Maison Maitland Tourtiere

Our pork & beef Tourtiere is a Christmas classic and also enjoyed year around. Make and bunch and freeze them for a lovely no fuss dinner. We enjoy a slice with a little tomato jam or chili sauce.

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Maison Maitland Tourtiere

Course

Main Dish

Cuisine

french

Keyword

meat pie, tourtiere

Servings

Ingredients

• Pastry
• 3 cups all-purpose flour
• ½ pound lard or vegetable shortening very cold
• ½ cup cold ice water
• 1 teaspoon white vinegar
• ½ teaspoon sea salt
• Filling
• 1 tablespoon sunflower oil
• 1 cup onion finely chopped
• 2 teaspoons garlic finely chopped
• 1 teaspoon ground allspice
• ½ teaspoon ground clove
• ¼ teaspoon ground mace
• ¼ teaspoon dried mustard
• 1 pound ground pork
• ½ pound ground beef
• ¼ cup white wine
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• ½ cup regular fine breadcrumbs
• 2 teaspoons fresh thyme leaf (or 1 if dried)
• 1/3 cup fresh curley parsley finely chopped
• 1 cup Gruyere cheese shredded
• 1 egg lightly beaten for brushing on top

Course Main Dish Cuisine french Keyword meat pie, tourtiere Servings Ingredients Pastry 3 cups all-purpose flour ½ pound lard or vegetable shortening very cold ½ cup cold ice water 1 teaspoon white vinegar ½ teaspoon sea salt Filling 1 tablespoon sunflower oil 1 cup onion finely chopped 2 teaspoons garlic finely chopped 1 teaspoon ground allspice ½ teaspoon ground clove ¼ teaspoon ground mace ¼ teaspoon dried mustard 1 pound ground pork ½ pound ground beef ¼ cup white wine ½ teaspoon sea salt ½ teaspoon black pepper ½ cup regular fine breadcrumbs 2 teaspoons fresh thyme leaf (or 1 if dried) 1/3 cup fresh curley parsley finely chopped 1 cup Gruyere cheese shredded 1 egg lightly beaten for brushing on top

Instructions

1. Pastry: Place the flour in a large, shallow bowl. Cut the lard into small squares and place on top. Rub the lard into the flour until combined and the fat pieces are the size of peas. Dissolve the vinegar and salt in the cold water, add, slowly and knead gently till just combined. Make two disks (one slightly larger than the other) and wrap with plastic. Place it in the fridge for a couple of hours or overnight.
2. Filling: In a frying pan over medium heat, add the oil and onions. Cook till soft. Add the garlic, allspice, clove, mace, mustard and cook for 5 minutes. Remove mixture from the pan and place in a bowl. Turn up the heat to medium high and add in the pork and beef to the pan, breaking it apart and cook till you see no pink is visible. Incorporate the onion mixture back into the meat add the wine, salt and pepper. Gently cook for a further 15 minutes till most of the liquid has evaporated. Transfer into a bowl and add the breadcrumbs, mix and let cool. Add in the thyme, parsley and cheese and stir. Cover and place in the fridge for a couple of hours or overnight.
3. Assembly and Baking: Start with the larger piece which will be your bottom. On a floured surface, roll the pastry out to a ¼” thickness. Use a deep-dish 10” pie plate. Lay the bottom pastry circle into the vessel and fill with the meat filling. Brush around the edges with water and place on the top. Pinch the lid and bottom together to seal and make a few slates on the top for air. Decorate with leftover pastry pieces. Brush a little egg wash on top.
4. Place in the fridge, uncovered, for a couple of hours before baking.
5. Bake at 400F for approximately 30-35 minutes until the pastry is golden brown. Will take 1 hour from frozen.