Sheila's Tourtiere
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.
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INGREDIENTS
Nutrition- 1 1⁄2lbs ground pork
- 1
- 1⁄4cup water
- 1clove garlic
- 1⁄4teaspoon ground cloves
- 1⁄4teaspoon cinnamon
- 1⁄4teaspoon celery salt
- 1⁄4teaspoon black pepper
- 1⁄4teaspoon sage
- 1⁄2teaspoon salt
- 3
- pastry for double-crust pie
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DIRECTIONS
- 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.
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