tourtière aux noix (walnut tourtière)
- Yield: 8 servings
- Prep: 30 mins
- Cook: 45 mins
- Walnut Pastry
- 2cups all-purpose flour
- 1/2cup ground California Walnuts
- 1teaspoon each, granulated sugar and salt
- 1cup cold shortening, cubed
- 1/3cup ice water (plus up to 1/4 cup)
- 1-- egg yolk, lightly beaten
- 2-- potatoes, unpeeled (about 2 large)
- 2pounds lean ground pork
- 1tablespoon canola oil
- 2-- onions, chopped
- 2-- celery stalks, chopped
- 2cloves garlic, minced
- 1teaspoon each, salt and pepper
- 1/2teaspoon each, cinnamon, ginger and ground cloves
- 1/4teaspoon freshly grated nutmeg
- 2cups chicken stock
- 1/4cup chopped fresh parsley
- 1cup chopped California Walnuts
- 1tablespoon 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:
Nutritional Info *per serving
- Calories 940
- Glycemic Load 12
- Fat 66g
- Saturated Fat 17g
- Polyunsaturated Fat 19g
- Monounsaturated Fat 25g
- Cholesterol 130mg
- Sodium 770mg
- Potassium 1080mg
- Carbohydrate 49g
- Fiber 5g
- Sugars 4g
- Protein 40g
- Trans Fat 3.5g
- Vitamin A 6%
- Vitamin C 25%
- Calcium 8%
- Iron 25%