Tourtiere Pork Pie

Tourtiere Pork Pie

"This French pie was a special part of my childhood Christmas Eve celebration. We ate it with all of the trimmings, exchanged gifts, listened to carols and attended midnight Mass. Those were the good old days."

Recipe

• 3 pounds ground pork
• 2 and 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground allspice
• 1/2 teaspoon sage
• 1 teaspoon poultry seasoning
• 1 teaspoon cinnamon
• 2/3 cup chopped onion
• Water
• 3 medium potatoes
• Pastry for 2 double-crust pies

In a large skillet, combine pork, salt, pepper, allspice, sage, poultry seasoning, cinnamon and onion. Add enough water to cover. Simmer uncovered for 2 and 1/2 to 3 hours, mashing often with a fork during the first hour to separate the meat. The liquid will dissipate during cooking, leaving a very moist meat filling. Strain the cooked meat to remove excess fat. Boil potatoes until they are soft. Mash them and stir them into the meat mixture. Preheat the oven to 450 degrees. Divide the filling into two unbaked pie crusts. Place top crusts over the pies, crimp the edges, and brush lightly with milk. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 to 40 minutes or until crust is golden.

Tips From Our Test Kitchen: You can adjust the seasonings in this unique pie to suit your family’s taste.

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