tourtiere (pork pie)
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.)
No Image
prep time
20 Min
cook time
40 Min
method
Bake
yield
4-8 serving(s)
Ingredients
- 2 pounds ground medium-lean pork
- 2 medium onions, diced
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground allspice
- 1/2 teaspoon garlic powder
- 1 teaspoon dried summer savory or oregano
- 1 large potato, cooked and mashed
- 2 - prepared pie crusts
How To Make tourtiere (pork pie)
-
Step 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.
-
Step 2Spoon off excess grease. Add spices. Add mashed potato. Add salt and pepper to taste. Cool.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes