Tourtière 2

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30 minutes


    • 1 lb
      500 g
      Lean Ground Canadian Pork
    • 1
      clove garlic, minced
    • 1
      medium onion, finely minced
    • 1 cup
      250 mL
      chopped celery
    • 1 tsp
      5 mL
      dried sage
    • 1/2 tsp
      2 mL
      ground black pepper
    • 1/4 tsp
      1 mL
      EACH nutmeg, ground cloves and allspice
    • 1 cup
      250 mL
      beef broth
    • 3 cups
      750 mL
      mashed potatoes
    • Pastry for one 9"/23 cm double crust pie


In a large skillet, brown pork, garlic, onion, celery, sage, pepper, nutmeg, cloves and allspice. Stir in stock and cook over medium heat, stirring, for 15 minutes, or until meat is cooked and half the liquid has evaporated. Reduce heat and simmer 15 minutes longer. Stir in mashed potatoes until well mixed. Cool mixture for 30 minutes. Preheat oven to 425°F (220°C). Roll out pastry to fit pie plate. Fill with cooled meat mixture, pressing it firmly into lined pie plate. Cover with top crust of pastry, seal, form rim, and flute edges. Brush top with egg wash if desired. Cut slashes in top for steam vents. Bake in 425ºF (220°C) oven for 10 minutes. Reduce heat to 350°F (180°C) and bake 35 minutes longer, or until pastry is golden. Refrigerate for up to three days.

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