Turkey Tourtiere with Tomato Jam

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Turkey Tourtiere with Tomato Jam
  • Prep Time: 45
  • Total Time: 90
  • Servings: 6.0
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About this Recipe

This French-Canadian favourite feature deliciously crafted turkey stuffing placed in a double crust pie shell and drizzled with a homemade tomato jam sauce to serve.

Ingredients

PASTRY: (Makes 1 Double Crust Pie)
1.75 cups (425 mL) Flour
.75 tsp (3 mL) Salt
.75 cup (175 mL) Tenderflake® Lard
4 tbsp to 5, (60-70 mL) Ice water
TOURTIERE FILLING:
1 tbsp (15 mL) Vegetable oil
2 tbsp (30 mL) Butter
1 lb (454 g) Maple Leaf Prime® Extra Lean Ground Turkey
1 Large onion, finely diced
2 Cloves garlic, minced
1 Stalk celery, finely diced
1 tsp (5 mL) Allspice
.5 tsp (2 mL) Ground cloves
1 tsp (5 mL) Dry savoury
1 Large russet potato, grated
Salt and pepper
1 Egg, beaten
TOMATO JAM:
1 tbsp (15 mL) Olive oil
1 Onion, grated
2 Cloves garlic, minced
2 tsp (10 mL) Grated ginger root
.5 tsp (2 mL) Allspice
1 Cinnamon stick
3 tbsp (45 mL) Balsamic vinegar
.25 cup (60 mL) Brown sugar
1 (28 oz/796 mL) Can diced tomatoes, with juice
Salt and pepper

Directions

MIX together flour and salt in a large bowl. Cut in lard with a pastry cutter or gently with finger tips until mixture resembles coarse oatmeal. Gradually add enough water to make dough cling together. Gather into a ball and divide in half. Shape each ball into a flattened round on a lightly floured surface. Wrap in plastic wrap and refrigerate for 30 minutes.

HEAT oil and butter in a large skillet over medium high heat. Add onions, garlic and celery. Cook 2-3 minutes or until vegetables are softened. Add turkey. Cook, stirring and breaking up the meat with a wooden spoon for 8-10 minutes or until golden brown. Add dry spices and potatoes. Cook 2-3 minutes more. Season to taste with salt and pepper. Set aside.

PREHEAT oven to 375°F (190°C).

ROLL out one pastry round on a lightly floured surface with a floured rolling pin until slightly larger than an upside down 9-inch (23 cm) pie plate. Transfer into pie plate. Spoon turkey mixture into the pie shell. Roll out the second of pastry to the same size as the first. Place on top of the turkey filling and gently flute the edges. Cut three small slits in the center of the pie to allow steam to escape. Brush lightly with beaten egg. Bake in a preheated oven for 40-45 minutes.

TOMATO JAM:
HEAT oil in a small saucepan over medium heat. Add onion, garlic and ginger. Cook for 2-3 minutes and add remaining ingredients to the pot. Reduce heat and simmer for 10-15 minutes or until thickened.

Notes

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