Christmas Tourtière

Name: Christmas Tourtière
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Cuisine: European, Mediterranean, French
Ingredients: 2 1/2 cups (283g) Pastry Flour Blend or 2 1/2 cups (298g) King Arthur Unbleached All-Purpose Flour; 10 tablespoons (142g) butter cold; 1/2 teaspoon salt; 1 teaspoon baking powder; 5 to 8 tablespoons (71g to 113g) ice water enough to make a cohesive dough; 1 teaspoon salt; 2 cups (454g) water; 2 cups (340g) potato peeled and cut into 1/2" dice; 2 pounds ground pork or a combination of ground pork and ground beef; or meatloaf mixture; 1 1/2 cups (227g) onion diced; 1 to 2 large cloves garlic chopped fine; 1/2 teaspoon clove; 1/4 teaspoon nutmeg; 1/4 teaspoon allspice; 3/4 teaspoon sage; 1/2 teaspoon dried thyme; 1 teaspoon black pepper; 1/2 to 3/4 teaspoon salt to taste

Instructions

Prep:35minCook:45min

For such a simple meat-filled pie, tourtière certainly has a vast number of different incarnations! As one French baker we know says, "There are as many recipes for tourtière as there are cooks in Quebec." The meat can range from pork, chicken, or beef, to lamb, veal, or even duck. Some pies are simply meat and onions; others include potatoes and/or celery as well. The recipe you see here was developed in conjunction with a King Arthur employee-owner whose French Canadian roots made her the perfect taste-tester.

Updated at: Fri, 15 Oct 2021 02:52:21 GMT