Wir in Neuseeland und Australien lieben eine gute Torte, aber haben Sie schon die kanadische Torte Tourtière probiert? Ich habe es getan und sie ist ziemlich gut – es ist Zeit, sie selbst einmal zu probieren!
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Category
Dinner
Servings
6
Prep time
1 hour
Cook time
45 minutes
We love a good pie in New Zealand and Australia but have you tried the Canadian pie Tourtière? I did and it's pretty good - time to give it a try yourself!
Ingredients
- 300g (10.5oz) flour
- 160g (5.6oz) unsalted butter
- 6 tbsp ice cold water
- 1 egg
- 500g (1.1lbs) pork mince
- 500g (1.1lbs) beef mince
- 150g (5.3oz) diced onion
- 100g (3.5oz) diced celery
- 350g (12.3oz) potato
- 3 cloves garlic, finely diced
- 0.5 tsp ground allspice
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.5 tsp ground black pepper
- 200ml (6.8fl oz) chicken stock
- 2 tbsp olive oil
Directions
To make the pastry, start by adding the flour, butter, and a pinch of salt to a food processor, then turn on until the butter is blended into the flour.
- With the food processor running, add the cold water until the dough comes together into a loose ball.
- Turn out onto a floured surface and bring together with your hands, form into a flat disk, and cover with cling film. Place into the fridge to rest for 1 hour.
- To make the filling, start by placing the peeled potatoes into cold salted water and onto a medium-high heat to boil until cooked. Once cooked, drain and mash roughly.
- While the potatoes are cooking, in a large frying pan over a high heat, add the olive oil and once hot, add the onions and celery and sauté for 3-4 minutes, then add the pork and beef, season with salt and the spices above, and cook for 5-6 minutes before you add the chicken stock and cook for 15 minutes, stirring often.
- Next, add the potato and stir through. Remove from the pan and leave to cool completely before making your pie.
- To assemble the pie, cut the dough in half and roll out one half big enough to fill a 25cm (9.8in) pie tin.
- Place the dough into the tin and then fill with the cooled meat filling.
- Roll out the other half of the dough and cover your pie, crimp the edges and cut a hole in the centre for steam to escape.
- Egg wash the top with the beaten egg and then place into a 180°C (356°F) oven for 45 minutes or until golden brown.
- Let the pie rest for 10 minutes before you cut into it to enjoy.
