Prep 30 mins
Cook 1 hr
Here in the Upper Peninsula of Michigan, it is a tradition for the Catholics to eat pork pie on Christmas Eve, after coming back from Christmas Eve mass. This is a cousin of the French-Canadian Tourtiere. I'm not Catholic, but I love these rich meat filled pies!
- 1 double crust pie crust
- 2 large potatoes, peeled
- 1 lb ground pork
- 1 clove minced garlic
- 1⁄2 cup finely chopped onion
- 1⁄2 cup beef broth
- 1⁄4 teaspoon ginger
- 1⁄8 teaspoon clove
- 1⁄8 teaspoon nutmeg
- Cut up potatoes, cook in boiling water to cover for 20 minutes.
- Drain; mash.
- In a large skillet, brown pork, drain off all fat.
- Stir in the rest of the ingredients except potatoes.
- Cover and simmer 20 minutes, stirring often.
- Stir in potatoes, cool.
- Roll half the pastry into 12 inch circle.
- Line a 9 inch pie plate.
- Trim even with rim.
- Fill with meat mixture.
- Roll out remaining dough, slit.
- Place atop filling, trim to 1/2 inch beyond rim.
- Seal and flute.
- Bake at 400 degrees for 30 minutes.
This was excellent. I will be making this every Christmas Eve from now on!
This was excellent!! I made a subtle changes though-I doubled the ingredients in order to make the pie 'fuller' I used a refrigerated ready made pie crust, and used instant (cooked) potatoes serving sized for 3-4. I didn't change the overall flavor, just so that it would feed more people with minumum fuss. Great recipe-Thank You-