Favourite Tourtiere

Author: helga

Tourtiere was never a tradition in my family, but I am happy to adopt this dish from Quebec and make it part of our Canadian Christmas. This recipe comes from The Harrowsmith Cook Book Vol. 1.  It was submitted to the cookbook by Nicole Chartrand, from Alymer, Quebec.

Lard pastry for double-crust 9-inch pie                           1/2 tsp. savory
1 lb. lean ground pork                                                       pinch of ground cloves
1 medium onion, chopped                                                1/4 cup boiling water
salt and pepper

Mix meat and onion and spices in a saucepan. Add boiling water. Simmer uncovered for 20 minutes stirring occasionally. Skim off any fat.

Roll out half the pastry and line a 9-inch pie plate. Place filling in pie plate and cover with the remaining pastry. Prick with a fork. Bake at 375°F for 30 minutes or until golden. Serves 4-6.

The original recipe says to serve with homemade ketchup or chili sauce. I prefer to serve it with mashed potatoes and lots of gravy.

 

 

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