Veal Tourtiere

By DrChef

Not just for Christmas, tourtiere makes wonderful fare at anytime during the winter. Spiced just right and with a golden delicious pastry. Who can resist just a little slice?

Ingredients

• Filling
• 2 2 2 lb ground veal Ground veal is lean meat and trimmings mechanically ground and sold in bulk or patty form. It is usually prepared by braising, panfrying, or roasting. (900 g)
• 1 1 1 large onion, minced
• 1/2 1/2 1/2 cup boiling water (120 ml)
• 1 1 1 teaspoon salt (5 ml)
• 1/4 1/4 1/4 teaspoon ground black pepper (1.2 ml)
• 1/4 1/4 1/4 teaspoon crumbled dried sage (1.2 ml)
• 1/4 1/4 1/4 teaspoon ground cinnamon (1.2 ml)
• 1/4 1/4 1/4 teaspoon crumbled dried thyme (1.2 ml)
• Pinch Pinch ground cloves
• Pinch Pinch ground nutmeg
• 1 1 1 bay leaf
• 2 2 2 medium potatoes, peeled, cooked and mashed
• Pastry
• 2-3/4 2-3/4 2-3/4 cups all-purpose flour (660 ml)
• 1 1 1 teaspoon salt (5 ml)
• 1/2 1/2 1/2 lb shortening (225 g)
• 2 2 2 tablespoon butter (30 ml)
• 1 1 1 egg yolk
• 1-1/2 1-1/2 1-1/2 teaspoons lemon juice (7.5 ml)
• 1 1 1 egg yolk, lightly beaten
• water
• 1 1 1 teaspoon milk (5 ml)

Details

Servings 6
Adapted from vealrecipes.com

Preparation

Step 1

Directions to make pastry
Mix the flour and salt in a large bowl. Add the shortening and butter and blend with a pastry blender until the mixture begins to come together in pea-sized nuggets.
Mix the first egg yolk and lemon juice in a measuring cup and add just enough water to measure 1/2 cup (120 mL). Gradually add the yolk and water mixture into the flour mixture and blend until the pastry holds together.
Gather the dough into a ball and divide in half. Flatten each half into a disc. Wrap in plastic and let the dough rest in the refrigerator while making the filling.

Directions to make filling
Place the ground vealGround veal is lean meat and trimmings mechanically ground and sold in bulk or patty form. It is usually prepared by braising, panfrying, or roasting. , onion, garlicThe ‘heat’ in garlic is said to stir sexual desires. Make sure you and your partner share it together. Garlic has been used for centuries to cure everything from the common cold to heart ailments. This is a good time for moderation. Enjoy a pasta with a lightly garlicky sauce and it and lead up to something spicy in the bedroom later., boiling water, salt, pepper, sage, maceThis spice tastes and smells like a pungent version of NutmegNutmeg was highly prized by Chinese women as an aphrodisiac. In quantity nutmeg can produce a hallucinogenic effect. A light sprinkling of the spice in a warm pumpkin soup can help spice up your evening., and for a very good reason . . . mace is the bright red membrane that covers the nutmegNutmeg was highly prized by Chinese women as an aphrodisiac. In quantity nutmeg can produce a hallucinogenic effect. A light sprinkling of the spice in a warm pumpkin soup can help spice up your evening. seed., cinnamon, thyme, cloves, nutmegNutmeg was highly prized by Chinese women as an aphrodisiac. In quantity nutmeg can produce a hallucinogenic effect. A light sprinkling of the spice in a warm pumpkin soup can help spice up your evening. and bay leaf in a large pot.
Bring the mixture to a boil over medium-high heat.
Stir occasionally until the meat loses its pink colour and half the liquid has evaporated.
Reduce the heat to low and continue to cook covered, stirring occasionally, for 40 minutes more.
Remove from the heat and discard the bay leaf. Stir in the mashed potatoes.
Set aside to cool.

Final Directions
Preheat to oven to 425°F (220°C).
Roll out one of the discs of pastry to fit a 9- or 10-inch (23-or 25-cm) pie plate.
Line the plate with the pastry and spoon in the veal mixture.
Roll out the remainder of the (laugh and cover the pie. Seal and flute the edges.
Cut a few slashes into the top for the steam to escape.
Mix the remaining egg yolk and milk together and lightly brush the mixture on top of the pie.
Bake at 425°F (220°C) for 10 minutes. Reduce the heat to 350°F (175°C) and continue to bake for 30 to 45 minutes, or until the crust is golden brown.
Rest the pie for 15 minutes before slicing.