La Tourtière, a Québécoise Tradition

Tourtière is a French Canadian meat pie that is a Christmas Eve or New Year's tradition in Québec. This recipe is from the kitchen of Judith Michaels, De Pere, WI. The crust recipe is one of the best the webmaster has seen (er, tasted). It is often served with a baked apple or apple sauce. Serves 6 - 8. Delicious!

Pastry

 

Mix:
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
Cut in 2/3 cup shortening
1/4 cup cold water
1 tsp. lemon juice
1/2 tsp. dried thyme
1 egg, beaten

Roll two crusts
Line 10 inch pie tin with one. Fill with cooked ground pork recipe that follows

Cover with second crust, seal and make design with fork.

Bake at 400 degrees F. for 30 minutes or until crust is golden. Serve warm.

 


Filling

2 large potatoes
1 pound ground pork (fresh ground pork, not sausage meat)
1/2 cup finely chopped onion
1/2 cup beef broth
1 clove garlic, minced
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1 bayleaf

 

Boil potatoes for 20 minutes, drain, mash, and set aside. Brown pork, using fork to break up meat as it cooks. Drain fat. Stir in all remaining ingredients plus 1/2 tsp. salt and 1/4 tsp. pepper.

 

Cover and simmer for 20 minutes longer, stirring often. Remove from heat and discard bayleaf. Stir in potatoes. Cool.

 

Fill pie tin

 

             bon appétit

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