Tourtière (Canadian meat pie)

Name: Tourtière (Canadian meat pie)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 collar Parsley; 2 Onions; 2 Garlic cloves; 305 g Butter; 750 g mixed minced meat; 1 Bay leaf; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sweet peppers; 1/2 TEASPOON ground cloves; 1/2 TEASPOON dried savory; 2 tablespoons + 375 g Flour; 200 ml + 1-2 teaspoons Milk; 250 g Turkey breast cold cuts in one piece; 1 Egg; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 collar Parsley
2 Onions
2 Garlic cloves
305 g Butter
750 g mixed minced meat
1 Bay leaf
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sweet peppers
1/2 TEASPOON ground cloves
1/2 TEASPOON dried savory
2 tablespoons + 375 g Flour
200 ml + 1-2 teaspoons Milk
250 g Turkey breast cold cuts in one piece
1 Egg
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Wash parsley, shake dry and chop. Peel onions and garlic. Chop the onion finely. Press garlic through a garlic press.
2
Heat 30 g butter, fry onions and garlic in it. Add the minced meat and fry for about 5 minutes, turning it over (until it has a grey colour). Add bay leaf and parsley. Season with salt, pepper, sweet paprika, clove powder and savory. Dust with 2 tablespoons of flour, sweat briefly again and deglaze with 200 ml milk and 200 ml water. Let it boil down in an open pot for about 10 minutes, stirring occasionally. Let the filling cool down.
3
For the dough mix 375 g flour and about 1/2 teaspoon salt in a bowl. Add 275 g butter in flakes and 4-5 tablespoons of cold water. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cut off a good 1/3 of the dough and wrap both dough pieces in foil. Chill for about 1 hour.
4
Cut the turkey breast into cubes of about 1 cm. Roll out a larger piece of dough on a floured work surface until round (approx. 32 cm Ø). Place the dough in a greased and floured pie dish (26 cm Ø) and press the edge lightly. Fold diced turkey into the cold meat filling. Pour into the form, distribute evenly and press down lightly.
5
Set aside a small piece of the rest of the dough. Roll out the dough on a floured work surface until round (approx. 26 cm Ø). Place the lid on the filling and press the edges of the dough together. Make a hole in the middle of the dough cover (chimney) with a small round cookie cutter (or large perforated spout). Roll out the rest of the dough thinly and cut out some maple leaves as desired.
6
Separate the egg. Spread a thin layer of egg white on the leaves. Decorate the pastry lid with it. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes. Mix egg yolk and 1-2 teaspoons of milk. Spread the pie with it. Bake again in about 5 minutes until golden brown. Cranberry sauce tastes good with it.