Tourtière Briochée
Tourtière Briochée
Ingredients
- 1 lb (454 g) ground meat (beef, pork, veal)
- 1 onion, finely chopped
- 2 tablespoons (30 ml) olive oil
- 1 cup (250 ml) chicken broth
- 1 cup (250 ml) peeled and diced potatoes
- 1 clove garlic, chopped
- 1/4 teaspoon (1 ml) ground cinnamon
- 1/4 teaspoon (1 ml) ground nutmeg
- 1 bay leaf
- 1 clove
- Salt and pepper
- 3/4 cup (180 ml) lukewarm milk
- 1 tablespoon (15 ml) sugar
- 2 1/2 cups (625 ml) unbleached all-purpose flour
- 1 teaspoon (5 ml) instant yeast
- 1/2 teaspoon (2.5 ml) salt
- 2 egg yolks
- 1/2 cup (125 ml) unsalted butter, softened
- 1 egg, lightly beaten
- 1 tablespoon (15 ml) water
Instructions
- In a saucepan over medium heat, brown the meat and onion in the oil. Season with salt and pepper. Add the broth, potatoes, garlic and spices. Bring to a boil, reduce the heat and simmer until most of the liquid has evaporated and the potatoes are tender, about 30 minutes. Remove from the heat. Remove the bay leaf and clove. Mash coarsely using a hand-held masher.
- Adjust the seasoning. Let cool partially. Cover and refrigerate until chilled.
Tourtière Briochée