Fête Tourtière

By Douglas Weinstein
Published on: February 25, 2020

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We take our title from the use of Sierra Nevada Celebration ale and the classic “cuisine of the occupied”, the Tourtière.  As there is no traditional recipe for this particular Shepard’s meat pie, you also are unbound in your personal interpretation of this dish.

For the dough:

2 ½ cups               Bob’s Red Mill All-purpose flour

½ tsp                     Kosher salt

1 tsp                      Curry powder

½ tsp                     Garam Masala

½ tsp                     Cayenne Pepper

8 oz                       Butter, unsalted

3 ½ tbsp.              Ice water

Make the dough by hand.  Dice the butter and put into freezer for 25 minutes.  Sift dry ingredients into large mixing bowl.  Add chilled butter and work with hands (google ‘how to make pastry dough by hand’ to see how to squeeze the dough between your fingers) until the dough begins to form into loose pebbles.  Add ice water.  Continue to work dough until it forms into small pebbles.  Pack together without overworking the dough and wrap in saran wrap.  Refrigerate for 2 – 4 hours, turning over once.

For the filling:

1 lb                         Pork chop

1 lb                         Chicken breast (skinless)

2                             Yukon potatoes (small) (roughly chopped)

2                             Carrots (medium) (½” slices)

½                            Red onion (medium) (roughly chopped)

½ cup                    Peas (frozen peas are perfect)

12 oz                     Cremini mushrooms

12 oz                     Sierra Nevada Celebration Fresh Hop IPA

¼ cup                    Bob’s Red Mill Tapioca Flour

1 tsp                      Red curry powder

½ tsp                     Cayenne pepper

½ tsp                     Garam Marsala

½ tsp                     Freshly ground pepper

  • Preheat oven to 400°F. Pat the meat dry with paper towels. Salt and pepper liberally.  In a cast iron skillet pan-roast the chicken to 185°F internal temp, then the pork chop to 160°F, then the vegetables for 20 minutes.
  • When the meat has cooled, shred.
  • Chop mushrooms and sauté in 1 tbsp of butter for 4 minutes over high heat.
  • Pour beer into bowl and thoroughly whisk in corn starch. Combine all the ingredients together in large mixing bowl, mix and refrigerate for one hour, stirring once or twice.
  • Preheat oven to 425°F. Build pie dough base in cast iron skillet (do not overwork the dough).   Ladle mixture into skillet.  Add top dough layer, brush with egg wash, cut a few slits into dough for steam to escape and bake for 15 minutes, then reduce temp to  375°F and bake for another 35 to 45 minutes or until dough is nice and golden brown.  Place on rack for 20 minutes, then serve with a glass of Sierra Nevada Celebration Fresh Hop IPA.
Douglas Weinstein

Douglas Weinstein

Doug is the Editor and co-founder of the Technology Insider Group and Technology Designer Magazine. Previously, he was the Executive Director and co-founder of the Elf Foundation, a non-profit organization that created Room of Magic entertainment theaters in children's hospitals across North America.

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