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Method. Filling: In large skillet, heat oil over medium-high heat; cook pork, breaking up with spoon, until no longer pink, 7 to 10 minutes. Drain fat. Stir in broth, onions, mushrooms, celery, garlic, salt, cinnamon, pepper, savory and cloves; bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until 2 tbsp liquid.

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Class Details. We'll guide you through the process of making this classic French-Canadian meat pie. We'll make a tender, yet flaky all-butter pie pastry then fill it with a perfectly spiced meat and potato filling -a deliciously satisfying supper. Our all-butter pie dough is so versatile, you can use it for any pie you desire, sweet or savory.

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1 egg + 2 teaspoons milk, for egg wash. For the filling, heat the oil in a large frying pan over medium heat and sauté the onions, garlic, and bay leaves for about 2 minutes, or until slightly translucent. Season with the salt and add in the beef and pork. Cook for 10 minutes and then add in the potato and butter.

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Christmas Tourtière. To make the filling: Put the salt, water, and potato in a medium saucepan, and bring the mixture to a boil over medium heat. Boil until the potatoes are fork-tender, about 5 to 6 minutes. Drain the potatoes, saving the water. Mash about half the potatoes, leaving the other half in chunks.

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2 pounds ground pork, or a combination of ground pork and ground beef; or meatloaf mixture

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Place potato quarters in a pot with water. Bring to a boil over high heat, then reduce heat to medium high until cooked through (10 to 15 minutes). Reserve ½ cup of potato cooking water, strain potatoes and return them to the pot. Add ½ teaspoon of salt and mash potatoes with a potato masher.

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Seal, trim and flute the edge. Cut a few vent slits in top and then brush with an egg wash, consisting of 1 egg yolk beaten together with 1 tsp water. Bake in a pre-heated 200*C/400*F oven for 25 to 30 minutes until golden brown and the pastry is crisp on the bottom.

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Make the pork shoulder. Season the pieces of pork aggressively with salt and pepper. Put 1 tablespoon of the oil into a large, deep skillet or Dutch oven, and set it over medium-high heat. When the oil shimmers, sear the meat on all sides until browned, turning as necessary, 10 minutes. Step 4.

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Christmas Tourtière, a recipe from King Arthur Baking. 2 pounds ground pork or a combination of ground pork and ground beef; or meatloaf mixture; 2 cups (340 g) potatoes peeled and cut into 1/2" dice 1 1/2 cups (227 g) onion diced 1 to 2 large garlic cloves chopped fine; 3/4 teaspoon sage; 1/2 teaspoon dried thyme; 2 1/2 cups (283 g) King Arthur Pastry Flour Blend or 2 1/2 cups (300 g) King.

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A. At Christmas time, there is no dish more quintessentially Canadian than tourtière. Tourtière is a double-crusted meat pie made from ground pork, veal or beef, and flavoured with generous additions of herbs, or combinations of herbs and spices, depending on the recipe and region. Like many Canadian culinary traditions, tourtière is.

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Mix the ingredients up - make sure the meats are broken down as much as possible. Put the lid on your Instant Pot and set the timer to Meat/Stew for 20 minutes on High. Do a slow release for 5-7 minutes, then a fast release for the rest of the pressure. Remove the lid and let stand for about 10 minutes.

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Mixing bowls: 1 medium and 1 small . Pastry blender (optional) Mixing spoons or spatulas (or plastic bowl scraper): 2 . Plastic wrap . Fork . Chefs' or paring knife

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Remove from the heat and allow to cool. Take the reserved mashed and cubed potato, and add to the beef mixture. Taste and adjust for seasoning, then refrigerate overnight to allow flavors to develop. Preheat oven to 425°F. Grease a 9 inch deep dish springform pan.

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Peel 1 large boiling potato (about 12 ounces), and cut it into 1/2" dice; you'll have about 2 cups (340g) of diced potato. Yukon Gold or Chef are both good potato choices. Put 1 teaspoon salt, 2 cups (454g) water, and the diced potato in a medium saucepan. Bring the mixture to a boil over medium heat. Boil until the potatoes are fork-tender.

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Cook the filling early. Tourtière bakes best when a cold filling is added to the pastry shell. It's your best protection against the dreaded soggy crust. Cook your meat filling a day in advance.

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Do not brown the meat. Lower heat and simmer uncovered for 30 minutes. Crumble bread crusts into mixture and stir until absorbed into the mixture. Remove mixture to a bowl, cover and refrigerate until chilled before using. Make the pastry: In a large bowl, combine the flour, sugar, baking soda and salt.