Turci Pie (Tourtiere)


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2 pounds lean pork for roasting or chops, ground
2 medium onions, ground
1 teaspoon salt (approximate)
1/2 to 1 teaspoon cinnamon
1/2 to 1 teaspoon poultry seasoning
5 cups mashed potatoes (6 or 7 large) mixed with 2 tablespoons butter and some salt
2 cloves garlic, minced (optional)
pastry for 2 double-crust pies


Cook the pork over medium-high heat, stirring often, until no longer pink. Then add onions and seasonings. Lower heat and cook mixture about 10 minutes more; it should be well cooked to a light brown. Add this to mashed potatoes; mix well. Add garlic and more seasoning if desired. Bake in double-crust pies, about 400 degrees F, until crust is well cooked (golden brown), about 40 minutes.

Cooking & Recipes


Two 8-inch pies



Elena Magoni Taylor, Auburndale, Massachusetts

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Tourtiere originated down

Tourtiere originated down east where my parents came from. It was a favorite dish to serve at the "Reveillon" after Midnight Mass when we all gathered at our house for a snack before going to bed. It's a must at the Holidays for all our children and grandchildren as well. Terrific memories to cherish.

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