Tourtière (French Pork Pie)
Description
This tourtière (French pork pie) is the recipe my grandmother used to make. It uses pork in the pie plus celery, onion, potatoes, cloves, and cinnamon.
Ingredients
•
3 cups water
•
2 1/2 pounds lean ground pork
•
1 large onion, chopped
•
1 stalk celery, chopped
•
1 teaspoon salt
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1 bay leaf
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1/4 teaspoon ground cloves
•
1/4 teaspoon ground cinnamon
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4 baking potatoes, peeled and cubed
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2 (15 ounce) packages refrigerated pie crusts
Directions
1
Combine water, ground pork, onion, celery, salt, bay leaf, cloves, and cinnamon in a large saucepan over medium-low heat; simmer until water has evaporated, about 3 hours. (The water will help break up the raw pork.) Remove from heat; discard bay leaf.
2
Place potatoes in a separate saucepan with enough water to cover towards the end of pork's cook time. Bring to a boil; cook until tender, about 10 minutes. Drain and mash potatoes. Stir mashed potatoes into pork when pork is done until combined.
3
Preheat the oven to 375 degrees F (190 degrees C). Line two 9-inch pie plates with bottom crusts.
4
Divide pork filling between crusts. Cover with top crusts; flute edges to seal.
5
Bake in the preheated oven until crusts are golden brown, about 45 minutes.