Tourtiere Filling Ingredients:
1/3 lb Stewing Beef
2/3 lb Stewing Pork
2 large Cloves Garlic, Minced
I Medium Onion, Sliced
Olive Oil
Sea Salt and Pepper
1 Tbsp Dry Savoury
1 – 1 ½ Cups Good Beef or Veal Stock
Pastry Ingredients:
3 Cups All Purpose Flour
1/2 tsp Salt
1 Tbsp Baking Powder
1 Cup Shortening or Lard
¾ Cup Milk
Method:
Cut the stewing meat into 2” squares. Heat a pot over medium heat. Add the onion and garlic and cook gently til softened. Add the meat and cook gently (without browning) as well. Add salt, pepper and savory: pour in stock. After approximately one hour, using a potato masher begin to mash the meat until it is completely shredded. Simmer the mixture a little longer to meld flavours. Adjust salt and pepper. Cool the mixture.
As the meat is simmering, Cut the lard or shortening into 2” squares. In a bowl, combine the flour, baking powder and the salt. Rub the shortening or lard into the flour until combined and the fat pieces are the size of peas. Add the cold milk and knead until JUST combined. Wrap with plastic and refrigerate for at least 30 minutes.
On a floured surface, roll the pastry out to a ¼” thickness. Using a circular pastry cutter, cut the dough into circles that are appropriately sized for the baking tin you are using. Cut additional smaller circles for tops. Lift the circles from the table and gently fit them into the tin.
Pre-heat the oven to 400°. Place a small amount of the cooled filling in the tartlet shells. Brush the edges of the pastry with either water or egg wash and fit the tops onto the bottoms. Start baking at 400°. Then turn the heat down to 375°. Bake for approximately 20 minutes until the pastry is golden brown. Allow to cool slightly then remove from the pan.