Recipe by mabers
There are many recipes for tourtiere, but I believe this has to be the best. It comes from Jehanne Benoit, a well known cooking teacher in Quebec in years gone by. I don't make it much any more because I loathe making pastry....(it takes a really good flaky pastry to complete it)...but it brings back many wonderful memories of Christmas preparations in Montreal when the kids were small, and the wonderful aroma of this pie baking in the oven. Cooking time reflects oven time.
Top Review by ChrisI
This is a tasty dish. My first effort at the recipe. I used cumin instead of sage (didn't have any). Just a reminder to the size of the already prepared crusts as they may not take all the mixture (and you can always eat the mix later). And one more thing - as you are adding salt and pepper to the mix there may be no need for more salt in the potatoes. Add it after if needed. Just a healthy hint.
- 1 1⁄2 lbs ground pork
- 1 small onion, finely chopped
- 1⁄4 cup water
- 1 clove garlic
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon celery salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon sage
- 1⁄2 teaspoon salt
- 3 medium boiled potatoes, mashed
- pastry for double-crust pie
Directions See How It's Made
- Place all ingredients except potatoes in pot and cook gently app.
- 25 minute or until liquid is reduced to half.
- Add mashed potatoes and mix well.
- Prepare pie and bake at 450 degrees for 10 minute.
- Reduce heat to 350 degrees and bake 30-40 minute or until pie crust is cooked.