12790 Canadian Meat Pie Makes 4 to 6 servings Wed Aug 06 07:57:39 -0700 2008 Wed Feb 04 11:49:28 -0800 2009 Licensed http://www.chow.com/recipes/12790 Wed, 04 Feb 2009 19:49:28 GMT Often considered the signature dish of Quebec, tourtière is a rustic specialty that has as many ingredient variations as cooking techniques. Some chefs might add chicken, rabbit, or wild game, but no matter how creative they become, none would make the pie without including pork in the form of both loin or shoulder and, of course, the lean peameal or back bacon that is world renowned. This is a sturdy cold-weather dish intended to be served with a tart salad or crispy vegetables and plenty of red wine or dark ale.

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  • To make the dough, combine the flour, butter, lard, and salt in a mixing bowl and blend with your fingertips till the mixture is mealy. Add the water, stir well, and form the dough into a ball. Place on a lightly floured surface and knead about 30 seconds. Reform into a ball, dust with flour, wrap in plastic wrap, and chill for 1 hour.
  • Meanwhile, to make the pie, melt the lard in a large, heavy saucepan, add the bacon, and stir for 2 minutes. Add the pork, onion, and garlic and cook with the bacon for 3 minutes, stirring. Add the seasonings, cornstarch, and water, bring liquid to a boil, reduce the heat, cover, and simmer for 30 minutes. Uncover, add the potatoes, and cook for 5 minutes longer.
  • Preheat the oven to 425°F. Grease a 9-inch pie pan and set aside.
  • Divide the chilled dough in half and, on a lightly floured surface, roll out each half about ⅛ inch thick. Line the prepared pan with half the dough, scrape the pork and potato mixture into the pan, and cover with the remaining dough. Press the edges of the pie together and prick the top with a fork. Bake for 10 minutes, reduce the heat to 350°F, and bake till golden, about 30 minutes. Serve hot in wedges.
    • ]]>     http://www.chow.com James Villas 50 Main 1¼ cups all-purpose flour

    ]]>     6 tablespoons (¾ stick) cold butter, cut into bits

    ]]>     2 tablespoons cold lard, cut into bits

    ]]>     ¼ teaspoon salt

    ]]>     3 tablespoons ice water

    ]]>     3 tablespoons lard

    ]]>     3 thick slices Canadian peameal or back bacon, cut into pieces

    ]]>     1 pound lean pork, cut into 1-inch cubes

    ]]>     1 onion, chopped

    ]]>     1 garlic clove, minced

    ]]>     ½ teaspoon salt

    ]]>     Freshly ground black pepper to taste

    ]]>     ¼ teaspoon ground nutmeg

    ]]>     ¼ teaspoon ground cloves

    ]]>     ¼ teaspoon celery seed

    ]]>     1½ teaspoons cornstarch

    ]]>     1 cup water

    ]]>     1 cup cubed boiled potatoes

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