Holiday mushroom tourtière from Stefano Faita
INGREDIENTS
•
560 mL (2 Â 1/4 cups) all-purpose flour
•
6 mL (1 Â 1/4 tsp.) salt
•
250 mL (1 cup) cold unsalted butter, cut into cubes
•
60-105 mL (4-7 tbsp.) ice water
•
15 mL (1 tbsp.) olive oil
•
15 mL (1 tbsp.) butter
•
225 g (Â 1/2 lb.) ground veal
•
225 g (Â 1/2 lb.) ground beef
•
225 g (Â 1/2 lb.) ground pork
•
To taste, salt and freshly ground pepper
•
1 package (114 g/Â 1/4 lb.) white or cremini mushrooms, finely chopped (about 375 mL or 1 Â 1/2 cups)
•
1 onion, finely chopped
•
3 cloves garlic, chopped
•
0.5 mL (â
tsp.) ground cloves
•
0.5 mL (â
tsp.) ground nutmeg
•
5 mL (1 tsp.) allspice
•
5 mL (1 tsp.) cinnamon
•
1 small Yukon Gold potato, peeled and grated
•
125 mL (Â 1/2 cup) white wine
•
Enough flour to roll out the dough
•
1 egg yolk
•
5 mL (1 tsp.) water
•
To taste, sweet tomato ketchup, for serving (optional)
ADVERTISEMENT