Tourtier is a very tender and delicious meat pie baked in some French-speaking provinces of Canada at Christmas time. This cake is convenient because you can use ready-made shortbread dough for it.
It is necessary
- Ingredients per mold approximately 22 centimeters in diameter:
- - shortcrust pastry - 600 g;
- - pork neck pulp - 1 kg;
- - meat or chicken broth - 250 ml;
- - large onion;
- - dry thyme - a teaspoon;
- - bread crumbs - 6 spoons;
- - olive oil;
- - a pinch of ground cloves;
- - salt to taste;
- - 1 yolk;
- - a tablespoon of heavy cream.
Instructions
Step 1
First, cut the meat into small pieces, and then chop it with a heavy knife to make minced meat, but with pieces a little larger than when scrolling through a large grinder.
Step 2
Cut the onion into small cubes. Heat some olive oil in a large skillet with a thick bottom. Fry the onion over low heat for 5 minutes until it becomes soft. Put the minced pork in the pan, increase the heat to the maximum. Fry the meat, stirring constantly, so that it changes color, but does not burn.
Step 3
Pour the broth into the pan, add salt, thyme and pepper. Bring the contents of the pan to a boil, close the lid and leave to simmer over the lowest heat for 20 minutes. Remove the pan from heat, add 2 tablespoons of bread crumbs, cloves and cinnamon.
Step 4
Divide the dough into parts 1/3 and 2/3. We roll out most of it so that it is possible to cover the bottom and sides of the form with a diameter of 22 centimeters. Press the dough to the edges.
Step 5
Sprinkle the dough with the remaining bread crumbs, spread the meat filling. Roll out the remaining dough, cover the meat with it and pinch the edges. We make a small hole in the center of the cake so that steam comes out during baking.
Step 6
Mix the yolk with cream, grease the surface of the pie. We put the cake in an oven preheated to 200 degrees, after 10 minutes lower the temperature to 160 ° C, bake the cake for another 20-25 minutes. Serve the cake slightly cooled, but not cold.
