TOURTIERE (FRENCH PORK PIE)
This is the recipe my grandmother used to make. It only uses pork for the pie and is delicious. I make one for my father every Christmas Eve and he loves it!
Provided by tldesjar
Categories World Cuisine Recipes European French
Time 4h15m
Yield 16
Number Of Ingredients 10
Steps:
- In a large saucepan, mix together the ground pork, cloves, cinnamon, onion, salt, celery, bay leaf and water. The water will help break up the raw pork. Simmer over medium-low heat for about 3 hours, or until the water has evaporated. Remove from the heat and discard the bay leaf.
- Towards the end of the pork cooking time, place the potatoes into a separate saucepan and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and mash potatoes. When the pork is done, stir the mashed potatoes into that pan until evenly blended.
- Preheat the oven to 375 degrees F (190 degrees C). Line two 9 inch pie plates with bottom crusts. Spoon equal amounts of the pork filling into each crust. Cover with top crusts and flute the edges to seal.
- Bake for 45 minutes in the preheated oven, or until crust is golden brown.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 32.6 g, Cholesterol 46 mg, Fat 26.4 g, Fiber 3.2 g, Protein 16.8 g, SaturatedFat 7.8 g, Sodium 441 mg, Sugar 1 g
SPECIAL PORK TOURTIERE
This is a family favourite--my mom's wonderful east coast pork pie recipe, which I have added to over the years. Mom makes hers with a crust made from tea biscuits--I use a flaky pastry crust--both work well. Serve with red pepper jelly or chili sauce on side.
Provided by Baby Kato
Categories Savory Pies
Time 2h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Combine pork, water, onion, garlic, apple, raisins, apricots and seasonings in pan.
- Bring to a boil.
- then simmer uncovered, until liquid has evaporated (45 min) Stir often.
- Remove from heat, stir in bread crumbs and cool to room temperature.
- When filling is cooled pour into two unbaked pie shells, cover, brush top shell with milk Place pies in 400°F preheated oven for 10 minute.
- Reduce heat to 350°F for 25- 35 minutes.
- Pies freeze well.
Nutrition Facts : Calories 647.1, Fat 37.7, SaturatedFat 11.3, Cholesterol 71.1, Sodium 708.1, Carbohydrate 50.1, Fiber 3, Sugar 6.9, Protein 26.2
THE ULTIMATE TOURTIERE
Posted as a request. Tourtiere is a traditional favourite, and this recipe says it's been adapted to work with today's much leaner ground pork. The prep time listed is just based on making the meat filling and not the pie crust, which a recipe for is not given, so just use your favourite recipe. Serve warm with a chunky chili sauce,chutney type relish or pickled beets. Recipe from Homemakers Magazine.
Provided by Rhonda J
Categories Savory Pies
Time 1h15m
Yield 1 9-inch pie, 6 serving(s)
Number Of Ingredients 15
Steps:
- In large heavy saucepan, combine pork, water, onions, celery & garlic.
- Cook over medium-high heat until bubbling, stirring to break up the meat.
- Add salt, savoury, thyme, pepper, cloves and bay leaf.
- Reduce heat, cover and simmer, stirring occasionally for 30 minutes.
- Remove bay leaf.
- Stir in mashed potato, mixing well.
- Taste and add more salt & pepper if needed.
- Let cool, stirring occasionally(mixture will thicken as it cools.).
- Line pie plate with pastry.
- Fill with meat mixture.
- Cover with remaining pastry; seal and crimp edges; cut a few steam vents.
- Brush top crust with glaze.
- Bake in a 425 degree oven for 15 minutes; reduce heat to 375 and bake for 20 to 25 minutes longer or until golden brown.
Nutrition Facts : Calories 373, Fat 24.5, SaturatedFat 9.1, Cholesterol 138.9, Sodium 433.9, Carbohydrate 6, Fiber 0.8, Sugar 1.2, Protein 30.3
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