Christmas Baking 2015 – Tourtiere
No Canadian Christmas is complete without tourtiere meat pie. Pure pork makes this tourtiere extra moist. This recipe comes from my mom whose mother was French Canadian. I use oats to thicken my recipe, my mother uses bread crumbs in hers and my mother-in-law uses mashed potatoes to thicken her recipe. I like to eat mine with tomato chow, my husband pours molasses on his, and the kids drown theirs in ketchup.
- fresh lean minced pork 1 pound
- onion, finely chopped 1
- salt 1/2 tsp.
- marjoram 1/2 tsp.
- black pepper 1/4 tsp.
- cloves 1/4 tsp.
- hot water 1 cup
- instant oats (or 2 cups dry bread crumbs) 1/2 cup
- pastry for 2 crust 9″ pie
Combine in a large saucepan pork, onion, salt, marjoram, pepper, cloves and hot water. Heat to boiling. Cover. Simmer gently for 20 minutes. Add oats (or gradually add bread crumbs until mixture is stiff but not dry). Simmer another 10 minutes. Cool. Line a 9″ deep pie pan with pastry and fill with the pork mixture. Cover with pastry crust with a design cut into it (for steam to escape). Pinch edges of pastry closed. Brush pastry with milk or egg wash if desired. Bake at 500 degrees F. for 20-25 minutes on a lower rack in the oven until crust is golden brown. Serve hot. Serves 6.
*** You can bake this ahead and freeze. Just thaw and reheat in oven or microwave (only use a glass dish in the microwave, or remove pie from metal dish and place on place before microwaving). If pie is uncooked when frozen, bake at 350 degrees for 1 hour from frozen, or thaw and cook for 20 minutes at 500 degrees F.
(Sorry the copy looks sloppy, but the measurements are all lined up on the original post…honest!)