- Short Dough
2 cups (240g) all-purpose flour
1/2 cup (115g) cold butter, cubed
2 egg yolks
a pinch of salt
1-3 tbsp water, if needed
6 oz (180g) bacon, finely chopped
4 onions, finely diced
3 cloves garlic, minced
1/4 cup (50 mL) red wine
1 tbsp canola 0il
1 lbs (1 kg) ground ground pork
1 lbs (1kg) ground beef
1 1/4 cup (300 ml) beef stock
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
1/8 cup (8g) finely chopped parsley
1/4 cup (60 ml) heavy cream (35%)
sea salt and cracked pepper to taste
- Acadian Tourtière
- Cook bacon in a medium pan until the fat has rendered, add the onion and garlic, and cook until the onions are translucent and softened. Pour in the wine and cook until so reduced that it’s almost dry, then remove from the stove.
- In a separate and oiled pan, brown the meat, add the bacon-onion mixture and turn the heat on low. Next, pour in the beef stock. Slowly cook until there are only 1-2 tablespoons of liquid left, then add the spices and turn off the heat. Lastly, season with salt and pepper, and when cool, add chopped parsley.
- In a separate bowl, mix the egg and cream thoroughly to make the egg wash and leave aside.
- To prepare the dough, start by combining the flour and butter with your hands until you get a crumb-like appearance, incorporate the yolks and salt, then knead adding water if necessary.
- Roll out the prepared dough to 3 mm (0.1-inch) thickness. Using a cutter, make 3-inch (7.5 cm) pieces and place them in 2-inch (5 cm) molds. Fill the molds with two tablespoons of filling. With a 2-inch (5 cm) cutter, make the cover for the molds, brush them with the prepared egg wash, set them on top, and firmly seal the edges.
- On each of the tarts make two small slits for the steam to escape. Bake in an oven preheated at 350°F for 15-17 minutes or until golden brown.
- Before serving, garnish with a small mound of cranberry chutney on top, or a sprig of herb.