Gryffon Ridge Spice Merchants



Posts Tagged ‘Tourtiere’

Tourtiere (Pork Pie)

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  • 2 Tbsp. Olive Oil
  • 1 pound ground Gryffon Ridge Pork
  • 1 pound ground Eastern River Veal
  • 1 1/2 cup chopped onion
  • 3 clove garlic, crushed and finely chopped
  • 2/3 cup shredded carrots
  • 1/2 cup finely chopped celery
  • 1 1/3 cup beef stock
  • 4 teaspoons Cognac
  • 2 teaspoon dried parsley
  • 1 1/2 teaspoon Sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 4 tablespoon dry bread crumbs

Two-Crust Pie

  • 2 cups flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons lard
  • 4 to 6 tablespoons ice cold water 1 tablespoon at a time.

For Crust:

  1. Toss all ingredients with a fork until all flour is moistened and pastry almost leaves side of bowl.
  2. (1 to 2 teaspoons more water can be added if necessary)

For Pie:

  1. Preheat an oven to 400F.
  2. Roll the pastry dough into 2 equal-sized circles to fit a 9-inch pie pan.
  3. Line the bottom of the pie pan with 1 circle and set aside the prepared pie pan and remaining pastry for later.
  4. Using a large skillet, heat the oil over medium-high heat and sauté the pork, beef, onion, garlic, carrots, and celery until the vegetables are tender and the meat is cooked through.
  5. Drain any excess fat from the pan.
  6. Add the beef stock, Cognac, herbs, and spices to the meat and vegetables; simmer the mixture over low-medium heat, covered, for about 15 to 20 minutes.
  7. Remove the skillet from the heat and stir the dry breadcrumbs into the mixture.
  8. Allow the meat filling to sit for 3 minutes. Spoon the filling into the prepared pie pan and top with the remaining pastry dough.
  9. Crimp the dough shut, flute the edges, cut vents in the top, and bake the pie for 12 minutes.
  10. Reduce the oven heat to 350F and continue baking the pie for 25 to 30 minutes, until the pastry is golden brown.



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