(an en croute with meat, fish or venison; this one is with meat)

Ingredients for tourtière

Dough:

150 gr salted butter
150 gr flour (or flour of bearded wheat)
1 teaspoon of salt
2 eggs

Filling:

2 large potatoes
500 gr sausage meat
2 medium onions, chopped
1 clove of garlic, chopped
2 teaspoons of Dijon mustard
1/2 teaspoon of dried thyme
1/2 teaspoon of dried sage
1/2 teaspoon of salt
1/8 teaspoon of powdered clove
1 tablespoon of water

Recepy:

– melt the butter in the water in a small saucepan on a high heat. Stirr and allow to cool a little
– stirr flour and salt together in a large bowl. Whip 1 egg with the white of the second egg in a small bowl (keep the yolk of the second egg). Stirr the whipped eggs and the warm butter-mixture through the flour. Knead by hand until the mixture turns into dough. Take 1/3 of the dough and roll into a ball. Roll the rest of the dough into a bigger ball. Wrap each ball in plastic foil and leave the dough in the refrigerator for at least one hour
– cut the pealed potatoes in slices; put them in a small saucepan, cover with water and cook until well done. Drain and mash.
– put a large fryingpan on a medium heat and add the sausage meat, onion and garlic. Fry gently and keep stirring until the meat is no longer red (about 5 minutes). Mix in the mustard, thyme, sage, salt and clove and some freshly ground pepper. Stirr in the mashed potatoes and fry for another 2 minutes until all liquid has been absorbed. Put the mass into a bowl and allow it to cool in the refrigerator (about 30 minutes)
– heat the oven to 190 degrees C. Cover a deep baking tin with baking paper. Cover table top and rolling pin with flour. Roll the small ball of dough into a square of 15 x 30 cm. The dough may look like marble, that is OK. Roll the larger ball of dough into a square of 20 x 40 cm. Cover the bottom of the baking tin with the large piece of dough, add the filling and cover the whole with the smaller piece of dough; knead the edges of the top and the bottom layers of dough together. Left over pieces of dough can be used to decorate the cover. Whip the egg yolk and spread it over the cover.

Bake 40 to 45 minutes in the middle of the oven until the dough is a golden brown and the filling bubbles. Allow to cool on a grid for 10 minutes before serving.

Serve with iced carrots and jacket potatoes.

Iced potatoes with maple syrup

Ingredients:

1 litre of water
1,8 kg carrots, pealed, cut diagonally into ovals about 0,5 cm thick
10 tablespoons of butter (not salted)
3 tablespoons of sugar
1,5 teaspoon of seasalt
3 tablespoons of  brown sugar
6 tablespoons of maple syrup
2 tablespoons of chopped parsley

Recepy:

Mix carrots, 4 tablespoons of butter, sugar and salt; bring the mixture to the boil in a large pan. Lower the heat, put the lid on the pan and let stew until the carrots are just done. Strain.
(you can do this in advance; keep the mixture at room temperature)

Mix 6 tablespoons of butter in a large non-stick skillet over a medium-high heat. Add the maple syrup and sugar, stirr till the sugar is dissolved. Add the carrots and let them cook for about 5 minutes till they are hot. Add pepper and salt.
Serve the carrots in a bowl, sprinkled with parsley.

16 June 2017