Wednesday, November 28, 2012

Recipe for Anna Olson's Tourtiere (French-Canadian beef pie)

As promised, here is the recipe for Anna Olson's tourtière that she prepared during her cooking demo in KL last week. Tourtière is a French-Canadian classic dish originating from Quebec, commonly served during Christmas time, and is usually made with ground veal, beef or pork. It is quite similar to the British's steak and kidney pie, however the addition of all spice powder is what makes it unique.



Anna suggests that you add some lemon juice or vinegar to the pastry as the acidity will promote flakiness of the pastry. You also need to work quite fast with this pastry, especially in the hot Malaysian climate. Tourtière can be made up to 2 days in advance and reheated in a 149°C oven, so you can enjoy a stress-free Christmas.


Anna Olson with her tourtiere

You can also make mini bite-sized versions of them




Tourtière (French-Canadian beef pie)
Serves 8-10

Ingredients
For the pastry
2 1/2 cups all purpose flour
1/2 tsp fine salt
1/2 cup unsalted butter
1/2 cup vegetable shortening
2 tbsp lemon juice
6-10 tbsp of cold water, whenever needed

For the filling
1 1/2 cups potatoes, peeled and diced
1 1/2 lbs ground veal or beef or a combination of both (You can also use pork)
2 onions, diced
1 medium carrot, peeled and finely diced
2 cloves of garlic, minced
2 bay leaves
3/4 tsp fine salt
1/4 tsp ground black pepper
1/2 tsp crushed celery seeds
A dash of all spice powder
A dash of ground cloves
1 cup of apple cider or apple juice
1/2 cup water

1 egg mixed with 2 tbsp of water, for glazing

For the pastry:
1. Combine flour with salt.

2. Cut in butter and shortening until the mixture resembles a rough crumbly texture.

3. Add lemon juice and water. Using a stand mixer on low speed, blend until dough comes together.

4. Shape the dough into a disc, wrap with cling film and chill for 30 minutes.

For the filling:
1. Cook potatoes in an uncovered pot of salted water until soft and tender (about 10 minutes). Drain the potatoes. Mash the potatoes and set aside to cool.

2. In a large saute pan or skillet, saute the veal or beef over medium heat until thoroughly cooked. Drain off excess fat.

3. Add onions, carrots and seasoning. Saute until tender, for about 10 minutes.

4. Add cider and water and bring up to a simmer. Let the mixture simmer for about 15 minutes, until most of the liquid has been absorbed.

5. Remove from heat, stir in potatoes and let cool at room temperature.

6. Preheat oven to 190°C.

7. On a lightly floured surface, cut dough in half and roll it out to about 1/4 inch (0.5cm) thickness and line an 8 inch (20cm) springform pan.

8. Fill it with tourtiere filling. Roll out the remaining dough and cut a hole in centre to allow the steam to escape. Place the dough on top of the filling. Pinch the edges of the crust together and brush with eggwash.

9. Bake for 40 to 45 minutes or until pastry turns a rich golden brown. Let cool for 5 minutes, then remove from pan and serve.

*This recipe was featured on Asian Food Channel's FB page on 3 December 2012.

31 comments:

  1. Hi Baby Sumo, wow... very delicious pie, the pastry look so good. Thanks for sharing the recipe.

    Have a nice day.

    ReplyDelete
    Replies
    1. I also wanna try this recipe when I have time... I wanna make the perfect pie too. :)

      Delete
  2. I love those roses.... MUST remember this for the next time I make my pies.

    ReplyDelete
  3. oo.. just in time for Christmas! lovely... thks for sharing... I love pies.....

    ReplyDelete
  4. For one thing I like most about pie is the pastry. Love the buttery taste and smell! ;-)

    ReplyDelete
    Replies
    1. Anna Olson makes great pastry for sure!

      Delete
  5. Hi Yen, I'm here for the cooking class. I like the small pies with "A" on them, next time, I can use this idea to distribute my own baked pies to Ethan & Isabelle, no fight!

    ReplyDelete
    Replies
    1. Yeah I would also make it in mini versions with my kids initials, I think they would like it cos "special". Hehe!

      Delete
  6. Beef pie sounds delicious, and like Jessie, I like the alphabets on top of the pies... nice idea :)

    ReplyDelete
    Replies
    1. Yeah definitely the way to go for kids. :)

      Delete
  7. Lovely & delicous tourtière . What I like about this recipe was it be can be prepared a couple of days in advance! Simply awesome & definitely helps during X'mas time . There're so much to do during that day !

    ReplyDelete
    Replies
    1. Yeah Xmas can be so stressful! I am trying to plan for a stress-free Xmas this year, see if I can achieve it.

      Delete
  8. love the roses on it. the finish product looks great and delicious. =)

    ReplyDelete
  9. what pretty-looking pies. and so beautifully golden!

    ReplyDelete
  10. Love the pie! I love pies and tarts, will be bookmarking this! Thanks for sharing!

    ReplyDelete
  11. Oh....thanks for this delicious pie....you bet....I am going to make his very soon as I loves pie and tarts very much.

    ReplyDelete
  12. Interesting tip about adding lemon juice to the pastry. I shall try that next time! So it's a rough puff pastry then?

    ReplyDelete
  13. What a delicious looking pie ! The filling is delicious enough to eat on its own :D

    ReplyDelete
  14. looks very good! maybe i should really start to learn a bit of baking. :D

    ReplyDelete
    Replies
    1. Haha can start with some cakes first. Easier.

      Delete
  15. That looks like such a perfect pie...LOVE it!!!

    ReplyDelete
  16. Lovely and such a perfect pie..love the mini tarts with alphabet A..thats for me 'Amrita'!!!

    ReplyDelete
  17. Delicious pie...Happy to follow you:)...

    ReplyDelete

Please drop any comments or questions you may have here. Thank you so much for reading!

I'm sorry but I am turning on "word verification" for the time being as I have been receiving too many spam comments.

Related Posts Plugin for WordPress, Blogger...