(Not so) Traditional Tourtiere
After posting our Christmas dinner tourtiere on Instagram, I had quite a few people reach out asking for the recipe. When I was about to send if off, I realized that I do a lot of modifications to the two recipes that I was combining; so much so that it just made more sense to write it out and post it here! If you love tourtiere, are focusing on whole foods and avoid gluten, you will absolutely love this recipe! I hope you enjoy it!
2 tbsp coconut or avocado oil
4 slices nitrate free bacon , chopped
6 garlic cloves , minced
1 large onion , finely chopped (1 1/2 cups)
2 tsp dried leaves of summer savoury
1 1/2 tsp salt
3/4 tsp pepper
1/2 tsp ground cloves
1/2 tsp ground nutmeg
454 g medium ground beef
225 g medium ground elk or venison
1/2 cup peeled, grated russet potato
1/2 cup beef or chicken broth
1/2 cup chopped parsley
2 tbsp maple syrup
1 egg yolk , mixed with 1 tsp water, for egg wash
Heat oil in a large pot over medium-high. Add bacon, garlic, onion and spices and cook for 5 min. Add beef, pork, potato and broth. Use a potato masher to mash meat until crumbly. Reduce heat to medium-low and cook until liquid is almost absorbed, about 15 min. Add parsley and maple syrup and cook until most of the liquid is evaporated, about 5 min. Spread filling out on a large baking sheet set over a rack to cool completely, 30 min.
2 1/2 cups almond flour
1/2 cup tapioca flour
1/2 tsp salt
1 cup butter, preferrably grass-fed organic
1/2 cup ice cold water
In a bowl, combine the almond flour, tapioca flour, and salt. Cut the butter into pieces and using a fork, cut into flour mixture, until it’s crumbly. Add in water, one tablespoon at a time, JUST until the dough forms a ball–be careful not to add too much water. Place plastic wrap over dough and place in fridge for 3-4 hours.
After the dough is chilled, place half of it between two pieces of parchment paper sprinkled with a bit of almond flour, and roll out so it will fit into a 9-inch pie dish. Remove top piece of parchment paper, turn dough upside-down into pie dish, and remove 2nd piece of parchment paper. Press into dish to flatten out, fill with tourtiere filling. Roll out second half of pastry and cover pie Trim both doughs to 1/2 in. beyond edge of pie plate. Fold top edge underneath and crimp.
.POSITION rack in bottom of oven, then preheat to 400F
Brush with egg wash, then cut 2-in. vents in the pastry using a paring knife. Bake on a baking sheet on bottom rack of oven until pastry is golden brown and filling is hot, 50 to 60 min. Cover with foil during the last 10 to 15 min, if browning too quickly. Let stand for 20 min before serving.