R EC I PE R ET R O SPECT I V E
This meat pie is a French-Canadian tradition. Once you try our version, you’ll want to make it a seasonal staple in your home, as well.
Hands-on time: 40 minutes Total time: 3½ hours Makes: 8 to 10 servings
When it’s time for réveillon (a special feast on Christmas Eve in Quebec), this is the pie that welcomes everyone to the table. The super-flaky crust is loaded to the brim with a subtly seasoned meat filling. Filling: 1 tbsp 900 g 1½ cups
BY THE TEST KITCHEN
TESTED TILL PERFECT
3 2 cups 1 cup 3 1 tsp ½ tsp ¼ tsp 1 cup ½ cup
vegetable oil ground pork sodium-reduced beef broth small onions, finely chopped sliced mushrooms finely chopped celery cloves garlic, minced salt each cinnamon, pepper and dried savory ground cloves fresh bread crumbs chopped fresh parsley
Flaky Pie Pastry: 2½ cups all-purpose flour ¾ tsp salt ½ cup cold unsalted butter, cubed ½ cup cold lard or vegetable shortening, cubed ¼ cup ice water (approx) 3 tbsp sour cream 1 egg 1 egg yolk 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 remains, about 35 minutes.
This recipe first appeared in our 1993 Christmas cookbook.
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Stir in bread crumbs and parsley. Cover and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Flaky Pie Pastry: While filling
is chilling, in large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. In separate bowl, whisk together ice water, sour cream and egg; drizzle over flour mixture, tossing with fork to form ragged dough and adding up to 1 tsp more ice water if necessary. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.) On lightly floured work surface, roll out 1 of the pastry discs to generous ⅛-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to fit, leaving ¾-inch (2 cm) overhang. Scrape filling into pie shell, pressing down lightly to pack. Whisk egg yolk with 1 tsp water; brush some over edge of pastry. Roll out remaining pastry disc to generous ⅛-inch (3 mm) thickness; fit pastry over filling. Trim to fit, leaving ¾-inch (2 cm) overhang; fold overhang under and flute edge. Cut decorative shapes from pastry scraps. Brush some of the remaining egg mixture over pastry; arrange shapes over top. Brush top all over with some of the remaining egg mixture; cut steam vents in top. Bake on rimmed baking sheet on bottom rack of 375°F (190°C) oven until filling is bubbly and bottom is golden, loosely covering with foil if top is browning too quickly, about 1 hour. Let cool in pan for 10 minutes. PER EACH OF 10 SERVINGS: about 405 cal, 23 g pro, 23 g total fat (9 g sat. fat), 25 g carb (2 g dietary fibre, 2 g sugar), 111 mg chol, 572 mg sodium, 435 mg potassium. % RDI: 5% calcium, 21% iron, 12% vit A, 10% vit C, 29% folate.
CANADIANLIVING.COM | DECEMBER 2015
PHOTOGRAPHY, JEFF COULSON. FOOD STYLING, HEATHER SHAW. PROP STYLING, LAURA BRANSON
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