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Red Wine Tourtière https://www.metro.ca/userfiles/image/recipes/Tourtiere-vin-rouge-3656.jpg PT20M PT45M PT1H05M
Preheat the oven to 375 °F (190 °C).In a large casserole, heat the oil and melt the butter at high heat. Brown the shallots and garlic.Add meat cubes and sear. Add ground meat and cook thoroughly over medium heat.Deglaze with red wine and balsamic vinegar. Reduce by half.Add water and simmer over low heat until meat cubes are tender and drippings are absorbed.While cooking, add capers, mustard, Provence herbs, the diced soft breadcrumbs et season generously.In a pie plate containing a rolled out short crust pastry, spread the meat preparation. Brush with egg wash (beaten egg with a little water) and cover with a second rolled out pastry crust. Brush the upper short crust pastry with egg wash and make a few small slits to let the vapour escape.Cook in the centre of the oven for about twenty minutes or until the crust is well browned.
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1 Tbsp. (15 mL) oil 1 Tbsp. (15 mL) butter 2 shallots 3 garlic cloves 1/3 lb (150 g) red stewing meat, diced in 1/2 in. x 1/2 in. (1 cm x 1 cm) cubes 2/3 lb (310 g) red lean medium-ground meat 1 cup (250 mL) red wine 2 Tbsp. (30 mL) balsamic vinegar 1 cup (250 mL) water 2 Tbsp. (30 mL) capers, chopped 2 Tbsp. (30 mL) Dijon mustard 1/2 to 1 tsp. (2 to 5 mL) dried Provence herbs 2 cups (500 mL) soft breadcrumbs, diced Ground Salt and pepper to taste 2 short crust pastry shells (pastry) 1 egg
Red Wine Tourtière

Red Wine Tourtière

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1
tourtière
0:20
Preparation
0:45
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1 Tbsp.
    (15 mL)
    oil
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  • 1 Tbsp.
    (15 mL)
    butter
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    $2.99 ea.

    454 g SALTED OR UNSALTED


  • 2
    shallots
  • 3
    garlic cloves
  • 1/3 lb
    (150 g)
    red stewing meat, diced in 1/2 in. x 1/2 in. (1 cm x 1 cm) cubes
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  • 2/3 lb
    (310 g)
    red lean medium-ground meat
  • 1 cup
    (250 mL)
    red wine
  • 2 Tbsp.
    (30 mL)
    balsamic vinegar
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    UNICO BALSAMIC VINEGAR

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    500 ml SELECTED VARIETIES


  • 1 cup
    (250 mL)
    water
  • 2 Tbsp.
    (30 mL)
    capers, chopped
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  • 2 Tbsp.
    (30 mL)
    Dijon mustard
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    MAILLE MUSTARD

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    235 ml, SELECTED VARIETIES


  • 1/2 to 1 tsp.
    (2 to 5 mL)
    dried Provence herbs
  • 2 cups
    (500 mL)
    soft breadcrumbs, diced
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  • Ground Salt and pepper to taste
  • 2
    short crust pastry shells (pastry)
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    1 kg


  • 1
    egg
Imprimer ma sélection

Preparation

Preheat the oven to 375 °F (190 °C).

In a large casserole, heat the oil and melt the butter at high heat. Brown the shallots and garlic.

Add meat cubes and sear. Add ground meat and cook thoroughly over medium heat.

Deglaze with red wine and balsamic vinegar. Reduce by half.

Add water and simmer over low heat until meat cubes are tender and drippings are absorbed.

While cooking, add capers, mustard, Provence herbs, the diced soft breadcrumbs et season generously.

In a pie plate containing a rolled out short crust pastry, spread the meat preparation. Brush with egg wash (beaten egg with a little water) and cover with a second rolled out pastry crust. Brush the upper short crust pastry with egg wash and make a few small slits to let the vapour escape.

Cook in the centre of the oven for about twenty minutes or until the crust is well browned.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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