Tourtière des Fêtes

Name: Tourtière des Fêtes
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: British, European
Ingredients: 382g AP flour; 227g Lard; 1/2tsp salt; 120ml sprite; 4-5 Large potatoes; 1 yellow onion chopped; 3 cloves garlic minced; 5 cloves (ground); 1tsp mustard powder; 1tsp dried thyme; 1tsp dried sage; 350g pork (ground); 350g beef (ground); kosher salt; 110g butter (1/4 cup); 34g AP Flour (1/4cup); 500mL milk (cold); handful Peas; (to taste) salt, (to taste) pepper, (to taste) nutmeg

12 steps

Prep:45minCook:30min

A five-generation recipe whose significance only increased with age. *Makes 2 pies How can you go wrong with a four ingredient dough, stuffed with meat and potatoes? The traditional seasoning is unassuming but paired with a side of patates-pillé (mashed potatoes) and sauce-au-pois (peas in béchamel) this family recipe is guaranteed to ease you into a state of succor. It's guaranteed to last another five generations in my family. Grand-mère Beaudry; Grand-mère Rita Laurendeau; Grand-père Léon Laurendeau; Diane Laurendeau DeBattista; Justin Léon Laurendeau DeBattista

Updated at: Wed, 16 Aug 2023 17:18:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

218

High

Nutrition per serving

Calories3773.4 kcal (189%)

Total Fat239.9 g (343%)

Carbs299.2 g (115%)

Sugars28.1 g (31%)

Protein105.4 g (211%)

Sodium1762.1 mg (88%)

Fiber24.1 g (86%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Pâte à tarte

Step 1

Cut lard into flour and salt. Work and roll into a dough.

Step 2

Portion into quarters. Each quarter is enough for one pie. Put aside extra dough for future use (in the fridge for a week or freezer for 4 months)

boursouflure

Step 3

Peel potatoes and cut into 2-inch cubes. Rinse twice, then boil in salt-water for about 15 minutes.

Step 4

Mash the potatoes and set aside about 1 cup per pie (DO NOT ADD ANYTHING to the mash that will go in the pie).

Step 5

With any extra mashed potatoes, prepare them with butter, milk, and seasoning as you like to serve on the side.

Step 6

Preheat oven to 425F

OvenPreheat

Step 7

In a large, heavy bottom saucepan, brown the garlic and onions in a teaspoon of cooking oil. Once onions are clear, ad spices to bloom until aromatic.

Step 8

Add the meat and mash. Simmer, uncovered, for 30 minutes. Incorporate potatoes to the meat mixture.

Step 9

Let cool completely. Form the dough into a pie dish and fill with meat & potatoes. Top with pie dough. Make slots in the top and pinch edges together. *Egg wash if you want it to look pretty.

Step 10

Bake for 30 minutes. Meanwhile, prepare the sauce.

sauce-au-pois

Step 11

In a small saucepan, melt butter over low heat. Once the white foam is gone, add flour. Whisk constantly.

Step 12

Cook the roux for about 5 minutes. Slowly add a bit of the cold milk to the roux while whisking. Once incorporated, add a bit more and continue whisking. Then, add all the remaining milk to the saucepan and whisk. Remove from heat. Season with salt, pepper and nutmeg. Add as many peas as you like.