Updated Jan 7, 2015Chatelaine
- MELT butter with shortening and water in a small saucepan set over high. Stir and let cool slightly.
- STIR flour with salt in a large bowl. Beat 1 egg with white from second egg in a small bowl. (Reserve yolk for egg wash.) Stir beaten eggs into flour mixture along with warm butter mixture. Using your hands, knead dough just until it comes together. Remove about one-third of dough and shape into a small log. Shape remaining dough into a larger log. Wrap both with plastic wrap. Refrigerate at least 1 hour.
- CUT potato into bite-sized pieces and cover with water in a small saucepan. Bring to a boil and cook until very tender, 10 to 12 min. Drain, then mash.
- HEAT a large frying pan over medium- high. Add pork, onion and garlic. Cook, stirring often, until pork is no longer pink, about 5 min. Stir in Dijon, thyme, sage, salt and cloves. Season with fresh pepper. Stir in potato and cook until liquid is absorbed, about 2 more min. Transfer to a bowl and refrigerate until completely cool, about 30 min.
- PREHEAT oven to 375F. Line a rimmed baking sheet with parchment. Dust counter and rolling pin with flour. Roll smaller log into a 6 × 12-in. rectangle. Pastry may look marbled. Transfer to prepared sheet. Roll larger log into a 8 × 15-in. rectangle. Fill and decorate tart according to directions (right).
- BAKE in centre of oven until pastry is golden and filling is bubbly, 40 to 45 min. Transfer to a rack. Let stand 10 min before serving.
1. Mound chilled filling along the centre of of smaller pastry rectangle, leaving a 3/4-in. border around the edges. Lay larger piece of pastry on top of filling, pressing edges together.
2. Trim and straighten edges with a paring knife. Press the tines of a fork around the edges to crimp.
3. Beat egg yolk with 1 tbsp water. Brush egg wash all over pastry. Cut 4 slits on the top of the pastry.
4. Gather remaining dough and roll out to 1/4-in. thick. Use cookie cutters or a paring knife to cut out different shapes and designs. Place on top of pastry, then brush with remaining egg wash.
NutritionCalories 620, Protein 25 g, Carbohydrates 50 g, Fat 35 g, Fibre 3 g, Sodium 635 mg.
- Make pastry and filling in advance; assemble just before baking.
- If corner crusts are not a family fave, shape tourtière into an oval.