Tourtiere With A Twist
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
56
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3.5 cups
Flour (/425 g)1 tsp
Salt1.25 cups
Butter (/300 g cold, grated)500 g
Ground Pork1 large
Onion (minced)2 cloves
Garlic (chopped)1 pinch
Ground Cloves (optional)6 tbsps
Breadcrumbs3 tbsps
Milk (for brushing)Directions:
1
For the pastry dough: Put the flour and salt in a large bowl
2
Add the grated butter
3
Pinch quickly to combine with the fingers to create a coarse, crumbly mixture
4
Make a well in the center
5
Add the eggs and 1 tablespoon ice-cold water
6
Quickly mix into the flour, just until the mixture holds together
7
Do not over mix
8
Divide into 4 balls and flatten into disks
9
Wrap in plastic wrap and let rest in the refrigerator 30 minutes before using
10
For the meat filling: Put 1/2 cup/125 ml water in a saute pan and quickly bring to a boil
11
Combine the ground pork, ground veal, onion, garlic, some salt and pepper and summer savory together in a bowl
12
Stir into the water
13
Cover, and cook until the meat is done, about 20 minutes
14
Remove the lid, stir in the breadcrumbs and continue cooking uncovered until the liquid has evaporated
15
Check the seasonings, and cool
16
Heat the oven to 450 degrees F/230 degrees C
17
Roll a disk of pastry dough into a rectangle
18
Spoon a generous stripe of meat filling down the middle of it
19
Fold the short ends, up over the meat making sure to trim any excess pastry dough, otherwise it will be too thick
20
Then fold over the long ends so that they overlap to seal
21
Again, trim any excess pastry dough so it will bake evenly
22
Turn the log onto a baking sheet, seam-side down
23
Make a few slits in the top to let steam escape
24
Brush the top with milk for a golden crust
25
Bake until crisp and nicely colored, about 25 minutes
26
Serve warm or at room temperature