Tourtiere

The Tourtière can be made with any number of fillings ranging from pork and veal, to fish and even pigeon. We settled on pork and mashed potatoes to recreate this French-Canadian favorite. Here’s what we discovered:

Test Kitchen Discoveries

• Although we generally recommend fresh herbs, dried sage and thyme are OK to use dry here if you don’t have them fresh.
• You can use leftover mashed potatoes to speed this recipe along, or boil some russets.
• Crimping the edges of the pie dough is more than just a decoration. It seals in the meat filling to prevent it from leaking out the sides.