Recipe by: River
Tourtiere is a recipe we’ve been making at Christmas since River could stand in the kitchen and stir ingredients. He has taken over the recipe and given it a Nunavut flair by adding muskox meat to the traditional pork ingredients. We deliver these savoury pies to our neighbours by snowmobile on Christmas Eve.
- filling: 1 kg ground muskox
- 1 kg ground pork
- 1 medium size onion diced
- 2 cloves garlic minced
- 1 tbsp chopped fresh rosemary
- 1 tbsp fresh thym
- 1 tbsp chopped fresh sage
- 1 tsp ground cloves
- 1 tsp cinnamon
- 1 tsp all spice
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 c butter
- 1/4 c lard
- 2 c flour
- 1/4 c cold water
- 1 egg.
- chop garlic and mince onion.
- saute in olive oil.
- add ground muskox, pork, spices and salt and pepper.
- cook until done.
- remove from heat.
- add fresh herbs and stir.
- set aside.
- combine butter, lard and flour with a pastry knife until mixture resembles small peas.
- slowly add cold water and combine until a ball forms.
- gently work the dough until the ball is smooth.
- divide dough in half.
- roll out one half on floured surface.
- place in deep dish pie plate.
- spoon cooled filling into pie plate.
- roll out second half of pie dough.
- place on top of mixture.
- pinch crust together and press edges with a fork.
- Carve the letter R (for River) into the top crust.
- Beat one egg well.
- brush entire top crust with raw egg.
- Cook at 350 degrees for 45 minutes until pastry is golden brown.
- If you plan to deliver these pies to your neighbours and loved ones, multiply ingredients 20 times.
- Serve on Christmas Eve with lots of love.