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Les Marchés Publics de Montréal

Turkey and Apple "Trottoir" Pastry

All recipes |  Main dishes

Turkey and Apple
  • Rectangular 35,5 cm x 10 cm (14 in. x 4 in.) mold with a removable bottom.
  • Winning recipe of the 2015 “Plat National” Contest at Jean-Talon market.An original creation from Mireille Dumouchel.
    Author’s note :
    This pastry can be served hot or cold.
    It’s an excellent choice for a picnic or a boxed lunch.
    It’s a very complete main course, containing proteins, fruit, vegetables and milk products.
    It’s made of Québec products available in all four seasons.
    When served cold and cut into squares, it can be easily eaten with fingers.
    Can be frozen.

    Ingredients

    Shortcrust pastry

    • 250 ml (1 c.) flour
    • 250 ml (1 c.) whole wheat flour
    • 5 ml (1 tsp.) baking powder
    • 5 ml (1/2 tsp.) salt
    • 250 gr (1/2 lb.) butter
    • 125 ml (1/2 c.) ice water

    Filling

    • 60 ml (4 tbsp.) Champy sunflower oil
    • 2 apples
    • 45 ml (3 tbsp.) Sortilège (maple liqueur)
    • 150 g (⅓ lb.) ground turkey
    • 114 g (4 oz.) Paris mushrooms or wild mushrooms in season
    • 1 large onion
    • 1 clove garlic
    • 30 ml (2 tbsp.) thyme, rosemary, chives and lovage, finely chopped, to taste
    • 1.25 ml (1/4 tsp.) ground peppery green alder (Origina)
    • 125 ml (1/2 c.) old cheddar
    • 30 ml (2 tbsp.) wild ginger mustard (Jardins Sauvages)
    • Salt to taste
    • 1 egg, for glaze

    Preparation

    Shortcrust pastry

    1. Mix the flour, baking powder and salt in a bowl.
    2. Add the butter.
    3. With a pastry blender or two knives, work the mixture until you get a grainy texture.
    4. Add the ice water, a little at a time, and mix until you get the right texture.
    5. Cover the bowl and rest it in the refrigerator for 30 minutes.

    Filling

    1. Preheat the oven to 230℃ (450℉).
    2. Peel the apples, cut them into quarters and then slice them thinly. Pour 30 ml (2 tbsp.) of sunflower oil into a skillet and brown the apple slices.
    3. Add the Sortilège and reduce until evaporated. Let cool and set aside.
    4. Chop the onions into small pieces.
    5. Clean the mushrooms and slice finely.
    6. Sauté the onions and mushrooms with the remaining oil. Add the garlic, the ground turkey, the herbs and the green alder. Salt to taste and cook approximately 15 minutes at a medium heat.
    7. Transfer the preparation into a bowl and let cool. Add the cheese.
    8. On a floured surface, roll out the dough and line the rectangular mold with it.
    9. Brush the dough with the ginger mustard. Place the apple slices on the dough. Add the turkey mixture on top of the apples.
    10. With the rest of the dough, make strips and lay them out diagonally on the preparation to make a grid. Beat the egg with some water and brush it over the dough.
    11. Bake for between 15 to 20 minutes until the dough is golden brown.


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