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Café Henry Burger Elk Tourtiere
Ingredients
 Makes
one 10-inch pie
- 450g ground elk (15oz)
- 500g ground pork (1lb)
- 125 mL onion chopped (½ c)
- 125 mL celery chopped (½ c)
- 25 mL garlic chopped (2 Tbls)
- 250 mL beef stock (1 c)
- Pinch each of dried ground cloves, nutmeg & mace
- Sprig of fresh thyme
- 1 small bay leaf
- 125mL rolled oats (½ c)
- Salt & Pepper to taste
Preparation:
- In large, heavy frying pan or Dutch oven, sauté meats
on high heat to brown well. Add onion, celery, garlic, and sauté until
soft. Add red wine to deglaze the pan and reduce completely,
until virtually no liquid remains.
- Add stock, dried cloves, nutmeg, mace, fresh thyme, bay
leaf, and simmer ½ hour. Stir in rolled oats; simmer
15 min. Remove thyme sprig and bay leaf. Adjust seasonings
with salt and pepper to taste.
- Place cooked meat mixture in a glass, plastic, or non-reactive
container, cover, and refrigerate overnight or until firm.
- Prepare basic pastry recipe or puff pastry if you prefer.
Prepare egg wash by whisking egg and water together with
a fork. Roll out pastry 5mm (¼") thick, place in 25cm (10")
pie plate and brush lightly with egg wash. Fill with meat
mixture, cover with pastry brush top pastry with egg wash.
Crimp edges and cut air hole in top.
- Bake in preheated oven at 350° F. until golden brown,
about 45 min.
Tips:
- Brush the interior of the pastry shell with
the egg wash before filling - this creates a protein seal so
that the pastry has a chance to cook before the moisture seeps
in.
- Refrigerate the meat filling before it
goes into the shell because hot filling allows the fat to melt
and penetrate the pastry, making mushy tourtiere.
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