TOURTIERE (Ground Meat Pie)

  • Pastry for 9 inch double crust pie
  • 1 Ib ground lean pork or 1/2 Ib pork and 1/2 Ib beef or veal
  • 1/2 cup water
  • 1 large onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1/2 tsp salt
  • 1/2 tsp thyme
  • 1/2 tsp sage
  • 1/2 tsp dry mustard
  • 1/4 tsp mace
  • 1/8 tsp ground cloves
  • Pepper, to taste
  • 2 medium potatoes
  • 1 egg, beaten

Prepare your favourite pastry for 9 inch double crust pie. Combine water, onion, garlic and seasonings in large heavy bottomed sav with tight-fitting lid; bring to a boil. Cover; reduce heat to medium. Continue cooking for 25 minutes, stirring frequently and breaking meat with fork. Meanwhile, peel potatoes and cook in boiling, water until tender, about 20 minutes. Drain and mash with forl should measure about 1 cup. Preheat oven to 425°F. When meat has finished cooking there will be a little liquid in bottom of pan. Do not drain. Remove from heat. Stir in mashed potatoes. Turn meat and potato mixture into prepared shell. Cover with top crust. Trim and crimp edges to seal. Whisk the egg with 1 teaspoon water; brush lightly over top of crust. Slash crust in places to allow steam to escape. Bake in 425°F oven for 15 minues. Reduce heat to 375°F; continue to bake until the pastry is golden, about 20 minutes.

Therese Benoit

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