Tourtière
Makes one pie, which serves 6-7.
Ingredients
- 1½ pounds lean ground pork (or a combination of pork and beef)
- 1 small onion, minced
- ½ cup water, boiling hot
- 1 clove garlic, chopped
- 1½ teaspoons salt
- ¼ teaspoon celery salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried sage
- Pinch of ground cloves
- 3 medium-sized potatoes
- 1 recipe double-crust pie pastry
Directions
- Combine the ground meat, onion, water, garlic, salt, spices and herbs in a heavy 3-quart saucepan and cook over low heat until the meat loses its red color and about half of the liquid has evaporated.
- Cover the meat mixture and cook about 45 minutes longer.
- While the meat mixture is cooking, boil and mash the potatoes. When it is ready, mix in the mashed potatoes.
- Preheat the oven to 450°F.
- Prepare and roll out the pie pastry. Line a 9-inch pie dish with one half of the pastry.
- Fill the pie with the now-cooled pie mixture and cover with the other half of the pastry. Flute and seal the edges, and slash the top crust.
- Bake at 450°F for 10 minutes, then reduce the heat to 350°F and bake for 30 to 40 minutes longer.