Tourtière

From Cook's Country | December/January 2014

Why this recipe works:

This French Canadian meat pie is a Christmas tradition for feeding a crowd. After settling on ground pork for our pie filling, we had to fix the dry, pebbly texture that resulted from cooking the meat twice—once in the skillet and once in the oven. Adding shredded potato to the meat moistened… read more

This French Canadian meat pie is a Christmas tradition for feeding a crowd. After settling on ground pork for our pie filling, we had to fix the dry, pebbly texture that resulted from cooking the meat twice—once in the skillet and once in the oven. Adding shredded potato to the meat moistened it and made it cohesive, and we found that mixing the pork with baking soda before cooking tenderized it. We flavor the filling with savory onions, garlic, and thyme cooked in butter and then add the warm spices customary to the dish—allspice, cinnamon, nutmeg, and cloves. Finally, we bake the filling in our favorite tender, flaky sour cream crust.

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Serves 8

Plan ahead: Both the pie dough and the filling need to chill for an hour or more before the pie can be assembled and baked. If time is short, use store-bought dough. Shred the potatoes on the large holes of a box grater just before cooking. Don’t soak the shreds in water or their starch will wash away and the filling won’t thicken properly. To cool the filling quickly, chill it in a large baking dish. Eat the pie when it’s just slightly warm.

Ingredients

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