Canadian Tourtiere (22
x 4 or 23 x 4 cm pie plate)
Ingredients
350 gr
lean ground pork
350 gr
lean ground beef
1 medium
onion small diced
2 garlic
cloves minced
150 ml.
water
8 ml.
salt
3 ml.
thyme
2 ml.
sage
2 ml.
ground black pepper
1 ml.
ground cloves
Pie
crust recipe to follow
Method
1.
Preheat oven to 220 C.
2.
In a saucepan, combine pork, beef, garlic, water, salt, thyme, sage,
black pepper and cloves.
3.
Cook over medium heat until mixture comes to a boil, stirring
occasionally.
4.
Reduce heat to a low simmer until meat is cooked 5 minutes or so.
5.
Spoon the meat into the pie crust. Place top crust on top and pinch
the edges to seal. Cut top crust so steam can escape.
- For better result cover top of pie with aluminum foil for about 10 minutes then remove foil and finish cooking for about 20 to 25 minutes until golden brown... When cooked let stand for about 10 minutes before serving. Serve with rich brown sauce Gravy
Pastry for
Tourtiere
Ingredience
600 ml.
all-purpose flour
2 ml.
salt
150 ml.
butter cubed
150 ml.
lard cubed
80 to
100 ml cold water
1 lemon
juice
Method
1. In a
food processor, combine the flour and salt .Add the butter and lard
and pulse for a few seconds at a time until mixture is the size of
peas.
2.Add
the 90 % of the water ,lemon juice and pulse again until the dough is
right to form add more water if need be or until ready to form
.Remove the dough from the food processor and rest for about 10 to 15
minutes
3. Form
2 discs one for top and one for bottom of pie
Butter
tart filling 24 depends on
the size of tarts
225
ml butter
1
kg brown sugar
12
eggs
25
ml Vanilla
15
ml vinegar
Pinch
salt
Mix
at low speed for about 10 to 15 mim
nutes
rest for about 15 minutes and our into unbaked tarts shells
Butter
Crust 24 tarts Shells
Ingredients
800
mL all-purpose flour
2
ml salt
120
ml cold butter, cubed
120
ml lard or butter, cubed
1
egg yolk
5
mL vinegar
Ice
water
1.
Mix same as you would pie crust
- Flour, butter and lard when it looks like nuggets blend in the cold water
- Rest for at least 20 minutes before using
Homemade
Mincemeat: (serves 8 to people )
55
gr butter
240
ml apple juice
2
large apples, peeled, cored, and grated
90
gr dark raisins
90
gr golden raisins
70
gr dried currants
75
gr dried cranberries or cherries
100
gr dried figs (or prunes or dates), chopped
120
gr candied mixed peel
100
gr) candied red cherries, chopped
Zest
and juice of one orange or lemon
140
gr packed dark brown sugar
80
ml light rum
80
mlb randy or cognac
3
ml ground cinnamon
2
ml freshly ground nutmeg
pinch
ground ginger
pinch
ground cloves
pinch
salt
Short
Crust Pastry
350
gr a & p flour
5
ml salt
30
gr granulated white sugar
226
gr butter, chilled, and cut into 3 cm pieces
60
- 120 ml ice water
Homemade Mincemeat:Place all the ingredients in a large Dutch oven, and bring to a boil over medium high heat, stirring often. Then, reduce the heat to low and simmer the mincemeat, stirring often, for about 30 minutes, or until the liquid is almost evaporated. Remove from heat and, stir in ½ of rum ½ brandy. Let the mincemeat cool completely, then transfer to a covered container, and place in the refrigerator, at least overnight, before using. It can be stored in the refrigerator for up to a month. If storing longer than a week, stir in a little rum or brandy every week to keep it from drying out and to preserve the mincemeat. Otherwise it may not keep a month.
Pastry In
a food processor, place the flour, salt, and sugar and process until
combined.Add the butter and process until the mixture resembles
coarse meal (about 15 seconds).Pour 60 ml water in a slow, steady
stream, until the dough just holds together when pinched.If
necessary, add more water. Do not process more than 30 seconds.
Turn
the dough onto your work surface and gather into a ball. Divide the
pastry in half, flatten each half into a disk, cover with plastic
wrap, and refrigerate for 30 minutes to one hour before using.This
will chill the butter and relax the gluten in the flour.
Mincemeat
Tart: Preheat the oven 190 C and place oven rack in the
center of the oven. Butter, or spray with a non-stick vegetable
spray, one 20-23 cm tart pan.Place the tart pan on a larger baking
sheet.
Remove
one round of pastry and on a lightly floured surface, roll the pastry
into a 3 mm thick circle.To make sure the pastry is large enough,
take your tart pan, flip it over, and place it on the rolled out
pastry. The pastry should be a bit larger than the pan.
When
the pastry is rolled to the desired size, lightly roll the pastry
around your rolling pin, dusting off any excess flour as you
roll.Unroll onto top of tart pan. Never pull the pastry or you will
get shrinkage Gently lay in pan and with a small floured piece of
pastry, lightly press pastry onto the bottom and up the sides of pan.
Trim the edges of the pastry so you have about 6 mm overhang. Fill
the tart shell with about 720 ml of the homemade mincemeat and dot
with butter.
Then
remove the second round of pastry and roll it into a round circle
that is about 3 mm thick. cut the pastry into 2 cm wide strips. Using
an offset spatula gently transfer the strips to the tart pan.Lay the
strips, evenly spaced, across the tart and then turn the pan a
quarter turn and lay the remaining strips across the first strips so
you have a lattice pattern. Seal and trim the edges of the strips to
fit the tart pan.
Bake
for about 45 minutes or until the pastry has lightly browned.Remove
from oven and place on a wire rack to cool. Serve warm or at room
temperature with vanilla ice cream.
