Tourtiere | Julie Nolke



Julie Nolke makes a French Canadian favorite, mini meat pies that manage to be both dainty and hearty in one helping. Pas mal!

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INGREDIENTS

(Makes 4 mini pies or 1 large one)

For the short crust pastry:

2 1/2 cups all-purpose flour
2 tbsp granulated sugar
1/2 tsp salt
1 cup cold unsalted butter, cubed
3 tbsp chilled water
2 tbsp white vinegar

For the filling:

1 onion chopped
2 cloves garlic finely chopped
olive oil
1 lb beef
1lb pork
1 potato
¼ cup bread crumbs
¼ tsp cinnamon
¼ tsp nutmeg
6 sage leaves finely chopped
¼ cup water
1 egg
HP Sauce

RECIPE

In a food processor, pulse to combine flour, sugar and salt to mix.

Add butter, then pulse until crumbs form. While motor is running, pour water and vinegar through spout. Allow machine to run just until dough comes together.

Add more water, 1 tbsp at a time, if needed. Dough should not be sticky. Divide into two discs and wrap in plastic. Refrigerate for 45 minutes or overnight.

In a hot pan, add olive oil and then onion and garlic. Let soften.

Pour in the ground meat and break up with a spoon. Let the meat brown off.

Chop up the potato into small cubes and add them in.

Add in the rest of the filling ingredients and let simmer for 35 minutes.

Once the filling is completely cooked, transfer into a bowl and place in freezer for 15 minutes to cool before adding it to the pastry shells.

Heat oven to 375F. Grease baking dish or 4 small ramekins.

Cut the dough in half and roll out one half at a time to ½ centimeter thick. Place a portion of the dough in each ramekin and up the sides. Make sure there are no holes. Fill each dough shell with filling.

Take the second half of the dough and roll out to form the tops of the pies. Secure the pie top using the fork technique or by pinching the ends. (This is where you can be creative and try different styles of closing your pie dough)

Brush with an egg wash.

Bake at 375F for 50 minutes.

Let cool for 5 minutes and then pop out of the ramekins.

Serve with HP sauce.
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