WHAT TO SERVE

Gamay’s juicy red fruit flavours, appealing pepper notes, light structure and balanced acidity are a refreshing fit for this tourtière’s savoury spice and richness.

13th Street Gamay VQA VINTAGES ESSENTIALS 177824, $19.95

SESAME PASTRY

This sesame-studded pie dough lends a rich nuttiness to any filling, savoury or sweet. For sweet pies, scale back the salt by half and add a tablespoon of sugar to the dry ingredients.

2 1/2 cups (625 mL) all-purpose flour

1/4 cup (60 mL) toasted sesame seeds

1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) table salt

1 cup (250 mL) unsalted butter, cold, cut into 1/2-inch (1 cm) pieces

1 tbsp (15 mL) sesame oil

4 tbsp (60 mL) ice water, plus more if needed

1 Combine flour, sesame seeds and salt in a large bowl. Add butter and toss to coat. Press each piece of butter between your fingers until flattened. Drizzle sesame oil overtop. Toss to combine. Make a well in centre of mixture and add 4 tbsp (60 mL) ice water. Toss, using your hands, until dough comes together in small clumps and a very small amount of loose flour remains at bottom of bowl. (You may need to add more water, 1 tsp (5 mL) at a time, until you reach the consistency indicated above.) Knead gently in bowl until a shaggy dough forms.

2 Lay two overlapping strips of plastic wrap on a clean work surface. Dump dough on top (it will still be very crumbly), then wrap tightly. Form into a ball, then, using a rolling pin, flatten into a disc. If pockets of dry flour are visible, open plastic wrap, fold dough onto itself, rewrap and flatten again. Repeat until no dry pockets remain. Refrigerate for 30 minutes.

Makes 1 double crust for a 9-inch (23 cm) pie