JK by Jamie Kennedy

Author:Jamie Kennedy [Kennedy, Jamie]
Language: eng
Format: epub
ISBN: 9781443419024
Publisher: HarperCollins Canada
Published: 2014-03-14T16:00:00+00:00

Individual Tourtière with Mustard Pickle

Makes 6 pies

Sometimes there is nothing I want more than a meat pie. The sandy texture of the sablée pastry and the rich, warmly spiced meat and potato mixture within is so satisfying. I put it on the lunch menu at Gilead, where I serve it with my Aunt Myrtle’s mustard pickle. People clamour for these pies. There is a fair amount of preparation to do, but the execution is simple. I make a large batch of pies and freeze them, with excellent results. Sometimes I even serve them in what Ivy insists is the traditional Acadian style, with ketchup.

Ingredients

Pastry

6 cups (750 g) all-purpose flour

1 pound (500 g) lard

Pinch of salt

1 cup (250 mL) cold water

1 egg, lightly beaten, for egg wash

Filling

¼ cup (60 mL) lard

1¼ pounds (625 g) ground pork

2 medium onions, finely chopped

2 medium potatoes, peeled and diced

5 whole allspice, ground

2 whole cloves, ground

Salt and freshly ground black pepper

Aunt Myrtle’s Mustard Pickle (see recipe page 294) for serving

Directions

To make the pastry, in a large bowl, combine the flour and lard. Using both hands or a pastry blender, cut in the lard until the mixture resembles coarse meal. Dissolve the salt in the cold water and add the water all at once to the flour mixture. Mix the dough just until it comes together. Do not over-mix. Form into a thick log, wrap in plastic and refrigerate for at least 12 hours.

Cut the dough into 12 equal pieces and shape each piece into a ball; wrap and refrigerate 6 of the balls. On a floured surface, roll out the remaining 6 balls into 9-inch (23 cm) circles. Fit each round into a 6-inch (15 cm) pie plate. The dough should hang over the rim slightly. Cover with plastic wrap and refrigerate overnight.

To make the filling, melt the lard in a large frying pan over medium heat. Add the ground pork and gently sauté for about 5 minutes. Add the onions, potatoes, allspice and cloves; continue gently sautéing, stirring regularly, for 20 minutes or until most of the water has evaporated. Season with salt and pepper. Transfer to a bowl, let cool to room temperature, then refrigerate overnight.

Arrange racks in the upper and lower thirds of the oven and preheat the oven to 350°F (180°C).

Set out the 6 pie shells on 2 baking sheets. Divide the meat filling among the shells, mounding it slightly in the centre. Roll out the remaining 6 balls of dough into rounds that will cover the individual pies. Paint a bit of water onto the rim of each pie and place a lid on top. Pinch the lid and the rim of each pie together to seal. Poke a few holes in a decorative fashion on each lid to allow steam to escape. Brush a little egg wash over each pie.

Bake for about 30 minutes or until the pastry is golden brown and the kitchen smells heavenly (or freeze, unbaked, in resealable plastic bags and bake from frozen for about 1 hour).

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