Growing up a French Canadian, I had the pleasure of eating many variations of tourtière. My favourite protein has always been pork and its mild and rich flavour lends itself extremely well to the tourtière’s classic spices. duBreton Certified Humane®, GAP 5-Step and organic pork not only delivers on quality, but knowing that their animals are raised humanely with no antibiotics and grain-fed, makes eating meat products that much more satisfying.
The only hitch with classic tourtière is that there was always too much pie crust! This recipe highlights the traditional flavours we’ve come to love; perfectly seasoned extra-lean ground pork, pie crust rounds bring that richness and texture, served with homemade clove ketchup for a lighter take on a dish that truly brings families together during the holiday season!
Clove Ketchup
INGREDIENTS
2 tbsp. extra-virgin olive oil
1 medium white onion, finely chopped
2 garlic cloves, pressed
1 2-inch piece of ginger, peeled and finely minced
3/4 tsp. ground cloves
2 tbsp. tomato paste
1 690 ml jar of tomato passata
1/3 cup dark brown sugar
1/4 cup white vinegar
Sea salt and fresh ground black pepper
PREPARATION STEPS
- In a small stockpot, heat the extra-virgin olive oil over medium heat.
- Add in the white onion and cook until softened.
- Add in the garlic, ginger, and ground cloves, stirring continuously for 1 minute.
- Add in the tomato paste and stir frequently until the colour changes to a dark orange.
- Add in the passata, dark brown sugar, white vinegar, a pinch of sea salt and a few twists of fresh ground black pepper.
- Stir and bring the ketchup to a simmer.
- Reduce heat to low and simmer for about 15 minutes, stirring occasionally.
- Taste and adjust using the sea salt and fresh ground black pepper.
- Using a fine sieve placed over a bowl, pour small quantities into the sieve and press it firmly through the mesh.
- Cover the bowl of ketchup and let cool to room temperature.
- Store in container or condiment bottle.
- Makes approximately 400 ml.
Pie Crust Rounds
INGREDIENTS
1/2 cup of cold unsalted butter
1/2 cup of lard
2 cups of all-purpose flour
1 tsp. of baking powder
1/2 tsp. salt
4 tbsp. of granulated sugar
1/3 cup cold water
PREPARATION STEPS
- Pre-heat your oven to 400F or 375F in a convection range.
- In a glass bowl, cream the butter and lard until well blended.
- Add in the flour, baking powder, salt and granulated sugar.
- Mix with a fork until crumbly.
- Add in small amounts of cold water at a time, until you achieve a moist dough.
- Turn onto a floured surface.
- Knead lightly and roll to an even 3mm thickness.
- Using a 2” round cookie cutter, cut 36 rounds.
- Place on a cookie sheet lined with parchment paper.
- Bake for 11-12 minutes, ensuring that the rounds don’t become too brown.
- Remove and let cool.
Tourtière Meat
INGREDIENTS
2 tbsp. extra-virgin olive oil
1/2 medium white onion, finely chopped
1 garlic clove, pressed
1 pound duBreton Extra-Lean Ground Pork
3/4 tsp. sea salt
3/4 tsp. ground cloves
3/4 tsp. ground cinnamon
1/2 tsp. celery salt
1/2 tsp. ground nutmeg
1/4 tsp. fresh ground black pepper
1/3 cup plain breadcrumbs
PREPARATION STEPS
- In a large frying pan, heat the extra-virgin olive oil over medium heat.
- Add in the white onion and garlic. Cook until softened.
- Add in the duBreton Extra-Lean Ground Pork, breaking it up into smaller pieces using a wooden spoon.
- Cook until no pink remains.
- Add in the sea salt, ground cloves, cinnamon, celery salt, nutmeg and black pepper.
- Cook until most of the liquid is gone.
- Add in the plain breadcrumbs and stir, browning the meat mixture.
- Empty the frying pan contents into a large bowl.
Assembly
- Using a 1 ¼” ring mould, place the mould atop one of the 2” pie rounds.
- Fill the mould with 1 tbsp. of Tourtière Meat and using your finger, press the mixture firmly into the mould, being cautious not to break the pie round.
- Raise the mould slowly and use your fingers to ensure the meat leaves the mould retaining its circular shape.
- Using a plastic condiment bottle, dispense a large bead of Clove Ketchup in the middle of the meat.
- Place one stem of a micro-green atop the ketchup.
- This recipe makes 36 canapés.
This recipe was created in partnership with duBreton.