{"id":3740,"date":"2021-02-24T06:47:00","date_gmt":"2021-02-24T11:47:00","guid":{"rendered":"http:\/\/french-barn.com\/blog\/?p=3740"},"modified":"2021-02-23T06:50:14","modified_gmt":"2021-02-23T11:50:14","slug":"classic-tourtiere","status":"publish","type":"post","link":"https:\/\/french-barn.com\/blog\/food-wine\/classic-tourtiere","title":{"rendered":"Classic Tourti\u00e8re"},"content":{"rendered":"\n
\"\"<\/figure><\/div>\n\n\n\n

As the cold winter season continues to linger & temperatures reach well into the negatives, a Tourti\u00e8re is just <\/em>the comforting recipe we all need to keep warm & fuelled! This classic French Canadian dish (originating from Quebec) is similar to a meat pie, made with potato & warming spices. <\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

It features a flakey all-butter pastry dough that can easily be made a day or two in advance. This filling is made with ground pork, but you can use any ground meat you prefer or even a blend of ground meats. For simplicity I use a grated potato in the filling, although if you have leftover mashed potatoes on hand that works great too. <\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Now we don’t often associate spices like cinnamon, cloves & nutmeg with savoury meat dishes, but that is what gives this tourti\u00e8re its distinctive flavour. Traditionally served over the holiday season (which explains the warming spices), but I would argue it is a must for any snowy cold winter night or Sunday supper. <\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

To avoid a soggy pie filling, be sure to cook the meat & potatoes on the stovetop until no more liquid remains. You can also use a slotted spoon to transfer the mixture to the pastry shell. <\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Stay cozy & enjoy! xo<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Classic Tourti\u00e8re<\/strong><\/h3>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

For the pastry dough:<\/em><\/p>\n\n\n\n

  • 3 cups all-purpose flour<\/li>
  • 1 teaspoon fine salt<\/li>
  • 1 cup unsalted butter, cold & cubed<\/li>
  • 1 teaspoon red or white wine vinegar<\/li>
  • 1\/2 cup ice water<\/li><\/ul>\n\n\n\n

    For the filling:<\/em><\/p>\n\n\n\n

    • 2 tablespoons extra virgin olive oil<\/li>
    • 3 cloves of garlic, minced<\/li>
    • 1 cup minced shallots<\/li>
    • 2 lbs lean ground pork<\/li>
    • 1 medium potato, peeled & grated<\/li>
    • 1\/4 cup dry white wine<\/li>
    • Salt & pepper, to taste<\/li>
    • 1\/2 teaspoon ground cinnamon<\/li>
    • 1\/2 teaspoon ground cloves<\/li>
    • 1\/4 teaspoon ground nutmeg<\/li><\/ul>\n\n\n\n

      Directions<\/strong><\/p>\n\n\n\n

      For the pastry dough:<\/em><\/p>\n\n\n\n

      1. In a large mixing bowl sift together the flour & salt. Add the cubed butter & work into the flour until a crumbly mixture is formed.<\/li><\/ol>\n\n\n\n

        2. In a separate small mixing bowl stir together the vinegar & ice water. Slowly work the water mixture into the flour mixture until dough comes together.<\/p>\n\n\n\n

        3. Turn out onto a floured surface & shape into a disk. Wrap in plastic & refrigerate for minimum 2 hours.<\/p>\n\n\n\n

        For the filling:<\/em><\/p>\n\n\n\n

        1. To a skillet over medium heat add the olive oil, garlic, shallots & ground pork. Breaking up the pork as it cooks, continue cooking until meat is browned. <\/p>\n\n\n\n

        2. Add the shredded potatoes & white wine. Season with salt, pepper, cinnamon, cloves & nutmeg. Cook until no more liquid remains, about 15 minutes. Remove from heat & set cool slightly while you roll out the dough. <\/p>\n\n\n\n

        To assemble:<\/em><\/p>\n\n\n\n

        1. Preheat the oven to 375(f) degrees. On a lightly floured surface roll out prepared pastry dough to two 12-inch circles (roughly an 1\/8 of an inch thick). <\/p>\n\n\n\n

        2. Carefully transfer the first round of dough a 9-inch deep dish pie plate. Shape & trim excess overhang. Add the filling & press down to flatten. <\/p>\n\n\n\n

        3. Top the pie with the remaining round of dough. Trim, fold over edges & crimp if desired. Lightly brush the crust with egg wash & sprinkle with flaked salt.<\/p>\n\n\n\n

        4. Bake for 45 to 50 minutes, until the crust is golden brown. Serve warm!<\/p>\n\n\n\n

        \"\"<\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"

        As the cold winter season continues to linger & temperatures reach well into the negatives, a Tourti\u00e8re is just the<\/p>\n","protected":false},"author":7,"featured_media":3746,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[69,2],"tags":[370,369,368,198],"class_list":["post-3740","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-the-oven","category-food-wine","tag-ground-meat","tag-meat-pie","tag-sheppards-pie","tag-tourtiere"],"yoast_head":"\nClassic Tourti\u00e8re<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/french-barn.com\/blog\/food-wine\/classic-tourtiere\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta 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