Tourtiere (pork Pie) Recipe

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Tourtiere (Pork Pie)

Carolyn Haas

By
@Linky1

This recipe is traditionally French-Canadian. It was published in a cookbook by the reverend Mother "to aid the sisters in being good cooks". It reminds me a little of a Cornish Pasty. (Beef or veal may be used for half of the pork.)


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Serves:

4-8

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

2 lb
ground medium-lean pork
2 medium
onions, diced
1 c
water
1 tsp
salt
1/2 tsp
pepper
1/2 tsp
ground allspice
1/2 tsp
garlic powder
1 tsp
dried summer savory or oregano
1 large
potato, cooked and mashed
2
prepared pie crusts

Directions Step-By-Step

1
Combine meat, onions, and water in a pan. Mix well. Stir while bringing the mixture to a boil. Lower heat and simmer for 20-25 minutes.
2
Spoon off excess grease. Add spices. Add mashed potato. Add salt and pepper to taste. Cool.
3
Line pie plate with one crust. Add cooled mixture and cover with second crust as you would a regular pie. Make 3 one-inch openings in top crust to allow steam to escape. Bake at 400ยบ until golden brown. Serve hot. The pie can be refrigerated or frozen for later use.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Canadian