Pork Pie
Credit: André Baranowski
(Tourtière)
SERVES 8
Tourtière is a French-Canadian Réveillon staple.
FOR THE CRUST:
2 3/4 cups flour
1 tsp. salt
1 cup vegetable shortening, cut into pieces
1 egg yolk
1 1/2 tsp. white vinegar
2 tbsp. heavy cream
FOR THE FILLING:
2 tbsp. vegetable oil
1 lb. ground pork
1 small white onion, peeled and chopped
1.For the crust: Sift together flour and salt into a bowl, and add to flour mixture, stirring with a fork until dough just begins to hold together. Transfer dough to a lightly floured surface, and knead several times with the heel of your hand. Divide dough in half, shape into 2 flat discs, wrap in plastic, and refrigerate for 1 hour.
2. For the filling: Heat oil in a skillet over medium heat. Add meat and onions, and cook, breaking up meat with a wooden spoon, until juices have evaporated, about 15 minutes. Add milk, and cook until evaporated, about 15 minutes. Remove from heat; add potato and quatre-épices, and season to taste with
salt and pepper. Set aside to cool completely.
3. Preheat oven to 400º. Roll out dough on a lightly floured surface into two 11'' rounds. Fit 1 round into a 9'' glass pie plate. Fill pastry bottom with meat filling. Cover with remaining pastry round. Fold edges of dough under, and crimp edges. Brush top with cream. Make several slits in top of pastry to allow steam to escape. Bake until pie is golden brown, about 30 minutes. Set aside to cool for at least 10 minutes before serving.
2 tablespoon vegetable oil
1 pound ground pork
1 small white onion, peeled and chopped
1/3 cup milk
1 russet potato, peeled, boiled, and mashed
1 large pinch quatre-épices. (A French term meaning "four spices", which refers to a finely ground mixture which consists of several spices.
There is no specific standard as to which spices are blended together, but generally the spices consist of pepper (usually white), cinnamon, nutmeg, ginger or cloves.)
salt and freshly ground black pepper