Anti Inflammatory Tourtière

Total time2 hr 35 min

Prep time40 min

Cook time55 min

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Ingredients

6 servings

For the pastry

2 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz
Cascade Milling Organic All-Purpose White Flour 5 LB
See all
1 tsp salt
1 cup unsalted butter, cold and cut into ½-inch cubes
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
6–8 tbsp ice water

For the filling

1 lb ground pork
Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
½ lb ground beef
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 medium russet potato, peeled and cut into ½-inch cubes
½ cup low-sodium chicken broth
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground allspice
¼ tsp ground nutmeg
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper

For the egg wash

1 egg, beaten
1 tbsp milk

Instructions

1
Make the pastry: whisk together the flour and salt in a large bowl. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — you will likely need 6–8 tablespoons. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
2
While the dough chills, cook the potato: place the cubed potato in a medium saucepan, cover with cold salted water, and bring to a boil over high heat. Cook until just tender when pierced with a fork, about 8–10 minutes. Drain and set aside.

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