Tourtiere

This is a traditional Quebec pork pie. Until recently I thought there was only 1 type of tourtiere. But, I have been told there is another style, done in the Saguenay-Lac-Saint-Jean area. That looks more like what I would call a meat pie, more of a stew type filling with a chunkier filling. Apparently it is an item for debate in Quebec.

For this recipe I like to use a springform pan to make a deeper pie with more filling, but a large deep dish pie plate will work just as well.

Tourtiere

Pie Crust

Pork Filling

2 1/2 lbs ground pork

1 onion finely diced

1 stalk celery very finely diced

1/2 tsp allspice

1/2 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1 tsp salt

1/2 tsp ground black pepper

1 cup chicken stock

1 cup mashed potatoes

Directions

Sweat the onions and the celery until the onions are clear.

Add the ground pork, fry until cooked through

Mix the allspice, cinnamon, clove, and nutmeg. Stir in half the spice mix until they are mixed well.

Taste for salt and to make sure the spice mix is not strong, add the remaining spices. The spice flavor should be very faint. Be gentle, this is not an apple pie.

Pour in the chicken stock and simmer until most of the liquid is evaporated. (If it is still a bit damp, add 1 or 2 tbsp of instant potatoes to absorb the liquid.)

Remove from the heat and mix in the mashed potatoes.

Roll out the pie crust, and place in a 10 inch springform pan. Fill with the pork, Then roll out the top crust. Crimp the edges and bake.

Bake at 375 F for 10 minutes, then lower the temperature to 350 F and bake for another 20 minutes or until the crust is golden.