Crispy Tourtière Rolls Recipe
Spiced pork and beef rillettes in a crispy pastry tube paired with local tomato, carrots, and cabbage chow chow.
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Ingredients
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For the Tourtière Filling
For the Pastry
For the Chow Chow
Method
Preparation of the Filling
- 1
Cook the Meat
In a large skillet, combine ground pork and beef. Cook over medium heat until browned. Drain excess fat.
- 2
- 3
Add Broth
Pour in chicken broth and simmer for 15 minutes, or until the potatoes are tender. Allow to cool.
Preparation of the Pastry
- 4
Make the Dough
In a large bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in ice water until dough forms.
- 5
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Assembly and Cooking
- 6
Preheat Oven
Preheat the oven to 400°F (200°C).
- 7
Roll Out Dough
On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut into rectangles.
- 8
Fill and Roll
Place a spoonful of the meat mixture on one end of each rectangle. Roll tightly and seal edges with a fork.
- 9
Bake
Place the rolls on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until golden brown.
Preparation of the Chow Chow
- 10
Combine Ingredients
In a large bowl, combine diced tomatoes, grated carrots, chopped cabbage, vinegar, sugar, mustard seeds, and salt. Mix well.
- 11
Chill
Let the chow chow mixture sit in the refrigerator for at least an hour to allow flavors to meld.