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