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tourtiere

Holiday mushroom tourtière from Stefano Faita

Main course | Easy | 2 hours 45 minutes
Main course
Easy
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Recipe details

Ingredients

Shortcrust pastry

Filling

Assembly

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Directions

Shortcrust pastry

  • Mix together the flour and salt in a large bowl. Rub or cut butter into the flour using your fingertips or a pastry blender until mixture resembles coarse meal. (You can also use a food processor.)
  • Do not over mix dough. Add just enough water to form the dough.
  • Divide dough in half. Flatten each half into a round disc. Wrap in plastic wrap and refrigerate for at least 1 hour.

Filling

  • Heat the olive oil and butter in a large saucepan over medium heat.
  • Add ground meat. Season with salt and pepper. Fry until meat is browned and fully cooked, about 8 to 10 minutes.
  • Add the mushrooms, onion, garlic, spices, and grated potato. Sweat vegetables until tender, about 5 to 10 minutes.
  • Add the white wine and cook until liquid evaporates, about 5 to 10 minutes. Take filling and adjust seasoning. Add spices as needed. Set uncovered in the fridge to cool completely.

Assembly

  • Preheat oven to 230°C (450°F).
  • On a lightly floured work surface, use a rolling pin to roll each dough disc into a 28-cm (11-in.) circle about 3 mm (⅛-in.) thick. If dough is too soft, return it to fridge for 5 to 10 minutes.
  • Line a 23-cm (9-in.) pie pan with rolled out dough.
  • Add the filling to pie crust. Cover with second circle of dough. Close and seal edges using the teeth of a fork. Mix egg yolk with 5 mL (1 tbsp.) water and brush mixture over dough. Use a paring knife to cut a vent in top of the tourtière that will allow steam to escape while baking.
  • Bake in a 230°C (450°F) oven for 15 minutes. Reduce oven temperature to 175°C (350°F) and bake until pie crust is golden brown and the vent is steaming, about 35 minutes. Cover with foil wrap if pie crust is browning too quickly.
  • Set aside to cool for 10 minutes before slicing.

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