Ingredients
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For the Shortcrust Pastry
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500 grams plain flour
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250 grams butterPlain unsalted
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100 ml water
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2 egg yolks
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10 grams saltfine salt
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1 tablespoon oilpeanut or sunflower oil
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For the pie filling
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800 grams leeks
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40 grams butter
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50 grams Shallots
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35 grams plain flour
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150 ml pure creamheavy or table cream
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150 ml milkfull cream milk
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150 grams baconsmoked prok belly
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2 whole eggs
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2 teaspoons salt
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1 teaspoon cayenne pepper
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0.5 teaspoon nutmeg
Directions
French style tourte: a delicious pie with a French twist. This classic dish comes from the Picardie region in France, and is perfect for a Canadian or American Thanksgiving celebration. It is a fully encased pie, which is great for fall/autumn or winter days. It has a homemade shortcrust pastry pie casing, filled with a blend of slow cooked leeks and farmhouse bacon. The creamy filling is seasoned with cayenne pepper and nutmeg. You will need a good quality pie dish (Tourtiere) to achieve the best result.
Steps
1
Done
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GET STARTED WITH YOUR FOOD PREPARATIONWash and peel the leeks and shallots, and finely slice. Cut your pork belly in small chunks. Measure out your flour, milk and cream. |
2
Done
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START BY COOKING THE LEEKSIn a cast iron dutch oven (or another pan), melt 40 grams of butter. When the butter starts to foam, add the shallots and allow to gently cooked for 2 minutes. |
3
Done
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ADD THE FLOUR, CREAM AND MILKOnce the Leeks are cooked, sprinkle over flour and stir in. |
4
Done
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PREPARE THE BACON, BREAK THE EGGS AND ADD TO THE LEEKSCut the pork belly in small pieces and pan fry in a separate pan in a bit of oil until nice and crispy. |
5
Done
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ROLL OUT YOUR DOUGH OVER THE PIE DISH, ADD THE FILLING AND COVER.Divide the shortcrust pastry into two pieces, one part for the bottom of the pie and another one for the top. Make now an Egg Wash: Break one whole egg in a bowl, add a few drops of water and mix well. This will be used to glaze and seal the pie cover. Use a pastry brush to brush the edges of the pie dish with some of the egg wash. To finish, make a small hole with a knife in the top of the pie to allow the steam to come out while the pie is cooking. |
6
Done
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BAKE THE PIE AND SERVEBake the pie in an oven (middle rack) at 210 degrees celsius or 410 fahrenheit for around 30 to 40 minutes. Enjoy! |