Add new comment

A family Christmas Eve tradition for us over the past 20+ years... a French Canadian meat pie (pork). Well, we love it so much we usually make two (the second one just so there are leftovers).
---------------------------------------------------------------

Pastry For Tourtiere
(Double for two pies)
· 1+3/4 c. All-Purpose Flour
· 2/3 tsp Salt
· 2/3 c. Shortening
· 5 - 6 tbsp Water

- Measure flour in mixing bowl; add salt, stir to blend. Cut in half the shortening with pastry blender or two knives until mixture resembles coarse meal; then remaining shortening until particles are the size of small peas. Sprinkle in water, a litle at a time, tossing mixture with a fork to mix well. Add only enough water to make dough hold together when pressed into a ball. Wrap in waxed paper and chill 10 minutes.
(Yield: sufficient pastry for a 2 crust pie)

---------------------------------------------------------------
Meat Filling For Tourtiere
(Double for 2 pies)

· 1+1/2 lb. minced pork
· 1 medium onion, minced
· 1+1/2 teaspoons salt
· 1 large cooked potato, mashed
· 1/2 tsp. thyme
· 1/2 tsp. sage
· 1/2 tsp. dry mustard
· 1/8 tsp. cloves
· 1/2 c. potato cooking water

Mix all ingredients in a saucepan, except potato. Bring to boiling point and allow to cook uncovered for 30 minutes. Add the mashed potato and mix together. Chill.

---------------------------------------------------------------

Prize Tourtiere

- Prepare pastry according to directions. Divide dough in half. Roll out one portion to line bottom of a deep 9” pie plate. Fill with meat filling. Roll out remaining pastry for top crust, cutting slits to allow for steam to escape. Place over meat filling. Fold edge of top pastry under edge of bottom pastry. Flute edge.
- Bake at 425°F for 30 minutes.
{Yeild: 6 to 8 servings}