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tourtiere (pork pie)

Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

This recipe is traditionally French-Canadian. It was published in a cookbook by the reverend Mother "to aid the sisters in being good cooks". It reminds me a little of a Cornish Pasty. (Beef or veal may be used for half of the pork.)

yield 4 -8
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For tourtiere (pork pie)

  • 2 lb
    ground medium-lean pork
  • 2 md
    onions, diced
  • 1 c
    water
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 1/2 tsp
    ground allspice
  • 1/2 tsp
    garlic powder
  • 1 tsp
    dried summer savory or oregano
  • 1 lg
    potato, cooked and mashed
  • 2
    prepared pie crusts

How To Make tourtiere (pork pie)

  • 1
    Combine meat, onions, and water in a pan. Mix well. Stir while bringing the mixture to a boil. Lower heat and simmer for 20-25 minutes.
  • 2
    Spoon off excess grease. Add spices. Add mashed potato. Add salt and pepper to taste. Cool.
  • 3
    Line pie plate with one crust. Add cooled mixture and cover with second crust as you would a regular pie. Make 3 one-inch openings in top crust to allow steam to escape. Bake at 400º until golden brown. Serve hot. The pie can be refrigerated or frozen for later use.
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