Christmas Eve Pork Pie

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!

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@yooper
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@yooper
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"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!"
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  1. Anubis the Embalmer
    This was excellent. I will be making this every Christmas Eve from now on!
    Reply
  2. lets.eat
    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-
    Reply
  3. 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!
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