Tourtiere

Thomas and the boys had a big blast in Montebello with a traditional habitants’ tourtiere to feed the crowd; a formidable task for the home cook so we’ve suggested this easier one that uses some of the ground game meat that you’ve got in the freezer. You can put in any combination of meats, all wild or a combination of game and pork or beef. I enjoy this most with a giant green salad and a side of homemade chilli sauce.

For pastry, combine flour with salt. Cut in butter and shortening until mixture is a crumbly texture, in chunks about the size of peas. Add lemon juice and water and blend just until dough comes together. Shape into a disc, wrap and chill for 30 minutes.

While pastry is chilling, prepare filling. Peel cooked potatoes and grate with a box grater.

In a large sauté pan or skillet, sauté meat over medium heat until no longer pink. Add onions and seasonings and sauté until tender, about 10 minutes. Add 1 ½ cups (375 mL) of reserved potato liquid (or use water) and bring up to a simmer. Let mixture simmer for about 15 minutes, until most of liquid is absorbed. Remove from heat and stir in potatoes and cool to room temperature (or prepare a day in advance)

Preheat oven to 375 °F (375 °C). On a lightly floured surface, cut dough in half and roll out to just less than ¼-inch (.5 cm) thickness and line an 8-inch (20 cm) springform pan. Fill with tourtiere filling. Roll out remaining dough and place on top of filling. Pinch edges of crust together and brush with eggwash. Bake for 40 to 45 minutes, until pastry is a rich golden brown. Let cool 5 minutes, then remove from pan and serve.

Tourtiere can be made up to 2 days in advance and reheated in a 275 °F (140 °C) oven.