Tourtiere
Tourtiere is a French Quebec meat pie that is traditioanlly served at Chiristmas. This version is made with the addition of potatoes and it's delightful!
Ingredients
Meat Filling:
- 1 lb ground pork
- ½ cup water
- ⅔ cup onion, minced
- 1 clove garlic, minced
- 1 tsp salt
- ½ tsp thyme or Italian seasoning
- ¼ tsp pepper
- ½ tsp sage
- ¼ tsp dry mustard
- ⅛ tsp ground cloves
- 2 medium potatoes, peeled and cut into ½ inch pieces
Double Pie Crust:
- 2 cups flour, sifted
- 1 tsp salt
- ⅔ cup shortening
- 4-5 tbsp water
- 1 egg
- 1 tsp water
Instructions
Prepare Meat Filling:
- In a medium pan, cover diced potatoes with water. Bring to a boil and cook until soft, about 15 miutes.
- Drain and mash potatoes.
- While potatoes are cooking, combine pork, water, onion, garlic, salt, thyme, sage, mustard and cloves in a large skillet.
- Sauté over medium heat until pork is cooked through and no longer pink.
- Add mashed potatoes to the meat mixture, blend well and set aside.
- Preheat oven to 375°.
Make Pie Crust:
- In a large bowl combine flour and salt.
- Cut in sortening using a pastry cutter until mixture resembles small peas.
- Slowly add in water a tablespoon at a time until mixture forms a ball.
- Gather dough together and form into a ball. Cut dough into two equal sized pieces.
- Lightly flour your work surface. Roll each piece of dough into a 12 inch round.
Assemble Meat Pie:
- Gently press one round of dough into the bottom of a pie dish.
- Add meat filling and spread out in the pie dish.
- Top with second round of dough. Seal edges and cut slits in the top of the meat pie.
- Combine egg and 1 teaspoon water and brush over top crust.
- Bake 35-40 minutes or until crust is golden brown.
- Allow pie to rest for 10 minutes before serving.