The Ultimate Tourtiere
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.
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READY IN: 1hr 15mins
SERVES: 6
YIELD: 1 9-inch pie
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2
- 3⁄4cup water
- 3⁄4cup finely chopped onion
- 1⁄4cup finely chopped celery
- 2
- 3⁄4teaspoon salt
- 1⁄2teaspoon dried savory
- 1⁄4teaspoon dried thyme
- 1⁄4teaspoon pepper
- 1⁄4teaspoon ground cloves
- 1
- 1⁄2cup mashed potatoes
- pastry for double-crust pie, 9-inch
Glaze
- 1egg yolk, beaten with
- 1tablespoon milk
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DIRECTIONS
- 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.
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