Tourtiere (Pork Pie)
By
Carolyn Haas
@Linky1
9
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.)
Rating:
☆☆☆☆☆ 0 votes
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
How to Make Tourtiere (Pork Pie)
- 1Combine 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.
- 2Spoon off excess grease. Add spices. Add mashed potato. Add salt and pepper to taste. Cool.
- 3Line 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 400º until golden brown. Serve hot. The pie can be refrigerated or frozen for later use.
