Photo: c. foodblogchef 2021
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QUEBEC PORK PIE (Tourtière)
Servings 4-6 (a 9-inch pie)
Ingredients:
1 pound ground pork ideally organic & local
¾ cups cold water or chicken stock (I use chicken stock)
½ cup finely chopped onion
¼ cup finely chopped celery
½ teaspoon ground black pepper
1 bay leaf
½ teaspoon dried savory
¼ teaspoon dried rosemary
¼ teaspoon grated nutmeg
¼ teaspoon cinnamon
salt
a small potato diced
pastry for one double-crust 9-inch pies
1 egg beaten, for glaze
Preparation:
1. In a large, heavy frying pan, sauté the onion and celery until translucent
2. Add the meat and brown; when brown, add the stock and the rest of the ingredients (onion, celery, pepper, bay leaf, savory, rosemary, nutmeg, and cinnamon). Cook, covered, over medium-low heat for 30 minutes; stir often. Add more water if the mixture dries out.
3. Halfway through cooking time, season with salt to taste.
4. Remove bay leaf and allow to cool before assembling the pie.
5. After assembling the pie crust, lightly brush the top of the pie with an egg wash comprised of a well-beaten egg and a tablespoon of water. This will give the crust a shiny golden sheen when it comes out of the oven.
6. Preheat the oven to 375F and bake for 45-50 minutes until the crust is golden brown.