Skillet Tourtière & Ketchup Aux Fruits

Preparation

Ketchup aux fruits is a sweet and tangy condiment typically made in larger batches during the summer when local peaches and tomatoes are in season. Many variations exist, depending on family recipes and seasonal ingredients. And it’s terrific with a savory mushroom and meat-filled tourtière, enjoyed warm as a main course.

*This recipe originally ran in Canada on HexClad.ca.

1. Make the ketchup aux fruits. In a HexClad 3QT/3 L Hybrid Saucepan, bring tomatoes, peaches, onion, celery, sugar, vinegar, maple syrup and pickling spice to a simmer over medium heat. Stir occasionally until mixture thickens, about 10 minutes. Reduce heat to medium low. Cook, stirring frequently, 15 minutes or until mixture thickens enough that a spoon leaves a trail in the bottom of the pan when stirred. Remove and discard pickling spice bundle, and season with salt and pepper. Let cool off the heat. Refrigerate in an airtight container until ready to use, up to 1 week.
2. Prepare the pastry. In the bowl of a stand mixer fitted with a paddle attachment, mix flour, butter and salt until the butter is the size of chickpeas, 1 to 2 minutes on low speed. With mixer running, add water in one continuous stream and mix until it comes together, about 30 seconds. Divide into two equal pieces, shape into discs, and wrap tightly with plastic wrap. Chill for at least 30 minutes.
3. Meanwhile, prepare the filling. In a HexClad 4.5QT/4.3 L Hybrid Deep Sauté Pan, heat oil over medium heat. Add onions and garlic and cook, stirring, until onions are translucent, about 5 minutes. Add mushrooms and cook until mixture appears dry, about 5 minutes. Add pork, veal and spices and cook, stirring with a wooden spoon to break up large clumps, until the meats are cooked, about 10 minutes. Season with salt and pepper. Remove from heat and stir in potato.
4. Assemble the tourtière. Preheat oven to 425°F/220°C. On a lightly floured work surface, roll out each disc of pastry into a round about 12 inches in diameter and ¼ inch thick. Carefully transfer one round to a HexClad 10"/25 cm Hybrid Fry Pan, patting gently to line the bottom and sides of the pan. 
5. Spoon filling into the pastry-lined fry pan. Moisten dough edges with water. Cut vents in the remaining pastry round with a cookie cutter or sharp knife; arrange it over the filling. Pinch the top and bottom pastry edges together, and trim excess with a sharp knife or kitchen scissors. Crimp pastry edges with your fingers, nudging pastry down into pan to be flush with filling.
6. In a small bowl, whisk together egg yolk, cream and a pinch of salt. Brush pastry evenly with egg mixture.
7. Bake pie 15 minutes. Reduce heat to 400°F/200°C and bake 15 minutes. Reduce heat to 375°F/190°C and bake 15 minutes. Finally, reduce heat to 350°F/180°C and bake 10 minutes more, or until top is deeply browned and filling bubbles through the vents. Let cool 15 minutes. With an offset spatula, gently ease tourtière out of the pan and onto a serving plate. Slice into wedges and serve with ketchup on the side.