Ingredients

Rough Puff Pastry 1 cup (250 mL) butter, at room temperature 1egg 1 cups (425 mL) all-purpose flour tsp (2 mL) salt Filling 2 tbsp (25 mL) olive oil 1 lb (500 g) ground pork lb (250 g) ground beef lb (250 g) ground veal 1 cups(375 mL)finely chopped onion cup (125 mL) finely chopped carrot 1 cup (250 mL) chopped fennel 1 bay leaf tsp (2 mL) dried thyme 1 tsp (5 mL) dry mustard 1 tsp(5 mL) allspice tsp (2 mL) cinnamon 2 tbsp (25 mL) rolled oats Salt and freshly ground pepper 1 cup (375 mL) beef stock 2 tbsp (25 mL) chopped fresh parsley 2 tbsp (25 mL) dried bread crumbs or 1 tbsp (15 mL) semolina Egg wash 1 egg beaten 1 tbsp (15 mL) whipping cream

Description

Tourti?re Can Be Quite Heavy With Thick Double-crust Pastry. This Version Is Lighter But Still Has All The Taste Associated With This French Canadian Classic. It Has A Rough Puff Pastry-very Easy To Make, With Great Texture. You Can Use Traditional Puff P

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