Tourtière

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Many French Canadians bake tourtières—meat pies—for Christmas Eve, a Christmas feast, or New Year’s. “Best Cook in Town” Penny Despres gave us this recipe, her Memere Rousseau’s. Or, don’t wait for a holiday to make it! Try something different this year.

Ingredients

2 pounds ground pork

1 medium-size onion, finely chopped

1 teaspoon salt

2 cups water

1 teaspoon ground cinnamon

1 teaspoon ground cloves (or more to taste)

1-1/2 cups mashed potatoes

Penny's Piecrust

1 tablespoon milk

Instructions

In a medium-size saucepan over medium-low heat, combine pork, onion, salt, and water. Simmer gently, stirring often, until all liquid evaporates, about 4 hours.

Heat oven to 400º.

Stir in spices. Add potatoes and beat well to combine thoroughly.

Line a pie tin with 1 crust. Spoon in pork/potato mixture. Add top crust and flute edges. Brush top with milk and prick with a fork. Bake 30 minutes.

Penny's Piecrust

Ingredients

4 cups flour, plus extra for work surface

2 teaspoons salt

1-3/4 cups shortening

1 large egg, lightly beaten

1 tablespoon vinegar

1/2 cup ice water

Instructions

In a large bowl, combine flour and salt. Cut shortening in, until pieces are about the size of a pea. Add egg, vinegar, and ice water. Work into a cohesive dough ball.

Divide in half. Cut one dough mass in half. On a work surface dusted with flour, roll out 2 crusts. (If you’re making only one pie, freeze the second dough mass.)

Yield: 4 piecrusts

Cooking & Recipes