Réveil­lon Tour­tière

Bake it in ad­vance and store in the freezer, then re­heat.

Canadian Living - Holiday Entertaining - - Front page -

Réveil­lon Tour­tière

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 veg­etable oil

900 g ground pork

1½ cups sodium-re­duced beef broth

3 small onions, finely chopped 2 cups sliced mush­rooms 1 cup finely chopped cel­ery 3 cloves gar­lic, minced 1 tsp salt ½ tsp each cin­na­mon, pep­per and dried sa­vory

¼ tsp ground cloves

1 cup fresh bread crumbs

½ cup 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 from pan. 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.

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.)

Assem­bly: On lightly floured work sur­face, roll out 1 of the pas­try discs to gen­er­ous ⅛-inch thick­ness; fit into 9-inch pie plate. Trim to fit, leav­ing ¾-inch 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 thick­ness; fit pas­try over fill­ing. Trim to fit, leav­ing ¾-inch 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 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.

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