King Arthur (2004)

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Season with pepper, and let cool. Combine spices in a small plate or bowl—allspice, mustard, nutmeg, cloves, and sage—in a small bowl and set aside. Melt butter or oil in a large skillet over medium heat. As soon as the butter melts, add diced onions, garlic, celery, thyme, and bay leaves. Cook for 2-3 minutes.

Christmas Tourtiere Recipe King Arthur Flour

Make the pork shoulder. Season the pieces of pork aggressively with salt and pepper. Put 1 tablespoon of the oil into a large, deep skillet or Dutch oven, and set it over medium-high heat. When the oil shimmers, sear the meat on all sides until browned, turning as necessary, 10 minutes. Step 4.

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Bring to a boil over high heat and cook until fork-tender, 8 to 10 minutes. Drain and transfer half of potatoes to a medium bowl. Mash remaining potatoes in pot. Step 2 Meanwhile, in a large.

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Mixing bowls: 1 medium and 1 small . Pastry blender (optional) Mixing spoons or spatulas (or plastic bowl scraper): 2 . Plastic wrap . Fork . Chefs' or paring knife

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Christmas Tourtière, a recipe from King Arthur Baking. 2 pounds ground pork or a combination of ground pork and ground beef; or meatloaf mixture; 2 cups (340 g) potatoes peeled and cut into 1/2" dice 1 1/2 cups (227 g) onion diced 1 to 2 large garlic cloves chopped fine; 3/4 teaspoon sage; 1/2 teaspoon dried thyme; 2 1/2 cups (283 g) King Arthur Pastry Flour Blend or 2 1/2 cups (300 g) King.

King Arthur (2004)

Christmas Tourtière. To make the filling: Put the salt, water, and potato in a medium saucepan, and bring the mixture to a boil over medium heat. Boil until the potatoes are fork-tender, about 5 to 6 minutes. Drain the potatoes, saving the water. Mash about half the potatoes, leaving the other half in chunks.

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Do not brown the meat. Lower heat and simmer uncovered for 30 minutes. Crumble bread crusts into mixture and stir until absorbed into the mixture. Remove mixture to a bowl, cover and refrigerate until chilled before using. Make the pastry: In a large bowl, combine the flour, sugar, baking soda and salt.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.).

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Class Details. We'll guide you through the process of making this classic French-Canadian meat pie. We'll make a tender, yet flaky all-butter pie pastry then fill it with a perfectly spiced meat and potato filling -a deliciously satisfying supper. Our all-butter pie dough is so versatile, you can use it for any pie you desire, sweet or savory.

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Method. Filling: In large skillet, heat oil over medium-high heat; cook pork, breaking up with spoon, until no longer pink, 7 to 10 minutes. Drain fat. Stir in broth, onions, mushrooms, celery, garlic, salt, cinnamon, pepper, savory and cloves; bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until 2 tbsp liquid.

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Seal, trim and flute the edge. Cut a few vent slits in top and then brush with an egg wash, consisting of 1 egg yolk beaten together with 1 tsp water. Bake in a pre-heated 200*C/400*F oven for 25 to 30 minutes until golden brown and the pastry is crisp on the bottom.

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2 pounds ground pork, or a combination of ground pork and ground beef; or meatloaf mixture

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Cook the filling early. Tourtière bakes best when a cold filling is added to the pastry shell. It's your best protection against the dreaded soggy crust. Cook your meat filling a day in advance.

Christmas Tourtiere Recipe King Arthur Flour

Peel 1 large boiling potato (about 12 ounces), and cut it into 1/2" dice; you'll have about 2 cups (340g) of diced potato. Yukon Gold or Chef are both good potato choices. Put 1 teaspoon salt, 2 cups (454g) water, and the diced potato in a medium saucepan. Bring the mixture to a boil over medium heat. Boil until the potatoes are fork-tender.

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Place potato quarters in a pot with water. Bring to a boil over high heat, then reduce heat to medium high until cooked through (10 to 15 minutes). Reserve ½ cup of potato cooking water, strain potatoes and return them to the pot. Add ½ teaspoon of salt and mash potatoes with a potato masher.

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Preheat the oven to 375°F. Select a 9" cast iron skillet that's 2" deep; or a 9" pie pan that's at least 1 1/2" deep. Roll the larger piece of dough into a 13" circle (for the skillet), or 12" circle (for the pie pan). Let the dough rest for 10 minutes; this will help prevent it shrinking as it bakes.