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Ground Pork Pie (Tourtiere)

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ready in: 2-5 hrs
serves/makes:   6

recipe id: 72223
cook method: oven, stovetop

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1 1/2 pound lean ground pork
1/2 cup finely chopped onion
2 large white potatoes, peeled and quartered
salt and pepper, to taste
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1 double crust pastry (9-inch)
1 egg yolk, lightly beaten


In a medium saucepan, combine pork, onion and 1/2 cup water. Cover and cook over very low heat for 2 hours.

Meanwhile, cook potatoes in boiling salted water until tender; drain. Add the potatoes to the cooked meat mixture along with the salt, pepper, allspice, and cloves; mash with a potato masher.

Preheat oven to 450 degrees F. Roll 1/2 of the pastry and place in a 9-inch pie plate. Fill with the meat and potato mixture. Roll the remaining pastry and place on top, crimping edges with bottom crust. With a small sharp knife, cut several vents for the steam to escape. Brush with the beaten egg.

Bake for 20 minutes or until crust is golden brown. Let cool for at least 10 minutes before serving. Best served warm or room temperature.

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Nutritional data has not been calculated yet.

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