Tourtière
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp mustard powder
- 1/2 tsp lemon zest
- 1/2 tsp Kosher salt plus more to taste
- 16 tbsp unsalted butter cubed and chilled
- lemon juice of 1 lemon
- 1 1/2 cups potatoes russet finely chopped
- 2 tbsp canola oil
- 1 1/2 lb ground pork
- 6 cloves garlic minced
- 2 yellow onion small, finely chopped
- 1 carrot medium, finely chopped
- 1/2 cup apple cider
- 1/2 tsp ground celery seed
- 1/2 tsp cloves ground
- 1/2 tsp nutmeg ground
- 1/2 tsp ginger ground
- 2 bay leaves
- black pepper Freshly ground, to taste
- 1 eggs mixed with 2 tbsp. milk, for egg wash
- 1/2 tsp ground cinnamon
Instructions
- Whisk together flour, mustard, zest, and salt in bowl; add butter, and using your fingers, rub mixture until pea-size crumbles form. Add juice and 7 tablespoon of ice-cold water, and stir with a fork until dough just comes together.
- Transfer to a work surface, and form into a ball; halve, and form each half into a disk. Wrap disks in plastic wrap and refrigerate for 1 hour.
- Meanwhile, bring a 4-qt. saucepan of water to a boil; add potatoes, and cook until tender, about 6 minutes. Drain, and mash until smooth; set aside. Heat oil in a 4-qt. saucepan over medium-high heat. Add pork, and cook, stirring, until no longer pink, about 4 minutes.
- Add garlic, onions, and carrot, and cook, stirring, until soft and pork is well browned, about 20 minutes. Add cider, celery seed, cloves, nutmeg, cinnamon, ginger, bay leaves, and pepper, and cook until all liquid is evaporated, about 3 minutes.
- Remove from heat, and stir in mashed potatoes; let filling cool completely.
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