Ingredients
Units
Scale
- Ingredients for the dough:
- 4 cups flour
- 16 tablespoons butter, soft
- 1 teaspoon of salt
- 2 egg yolks
- 1/2 cup water
- 3 tablespoons summer savory
- 1 beaten egg yolk to brush dough
- ***
- Ingredients for the meat stuffing:
- 1 lb beef, ground
- 1/4 lb venison, ground (if unavailable, use the more traditional ground veal)
- 1/4 lb bacon, ground
- 1/2 lb pork, ground
- 3 onions, minced or grated
- 4 garlic cloves, crushed
- 3 potatoes, grated
- 2 bay leaves
- 1/2 cinnamon stick
- 3 1/2 cups of homemade or low-salt chicken broth plus additional if needed
- 1 tablespoon of dried summer savory
- 1/2 teaspoon of allspice
- 3/4 teaspoon powdered or finely-minced rosemary
- 1 celery stalk, minced
- 1/2 cup minced celery leaves
- 1/2 teaspoon dried sage
- 1 teaspoon mustard powder
- 5 whole black peppercorns plus freshly ground black pepper
- 5 sprigs thyme
- 2 cloves
- celery salt to taste
- 1 1/2 tablespoons brandy (optional)
- 1/3 cup soft bread crumbs
Instructions
- Dough:
- Sift the flour.
- Cut the butter into small hazelnut-size pieces and place on the flour with the salt and summer savory.
- Incorporate flour to butter by kneading quickly with the fingertips.
- Dig a well in the middle of the flour. Dilute the egg yolks with water. Combine with flour gradually.
- Roughly form a ball.
- Work the dough with the palm of the hand by pushing and crushing on the worktop. Form a ball. Wrap in a clean cloth.
- Refrigerate for at least an hour or overnight, so that it is easier to roll.
- Meat filling:
- In a large pot, sauté the bacon 1-2 minutes over medium heat.
- Add onions and sauté for 2 minutes over medium heat, stirring constantly.
- Add garlic and minced celery, sauté 1 minute.
- Add all the remaining ingredients and mix gently.
- Season with celery salt and pepper.
- Cook covered over medium / high heat until half of the liquid is evaporated, about 15 minutes.
- Preheat oven to 400 F.
- Put the meat mixture into a baking dish and bake 20-30 minutes, stirring regularly.
- Remove the bay leaves, whole peppercorns, cinnamon stick, thyme and cloves. Stir in bread crumbs. Allow to cool.
- Assembly of the tourtière:
- Preheat oven to 450 degrees.
- Grease an 8-inch diameter cake or pie pan.
- On a floured surface, roll the dough into two unequal discs of about 11 inches and 9 inches in diameter.
- Place the dough in the pan so that the dough overflows slightly.
- Place the stuffing into the pie shell. Cover with the second disc of dough.
- Attach the pie circles with a little water, pinching the edges or crushing them with the back of a fork.
- Create a little chimney through the center of the pie shell to slide a small roll of parchment paper.
- Brush the dough with egg yolk.
- Bake 20 minutes at 450 degrees.
- Lower the thermostat to 350 degrees and bake for another 15 minutes.
- Wait 15 minutes before serving. Serve with several different mustards, chili sauce or spicy ketchup and various types of relishes.
- Prep Time: 0 hours
- Cook Time: 0 hours
