Black Garlic Kitchen

Black Garlic Tourtière

A hearty French-Canadian double crust meat pie flavoured with aromatic autumn and Christmas spices with an extra punch of flavour from Black Garlic Paste and Black Garlic cloves. Tourtière originated from the province of Quebec and is traditionally served at Christmas and New Year.

Prep: 30 mins + cooling | Cook: 1 hour – 1 hour 15 mins approx. | Serves: 6

Ingredients

  • 1 large potato – peeled and cut into chunks
  • Salt
  • 1 tbsp olive oil
  • 25g butter
  • 1 large onion – peeled and finely chopped
  • 1 kg pork mince
  • ½ tsp ground cinnamon
  • 1 ½ tsp dried thyme
  • 1 tsp dried sage
  • ½ tsp ground ginger
  • Pinch of ground cloves
  • ¼ tsp English mustard powder
  • ½ tsp ground allspice
  • ½ tsp ground celery seeds
  • 4 tbsp Black Garlic Paste
  • 1 ½ tsp Black Garlic Sea Salt or salt
  • 1 ½ tsp freshly ground black pepper
  • 8 cloves Black Garlic – chopped
  • 2 x 320g shortcrust pastry sheets – rolled out to fit a 23cm pie dish
  • 1 egg – beaten for sealing and glazing
 

Method

  • Start by preparing the mashed potato – bring a pan of salted water to the boil. Cook the potato until soft. Drain and mash then set aside.
  • In a large non-stick frying pan, gently fry the onion in the olive oil and butter over a medium heat until soft and translucent.
  • Add the pork mince, ground cinnamon, dried thyme, dried sage, ground ginger, pinch of ground cloves, mustard powder, ground allspice and ground celery seeds. Stir together and cook over a medium heat until the pork has browned.
  • Stir through the Black Garlic Paste and the salt and freshly ground black pepper.
  • Add the mashed potatoes to the mixture. Taste for seasoning. Stir through the chopped Black Garlic cloves.
  • Set aside to cool.
  • Preheat the oven to 200C/180Cfan/Gas6. Place a baking sheet in the oven to heat up.
  • Roll out one sheet of shortcrust pastry to slightly overlap a 23cm deep-dish pie dish.
  • Brush the surface of the unbaked crust with a little beaten egg.
  • Fill the pie dish with the cooled meat and potato mixture, pressing the mixture down to pack the pie.
  • Moisten the edge of the bottom sheet of pastry with a little water. Place the second shortcrust pastry sheet over the pie filling. Press the two shortcrust pastry edges together to seal.
  • Trim the excess pastry and crimp the edges. Cut three small slits in the top crust to allow the steam to escape.
  • Brush the entire surface of the pie with egg glaze.
  • Place the pie in the oven on the hot baking sheet.
  • Bake the pie for 1 to 1 hour 15 minutes or until the crust is well browned.
  • Leave the pie to cool down for 10 minutes before serving.
 

To Serve: traditionally served with roasted vegetables or a light salad, pickles and chutney. BGK serve it with a spoonful of BGK’s Black Garlic Ketchup.

Top Tip: coating the uncooked bottom sheet of pastry with beaten egg combined with placing the pie on a preheated baking sheet helps to prevent the pie having a soggy bottom.

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