Tourtière

Name: Tourtière
Ingredients: , Salt and pepper; 3/4 teaspoon, baking soda; 2 tablespoons, water; 2 pounds, ground pork; 2 tablespoons, unsalted butter; 2 , onions, chopped fine; 3 , garlic cloves, minced; 1 teaspoon, minced fresh thyme; 1/4 teaspoon, ground allspice; 1/4 teaspoon, ground cinnamon; 1/4 teaspoon, ground nutmeg; Pinch, ground cloves; 3 cups, chicken broth; 12 ounces, russet potatoes, peeled and shredded; 1/2 cup, sour cream, chilled; 1 large, egg, lightly beaten; 2 1/2 cups (12 1/2 ounces), all-purpose flour; 1/2 teaspoon, salt; 12 tablespoons, unsalted butter, cut into 1/2-inch pieces and chilled; 1 large, egg yolk lightly beaten with 2 tablespoons water

Main Courses
Pork
Savory Pies & Tarts

By Sarah Gabriel ･ Appears in Cook's Country December/January 2014

Unless your ancestors were French Canadian, tourtière just may be the most delicious Christmas tradition you’ve never heard of.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES 8

TIME 2¼ hours, plus 1½ hours chilling and 2 hours cooling

A cookbook recipe exclusively for All-Access members from The Savory Baker

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