COMFORT FOOD GUIDE
TURKEY TOURTIÈRE PIE
INGREDIENTS: 1 1/2 lbs ground turkey 1 onion, chopped 1 garlic clove, minced 1/2 tsp ground nutmeg 1/2 tsp sage 1/4 tsp allspice 1/4 tsp ground cloves 1/4 tsp salt 1/4 tsp celery salt
SAVOURY PASTRY CRUST: INGREDIENTS: 1 lb plain flour 4 oz margarine or butter 4 oz lard or shortening 1/4 oz salt
3. Bring to a boil and cook for 20 min- utes, uncovered over medium heat, until well done. Remove from heat. 4. Add a few spoonfuls of breadcrumbs, let stand for 10 minutes. If the fat is sufficiently absorbed by the rice and breadcrumbs, do not add any more breadcrumbs. If not, continue adding breadcrumbs in the same manner. 5. Add any additional spices and sea- sonings, if desired, and mix well. Turn to low, cover and let simmer for 20 minutes or until rice is tender. 6. Once rice is tender, remove from heat and let cool. 7. When thoroughly cooled, pour filling into pastry-lined pie pans. Cover top with remaining pastry. Cut slits in the top of pastry to vent any rising steam. 8. Bake in pre-heated oven until the top is well browned. Cool and serve.
3 fl oz cold water INSTRUCTIONS: 1. Cut up the fat and rub into the flour until this resembles fine bread - crumbs; add the salt. Sprinkle the cold water over the flour and mix well to a very stiff consistency. 2. Work the mixture until smooth; do not overwork. 3. Allow it to rest for at least 30 minutes before use. 4. Divide in 2 and roll out as required.
1/4 tsp pepper 1/2 tsp savory 1/2 cup wild rice 1/4 to 1/2 cup breadcrumbs 1/2 cup water or leftover turkey stock pastry crust for 2 pies INSTRUCTIONS: 1. Preheat oven to 500 F. 2. P lace all the ingredients in a sauce- pan except for breadcrumbs.
SAVOUR MANITOBA | WINTER 2025 | 49
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