French Canadian Pork Pie Recipe

I am looking for recipe for a pork meat pie. It is a French Canadian dish I believe. Thanks.

By Judy from Nashua, NH

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December 10, 20100 found this helpful

Ingredients

1 pound lean ground pork

1/2 pound lean ground beef

1 onion, diced

1 clove garlic, minced

1/2 cup water

1 1/2 teaspoons salt

1/2 teaspoon dried thyme, crushed

1/4 teaspoon ground sage

1/4 teaspoon ground black pepper

1/8 teaspoon ground cloves

1 recipe pastry for a 9 inch double crust pie

Directions

1.Preheat oven to 425 degrees F (220 degrees C).

2.In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes.

3.Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.

4.Bake in preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes until golden brown. Let cool 10 minutes before slicing.

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December 11, 20100 found this helpful

Hi Judy,

This is very close to the one posted by AvaElizabeth,

with only slight differences. I posted this one some time ago on ThriftyFun, so it'll also be in the archives. Hope this helps you.

Pookarina

Meat Pie (Tourtiere) (submitted to TF on June 13, 2010)

French Canadian

Makes 1 - (9 or 10") Double-crust pie

This delicious meat pie can be served at room temperature

or warmed-up, or eaten hot depending on the time of day you're hungry.

I've yet to find anyone who didn't love Tourtiere. It is a favorite Christmas

food, but is good any day of the year. Just plain, hearty, simple food.

2 large potatoes, boiled and mashed (set aside)

2 TBS olive oil

1 pound lean ground pork

1 pound lean ground beef

1 large onion, diced

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1/2 cup water

1 clove garlic, minced

1/2 teaspoon dried thyme, crushed

1 tsp ground cinnamon

1 teaspoon poultry seasoning

1/8 teaspoon ground cloves

1/4 tsp ground allspice

1 recipe pastry for a 9-10" inch double crust pie

Preheat oven to 425 degrees F (220 degrees C).

If making your own crusts, do it now and refrigerate it

until meat and potato mixture is cooked and cooled.

In a skillet, add 2 TBS olive oil, and saute meats with

onion, salt and pepper. You want a little carmelizing

going on with the meat. When you get it the color

you want, place it all into a saucepan along with garlic,

water, thyme, sage, allspice and cloves. Cook over

medium heat until mixture boils; stirring occasionally.

Reduce heat to low and simmer until meat is thoroughly

cooked, about 15 minutes. Most of the water should have

evaporated. Add mashed potatoes and mix well. If

mixture seems a little too dry, add a little canned

evaporated milk (about 1/3 cup). Cool mixture while you

roll out the crusts.

Spoon the cooled meat-potato mixture into the pie crust.

Place top crust on top of pie and pinch edges to seal.

Cut slits in top crust so steam can escape. Cover edges

of crust with strips of aluminum foil.

Bake in preheated oven for 20 minutes, remove foil

and return to oven. Bake for an additional 15 to 20 minutes

until golden brown. Let cool 10 minutes before slicing.

Will easily serve 6.

1 hour to prepare

45 minutes baking time

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December 12, 20100 found this helpful

Judy, I have acquired this recipe along the years. Canadian-French, it sure is.

I like it with mashed potatoes or the bread.

Canadian French Meat Pies

Tourtiere-french pork pie

Alvine and Yvonne Cyr Georgina Blanchette-Bernier

This rich and savory Canadian specialty. We know there are many kinds of tourtiere pies but this one is our family traditional pies. Sometimes we increase the spice level.

Crust: 1 c. shortening, 1 tsp. salt, 3 cups flour, 2-3 Tbsp. ice water

Cut half the shortening into the salted flour, then add remaining ½ cup shortening.

Mix well and stir in ice water. Roll out two 10 inch crusts.

Filling;

2 lbs. pork, trim off fat and grind

1 lb. ground beef

1 c. hot water

1 /4 tsp. nutmeg

1/4 tsp. - 1 tsp. allspice

2 tsp. salt

1/2 c. finely chopped onion

1/4 tsp. pepper

3 c. bread crumbs (your favorite)

Mix all ingredients together, place in pastry-lined pie plate, and top with remaining

pastry. Cut a few slits in top crust to allow steam to escape. Bake for 1 ½ hours at

325 F. or until pie is nicely browned.

Note: Some use mashed potatoes instead of bread, but my memere and my mother

always used bread. "My favorite way, oui!" Alvine These tourtieres were enjoyed

at the Reveillon supper after Midnight mass or New Year's eve, in many of our homes, I remember them well

Alvine.

Other meats: all beef, no pork; all pork, no beef; moose, chicken, turkey, woodchuck, elk, caribou. Mix them as you like and what you have in your freezer ( thaw thoroughly) make different kinds and keep on hand for your special dinners.

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December 13, 20100 found this helpful

This is the most similar recipe to my mom's (a born & bred Canadian) I have found. I got this recipe from razzledazzlerecipes.com/ which has a lot of great Canadian (&American) recipes. My mom did not put potatoes in as this calls for and always used regular ground beef. My dad loved this.

Original Canadian Tourtiere

1/2 lb Ground pork

1/2 lb Ground veal

1/3 c Chopped onion

1/3 c Water

1/4 ts White pepper

1 ts Salt

1/4 ts Ground cloves

1/4 ts Cinnamon

1/4 ts Celery salt

1/4 ts Savory

1 To 2 potatoes, boiled and mashed

1 Pastry for 8" double-crust-pie

Preheat oven to 425°F.

Place pork, veal, onion and water in a saucepan. Simmer until color changes. Adding seasonings; simmer for a little longer. Thoroughly drain meat.

Mix in mashed potatoes. Fit bottom pastry into 8" pie plate.

Fill with meat mixture. cover with top crust. Seal edges as desired and vent top to allow steam to escape.

Bake for 10 minutes; lower oven temperature to 400øF and bake for 20 to 25 minutes or until crust is golden brown and filling is hot.

Serves 6

Note: If you prefer a spicier tourtiere increase seasonings to your taste.

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