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Tortiere

Pastry for a double 9 inch pie shell
1/2 lb. lean pork
1/2 lb. beef
1/2 cup water
1 large onion (finely chopped)
1 clove garlic (finely chopped)
1/2 tsp. salt
1/2 tsp. thyme
1/2 tsp. sage
1/3 tsp. dry mustard
1/4 tsp. mace
1/8 tsp. ground cloves
pepper to taste
2 medium potatoes
1 egg (beaten)

Combine meat, water, onion, garlic and seasonings in a saucepan. Bring to a boil, cover reduce heat to low and cook for 25 minutes. Stir often while cooking. Peel potatoes and cook in salted water about 20 minutes. Drain and mash with a fork. (This should measure about 1 cup potatoes). When meat is finished cooking, there will be a little liquid in the bottom of the pan. Don't drain it. Remove from heat. Add mashed potatoes. Turn meat and potato mixture into pie shell. Cover with top crust. Whisk egg with 1 tsp. water and brush over top of the crust. Slash crust in several places to allow steam to escape. Bake in 425 F. oven for 15 minutes, then reduce heat to 375 F. and cook until pastry is golden about 25 minutes. Submitted by Gail Feehan, Cornwall, P.E.I.

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