If you’re stuck for ideas for a delicious, warming meal any time this winter, why not take a leaf out of our northern neighbor’s cookbook and prepare this rustic Canadian delicacy, recipe courtesy of Great Harvest in Nashua
. This recipe serves eight, but you can modify the amounts to suit you.
Ingredients for the filling:
1 ½ cups potatoes (peeled & cubed)
2 lb. lean ground pork
¾ cup celery (chopped finely)
¾ cup chicken or vegetable stock
2 onions (finely diced)
3 cloves of garlic (minced)
2 cups sliced mushrooms (optional)
Salt, pepper, cloves, thyme, savory, and cinnamon
Ingredients for the pastry:
3 cups all-purpose flour
1 teaspoon salt
1 cup butter (kept cold and cubed)
2 teaspoons vinegar
Preparing your pastry:
In a large bowl, sift your flour together with your salt. Using a pastry blender or 2 knives, cut in the butter until your mix resembles coarse crumbs with a few larger pieces.In another bowl, beat the egg with the vinegar, and add enough ice water to make up ⅔ of a cup (or 150ml). Drizzle this over the flour mixture, tossing with a fork until a ragged dough forms. Press into 2 discs, then wrap in clingfilm and refrigerate until chilled, about 30 minutes.You can make this pastry ahead of time and keep it in the refrigerator for up to 3 days.
Making your pie:
Put your potatoes in pan of cold, salted water and bring to a boil. Cover and cook until the potatoes are tender. Drain the potatoes, mash them in a large bowl and then set them to one side. Saute your pork over a medium-high heat until no longer pink (around 7 - 10 minutes). Use a fork to break up the meat to help it cook evenly. Add the celery, stock, onions, garlic, and mushrooms if you’re using them. Season with ½ a teaspoon each of salt, pepper, savory and thyme, and ¼ teaspoon each of ground cloves and cinnamon. Bring to the boil then reduce the heat, cover and simmer. Cook until very little liquid remains (25 - 30 minutes). Mix in the mashed potatoes and let the mixture cool.
Preheat your oven to 400 degrees F. Roll one of your pastry discs until very thin and use it to line a greased pie dish. Spoon in your filling, then roll out your other pastry disc and use it to cover the pie. Brushing the rims of the pastry discs with water can help them stick together.
Mix your egg yolk with 2 teaspoons of water and brush this over the top of your pie, then cut a few steam vents. Bake in the bottom half of the oven for 50 minutes, or until golden brown.
Serve (perhaps with green beans and a side salad) and enjoy!
If you’re in need of any sweet treats or delicious baked goods over the holiday season, be sure to pay a visit to Great Harvest.
We fresh-mill our own whole wheat flour every day, making our the healthiest, tastiest bread in Nashua
. If you need further convincing, read our guide to multigrain vs. whole grain
, then call us at 603-881-4422
to find out what we have in store today.