Tourtiere Recipe
Ingredients
| Pastry for double crust 9" deep pie | ||
| Pork | 1 1/2 Pound, minced (Meat Filling:) | |
| Onion | 1 Medium, minced (Meat Filling:) | |
| Garlic | 1 Clove (5gm), minced (Meat Filling:) | |
| Salt | 1 1/2 Teaspoon (Meat Filling:) | |
| Thyme | 1/2 Teaspoon (Meat Filling:) | |
| Sage | 1/2 Teaspoon (Meat Filling:) | |
| Dry mustard | 1/2 Teaspoon (Meat Filling:) | |
| Cloves | 1/8 Teaspoon (Meat Filling:) | |
| 1/2 cup potato cooking water | ||
| 1 large cooked potato, mashed | ||
Directions
Mix all ingredients in a saucepan, except potato.
Bring to boiling point and allow to cook uncovered for 30 minutes.
Add the mashed potato and mix together.
Chill.
Roll out half of pastry to line bottom of a deep 9" pie plate.
Fill with meat filling.
Cover top with remaining pastry, cutting slits to allow for steam to escape.
Fold edge of top pastry under edge of bottom pastry.
Flute edge.
Bake at 425°F for 30 minutes.
Bring to boiling point and allow to cook uncovered for 30 minutes.
Add the mashed potato and mix together.
Chill.
Roll out half of pastry to line bottom of a deep 9" pie plate.
Fill with meat filling.
Cover top with remaining pastry, cutting slits to allow for steam to escape.
Fold edge of top pastry under edge of bottom pastry.
Flute edge.
Bake at 425°F for 30 minutes.
Chef
