Tourtiere (Meat Pie)

Name: Tourtiere (Meat Pie)
Prep time: 2 h 45 min
Cook time: 40 min
Total time: 3 h 25 min
Yield: 8 serving(s)
Ingredients: 1 1/2 lbs ground pork; 3/4 cup finely chopped yellow onion; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cloves; 1/2 teaspoon kosher salt (to taste); 1/8 teaspoon fresh ground black pepper; 3/4 cup water, plus additional if needed; 1 lb russet potato; 2 1/2 cups all-purpose flour; 3/4 teaspoon salt; 3/4 cup cold unsalted butter, cut into 1/2-inch cubes (1-1/2 sticks); 1/2 cup ice water, plus additional if needed; 1 egg yolk; 1 teaspoon water

Submitted by JackieOhNo!

"No French Canadian Christmas Eve buffet would be complete without a slice of this rich meat pie, but tourtiere lovers eat this favorite year-round, hot or cold. Although pork is the most popular version, the dish can be made with beef, veal, or game meats. Fillings can include mashed potatoes, oats, flour, or cracker crumbs. It is often served with ketchup, gherkins, or pickled beets. If you're short on time, use a premade pie crust. Pie will keep for 4 days, refrigerated. May also be frozen, wrapped in plastic, for up to 3 months."

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Ready In:: 3hrs 25mins
Ingredients:: 14
Serves:: 8

ingredients

Meat Filling
1 ¹⁄₂ lbs ground pork
³⁄₄ cup finely chopped yellow onion
¹⁄₄ teaspoon ground allspice
¹⁄₄ teaspoon ground cloves
¹⁄₂ teaspoon kosher salt (to taste)
¹⁄₈ teaspoon fresh ground black pepper
³⁄₄ cup water, plus additional if needed
1 lb russet potato
Crust
2 ¹⁄₂ cups all-purpose flour
³⁄₄ teaspoon salt
³⁄₄ cup cold unsalted butter, cut into 1/2-inch cubes (1-1/2 sticks)
¹⁄₂ cup ice water, plus additional if needed
Egg Wash
1 egg yolk
1 teaspoon water

directions

Put pork, onion, allspice. cloves, salt, pepper, and 3/4 cup water into a wide, heavy pot. Break up meat with a spoon, then cook over high heat until water starts to boil. Cover and simmer on low heat for 1 hour. If mixture becomes dry, add a few tablespoons of water as needed.
Make pie crust while filling is cooking. Stir together flour and salt. Cut butter into flour mixture using a pastry cutter, or pulse butter and flour mixture in a food processor, until butter is the size of small peas. Stir in 1/2 cup ice water. Dough should look shaggy and come together when pressed into a ball. If it's too crumbly, add water by the tablespoon until dough just holds together but is not wet or sticky.
Divide dough in half. Flatten each half into a disk, wrap in plastic, and refrigerate.
After filling has cooked for 1 hour, peel and cut potatoes into 1/2-inch pieces. Stir potatoes into meat mixture. If mixture is dry, add 1/4 cup water. Cover and simmer over low heat for 30 to 35 minutes, until potatoes are tender. Uncover and cook off any excess moisture.
Remove from heat. With potato masher, mash potatoes into meat. Set aside to cool to room temperature, 20 to 30 minutes.
While filling is cooling, preheat oven to 425 degrees. Roll out both disks of dough. Line a 9-inch pie plate with one crust. Trim excess dough from edge. Refrigerate both crusts until ready to fill.
Prepare egg wash. In a small bowl, mix egg yolk with the water. Spoon cooled filling into bottom crust, pressing firmly. Brush crust edge with egg wash, then top with remaining crust, crimping edges to seal. Brush top of pie with remaining egg wash. Cut four 1-1/2-inch slashes onto top of crust. Bake in lower third of oven until crust is golden, 30 to 40 minutes. Serve hot or at room temperature.

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RECIPE SUBMITTED BY

JackieOhNo!

Stormville, New York

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!

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