Recipe by yooper
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
Directions See How It's Made
- 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.