Johanne's Tourtiere
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 1 lb ground beef
- 1⁄2 lb ground pork
- 3⁄4 cup water
- 3⁄4 cup diced onion
- 3⁄4 cup celery
- 2 garlic cloves
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon savory
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon ground cloves
- 1 bay leaf
- 1⁄2 cup mashed potatoes
- 1 pastry for a double-crust 9-inch pie
- 1 egg yolk
- 1 tablespoon milk
directions
- In large, heavy saucepan combine pork, beef, water, onions, celery and garlic. Cook over medium high heat until bubbling, stirring to break up the meat. Cook until the meat has browned.
- Add spices, and reduce heat.
- Cover and simmer for 30 minutes, stirring occasionally.
- Remove the bay leaf, and stir in the mashed potatoes.
- Add a bit more salt and pepper to taste, if needed.
- Let the mixture cool, stirring occasionally. The mixture will thicken as it cools.
- Fill pastry shell with meat mixture. Cover with pastry, seal and crimp edges, cutting steam vents in the top of the crust.
- Combine egg yolk and milk and brush the top of the pastry with glaze.
- Bake at 425 degrees F for 15 minutes, then reduce heat to 375 and bake for 20-25 minutes, or until golden brown.
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