Prep 1 hr
Cook 35 mins
I went hunting recently for a tortiere recipe, this is an amalgamation of several recipes and my personal preferences to boot. And to add to the debate of what to serve with tortiere? My family likes HP sauce with theirs. For the pastry you need a double-crust pie dough, chilled for an hour. I usually make the full block of shortening, and add an egg and a tablespoon of vinegar to my water, it makes an awesome crust. Even though I am now making dough enough for 3 double-crust pies that way. The rest I often turn into butter tarts or an apple pie, no one ever complains about that!
- 1 large onion, finely chopped
- 2 stalk celery, finely chopped
- 2 garlic cloves, minced
- 14.79 ml butter
- 453.59 g ground pork
- 453.59 g ground beef
- 354.88 ml beef stock
- 4.92 ml salt
- 4.92 ml thyme
- 2.46 ml ground allspice
- 1 bay leaf
- 59.16 ml breadcrumbs
- Make the pie dough, and chill in the fridge. Preheat the oven to 425°F.
- In a fry pan saute the onion and celery in the butter for at least 5 minutes. Add the garlic, and transfer all to a bigger cooking pot on the back burner. Brown the pork and then the beef in the fry pan, adding them each to the bigger pot when done. After adding the pork also add the beef stock and spices. Once the beef has been added too, cover and cook for 30 minutes. Let the filling cool a bit before adding the bread crumbs.
- Roll out the pie bottom and place it in the pie plate. Add the filling. It should make a nice heaping pie. Roll out the top, place it over the pie and crimp the edges. Cut some slashes to let the pie breathe, decorate it if you feel like. I don't get too fancy. Brush the top with egg glaze (1 egg, beaten with 2 Tablesp. cream)
- Bake the pie at 425 for 10 minutes, turn the heat down to 375F and bake for a further 25 minutes. Let stand for 10 minutes before serving.
Delicious! I had to smaller crusts, so I made this into 2 pies and served it with my go-to mushroom sauce from my usual tortiere recipe (Best of Bridge). Thanks! Made for PAC Spring 2014,