Nanny McLellan’s Tourtière: A Family Heirloom Recipe

The aroma of Nanny McLellan’s tourtière is practically woven into the fabric of my childhood Christmases. I can still picture her, apron dusted with flour, presiding over the kitchen with the quiet authority only a matriarch and a truly excellent cook can possess. The savory scent of spiced meat, mingled with the buttery fragrance of the golden-brown crust, signaled the start of the most wonderful time of the year. This isn’t just a recipe; it’s a culinary time capsule, a taste of home and family that I’m thrilled to share with you.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 1 hour
• Total Time: 2 hours
• Servings: 8 per pie
• Yield: 2 pies
• Dietary Type: Not specified

Ingredients

For the Crust:

• 4 1/2 – 5 cups flour
• 4 teaspoons baking powder
• 2 teaspoons salt
• 1 lb lard
• 1 cup hot water
• 4 teaspoons lemon juice
• 1 egg

For the Filling:

• 1 lb ground pork
• 1 lb ground beef
• 2 small onions, chopped
• 3 minced garlic cloves
• 1 teaspoon salt
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground cloves
• 1 cup water
• 1/2 – 1 cup breadcrumbs

Equipment Needed

• Large mixing bowl
• Saucepan
• Measuring cups and spoons
• Pastry blender or fork
• Floured board
• Wax paper
• Two 9-inch pie dishes

Instructions

1. Prepare the Pastry: In a large mixing bowl, combine the flour, baking powder, and salt.
2. Cut in the Lard: Using a pastry blender or fork, cut 1.5 cups of lard into the flour mixture until the mixture resembles coarse crumbs. This step is crucial for creating a flaky crust, so ensure the lard is evenly distributed.
3. Dissolve Remaining Lard: Completely dissolve the remaining lard into the hot water. It’s important that the water is genuinely hot to ensure proper emulsification.
4. Add Lemon Juice and Egg: Add the lemon juice and a well-beaten egg to the hot lard water. The lemon juice contributes to the tenderness of the crust, while the egg adds richness and helps bind the ingredients.
5. Mix Liquids into Flour: Gradually mix the liquid ingredients into the flour mixture until the dough starts to come together and pulls away from the sides of the bowl. Be careful not to overmix, as this can result in a tough crust.
6. Knead the Dough: Turn the dough out onto a lightly floured board and knead it for about 1 minute, or until all the flour is fully incorporated. The dough should be smooth and elastic, but not sticky.
7. Refrigerate the Dough: Wrap the dough in wax paper and refrigerate for at least 1 hour, and up to 12 hours. This chilling period allows the gluten to relax, resulting in a more tender and manageable dough.
8. Prepare the Filling: In a large saucepan, combine the ground pork, ground beef, chopped onions, minced garlic cloves, salt, celery salt, ground cloves, and water.
9. Cook the Filling: Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and cook uncovered for 20 minutes, stirring occasionally. This allows the flavors to meld together and the meat to cook through.
10. Absorb Excess Fat: Remove the saucepan from the heat. Add a few spoonfuls of breadcrumbs to the filling and let stand for 10 minutes. The breadcrumbs will absorb any excess fat in the mixture. If, after 10 minutes, there is still a significant amount of fat present, continue adding breadcrumbs a few spoonfuls at a time, allowing them to absorb the fat between additions.
11. Cool the Filling: Allow the filling to cool completely before assembling the pies. This prevents the crust from becoming soggy.
12. Assemble the Pies: Preheat your oven to 400 degrees Fahrenheit. Divide the pastry dough in half. On a floured surface, roll out one half of the dough and carefully place it into one of your 9-inch pie dishes. Pour half of the cooled filling into the pastry-lined dish. Repeat with the remaining dough and filling for the second pie.
13. Cover with Crust: Roll out the remaining pastry and place it on top of the filling, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking.
14. Bake the Pies: Bake the pies at 400 degrees Fahrenheit until the crust is golden brown, approximately 45-60 minutes. If the crust starts to brown too quickly, you can tent it with foil to prevent burning.
15. Serve: Let the pies cool slightly before slicing and serving hot.

Expert Tips & Tricks

• Lard is Key: While you can substitute shortening for lard, the flavor and texture won’t be quite the same. Lard is what gives this crust its signature flakiness.
• Don’t Overwork the Dough: Overmixing the dough develops the gluten, resulting in a tough crust. Handle the dough as little as possible.
• Chill Time is Crucial: Don’t skip the chilling time for the dough! This step is essential for a tender and flaky crust.
• Spice it Up: Feel free to adjust the spices to your liking. A pinch of nutmeg or allspice can add a warm, comforting flavor.
• Make-Ahead Magic: The filling can be made a day or two in advance and stored in the refrigerator. This makes assembling the pies on the day of serving much easier.

Serving & Storage Suggestions

Serve Nanny McLellan’s tourtière hot, ideally with a dollop of homemade cranberry sauce or a side of tangy mustard. Leftovers can be stored in the refrigerator for up to 3-4 days. To reheat, simply warm in a preheated oven at 350 degrees Fahrenheit until heated through. For longer storage, the cooked pies can be frozen for up to 4-5 months. Allow to thaw completely in the refrigerator before reheating. You can also freeze the assembled, unbaked pies. When ready to bake, bake from frozen, adding about 15-20 minutes to the baking time.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value (approximate)
Calories	650 kcal	33%
Total Fat	40g	62%
Saturated Fat	20g	100%
Cholesterol	100mg	33%
Sodium	700mg	29%
Total Carbohydrate	50g	17%
Dietary Fiber	3g	12%
Sugars	2g	N/A
Protein	30g	60%

Variations & Substitutions

• Gluten-Free Crust: Use a gluten-free pie crust recipe or store-bought gluten-free crust for a gluten-free version.
• Vegetarian Option: Substitute the ground meat with a mixture of finely diced mushrooms, lentils, and walnuts for a vegetarian-friendly filling.
• Spicier Filling: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a spicier kick.
• Different Meats: Experiment with using different types of ground meat, such as venison or turkey, for a unique flavor.
• Herbs: Add fresh herbs like thyme or rosemary to the filling for a more aromatic flavor.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought pie crust instead of making my own?
A: Yes, you can use store-bought pie crust to save time. However, the homemade crust definitely enhances the flavor and texture of the tourtière.

Q: How do I prevent the bottom crust from getting soggy?
A: Make sure to cool the filling completely before assembling the pies. You can also blind bake the bottom crust for a few minutes before adding the filling to help it crisp up.

Q: Can I freeze the tourtière after it’s baked?
A: Yes, you can freeze the baked tourtière for up to 4-5 months. Allow it to cool completely before wrapping it tightly in plastic wrap and aluminum foil.

Q: What if I don’t have lard?
A: If you don’t have lard, you can substitute it with vegetable shortening or a combination of butter and shortening. However, the flavor and texture of the crust may be slightly different.

Q: How can I tell when the tourtière is done baking?
A: The tourtière is done baking when the crust is golden brown and the filling is bubbling. You can also insert a knife into the center of the pie; if it comes out clean, the pie is done.

Final Thoughts

Nanny McLellan’s tourtière is more than just a recipe; it’s a legacy. It’s a taste of tradition, a symbol of family, and a reminder of the warmth and love that fills our homes during the holidays. I encourage you to try this recipe and create your own memories with it. Share it with your loved ones, adapt it to your own tastes, and let it become a part of your family’s culinary heritage. And please, let me know how it turns out – I’d love to hear your tourtière stories!