Lamb Tortiere with BC Mushrooms

Lamb Tortiere with BC Mushrooms

with Poplar Grove The Legacy

Prep time: 1.5 hour              Cooking time: 1 hour              Serves: 4 people

Ingredients for the Crust:

• 2 ½ cups All Purpose Flour 
• 1 tsp Salt 
• 1/2 tsp Nutmeg, ground 
• ½ tsp Cloves, ground 
• ¾ cup Lard 
• ¼ cup Unsalted butter 
• ¼ cup Ice water. 

Ingredients for the Pie:

• 1 lb Ground lamb, lean 
• 2 tbsp Canola oil 
• ½ each White Onion 
• 5 each Bacon, slices 
• 6 each Garlic cloves, chopped 
• 2 stalks Celery 
• 2 each Carrots, diced 
• 2 each Potatoes 
• 200 grams Wild mushrooms  
• ½ cup Lamb or Beef Stock 
• 1 each Bay leaf 
• 1 tsp Thyme 
• 1 tsp Chili flakes 
• 2 tsp Salt 
• 2 tsp Cracked pepper 
• 2 tsp Soy Sauce 
• ¼ cup Red wine 
• 1 tsp Worcestershire 
• 1 cup Parsley, chopped
• 2 tbsp Maple syrup 

Directions for The Crust:

• Place your butter and lard in the freezer for 1 hour.  From frozen, dice them into cubes and return to freezer to keep. 
• In a food processor, mix flour, salt and spices. 
• Add the grated fat and pulsing the food processor, mix into flour until fat pieces are about the size of a pea. 
• Slowly, 1 tbsp at a time, add your water while pulsing.  The dough should not be wet, but should be able to be brought together and slightly crumbly when all the water is added.  If more water is needed, add 1 tsp at a time. 
• Gently shape dough into plastic wrap, wrap tightly and let rest in fridge for 1 hour. 
• Once chilled, roll out to about ¼ inch thickness and place in pie plate.  Set pie weights on top and bake at 325 for about 12-15 minutes or until the pastry is no longer translucent at the bottom. 

Directions for The Pie:

• In a heavy bottom skillet, render out bacon fat over low heat until the meat of the bacon starts to crisp, and you have a nice layer of fat.  Add oil if you need to! 
• Turn the heat to medium high, add onions, carrots, celery and mushrooms and cook until onions are translucent, and veggies are soft.  Add garlic and cook for about 30 seconds. 
• Add ground lamb and gently break up meat with the back of a wooden spoon. 
• Add potatoes, broth, wine and all spices, stirring to combine and cook on low heat with the lid for about 12 minutes or until the potatoes have softened. 
• Take off heat, cool slightly. 
• Once crust has been blind baked, fill with filling and cover with crust, making sure to leave a spout for steam to escape.  Glaze with a egg yolk wash and bake at 350 F for about 35 minutes.  If your pastry begins to darken, gently tent with tinfoil 
• Remove from oven, let set for about 15 minutes, slice and serve.