Tourtiere
(French Canadian Pork Pie)
based on a recipe shared by Shelley Camm makes one 10” pie
time to allow: 2 hours (1 for the filling, 1 for the baking)
In a heavy 3 litre saucepan combine:
1 kg ground lean pork
200g sliced mushrooms
1 small onion, minced
1 garlic clove, chopped
200 ml chicken stock
1/2 tsp salt
1/4 tsp black pepper
pinch of ground cloves
1/2 tsp celery salt
1 bay leaf
1/2 tsp sage
4 sprigs fresh thyme
1 star anise
1/2 tsp allspice
1/2 tsp cayenne
1/2 tsp dry mustard
1/2 tsp nutmeg
3 medium potatoes
Cook over low heat stirring constantly until meat loses red colour and 1/2 the liquid has evaporated. Cover and cook about 45 minutes longer, tasting and adjusting the seasoning to make your palate smile.
Meanwhile boil and mash the potatoes.
Mix mashed potatoes into cooked meat mixture.
Preheat over to 230c.
Prepare sufficient pasty for 2 crust 10" pie. Roll out 1/2 and line a deep 10" pie plate. Fill with cooked meat mixture, Roll out remainder of dough and cover pie. Flute and seal edges, and slash top crust.
Glaze the crust with a mixture of 1 egg mixed with a splash of milk.
Wrap the edges with aluminium foil.
Bake at 230c for 10 minutes then remove the foil, reduce heat to 180c and bake 30-40 minutes longer.
Serve with hot pepper jelly, sour cream or homemade chili sauce.
this version by Eileen Eby, Nov 2010
