So… I have a functional kitchen now! The cabinets are built, the countertops installed, backsplash set, everything grouted, and the sink, dishwasher, and stove are all hooked up! *CANNOT* tell you how god it feels to have some culinary autonomy back.
We haven’t had the use of the dishwasher since May’s tornado – it’s been used to store the glassware ever since! We’ve been living off takeout. While my access to the kitchen has been sporadic at best, my brain hasn’t taken a break, so I’ve had this LONG list of ideas and theoretical recipes brewing, with no ability to do anything about it, short of write them down. I tell you, working through those ideas on paper, while being stuck with months crappy fast food? Torture.
One of the things I wanted to make this whole time was a proper tourtiere (“tortiere”, for some). It’s a French Canadian meat pie, and it’s soooo good when made properly. Also, as part of the planning process, I worked on a gluten free pastry crust that wouldn’t make me grieve for my inability to eat wheat.
|I did it!
Yesterday was my first day with the new kitchen, so I rolled out of bed and almost immediately went to buy groceries. With 3 items I wanted to make, Tourtiere was to be made in the afternoon, closer to suppertime. Couldn’t handle it, dug in to the preparation right away!
I tell ya, the filling, as it’s cooking, smells amazing on the best of days. All those fresh veggies, herbs… yum. To someone who’s eaten more Wendy’s takeout in the past few months than anyone should have to in a lifetime? Absolutely amazing.
The crust also turned out extremely well – you’d never peg it as being a gluten free crust. Very rich and flaky! Oh, so good. I just had some leftovers for breakfast – this recipe is definitely a winner!
Oh, and if you want to make a regular, non-gluten free version? Just swap out the crust for your favorite double-crust recipe, or premade dough.
1 lb ground pork
1 lb ground beef
1 small onion, finely chopped
4 ribs celery, finely chopped
2 carrots, grated
1/2 cup fresh parsley, chopped
2 large potatoes, peeled and cut into ~ 1/3″ cubes
1-2 Tbsp dried savory
2-3 tsp pepper
2 bay leaves
1 tsp salt
1/4 tsp cloves
2 cups milk
1 1/2 cups broth
1/2 cup butter, softened
1 (8oz) brick cream cheese, softened
2 3/4 cups all purpose Gluten Free flour
1/4 cup corn starch
1 Tbsp cold water
Combine meats, vegetables, and seasonings together in a large pan or pot, stirring until everything is relatively uniform. Add the milk and the broth, stirring once again.
Bring mixture to a boil, then turn the heat down to medium and simmer – stirring often – until the liquid has cooked off, and the meat has broken down almost to a paste. This should take about an hour, give or take. Once it’s ready, remove from heat and cool to room temperature.
Beat butter and cream cheese until well mixed and soft. Slowly add flour and corn starch. Once all flour is added, turn out and knead until well incorporated and smooth. Form a disk, wrap tightly in plastic wrap, and refrigerate for about 30 mins.
Preheat oven to 425 F
Divide dough into 2 parts – one slightly bigger than the other. Roll the bigger section out , use it to line a deep-dish pie pan – carefully working it into the corners. Fill pie pan with meat filling, spreading it into the corners and mounding it in the center.
Roll out the second part of dough, cover the pie filling. Crimp the edges as desired, poke a couple of slits in it. If desired, roll any extra dough very thin, cut into shapes, and apply to the crust for decoration. Whisk together egg and water, brush over the entire tri
Whisk the egg together with water, use a pastry brush to coat the entire crust with a thin wash of this glaze.
Bake at 30-40 minutes until crust is golden brown, serve warm or cold.