tourtière aux noix (walnut tourtière)
- Yield 8 servings
- Prep 30 mins
- Cook 45 mins
Shoot to score with nutty tourtière. As synonymous with Québec as the Montréal Canadiens and maple syrup, tourtière is traditionally served during le réveillon, the meal after Midnight Mass on Christmas Eve. Present on Québec supper tables year-round, this hearty meat pie was first made with tourte, a type of passenger pigeon long extinct, however nowadays it is prepared from a variety of meats and spices. Every region, indeed, every family in Québec boasts its own recipe, but this tempting version borders on the delightfully unorthodox for its inclusion of walnuts.
- Walnut Pastry
- 2 cups all-purpose flour
- 1/2 cup ground California Walnuts
- 1 teaspoon each, granulated sugar and salt
- 1 cup cold shortening, cubed
- 1/3 cup ice water (plus up to 1/4 cup)
- 1 -- egg yolk, lightly beaten
- 2 -- potatoes, unpeeled (about 2 large)
- 2 pounds lean ground pork
- 1 tablespoon canola oil
- 2 -- onions, chopped
- 2 -- celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon each, salt and pepper
- 1/2 teaspoon each, cinnamon, ginger and ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 2 cups chicken stock
- 1/4 cup chopped fresh parsley
- 1 cup chopped California Walnuts
- 1 tablespoon fresh thyme
- In food processor, blend together flour, ground walnuts, sugar and salt. Scatter shortening pieces over flour mixture. Pulse just until the dough resembles large peas. Drizzle ice water over mixture. Pulse until no dry patches remain and dough begins to clump. If too dry, add up to 2 tbsp (30 mL) water and pulse again.
- Divide into two pieces and flatten into discs. Wrap in plastic wrap and refrigerate until well-chilled, about 1 hour and up to 2 days.
- Boil potatoes in salted water until tender. Drain, let cool. Peel and shred with a grater. Set aside.
- In large skillet, brown pork over medium-high heat. Drain. Set aside. In same skillet, heat oil and cook onions, celery, garlic, thyme, salt, pepper, cinnamon, ginger, cloves and nutmeg about
- 5 minutes, or until tender. Add stock, potatoes and pork back to pan. Bring to boil and cook until sauce has thickened slightly. Sprinkle in parsley and walnuts. Let cool.
Putting it all together:
- For pie base, roll out dough to about 1/4 inch (5 mm) thick on a lightly floured surface to a 13-inch (32.5-cm) circle and fit into a deep-dish, 10-inch (25-cm) diameter pie plate. Cover with plastic wrap and refrigerate 30 minutes. For pie top, roll out remaining pastry to same size and refrigerate on a parchment-lined baking sheet until ready to use.
- Brush chilled pie shell with yolk. Spread pork mixture into crust. Cover with remaining pastry. Firmly pinch edges of both crusts to seal. Trim the doubled edge and crimp as desired. Use a sharp knife to make ventilation holes in the top crust and brush lightly with remaining yolk (mixed with 1 tbsp water if desired).
- Bake in a 375F (190C) oven about 45 minutes or until pastry is golden and filling is piping hot. Let rest 5 minutes before serving.
Tip:Use prepared pastry if you are in a hurry.Source: