Presented by Grandview Farms and Northwinds Brewhouse
- 2 lbs (900 g) diced pork shoulder
- 1 lb (450 g) diced beef chuck
- 1 lb (450 g) diced beef blade
- 1 lg onion, diced
- 4 garlic cloves, smashed and chopped
- 4 tsp (20 ml) ground allspice
- 1 cup (240 ml) rich beef broth
- 1 pint (500 ml) Northwinds Porter Beer
- 4 tbsp (60 ml) Lea and Perrins
- 2 bay leaves
- 1 cinnamon stick
- 1 tbsp (15 ml) ground cloves
- 2 sage leaf chopped
- 2 celery stalks peeled (blended)
- 250 ml panko bread crumbs
- 100 ml veg oil
- Kosher salt
- Toasted black pepper
- 625 ml all purpose flour
- 125 ml cold grated butter
- 60 ml cold water
- 3 tbsp (45 ml) sour cream
- 2 eggs beaten and 1 yolk (keep separate)
- Marinate pork and beef in half of the Porter Beer for 24 hours. Reserve the other half for the rest of the recipe.
- The next day, strain the meat out of the beer and discard the first half of the beer.
- Grind the pork and beef at a low speed. If you could only find ground pork and beef, disregard the 24-hour marinating process.
- Brown the meat and try to get as much colour as you can. Colour is flavour. Remove the meat from the pot and strain the fat.
- Add vegetable oil to the pot. Sauté onions and garlic until translucent.
- Add chopped sage, ground cloves, cinnamon stick, bay leaves and ground allspice. Cook for 2 minutes. Be careful not to burn the spices.
- Deglaze with beef broth, Northwinds Porter, Lee & Perrins and return all of the strained meat back to the pot and cook for 25 minutes or until some of the liquid has reduced. At the very end add the panko breadcrumbs to soak up the remainder of the juices and thicken the recipe. Let cool for 1 hour.
- Mix all-purpose flour with a good pinch of kosher salt.
- Fork in the grated cold butter until you get rough mealy texture.
- Mix in sour cream, 1 egg, 1 yolk and cold water together. Pour it slowly into the flour and mix for 1 minute or until it is just incorporated together. Do not over mix or the dough will not be flaky and will have more of a pasta like consistency.
- Lightly roll out the dough with a rolling pin on a floured surface. Do not roll it out too thin, but roll out enough for a pie bottom and top.
- Flip your pie pan upside down on to the dough and cut out the base of your pie/tourtière.
- Butter and flour the pie pan and place your bottom into it.
- Fill the pie shell with the filling and roll out a top to the tourtière with the remaining dough. Use a cookie cutter of your choice to make a design on the top for extra style points.
- Use the last egg to brush over the top of the tourtière for a great golden colour.
- Bake the tourtière in a convection oven at 350 degrees for 30 to 45 minutes or until the pastry has turned golden brown.
- Garnish with pickled onions, gherkins, caper berries or house made Ketchup (email firstname.lastname@example.org for the recipe).