Chris Shaften’s Winter Tourtière
From Chris Shaften
Pâte Brisée Dough:
- 1 c. cold water
- 2 large eggs (room temperature)
- 4 c. pastry flour
- 3-1/2 t. salt
- 2 c. butter (room temperature)
Whisk the cold water and eggs together. Using the paddle attachment in a standing mixer, beat together salt, flour and butter, until smooth and whipped looking. Reduce the speed to low, slowly pour in the water and egg and beat just until the dough comes together. Remove from mixing bowl, divide into four pieces and wrap with plastic wrap. Let chill in the refrigerator for at least 1 hour before using.
- 2 T. pork belly fat*
- 1 c. each diced onion and diced leek
- 1/4 c. diced raw pork belly
- 1/2 c. each diced carrots and diced celery
- 2 c. each diced red kuri or other squash, diced celeriac and diced potato
- 2 bay leaves
- 2 T. each minced garlic and minced ginger
- 4 T. unsalted butter
- 1/2 – 3/4 c. all-purpose flour
- 1-1/2 c. chicken stock
- 1/4 c. white wine
- 1/2 lb. pork belly, cooked and diced (*fat reserved)
- 1/4 c. grainy mustard
- 2 c. Brussels sprouts, halved and sliced 1/4-inch thick
- salt and pepper to taste
Place the reserved pork belly fat in a large, deep pan along with the onions and leeks. Add a pinch of salt, turn to medium heat and cook until softened, approximately 5 minutes.
Add the raw pork belly to the pan along with the carrots, celery, squash, celeriac, potato and and bay leaves. Simmer until the vegetables are almost soft, about 10 minutes. Add the garlic and ginger and continue to cook another 5 minutes, stirring regularly. Add the butter and stir it in.
Sprinkle 1/2 c. of flour onto the vegetables, stirring well to soak up all the excess fat in the pan. Then add the chicken stock and wine. Stir well and cook at a simmer over medium heat, covered, stirring often, for 15 minutes. This will try to stick to the bottom, so pay attention!
(Chef note: This may need more or less flour depending on how thick it is. You want the consistency of a thick gravy.)
Remove the bay leaves. Stir in the cooked pork belly, mustard and Brussels sprouts. Season with salt and pepper and set aside to cool
Winter Spice Blend
- 6 T. whole black peppercorns
- 2 T. ground allspice
- 1 T. whole cloves
- 1 T. cinnamon bark, bashed
Combine spices in a pepper mill and keep it for adding a rich, seasonal flavour to all of your winter dishes.
Assembling the tourtière:
Preheat oven to 400°F. Butter the inside of two 9-inch springform pans. On a floured surface, roll two rounds of dough out to approximately 1/2 inch thick. Carefully place the dough into the pans, pressing along the bottom and sides to cover evenly. Brush dough with egg wash (1 egg whisked with a bit of water).
Add the cooled filling so it fills to the top of the pan. Roll out the other two portions of dough to the same thickness. Place on top of the pans and crimp to the sides of the filled pastry. Trim all excess dough along the sides. (You can use the trimmings to roll out and shape into a pastry garnish for the top of the tourtières.)
Beat 1 whole egg in a small bowl and brush the top of the tourtières to give them a nice sheen.
Grind the winter spice blend generously overtop of the tourtières and bake them for 40 minutes, or until beautifully golden brown on top. If you don’t need both tourtières, you can freeze one.
(Makes two tourtières) Serves 5 to 6.