hot on the trail of a decent tourtière - stainless steel wine cups
It wasn't until I tasted a tour made by Robert Brasa, chef of the former Henry Burger Cafe in Gatineau that I found out how delicious the traditional Quebec delicious meatloaf was, pork and other delicious things, the taste and texture are delicious and worth remembering. ()
While the main meat is always pork, I agree with Robert that ground beef, veal and venison are all good additives that can lift the chicken to an extraordinary flavor.
He should know that when his family was known in Quebec for the tour of the brand La Belle fermi è re, the product became a business before it was sold to a business group in 1973produced pie.
The good news is that about 10 years ago, Robert and I shared his recipes and I have been having a great time making a good tour since then.
You can find ground venison in any good butcher's shop, believe me, it's worth buying it.
Of course, I added a little cinnamon and slightly modified his version.
I use the store. bought deep-
For convenience, the dish shell and the butter puff pastry of the president's choice (
Mainly because I'm not a pastry chef, although my teenage son Graeme wants us to make croissants from scratch during Christmas).
I doubled his filling recipe and it was easy to make two 9-or 10-
A few inches of pie, and some of the rest in a Ziploc, frozen for the day.
The good news is that this recipe will fill up the packaging of two storesbought deep-
The president's choice of frozen puffs pastry dish pie shell and a pack-
There are two puffs in each box, about 1/4-
Inches thick so you don't even have to push them out.
We use oatmeal instead of crumbs in the mixture. (
Next time I try steel
I think the oats taste better. )
Dry red wine and beef jerky give it more benefits.
I also like to add chopped pairs.
To add flavor, you can put the bacon aside (
I can't imagine why someone is there. .
You may notice that this recipe contains potatoes or carrots.
After all, it's a meat pie, not meat --and-vegetable pie.
Make sure to cool the filling in the refrigerator before entering the pie shell, otherwise the shell will get wet.
It is best to finish the filling one day in advance.
Don't forget to brush the pastry with egg liquid before you fill it up as a moisture barrier, which also helps prevent the pastry from getting wet.
Brushing more egg on top will give the pie a wonderful golden color.
Here, it is a family tour in Bourassa. (
Of course, chef Robert will make his own pastry, but in my world I don't give in occasionally. )
You'll also notice that recipes measure meat in grams.
It has a large filling volume, so be sure to choose a large pot
It is better to have a very thick bottom to prevent burning. Makes two 9-
An inch of pie with the rest of the day250 g double-
Chopped smoked bacon
1 kg pork
300 grams of ground beef-
300g ground beef
300 grams of ground deer meat
1 cup of onion, chopped
1 cup of chopped celery
4 tablespoons chopped garlic
2 cups of dry red wine
2 cups of veal or beef
1/2 teaspoon each, dried clove, nutmeg, mace, cinnamon-
Fresh thyme moon branches-2 bay leaves—
1 cup of oatmeal-
Season with salt and pepper2 whole eggs—
4 teaspoons of water2 deep-Pie shell-1 package (2 sheets)
Freeze the butter puff pastry in a big pot with a thick bottom, stir-fry the chopped bacon to get fat, and take it out with a slotted spoon.
Fry all chopped meat in batches to Brown at high temperatures, remove them when they turn brown, and make room for the next batch of meat.
In order to avoid the stew of the gravy, it is important to bake the meat in batches.
Add onion, celery, garlic and stir fry until soft, add a little oil if necessary.
Put all the meat back in the pan, add the red wine, stir with medium fire, and evaporate the wine until there is almost no liquid residue.
Join the stock, cloves dry, nutmeg, mace, cinnamon, Baili and bay leaves, simmer for 1/2 hours.
Mix well oatmeal;
Minutes a month.
Remove the Baili and bay leaves and season them with salt and pepper.
Transfer the filled mixture to non-
Reaction container (
Glass, stainless steel)
, Cover and refrigerate overnight or until firm.
At the same time, unfreeze the pastry in the refrigerator.
Preheat the oven to 400 degrees F.
For pastries, whisk the eggs and water together for cleaning.
Brush every depth-
Wash and fill the pie shell with a chilled meat mixture, separate it by hand if necessary, and install it slightly in the center.
Cover a layer of puff pastry on top, trim edges, and curl edges.
Decorate the puffs pastry on it and brush it with egg liquid.
Cut the vent at the top and let the steam escape.
Bake in the center of the oven for 15 minutes, then reduce the heat to 350 degrees F until the pie turns golden and bake for about 30 minutes.