Thortier is an old closed cake from the Canadian province. Quebec Considered a traditional Christmas pastry among all French-Canadian population, but despite this, Thortier is popular regardless of the time of year throughout the country and beyond, for example, in the bordering northern regions of the United States. Turret baked from shortcrust pastry with a generous filling of potatoes and minced meat. It will taste best to mix several types of minced meat for more rich taste and add warming spicy spices. Such a pie can be a great hearty meal and will be very welcome in winter cold. So be sure to take it on weapons.Share with friends: 
Time: one hour. 45 minutes Difficulty: medium In recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Dough
- 2.5 tbsp. flour
- 0.5 tsp fine salt
- 0.5 tbsp. (115 gr.) Butter
- 0.5 tbsp. vegetable fat (margarine)
- 2 tbsp. l lemon juice
- 6 – 10 tbsp. l cold water as needed
Filling
- 1.5 tbsp. peeled potatoes, diced
- 700 gr. minced pork, beef or veal, or mixed minced meat
- 2 onions, diced
- 1 medium carrot, peeled and diced
- 2 cloves, minced garlic
- 2 bay leaves
- 3/4 tsp fine salt
- 1/4 tsp ground black pepper
- 0.5 tsp crushed celery seeds
- A little allspice
- Slightly ground cloves
- 1 tbsp. apple cider
- 0.5 tbsp. water
- 1 egg, beaten with 2 tbsp. l water (25 ml.), for glazing
Recipes with similar ingredients: premium flour, butter creamy, lemon juice, potatoes, minced pork, ground beef, onion onions, carrots, garlic, bay leaf, celery seeds, pepper fragrant, cloves, apple cider, eggs
Recipe preparation:
- Mix flour with salt. Stir in butter with a knife and margarine, until large, uniform crumbs are obtained.
- Add lemon juice and water and mix to make the dough com
- Form a disk from the dough, wrap in cling film and put in the refrigerator for 30 minutes. Meanwhile cook stuffing.
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Filling
Boil potatoes in salted water without lid, until readiness. Then drain the water. Mash potatoes roughly and set aside cool down.
- Fry the minced meat in a large skillet over medium heat so that it everything turned brown.
- Drain excess fat, add onions, carrots and seasonings and simmer until ready for about 10 minutes.
- Add cider and water and bring to a boil. Cook the mixture about 15 minutes until most of the liquid is absorbed.
- Remove the minced meat from the heat, stir in the potatoes and cool to room temperature temperature. The filling can be prepared a day earlier.
- Preheat the oven to 190 ° C.
- On a lightly floured work surface, cut the dough in half, roll it to a thickness of a little less than 0.5 cm. and put it in a demountable form with a diameter of 20 cm. From above lay out a stuffing.
- Roll out the remaining dough, cut a hole in the center (so that the steam comes out) and cover the filling.
- Pinch the edges of the dough and grease it with an egg. Bake 40 – 45 minutes to golden brown.
- Cool the cake for 5 minutes, then remove from the mold and подавайте.Пирог можно хранить 2days, and before serving, preheat in an oven at a temperature of 150 ° C.
