Guest Post: Tourtière with Cranberry Brandy Compote by Sweetsugarbean
We’re so excited to have the talented Renee of Sweetsugarbean back in our kitchen! Today, Renee is sharing a hearty winter meal using the Blend & Extend method. This savoury holiday dish is packed full of flavour- you’ll have to try it yourself!
Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I’ve been
writing now for over three years. I live in beautiful Saskatoon, Saskatchewan where I happily whip up delicious creations in my little green kitchen. Being a professional pastry chef as well as a food blogger, I’m lucky to have turned my passion for all things food into a career I love. When not busy with the pots and pans, I can be found outside, busy in my garden, growing a lot of the food that is featured on the blog. Except in winter of course, then I cocoon with good books, four cats, Downton Abbey, and eat too much chocolate.
I’m always excited when Mushrooms Canada asks me to write a guest post for their blog. Mushrooms are a staple in my kitchen and it’s always a thrill to put them in new recipes. For today’s tourtière, I used lovely crimini to blend and extend the filling, while adding extra nutrition and flavour. Mushrooms are great to use year-round, but especially in winter because they are the only vegetable that contains vitamin D. Bursting with antioxidants and cancer-fighting compounds, not to mention being low in calories, mushrooms play an important and delicious part of my culinary adventures in the kitchen.
With the holiday season fast approaching, tourtière is a classic Canadian dish that will be enjoyed at many tables this year. Generally, it’s a savoury meat pie composed of ground pork and/or beef and potatoes, under a dome of flaky crust. Including mushrooms in the filling is a bit unconventional, but no doubt old and new fans of tourtière will be most happy with the result.
Mushrooms add an earthiness that compliment the savoury herbs and spices in the filling, while bulking up portion sizes – a good thing when unexpected company drops in this time of year. Tourtière freezes very well, so prepare a few at a time and keep them in the freezer. They are great to have on hand during the hectic holiday season. Served with a side of cranberry brandy compote, this will for sure be a new holiday favourite in my home.
Tourtière with Cranberry Brandy Compote
5 ½ cups all purpose flour
2 tsp salt
1 pound (454 grams) lard, cubed
1 tbsp white vinegar
1 large egg, lightly beaten
In a large bowl, mix together flour and salt. Cut in the lard with a pastry blender until mixture resembles coarse oatmeal. In a 1 cup measure, beat the egg, add the vinegar and top with ice cold water. Gradually stir this into the flour mixture. Stir only until mixture clings together, being careful not to overwork the dough. Gather into a ball and divide into 6 equal portions. Wrap in plastic, and chill for at least one hour. For this tourtière recipe you will need two portions of dough. You can either freeze remaining portions of dough, or double or triple the tourtière recipe. The choice is yours!
2 tbsp olive oil
272 grams lean ground beef
272 grams ground pork
½ one large onion, finely diced
3 cloves garlic, minced
272 grams crimini mushrooms, sliced
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground sage
200 grams mashed potatoes, room temperature
salt and pepper to taste
1 egg beaten with a bit of milk for brushing on top
In a large skillet, over medium high heat add the olive oil. After 1 minute, add the ground beef, pork, onions, garlic, mushrooms and spices. Cook for about 10 minutes until the meat is browned and most of the liquid has been cooked out of the mushrooms. Reduce heat to low and stir in the mashed potatoes. Season with salt and pepper. Let cool before proceeding to assemble tourtière. This process can be sped up by putting meat mixture in the fridge.
Preheat oven to 350*F.
On a lightly floured surface, roll out one disc of pastry. Fit this into a 9 inch pie plate, being sure to let some dough overhang. Place the cooled meat filling inside the pastry. Roll out another disc of dough and place this on top of meat. Trim the edges, pinch shut, and with a sharp knife slice a few steam vents. Add decorative touches such as mushrooms, leaves, etc, with any extra dough if you wish. Beat an egg with a bit of milk and brush this on top of tourtière. Bake for one hour. Let stand 10 minutes before cutting.
2 cups fresh or frozen cranberries
½ cup cane sugar
½ cup apple cider or apple juice
1 oz brandy
In a medium saucepan, combine all ingredients and simmer over medium heat for about 8-10 minutes, until cranberries pop. This can be made ahead of time and chilled. Serve with tourtière. Additional accompaniments can be ketchup, mustard, or other chutneys and relishes.