THEINGREDIENTS FOR THE PASTA BRISÉE:
480 g 00 flour
150 g butter
6/7 tablespoons of cold water.
FOR THE STUFFING:
400 g potatoes
450 g minced beef
450g minced pork
1 tablespoon of extra virgin olive oil
1 small onion and 1 clove of garlic finely chopped
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch of ground nutmeg
fine salt, black pepper.
FOR THE TOP: 1 egg.
Method
In a large bowl, combine the flour and butter. Work with your hands until you obtain a sandy mixture, add a little cold water at a time and mix until you obtain a smooth and homogeneous dough. Form a loaf, wrap it in cling film and place it in the fridge rest for 30 minutes.
Tourtière. Recipe and photos taken from “Recipes in a suitcase” by Mattia Lorenzetti & Guido Prosperi CHARMEN (Giaconi Editore).
Peel the potatoes, cut them into slices and boil them. Drain them, recovering 100 ml of cooking water, mash them and set them aside. Put the oil in a large pan, add the onion and garlic, fry over low heat for 3/4 minutes, add the beef and pork and cook for 10 minutes.
Add the cinnamon, cloves, nutmeg, salt, pepper and potato cooking water. Mix well and cook over low heat for about 10 minutesuntil the liquid has been absorbed.
Transfer the cooked meat to the bowl with the potatoes. Mix well and set aside. Preheat the oven to 200°C in static mode.
On a lightly floured work surface, divide the dough in half. Roll out with a rolling pin to obtain two discs. One 30cm and one 28cm, perfect for a 22cm high-sided cake tin.
Line the cake pan with baking paper, you placed the largest disc on it. Pour the meat inside and cover with the smaller disc, making it adhere to the filling. Press the edges lightly so they stick together but don’t warp.
Place in the freezer for 5 minutes. Then make folds on the edges of the dough by pinching it with your thumb and forefinger around the entire circumference.
Roll out the excess dough and make Christmas decorations to stick on the tourtière with a brush of water. We decorated with holly leaves. Place the cake in the refrigerator for 1 hour.
Brush the surface with the egg yolk beaten with the two teaspoons of water and make 4 cuts on the surface. Bake and cook for 30/35 minutes: for 20 minutes on the middle shelf of the oven, and for the last 25 on the lowest one. Remove from the oven and let cool for at least 10 minutes before serving.
“Recipes in a suitcase” by Mattia Lorenzetti & Guido Prosperi CHARMEN (Giaconi Editore).
A world of parties
Food is culture, it is feeling and every corner of the planet celebrates its special days even at the table. Recipes in the suitcase (Giaconi) is a manual that travels to tell stories with panache and intelligence 50 traditional dishesfrom the French Canada of this Tourtière (here the text has been reduced a bit) to Mexican Tacos.
The décor idea
The leaf is that of the maple and the Canadian flag. The Vichy tea towel, on the snow-white table, another reference to French Canada which celebrate Christmas with this “rich inside” dish.
AND the holly which decorates its surface is universal symbol of the holiday season. It really has everything. To serve, a simple aluminum pan is enough.
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