Experiments In Cooking: Tourtiere
My first attempt at a meat pie. My crust was lopsided and the filling came out a bit dry, but it tasted pretty darned good.
1 1/2 pounds ground pork
1 large baking potato
1 large onion, minced
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1/2 cup water
1 package frozen 9" deep dish pie crusts*
1 egg
1/4 tsp paprika (optional)
Bake potato until it's nice and fluffy, usually 30-40 mins. in a preheated 400 degree oven. Peel and mash.
The original recipe says to toss potato, pork, spices & water in a large frying pan, and then simmer for an hour. I was advised to simmer pork, spices and water until pork is cooked through, and THEN add the potato little by little until mixture is nice and thick.
While meat is cooking, prepare your pastry.
Line deep dish pie plate with pastry (or follow instructions on frozen pie package). Spoon in filling, spreading evenly. Cover with top crust.
Brush with beaten egg white & sprinkle with paprika if desired. Cut steam vent. Bake for 50 mins. at 350 degrees. If edges brown too fast, cover with a strip of foil. Serve hot.
*Or make your own pastry. I haven't learned how to do that yet, so I used frozen Pilsbury deep dish pie crusts and followed the instructions for making a double-crust pie with, er, moderate success. :P
1 1/2 pounds ground pork
1 large baking potato
1 large onion, minced
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1/2 cup water
1 package frozen 9" deep dish pie crusts*
1 egg
1/4 tsp paprika (optional)
Bake potato until it's nice and fluffy, usually 30-40 mins. in a preheated 400 degree oven. Peel and mash.
The original recipe says to toss potato, pork, spices & water in a large frying pan, and then simmer for an hour. I was advised to simmer pork, spices and water until pork is cooked through, and THEN add the potato little by little until mixture is nice and thick.
While meat is cooking, prepare your pastry.
Line deep dish pie plate with pastry (or follow instructions on frozen pie package). Spoon in filling, spreading evenly. Cover with top crust.
Brush with beaten egg white & sprinkle with paprika if desired. Cut steam vent. Bake for 50 mins. at 350 degrees. If edges brown too fast, cover with a strip of foil. Serve hot.
*Or make your own pastry. I haven't learned how to do that yet, so I used frozen Pilsbury deep dish pie crusts and followed the instructions for making a double-crust pie with, er, moderate success. :P