Festival à la maison: Recipes – Tourtière & Vegan Tourtière

Beef and Pork Tourtière

Recipe for a large 9-to-10-inch pie pan (enough for 6 to 8 people)

Pie crust ingredients: 

• 2 ½ cup flour 
• ½ cup butter 
• ½ cup of lard or margarine 
• 1 egg 
• 1 tsp of white vinegar 
• ½ cup of water 

Preparations for the pie crust: 

• In a large bowl, combine the flour and salt. 
• Using a pastry blender, cut the butter and lard until the mixture looks like fine crumbs with a few larger pieces. 
• In a liquid measuring cup, beat the egg with the vinegar and mix with the water 
• Add the liquid mixture to the flour with a fork until the dough sticks together. 
• Refrigerate the dough for 1 hour before working it. 

Ingredients for the stuffing: 

• 450 g ground pork 
• 450g ground beef 
• 1 onion, diced 
• 2 minced garlic cloves 
• ½ tsp. 1/2 teaspoon ground black pepper 
• ½ tsp. 1/4 teaspoon ground cloves 
• 1 cup fresh thyme 
• ¼ tsp. 1/2 tsp ground sage 
• ½ tsp. tablespoon of salt 
• 2 cups of chicken broth 
• 1 ‘Idaho’ potato 

Preparation for stuffing: 

1. In a saucepan, combine the pork, beef, onion, chicken broth, garlic, salt, thyme, black pepper and ground cloves.
2. Cook over medium heat, stirring occasionally. 
3. Peel the potato and grate it with a cheese grater. 
4. Add the grated potato to the meat mixture. Reduce the heat to low and simmer for about 1 hour and 30 minutes. 
5. Cook the mixture until the access liquid is gone and the mixture is thick. 
6. Check the seasoning and let cool to room temperature. 
7. Preheat the oven to 350 F. 
8. Place the crust of the bottom pie crust in a 9-to-10-inch pie pan. 
9. Fill the pie. 
10. Add the top of the pie crust and brush with egg yolk. 
11. Make some cuts with a knife to allow the steam to escape. 
12. Bake the pie for about 45 minutes until it is golden brown. 
13. Once out of the oven, leave the tart at room temperature for about 20 minutes before serving it. 

 

Vegan Tourtière

Recipe for one pie

Pie crust:

• 2 ½ cup Flour 
• ½ cup vegan butter 
• ½ cup of margarine 
• 1 tsp of white vinegar 
• ⅔ cup of water 

Vegan Pie Crust Preparation:

1. In a large bowl, combine the flour with the salt. 
2. Using a pastry blender, cut the butter and lard until the mixture looks like fine crumbs with a few larger pieces. 
3. In a liquid measuring cup, mix the vinegar and water. 
4. Add the liquid mixture to the flour with a fork until the dough sticks together. 
5. Refrigerate the dough for 1 hour before working it. 

Filling Ingredients: 

• 1 cup diced carrots 
• 1 cup diced potato 
• ½ cup diced celery 
• 1 cup frozen green peas 
• 1/3 cup vegan butter 
• 1/3 cup onion, diced 
• 2 cloves garlic 
• 1/3 cup flour 
• ½ teaspoon of salt 
• ¼ teaspoon of pepper 
• 1 ¾ vegetable broth 
• 2/3 cup almond milk  

Filling Preparation: 

1. Prepare all of your ingredients. 
2. Preheat your oven to 400 F. 
3. Boil a pot of water and add your potato, carrot and celery and boil gently for about 12 minutes. When 2 minutes remain on the timer, add your frozen peas to the mixture. 
4. Drain and set aside. 
5. In a large skillet over medium heat, melt your vegan butter and cook your onions and garlic for about 2 minutes. 
6. Stir in the flour, salt, pepper and celery seeds. 
7. Slowly add your vegetable broth then your plain unsweetened almond milk. Whisk for about 5 minutes until thickened. 
8. Remove from heat and set aside. 
9. Place your bottom crust in a pie pan. 
10. Add your boiled vegetables to the saucepan and mix gently to combine. 
11. Add your filling to the bottom pie crust. 
12. Cover with top pie crust, seal edges, then cut several small slits in top of pie crust to allow steam to escape. 
13. Bake in preheated oven for about 30 minutes or until pastry is golden brown and filling is bubbling. 
14. Take your pie out of the oven and let it cool for 10 minutes before serving.