An Acadian New Years

Every year for the holidays my aunt in New Brunswick bakes an outstanding tourtière for the family to enjoy in one of our many feasts.  She has adapted this French Canadian dish, with an Acadian flair to contain more spices than the traditional version, which is customarily served after midnight mass on Christmas Eve. 

I've continued her tradition here in the west and bake it every year now for Boxing Day. I've made my own variation too and instead of beef I substitute pork or turkey.  As this may be made ahead of time, it is very convenient for a New Years brunch as well.

The savoury aspect of this dish along with the lighter protein opens up the wine pairing to some perhaps unexpected suggestions. A recent column by foodie Tim Pawsey recommends Riesling with tourtière and I wholeheartedly concur. Our aromatic White Bear Riesling is lovely with the seasonings in this dish. The recipe is as follows...

Acadian Tourtière

Serves 6

For the filling

• Brown 1.5 pounds of ground hamburger (I substitute ground pork or ground turkey)
  
• Add one small onion minced (and sauté until translucent)
  
• Add 1.5 cups of plain croutons
  
• Stir in 1 can of beef consommé (I substitute organic vegetable stock)  Note: for lean pork or turkey I recommend doubling the use of stock for additional moistness
  
• ½ tsp sea salt, ½ tsp pepper, ¼ tsp ground thyme, ¼ tsp marjoram 
• 1 tsp each ground cloves, cinnamon (both optional)
• 1/3 tsp each allspice, nutmeg (both optional)
  
• 2 tsps Worcestershire sauce  
  

For the pastry

• standard 8 or 9 inch pastry recipe
• 3/4 cup cheddar cheese
• dash cayenne pepper
• 1/2 tsp paprika
  

Method

Preheat oven to 375 degrees. Simmer first ingredients for 15 minutes.  

1)    Make a pastry for a double crust pie. Mix flour, cayenne pepper, paprika, shortening and cheese  before adding the cold water to the pastry; then add the cold water as you would for normal pastry. Cover & let pastry rest for at least 15 minutes in fridge.

2) Roll out bottom crust and put in  8 or 9 inch deep dish pie plate.

3) Pour hamburger mixture from frying pan onto the bottom crust; then cover with the top crust.  Once top crust is on – make slits in the top crust. Let rest for approx. 15 minutes before baking.

4) Cook for 45 minutes.  

I serve it with homemade sour cherry preserves or cranberry jelly and a mixed green salad topped with goat cheese and candied walnuts.

Note if you are baking this in advance and freezing, to reheat place frozen pie in 350F oven for 30 minutes.

Bon Appétit and Bonne Année!

Comments

[Connie Ayer]

Lori, It is your New Brunswick aunt writing and I love your adaptation of the recipe. I agree it can be dry if the meat used is somewhat dry. I also have a jellied lime salad, which is to die for, to accompany this delicious tortiere. I never make just one....there is one in the freezer as I speak. Bonne Annee a tous!!!!