Tourtière

Yeah, I know it's not diet food, but the recipe was in the Citizen this week, and it seems timely...

Favourite Tourtiere Pastry

Makes 2 pie shells and tops, with a little left over

- 51/2 cups (1.375 L) all-purpose flour

- 2 teaspoons (10 mL) salt

- 1 tablespoon (15 mL) sugar

- 1 pound (450 g) Tenderflake lard

- 1 egg

- 1 tablespoon (15 mL) white wine vinegar
- Ice cold water

1. In a large mixing bowl, combine flour, salt and sugar. Cut lard into small pieces and cut into flour mixture with pastry blender or

2 sharp knives, until mixture resembles coarse meal or tiny peas.

2. Using measuring cup and a fork, beat together egg and vinegar until well blended, then add enough ice water to make 1 cup (250 mL) liquid. Using a fork, stir in liquid gradually, one tablespoon (15 mL) at a time, just enough until dough holds together.

3. Press into two balls; wrap separately in plastic wrap and chill. (Can store a week in refrigerator). When ready to roll out, allow pastry to soften to room temperature.

Pork, Beef, Veal and Venison Tourtiere

Makes one 10-inch (25-cm) pie

- 1 pound (500 g) ground pork*

- 5 ounces (150 g) ground beef*

- 5 ounces (150 g) ground veal*

- 5 ounces (150 g) ground venison*

- 1/2 cup (125 mL) onion, chopped

- 1/2 cup (125 mL) celery, chopped

- 2 tablespoons (25 mL) garlic, chopped

- 1 cup (250 mL) dry red wine

- 1 cup (250 mL) veal or beef stock

- Pinch each, dried ground cloves, nutmeg, mace

- Sprig of fresh thyme

- 1 small bay leaf

- 1/2 cup (125 mL) rolled oats

- Salt, pepper to taste

For the egg wash:

- 1 egg

- 2 teaspoons (10 mL) water

* The original recipe measured meats by weight in metric. For best results, measure these in metric.

1. In a large heavy frypan or Dutch oven, saute meats on high heat to brown well. Add onion, celery, garlic and saute until soft. Add red wine to deglaze the pan and reduce completely, until virtually no liquid remains.
2. Add stock, dried cloves, nutmeg, mace, fresh thyme, bay leaf and simmer 30 minutes. Stir in rolled oats; simmer 15 minutes. Remove thyme sprig and bay leaf. Adjust seasoning with salt, pepper, to taste. Place cooked meat mixture in a glass, plastic or non-reactive container, cover and refrigerate overnight, or until firm.

3. Prepare Favourite Tourtiere Pastry recipe, or puff pastry if you prefer. Prepare egg wash by whisking egg, water together with a fork. Roll out pastry 1/4-inch (6 mm) thick, place in 10-inch (25-cm) pie plate and brush lightly with egg wash. Fill with chilled meat mixture, cover with pastry, brush top pastry with egg wash. Crimp edges and cut air hole in top.

4. Bake in preheated oven at 350 degreesF (180 degreesC) until golden brown, about 45 minutes.