Recipe by Rhonda *J*
Posted as a request. Tourtiere is a traditional favourite, and this recipe says it's been adapted to work with today's much leaner ground pork. The prep time listed is just based on making the meat filling and not the pie crust, which a recipe for is not given, so just use your favourite recipe. Serve warm with a chunky chili sauce,chutney type relish or pickled beets. Recipe from Homemakers Magazine.
Top Review by lets.eat
Very pretty-almost hated slicing it! The flavor was superb. I thought this was a little too wet when I placed this in the crust, and the crust would be soggy but the crust absorbed the excess moisture and this sliced beautifully. Great recipe Rhonda!
- 1 1⁄2 lbs ground pork (lean or medium)
- 3⁄4 cup water
- 3⁄4 cup finely chopped onion
- 1⁄4 cup finely chopped celery
- 2 garlic cloves, minced
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon dried savory
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon ground cloves
- 1 bay leaf
- 1⁄2 cup mashed potatoes
- pastry for double-crust pie, 9-inch
- 1 egg yolk, beaten with
- 1 tablespoon milk
Directions See How It's Made
- In large heavy saucepan, combine pork, water, onions, celery & garlic.
- Cook over medium-high heat until bubbling, stirring to break up the meat.
- Add salt, savoury, thyme, pepper, cloves and bay leaf.
- Reduce heat, cover and simmer, stirring occasionally for 30 minutes.
- Remove bay leaf.
- Stir in mashed potato, mixing well.
- Taste and add more salt & pepper if needed.
- Let cool, stirring occasionally(mixture will thicken as it cools.).
- Line pie plate with pastry.
- Fill with meat mixture.
- Cover with remaining pastry; seal and crimp edges; cut a few steam vents.
- Brush top crust with glaze.
- Bake in a 425 degree oven for 15 minutes; reduce heat to 375 and bake for 20 to 25 minutes longer or until golden brown.