Any T&T savory pies?

Sylvia's Tourti

KC said: Sylvia I made your tourtiere and it was delicious. We needed a meal to make ahead at home and cook later at our cottage. It was perfect. I made the filling the day before, and assembled the tourtiere and baked it the next day while we had appetizers. I confess that I used a Pillsbury pie crust. The tourtiere was hearty and just right on a cold evening. It served eight of us, and everyone gobbled it down. Many thanks for posting it.

http://eat.at/swap/forum1/68019_Judy_were_headed_back_to_the_DR_Heres_the_recipe

Tourtière By The Canadian Living Test Kitchen (Serving(s) 8-10)

Tourtière is the crème de la crème of pies. Lightly spiced and herbed, this pork pie is especially anticipated for Christmas Eve celebrations, but it's equally tasty throughout the holidays and winter months. Tourtière is completely make-ahead, delicious when turkey or chicken take over for pork and perfectly complemented by a tangy relish such as chili sauce.

1 tbsp (15 mL) vegetable oil
2 lb (1 kg) ground pork
1-1/2 cups (375 mL) beef stock
3 onions, finely chopped
3 cloves garlic, minced
2 cups (500 mL) sliced mushrooms
1 cup (250 mL) finely chopped celery
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) each cinnamon, pepper and dried summer savory
1/4 tsp (1 mL) cloves
1 cup (250 mL) fresh bread crumbs
1/2 cup (125 mL) chopped fresh parsley
Pastry for double-crust 9- or 10-inch (23 or 25 cm) pie
1 egg, beaten
1 tsp (5 mL) water

1. In large skillet, heat oil over medium-high heat; cook pork, breaking up with wooden spoon, for 7 to 10 minutes or until no longer pink. Drain off fat.

2. Stir in stock, onions, garlic, mushrooms, celery salt, cinnamon, pepper, savory and cloves; bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, for 35 to 45 minutes or until about 2 tbsp (25 mL) liquid remains.

3. Stir in bread crumbs and parsley. Taste and adjust seasoning. Cover and refrigerate until cold or for up to 1 day. On lightly floured surface, roll out bottom pastry to 1/8-inch (3 mm) thickness; fit into pie plate.

4. Spoon filling into pie shell, smoothing top. Roll out top pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges together to seal. Trim and flute pastry edge.

5. Combine egg with water; brush over pastry. Cut decorative shapes from remaining pastry and arrange on top; brush with some of the remaining egg mixture.

6. Cut steam vents in top; bake in 375̊F (190̊C) oven for 40 to 45 minutes or until golden brown. Let cool for 10 minutes before cutting.

Note: I make the filling in large batches and freeze in 2 1/2 lb packages. I can then take out the number of packages I need, defrost and then make the pie(s) on the day the pie(s) is/are to be served.

With extra bits of pastry I make seasonal cutouts to decorate the pie crust.

Serve with Quebec Style Baked Beans
http://www.finerkitchens.com/swap/forum1/20996_Served_with_Quebec_Style_Baked_Beans

Pie Pastry
By The Canadian Living Test Ktichen
Watch our video of the Test Kitchen preparing a perfect pie crust.

Servings: 6 small or 1 large double-crust pie

3 cups (750 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 cup (125 mL) each butter and lard
1 egg
2 tsp (10 mL) vinegar

In large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces. In liquid measure, beat egg with vinegar; mix in enough ice water to make 2/3 cup (150 mL). Drizzle over dry ingredients, stirring briskly with fork until dough clumps together.

Divide in half; press into discs. Wrap in plastic wrap; refrigerate for 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 2 days. Let stand at room temperature for 15 minutes before rolling.)

http://eat.at/swap/forum1/110610_Sylvia_I_made_your_tourtiere_and_it_was_delicious

 
A favorite from my kitchen--Herbed Goat Cheese Tart==>

Yield: Serves 6 to 8 as a first course. (I frequently make smaller slices and serve this as an appetizer.)

Ingredients

Pastry Dough* (Recipe appears below.)
10 ounces soft mild goat cheese
1 cup cottage cheese
3 large egg yolks
1/4 cup all-purpose flour
1 stick (1/2 cup) unsalted butter, softened
1 tablespoon chopped mixed fresh herbs such as thyme, rosemary, and lavender (I use all 3 herb leaves mixed together.)
2 to 3 additional tablespoons mixed whole fresh herb leaves

Preparation:
On a lightly floured surface with a floured rolling pin, roll out dough into a 13-inch round (about 1/8 inch thick) and fit into a 10 or 11-inch round tart pan (I use an 11" tart pan) with a removable rim. Prick dough all over with a fork and chill 30 minutes.

Preheat oven to 350°F.

Bake tart shell on a baking sheet in middle of oven 10 minutes, or until almost cooked through but still pale. (For this step--before baking, I line crust with foil or parchment paper and place metal pie weights on top.)

In a food precessor blend cheeses, yolks, flour, and butter until smooth. Stir in chopped herbs and pour filling into tart shell. Bake tart 20 minutes, or until filling is just set. Sprinkle tart with herb leaves and continue baking until filling and crust are pale golden. Cool tart in pan on a rack and remove rim. Serve tart warm or at room temperature.

*Pastry Dough

The following recipe is used to prepare Herbed Goat Cheese Tart--

Ingredients
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
2 to 4 tablespoons ice water

Preparation:
In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with a fork or pulsing to incorporate, to begin to form a dough.

On a work surface smear dough in 3 or 4 forward motions with heel of hand to make dough easier to work with. Form dough into a ball and flatten to form a disk. Wrap dough in plastic wrap and chill 1 hour.

Gourmet | July 1997==> You Asked For It; Harbourview Inn, Smith's Cove, Nova Scotia

Read More http://www.epicurious.com/recipes/food/views/Herbed-Goat-Cheese-Tart-14184#ixzz1ZviRVPeP

http://www.epicurious.com/recipes/food/views/Herbed-Goat-Cheese-Tart-14184

 
Sausage Pie

We love this one!

Sausage Pie

2 9" pie crusts (I actually just use a bottom crust)
1 lb bulk pork sausage
1 onion chopped
3 cloves garlic, minced
1 T flour
1 cup frozen chopped spinach, thawed and drained
1 cup frozen broccoli, thawed (I leave this out)
5 eggs
1/8 t pepper
8 oz ricotta cheese
3 oz cream cheese, softened
2 cups shredded mozzarella
1 cup grated parmesean
1 T milk

1. Preheat 375. Line pie pan with 1 crust. In heavy skillet cook sausage with onion and garlic till thoroughly cooked. Drain excess fat, then sprinkle with flour. remove from heat and let cool.

2. Drain spinach and broccoli. In large bowl beat eggs, pepper, ricotta and cream cheese until well mixed. Add vegetables, then pork mixture, mozzarella and parmesean and mix well.

3. Pour into pie crust lined pan. Top with remaining crust (I skip this part), seal and flute edges. Cut vent holes in top of crust. Brush with milk. Bake 375 for 50 - 65 minutes.

Can be cooled, and frozen. To reheat, thaw overnight in refrigerator; then bake 375 for 20 - 25 min.

 
You must log in or register to reply here.
Back
Top