Ingredients: |
Ingredients: Crust:
3 cups all-purpose flour
2 sticks unsalted butter, sliced, frozen
1 tsp salt
7 tbsp ice-cold water, or as needed
2 tsp distilled white vinegar
Spices:
2 tsp salt
1 tsp freshly ground black pepper
1 tsp ground cloves
Filling:
1 large onion, finely chopped
1 lb ground pork
1 lb ground beef
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Directions: |
Directions:This tourtière is a traditional meat pie. The main feature of Papa's recipe is that the meat and onions are boiled for a couple of hours. In a large pot, combine ground beaf, pork and onions. Add water to cover. Bring to a boil, turn down and simmer for a good two hours. Scoop off fat as it floats to the top, and set aside.
Drain cooked meat and onions, let cool and and transfer to a sealed container. Refrigerate overnight.
To make the crust, place flour, frozen butter, and salt into the bowl of a food processor. Pulse on and off until butter breaks down to pea size, about 30 seconds. Stir together cold water and vinegar; drizzle over flour mixture. Pulse on and off until mixture is crumbly and holds together when pinched, about 10 seconds. Drizzle in more cold water if mixture is too dry.
Transfer dough mixture to a work surface. Press together until it forms a ball. Flatten to a disc, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out on a lightly floured work surface into a 12-inch circle. Place in a 9-inch deep-dish pie plate. Roll top crust out into an 11-inch circle and set aside.
Remove chilled meat from the fridge. It will have a gel-like consistency. Stir in the fat saved from the boiling process.
Fill bottom crust with meat mixture; smooth out the surface. Cover with top crust; press lightly around the edges to seal. Trim excess dough and crimp the edges. Cut small slits in the top crust to allow steam to escape.
Bake in the preheated 425ºF oven to seal crust, about 10 minutes. Reduce heat to 350ºF and bake for another 50 minutes to an hour. Let cool to almost room temperature before serving. |
